JORDAN POND HOUSE POPOVERS

Tucked away at the side of Cadillac Mountain in Maine’s Acadia National Park, The Jordan Pond House has served popovers since the 1800’s. It is worth a trip up the lovely Maine coast to have the chance to book afternoon tea and eat these stunning towering popovers. Book an outdoor table lakeside and enjoy the breathtaking mountain backdrop. The memory of the smell, taste and view will cause cravings to replicate this

Nota bene: This recipe may be made without the overnight refrigeration, but the popovers will be slightly less voluminous. If using a Vitamix, check the consistency in Step 2 after 4 minutes as an industrial strenght Vitamix often gets the job done sooner. While making the batter the night before and letting the mixture come to room temperature makes authentic Jordan Pond House popovers, the popovers will be delicious made same day (do let the batter come to room temperature before cooking--a whir in a Vitamix for a minute or two just before pouring into the hot pan will heat the batter quickly). Use whole milk only.

Ingredients

  • 4 large eggs

  • 2 cups whole milk

  • 2 cups sifted all purpose flour

  • 1/2 teaspoon kosher salt

  • Speck of baking soda

  • 2 tablespoons butter, melted

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Directions

  1. In a blender or Vitamix, beat the eggs at high speed until lemon colored (two to three minutes). On slowest speed, add (very slowly) 1 cup of the milk; beat until well mixed.
  2. In a separate bowl, sift and measure flour, salt and baking soda. With mixer going on slow speed, slowly add the dry ingredients. When mixed, stop the beater, scrape the sides of the bowl with a spatula, turn to medium speed and slowly add the remaining 1 cup milk; beat two minutes.
  3. Turn to high speed and beat five to seven minutes. Batter should be smooth and about the thickness of heavy cream.
  4. Let sit covered overnight in refrigerator.
  5. Preheat oven to 425 degrees F. Let popover mixture come to room temperature (if you can wait that long—it makes the rising of the bread dramatic).
  6. Place an empty popover pan or muffin tin in the warmed oven for 5 minutes, remove and brush the warmed pockets with melted butter.
  7. Pour batter through a mesh strainer (if you used a Vitamix you can skip this part but blend for one minute instead). Pour strained batter into the wells filling each 3/4 of the way full. 
  8.  Bake on the middle shelf of the preheated oven for 15 minutes. Without opening the oven door, reduce the temperature to 350 degrees F. and bake 15-20 minutes longer. Turn off the oven and leave the oven door ajar for 5 minutes.
  9. Serve at once with butter and jam. 

MAKES 6 TO 8 GIANT POPOVERS

 

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