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Jordan Pond House Popovers
5 stars based on 9 reviews
Ready in: 30-60 minutes ?
Difficulty: 4/5
Serves/Makes: 2
INGREDIENTS:
2 large eggs
1 cup whole milk
1/2 teaspoon salt
1/8 teaspoon baking soda
1 cup sifted all-purpose flour, (Important! Sift before measuring)
DIRECTIONS:
Preheat oven to 425 degrees F.
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 about 1/2 cup of milk, taking about 20 seconds to pour it in.
Into another bowl, sift the flour and measure 1 cup as exactly as you can, sift some of the 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 425 degrees F. for 15 minutes. Without opening the oven, turn heat to 350 degrees F. and bake for 15 more minutes (20 minutes if your oven door has a window).
Serve immediately, with fresh jam and room-temperature butter.
NUTRITION:
This Jordan Pond House Popovers recipe from CDKitchen serves/makes 2
Recipe ID: 63771
REVIEWS:
Guest: bearbear 2011-12-17
To Ruth: I made half of the package the first time and the timer was accidently turned off. We had to "guess-timate", the popovers did not rise properly and were denser than desired. Last night we made the second half of the package and followed the timing exactly, the result was the highest, fluffiest, lightest, most delicious popovers any of us had ever eaten. The timing seems to be one of the most crucial factors here.
kitchencommando 2011-09-20
Thanks to the gal who posted this recipe. I made them according to the instructions offered here, though I chilled the batter for roughly 2 hrs prior to filling muffin tins one 3rd full. These little darlings came out beautifully! Nice rise, light, airy, and pleasing to the palate. Back in the 60's/early 70's, a restaurant in Southold, NY called the Coach House introduced me to the experience of eating a popover. Though they closed long ago, the popovers they made are still to this day, the standard bearer. A friend who worked there as a chef told me, "Yeah, I remember making those popovers. They were a PIMA. Having to butter all those lit... read more
Guest: kws 2011-07-04
Well, I just got back from Jordan Pond House, where we went through quite a few of their wonderful popovers. I made them at home without reading the instructions posted here. I simply: whipped the eggs using a whisk, whisked in the milk then whisked in the dry ingredients. I didn't beat all the ingredients together for more than a couple of minutes (at the most). I let the batter sit overnight in the fridge, then come to room temp this morning then filled buttered muffin pans 3/4 full, then baked in a preheated oven at 450 degrees for 15 minutes then lowered the temp to 350 for another 15 minutes. They turned out beautifully and did not fall... read more
harleygalnc 2007-05-31
I thought this recipe looked hard.. This was the best !!! Follow the directions to the letter,, and OHHHH what a great treat.. Thankx for a great recipe I will use for the out of town family !!!!
Guest: ruth 2011-07-10
can someone please help me!!!! i bought the mix when we were in the jordan house gift shop......was so excited to make it. made it at home.....was NOT airy and light...it was think and dense. any thoughts????
Guest: Sukalia 2011-06-10
I realize how condescending this is going to sound, but it's adorable how over complicated you've made, what is otherwise a very simple recipe. I know this because I worked at the JPH last season. Made at least... well calculating it out is hard. Plainly put, we make up to thirty buckets a day of the stuff and we go through about 15 a day. So here's what you're missing. Add the eggs, add the milk. Then add all the dry ingredients. You're right about sending it through the china cap. Now, here's the two, most important tricks you're missing: A. Let it sit for a day to two. Two is better. B. Before you make them, pull out the batte... read more
Guest: fun in the kitchen 2011-05-13
I took them out of the oven bursting with pride, set them down on the counter, turned to close the oven door and shut it off and the "popovers" were already 1/2 of their size. :(
Guest: popoverlover 2010-08-29
I was very excited to find a recipe for the Jordan Pond popovers and so I tried it and they sank horribly. I did follow the recipe to the letter, and I wish I had looked at other recipes that said "NOT TO OVERBEAT." You may want to revise your recipe or take out the part that states "you can't overbeat." I live in VA so altitude is not a problem.
Guest: RisaG 2007-07-23
Last summer, I went to Acadia National Park and went to Jordon Pond. Our tour guide got us a popover to try. It was the most wonderful popover I've ever eaten. So fluffy. Not too sweet. Just the best. I will try this and let you know if it is anything like the original.
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