Thanksgiving Series, Episode 4: Popovers (AKA Yorkshire Puddings) w/ Salted Maple Butter
Thanksgiving Series, Episode 4: Popovers with Salted Maple Butter. This recipe is slightly different than my other popover recipe on the blog and perfect for your holiday gatherings! (Not that the others aren’t, but these don’t have all the cheese and “bells and whistles” that the others do since these are meant to be served with other items.) Warm, golden, and irresistibly airy, popovers (often known as Yorkshire pudding) are the perfect addition to any holiday spread. These light, puffed rolls pair beautifully with the rich flavors of the holiday feast, and when slathered with homemade salted maple butter, they take comfort food to a whole new level. Whether you're a seasoned baker or trying them for the first time, these popovers are sure to impress your guests and elevate your holiday meal. Let’s get cookin’!
Gorgeous puffs right out of the oven!
INGREDIENTS
POPOVERS **adapted from Serious Eats recipe
4 large eggs (200g)
1 cup + 2 tbsp (150g) al-purpose flour
3/4 cup (175g) whole milk
1/2 tsp (2g) kosher salt
1/4 tsp (1.5g) nutmeg
1 tbsp (12g) granulated sugar
1 tbsp + 2 tsp (25g) filtered water
1/2 cup (100ml) beef drippings, lard, or vegetable shortening
SALTED MAPLE BUTTER **The Kitchn recipe
8 tbsp (1 stick) (113.4g) unsalted butter
1/2 cup (156g) pure maple syrup
1/2 tsp kosher salt
Instructions
Make the salted maple butter: Allow a stick of unsalted butter to sit out at room temperature until softened. Meanwhile, place maple syrup in a medium saucepan over medium heat and bring to a simmer. Reduce the heat to medium-low and simmer until reduced by a quarter, 10-12 minutes (keep a close eye, the syrup could boil over!). The syrup will look thick and coat the back of a spoon and the bubbles in the pan will be larger and slower. Remove from the heat and let cool completely, 20-25 minutes.
Beat the butter in a large bowl with an electric hand mixer until smooth and creamy, about 1 minute. (Alternatively, beat the butter with a whisk.) Add the cooled maple syrup and kosher salt to the butter. Beat until fluffy and lighter in color, 1-2 minutes. Set aside.
Make the popovers: Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for at least 30 minutes. Alternatively, for best results, transfer to an airtight container and refrigerate batter overnight. Remove from refrigerator while you preheat the oven.
Adjust oven rack to center position and preheat oven to 450 F. Divide drippings (or other fat) evenly between two 6-well popover tins, one 12-well standard muffin tin, or one 24-well mini muffin tin. Preheat in the oven until the fat is smoking hot, about 10 minutes.
Transfer the pans or tins to a heat-proof surface (such as an aluminum baking sheet), and divide the batter evenly between every well (or between the two pans if using pans). The wells should be filled between 1/2 - 3/4 of the way (if using pans, they should be filled about 1/4 of the way). Immediately return to oven. Bake until the popovers have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped. Smaller ones will take about 15 minutes, popover-tin ones will take about 25 minutes. DO NOT OPEN THE OVEN ONCE YOU PLACE THE POPOVERS IN TO BAKE!
Serve: Take out of the oven and serve immediately with the salted maple butter and enjoy!
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Fresh popovers with salted maple butter.
