Popovers and I have history. Funny thing is I never introduced my family to them until this past fall. I would probably put them in the Treasure Chest of recipes, but I guess they got buried for the past fifteen years. Popovers are simple, take very few ingredients and are almost foolproof, or so I thought.
As a dietetic student in college I had a textbook that was a cookbook. It was my senior year internship and I was living alone, so I had to learn how to make meals for one. When you are living in the lake effect snow region of the United States one cannot survive on salad alone. I would often decide on a meal or two I wanted that I could make ahead and heat when I returned home from the hospital each night. I had a couple of casseroles that I learned to make, but then I would be left with extra ingredients. This happened a couple of times with eggs and milk. So I began searching my Good Housekeeping cookbook to determine a way to use up my ingredients before they went bad, I found popovers took little more than milk and eggs and they were fairly quick to make. I had a ceramic baking dish so rather than individual popovers, I made a giant one. My first attempt was a success and the light fluffy bread was a perfect accompaniment for myself on a salad night.
Fast forward to a recent family vacation and my father was awstruck by fresh popovers he found at a local farmers market. So I decided to dig out my recipe from the trusty Good Housekeeping Cookbook, which I still have and reference occasionally, and give them a try. Needless to say Mr. Mixture and Little Miss Mixture were very happy and a little taken back that I had never made these for them before. They have now been made several times over this past winter.
As I browse pinterest I have seen a lot of popover recipes, one in particular caught my eye for coconut and dark chocolate. I gave them a try. but was not happy with the consistency of them. That is not to say I will not attempt them again, but when I think popover I want light and fluffy so if it does not rise to double what the batter began as, it is not the taste I am looking for.
Determined to make a sweeter more unique popover for a brunch, I decided why recreate the wheel. So I referenced my trusty recipe and decided to tweak it by adding some orange zest and orange extract. The result was a light and refreshing taste. I also had some leftover grated chocolate from my failed coconut and dark chocolate popover attempt, so 6 of the mini popovers got that tossed in the batter as well. Again a success. If you are looking for a light bread to go with a meal, a brunch, or you need to use up your milk and eggs give popovers a try.
Mini Orange Popovers
1 cup milk
3 Tbsp. melted butter
1 cup all purpose flour
1/2 tsp salt
1 tsp orange extract
2 tsp grated orange zest
3 Tbsp. grated chocolate (optional)
1. Preheat oven to 375 degrees. Grease 24 mini muffin cups
2. In a large bowl with mixer at low speed beat eggs until frothy. Beat in milk and melted butter.
3. Continue at low speed and beat flour and salt into egg mixture
4. Add orange extract and orange zest and beat until well blended. If adding chocolate do so at the end and store to incorporate.
5. Spoon batter into mini muffin cups filling each about 3/4 full
6. Bake in preheated oven at 375 for about 50 minutes
Popovers are best served warm.
Printer Version mini orange popovers