JORDAN POND HOUSE 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 gathering 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
- 250 ml whole milk
- 100 g all-purpose flour
- 2.5 ml salt
- 1 ml baking soda
Procedure
-
Preheat oven to
220C
Beat the eggs at high speed with an electric mixer for 3 minutes, or until
the mixture turns lemon yellow.
-
Slow the mixer to a crawl, and dribble in
125 ml
of milk, taking about 20 seconds to pour it in.
-
Into another bowl,
sift 100 g flour
then add salt and
baking soda and sift again. With the mixer still running on its slowest
speed, add the dry ingredients to the eggs and milk.
-
Turn the mixer off and
use a rubber spatula to make sure that all of the flour has blended in with
the liquid.
-
Set the mixer to medium speed and dribble in the remaining
milk. Blend for 1 minute.
-
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.
-
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.)
-
Bake at
220C
for 15 minutes. Without opening the oven, turn heat to
175C
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
Recipe last modified: 29 Nov 85
Original header
From: reid@decwrl.UUCP (Brian Reid)
Newsgroups: mod.recipes
Subject: RECIPE: Jordan Pond House popovers
Date: 30 Nov 85 10:39:40 GMT
Organization: DEC Western Research Lab, Palo Alto 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.