Cammy’s latest creation won high approval from the rest of the family – light and airy popovers! As we always do, we reviewed the recipe in Mollie Katzen’s Pretend Soup ahead of time; he is getting good at this, he was able to “read” many of the instruction pictures to tell me what he was going to need to do. His confidence is building and he really has been enjoying his cooking adventures.
The day before, I made Daphne Oz’s Strawberry Honey Butter to serve with it. The recipe for that is below.
Cammy’s popover ingredients and tools
Popovers
2 Tbsp butter, melted
2 eggs (from Farmer Kim)
1 cup milk
1 cup flour
1/4 tsp salt
Strawberry honey butter or other condiment such as preserves, honey, etc.
1. Preheat oven to 375F
2. “Paint” the muffin tins with the melted butter
This is a really fun part. Be ready for very buttery bottoms to the popovers – but who’s complaining?
3. Break the eggs into a medium-sized bowl, add the milk. Whisk til combined.
The first time Cammy ever poured – the pie pan is there to catch spills
Good thing the pie pan was there!
4. Add flour
Getting his whole body into the flour pour
5. Whisk til combined and smooth.
He has the whisking part dawn cold
6. Fill the muffin tins about 1/2 full.
Cammy really enjoyed this part
7. Bake 30 minutes. Do not open the oven until time is up.
Fresh from the oven
8. Pierce with a fork, top with your preferred topping and enjoy!
With strawberry honey butter – Yum!
Strawberry Honey Butter
24 strawberries, hulled
1 stick of butter, softened
1 Tbsp honey
Puree the strawberries in a blender. Place in a small saucepan and cook over medium heat for 10 minutes.
Mix together the puree, butter and honey. You can either mis it to leave it a rough mixture (as I did) or use an electric mixer for a smooth butter.
Form into a log on parchment paper, roll up and store in the refrigerator.
