Sweet Tangerine Popovers

Sunday March 15, 2015

Citrus is a perfect ingredient in making a sweet breakfast or dessert popover during the winter.  I think tangerines are too underused in baking, their tart-sweet flavor a bit more assertive than regular oranges.  Placing them in a cold oven is a great time saver.  Make the batter the night before and bake in the morning.  Serve with butter and jam.  Hard-core popover lovers use a sweet popover instead of a biscuit for strawberry and cream shortcakes.

Yield:  1 dozen popovers

Ingredients

  • 6 large eggs
  • 1 cup whole milk
  • 1 cup fresh or frozen reconstituted tangerine juice
  • 1/2 teaspoon vanilla extract
  • 2 cups unbleached all-purpose flour or bread flour
  • 1 tablespoon sugar
  • 2 tablespoons melted unsalted butter or walnut oil
  • 1/2 teaspoon salt

Instructions

1.  In a 1-quart measuring cup with a pouring spout, using a whisk, hand rotary beater, or hand-held immersion blender, or food processor,  beat the eggs until foamy.  Add the milk, juice, flour, melted butter or oil, and salt.  Beat just until smooth.  Do not overmix.  Cover and refrigerate 1 hour to overnight.

2.  Generously grease 12 popover or muffin cups, individual Pyrex or soufflé dishes, or baba molds with nonstick vegetable cooking spray, butter, or oil.  Place the individual dishes so they are not touching on a baking sheet.  Pour the batter into each cup until two-thirds full.

3.  Place the pans in the cold oven and immediately set the temperature to 375º.  Bake 30 minutes without opening the oven door.  Bake 10 to 15 minutes more, until the popovers are firm and golden brown, piercing the side of each popover to allow steam to escape during this last phase of baking. Let cool briefly, again pricking each to allow the steam to escape.  Remove from the molds by running a knife around the rim and inverting.  Serve immediately while hot and puffy.

Excerpted from The Best Quick Breads, by Beth Hensperger. (c) 2000, used by permission from the Harvard Common Press.

Recipe and text copyright Beth Hensperger 2015

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.


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