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POND-POPOVERS(B)         USENET Cookbook         POND-POPOVERS(B)

JORDAN POND HOUSE POPOVERS

     POND-POPOVERS - Popovers from the Jordan Pond teahouse

     In Acadia National Park, near Bar Harbor Maine, is Jordan
     Pond. A century ago the teahouse at Jordan Pond was a gath-
     ering place where the aristocracy had tea and popovers with
     strawberry jam each day at 4 o'clock.

     The Jordan Pond Tea House burned down in 1978, but has been
     rebuilt. It now serves people sporting clothes announcing
     "mommy and daddy went to Naugatuck, and all they brought me
     was this crummy shirt", and who show up in station wagons,
     but the popovers are the same that were served to the idle
     rich of another era.

INGREDIENTS (2 large popovers)
     2         large eggs
     1 cup     whole milk
     1 cup     all-purpose flour (Important! Sift before measur-
               ing!!)
     1/2 tsp   salt
     1/8 tsp   baking soda

PROCEDURE
          (1)  Preheat oven to 425 deg. F.  Beat the eggs at high
               speed with an electric mixer for 3 minutes, or
               until the mixture turns lemon yellow.

          (2)  Slow the mixer to a crawl, and dribble in 1/2 cup
               of milk, taking about 20 seconds to pour it in.

          (3)  Into another bowl, sift the flour and measure 1
               cup as exactly as you can, then add salt and bak-
               ing soda and sift again. With the mixer still run-
               ning on its slowest speed, add the dry ingredients
               to the eggs and milk.

          (4)  Turn the mixer off and use a rubber spatula to
               make sure that all of the flour has blended in
               with the liquid.

          (5)  Set the mixer to medium speed and dribble in the
               remaining milk. Blend for 1 minute.

          (6)  Turn the mixer to its highest speed and beat for
               10 minutes (or 5 minutes if you have a Kitchen-aid
               style mixer that uses a wire whip for beating).
               Extra beating can't hurt.

          (7)  Filter the batter through a fine-mesh screen
               strainer to remove any lumps, then pour into
               well-buttered popover cups or custard cups. (If
               you must use a muffin tin, fill only the 4
               corners.)

          (8)  Bake at 425 deg. F for 15 minutes. Without opening
               the oven, turn heat to 350 deg. F and bake for 15
               more minutes (20 minutes if your oven door has a
               window).

NOTES
     Serve immediately, with fresh jam and room-temperature
     butter.

     These popovers turn out significantly better if they are
     baked in crockery custard cups rather than in metal or
     glass.

RATING
     Difficulty: moderate.  Time: 15 minutes preparation, 30
     minutes baking.  Precision: measure carefully.

CONTRIBUTOR
     Brian Reid
     DEC Western Research Laboratory, Palo Alto CA
     reid@decwrl.DEC.COM -or- {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid
     From: jeff@rtech (Jeff Lichtman)
     Newsgroups: mod.recipes
     Subject: RECIPE: Poppyseed Bundt Cake
     Date: 10 Jan 86 03:45:22 GMT
     Organization: Relational Technology Inc., Alameda, CA
     Approved: reid@glacier.ARPA

                Copyright (C) 1986 USENET Community Trust
     Permission to copy without fee all or part of this material is granted
     provided that the copies are not made or distributed for direct commercial
     advantage, the USENET copyright notice and the title of the newsgroup and
     its date appear, and notice is given that copying is by permission of
     the USENET Community Trust or the original contributor.





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