popovers

February 25, 2010 § 2 Comments

Had dinner at Lucia’s last night and, naturally, a discussion of Lucia’s popovers ensued.  Then this morning, I see this:

http://heavytable.com/popover-tips-from-lucias-restaurant/#more-17598

Must. Try.

UPDATE:  we tried them!

Lucia’s Popovers

GIANT caveat:  it wasn’t until halfway through making the recipe that we realized the full Lucia’s recipe would NOT all fit in a standard blender, and also that the Lucia’s recipe is clearly for 12 popovers, not 6 (my popover pan only makes 6 at a time).  Unless you have a professional kitchen set up, your blender can’t handle the original Lucia’s recipe.  Therefore, what is below is a halved version.  If you want the real deal… double it and cross your fingers.

Ingredients (all of which have been halved):

1/2 c water
1 & 1/2 c whole milk [I didn’t have this, so I ‘made’ it from cream and 1% per ATK’s instructions]
4 eggs
1 & 1/2 c pastry flour [I didn’t have this either, so we used 1 c. all purpose flour and 1/2 c. cake flour – Mike looked up the ratio online]
1 tsp salt
1 oz unsalted butter, melted [PLUS six pats of butter for pan]

Recipe:

1) Preheat oven to 425°F (400° if using convection).

2) Using a blender, mix ingredients in the order listed. Strain to get rid of any lumps.  [I didn’t do this — mainly because I forgot.]

3) Place a pat of butter in steel popover tins and warm in oven. Once butter is melted, remove pan and spray tins with non-stick cooking spray. Fill tins to the brim with batter.

4) Bake for 25 minutes (20 minutes if using convection). Do not open oven door. Once done baking, remove from oven, flip out onto cookie sheet, and bake for an additional five minutes to crisp bottoms. Serve immediately or reheat in the oven at 325°F for three to five minutes.

They were delicious, although some members of the group thought they were too dense and not airy enough. 

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