This is another in a long string of attempts to recreate the delicious popovers from the Jordan Pond House Restaurant in Acadia National Park. My wife and I had afternoon tea there while on our honeymoon years ago; the restaurant has been around since the late 1800's, and they're famous for their popovers. You can enjoy them with butter or jam, or they're delicious with some homemade ice cream.
We bought the Jordan Pond House cookbook. It's a tiny little book with recipes and stories, and over the years we've tried making the popovers. Usually they taste delicious, but we can never get them to puff up into the softball-sized shells they should be. I even bought a popover tin, but I think our lack of a convection oven might be holding us back. Experienced bakers, any thoughts?
3 comments:
Does the recipe call for preheating the pan in the oven? Some people swear by that. Also, the oven does need to be pretty hot to get them to pop up. I usually bake at a very high temp for the first few minutes, then turn the oven down. Also, definitely don't open the oven during baking; they'll fall.
Here's one recipe from The Kitchn that's I've used to pretty good success:
http://www.thekitchn.com/thekitchn/breakfast/recipe-easy-ethereal-popovers-043019
Thanks for the suggestions and the recipe, Faith! The recipe I use recommends 425 to start, and of course w/o opening the oven. Although I haven't tried pre-heating the pan - that'll be my next step!
Oh dear those popovers are so amazing - nothing quite like them (except for my English mother's Yorkshire Puddings....) :) Thank you for sharing! Jordan Pond House, how I miss your popovers!!!
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