Popovers with Strawberry Butter

As the holiday season is approaching, there is one recipe that I really wanted to re-share,
and that is Popovers with Strawberry Butter.
They are similar to English Yorkshire puddings. In the UK, Yorkshire puddings are usually served with roast meat and gravy and are a staple of the traditional British Sunday roast. Neiman Marcus shares this recipe in their cookbook as we as on the last page of the children’s menu in the restaurant. 

Ingredients

• 3½ cups milk
• 4 cups all-purpose flour
• 1½ tsp. salt
• 1 tsp. baking powder
• 6 large eggs, at room temperature
• Non-stick spray

Strawberry Butter

• ¾ cup butter, at room temperature
• ½ cup good quality strawberry preserves

Equipment you will need

• 2 popover pans*
  

Instructions

1. Place the milk in a bowl (or 4-cup measuring cup) and microwave on high for 2 minutes, or until warm to the touch.
   
2. Sift the flour, salt, and baking powder together into a large mixing bowl.
   
3. Add the eggs into the stand mixer fitted with a whisk. Beat on medium speed for about 3 minutes, until foamy and pale in color.
   
4. Turn down the mixer to low and add the warm milk.
   
5. Gradually add the flour mixture and beat on medium speed for about 2 minutes.
   
6. Turn the machine off and let the batter rest for 1 hour at room temperature.
   
7. When it’s almost 1 hour, preheat oven to 450F (230C) degree. Place each of a popover pan on a baking sheet and spray the pans with nonstick spray.
   
8. Fill the popover pans almost to top with the batter.
   
9. Transfer to the oven and bake on 450F (230C) degree for 15 minutes. Then turn down the oven temperature to 375F (190C) degree and bake for 30 minutes, or until the popovers are a deep golden brown on the outside and airy on the inside.
   
10. While baking, make strawberry butter. Place the butter in the stand mixer and beat on high until light and fluffy. Add the preserves and beat until well combined. Serve popovers warm with strawberry butter.
    

Notes

Prep time is not including the 1 hour that we need to rest batter.

I use these popover pans. If you use muffin pans instead, use every other tin so that the popovers have plenty of room to expand OR pour only halfway up with batter.

To save the strawberry butter, keep it in an airtight container and store in the refrigerator for 2-3 days.

Recipe is from Neiman Marcus Cookbook by Kevin Garvin and John Harrison.

http://www.justonecookbook.com/popovers-with-strawberry-butter/