He sat up in bed, hair tousled, fuzzy, sleep still in his eyes and said: “I had a dream about…popovers.”
“What? Popovers?” My voice raspy, on auto-pilot, not fully connected to the day ahead. I turned over, pulled the sheets up over my head and thought about the last time I ate a popover.
Jordan Pond House. Acadia National Park, blue sky, a few clouds, 70 degrees. Riding a tandem bike with my son and getting lost on trail that should have dropped us at the parking lot where we started.
“Mama, why is this taking so long? I’m hungry.”
Um, ya me too buddy. My thighs are burning, I feel old. I guess 30 plus miles of running a week is different than biking for two on a rocky trail with a slight incline. Damn it. I can’t wait for a cold beer.
“Almost there!” I say, lying. We backtrack, yet are still lost. I stop a family that looks like they know this space, a space, a place that is so foreign to me. We turn down the trail the nice, athletic family gestured towards. There is an opening, a light at the end of the trail and finally I see Jordan Pond House.
We reunite with Bubba, my oldest and my newest inside the restaurant. We cheers with bottles of Maine Lunch IPA and blueberry soda. Giant popovers, still warm sit in front of us with plenty of salted butter and strawberry jam on the side.
“It’s after 7,” he says and gives me a quick kiss. His cheek is smooth, morning stubble washed down the drain. He smells like Dove soap. I wish I could carry his smell with me all day and take a hit of it when I need more of him.
I pull on a fleece and head downstairs. The kids sit at the island arguing about ??? and sort of eating a healthy breakfast. Another gray January morning here. I pour a cup of coffee, stare out the kitchen window and think of blue sky, mountains and popovers.
Vanilla Bean Popovers
recipe adapted from Martha Stewart
makes 6 large popovers
3 large eggs, at room temperature
1 + 1/2 cups whole milk, at room temperature
1+1/2 cups unbleached all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1 vanilla bean, scraped
2 tablespoons unsalted butter, melted
1/4 cup raw sugar for dusting
cooking spray for pan
Allow eggs and milk to come to room temperature. (If you forget to set them out, place eggs in a bowl with warm water for 10 minutes and gently heat the milk until just warm to the touch.)
Pre-heat the oven to 450F. Place popover pan or muffin pan in the oven on the lowest rack. Measure out your dry ingredients and set aside.
When the eggs and milk are ready, whisk them together in a large bowl until well combined. Add the vanilla and continue to whisk until frothy.
Next add the dry ingredients and whisk until all the ingredients are incorporated and the texture of the batter is like heavy cream.
Take your popover pan out of the oven and coat with cooking spray. Fill cups about three-quarters of the way full. Bake for 20 minutes. Reduce oven temperature to 350F and bake until the popovers are golden brown and dry, about an additional 20 minutes.
Turn the popovers out on a wire rack. Grab a paring knife and make a slight hole on the side of each popover so the steam can escape.
Brush melted butter over the tops of the popovers and sprinkle with raw sugar. Serve immediately. Popovers are best the day they are made. Enjoy!
5 Popover Links You Need To Check Out!
This popover found only at Jordan Pond House in Acadia National Park started my popover obsession.
Looking for a savory popover that requires no mixer? Head to Damn Delicious for Chungah’s easy garlic Parmesan popovers.
Hate to fail? King Arthur has a recipe for never-fail popovers that promises to…never fail. 🙂