The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Buttery Popovers
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- #83067
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 large eggs
1 cup milk
1/4 teaspoon salt
1 cup high protein bread flour
butter
directions
Preheat the oven to 425 degrees F.
In a medium bowl and with a whisk or whisk attachment, beat the eggs, milk, and salt together. Change to the paddle attachment. Beat in the flour until it is completely smooth. Continue mixing for several minutes to develop the gluten.
Use a pastry brush to grease the insides of the popover cups with butter. If you are using a muffin pan, grease every other cup. Place about a teaspoon of butter in the bottom of each cup. Fill the cups two-thirds full.
Bake at high heat for twenty minutes. Reduce the heat to 350 degrees F and continue baking for 15 minutes (Different ovens cool differently and may require different times).
Turn off the oven. Open the oven door and quickly make a one-inch slit in the side of each popover to release the steam. Close the oven door and let stand in the oven for ten minutes or until the popovers are dry and firm enough to avoid collapsing.
Remove the popovers from the oven. Lift the popovers from the pan immediately by grasping the tops with an oven mitt. Let them cool slightly before serving.
added by
csranker
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 6, 2010
Finally a popover recipe that really pops! The popovers were nice and big with a perfect crust and moist interior. Ours didn't deflate at all - they were perfect!