Also, to let off steam: (Of a person) Get rid of pent-up energy or strong emotion. (Of a baked good) Transform, as if by magic, from thin, lumpy batter to glorious popover in under one hour.
It’s the holiday season. Sure, there are the joys and the thanks and the givings. Also, though? There are all the extra little reasons you’ll need to blow off some steam. You know the ones I mean.
When times get tough, take a cue from some of New England’s earliest settlers and bake a bread that needs to let off a little steam just as much as you do. Popovers are crisp and buttery on the outside, and, owing to the copious amounts of steam they trap and ultimately release, positively ethereal on the inside. If you let them, they will be your soulmates in this holiday endeavor. Please let them.
-Makes 12 large popovers or 18 small ones. For large popovers, use two popover pans; for small ones, use regular muffin pans. Adapted from Gourmet Magazine, January 1996.-
4 large eggs
1 1/2 cups whole milk
1/2 cup water
2 Tablespoons butter, melted
1 3/4 cups flour
3/4 teaspoon salt
1. Preheat the oven to 375°F with the top rack in the center. Lightly grease two popover or muffin pans.
2. In a large bowl, whisk together the eggs, milk, and water. Slowly drizzle in the melted butter while whisking. Add the flour and salt and mix until well combined but still slightly lumpy. Divide the batter among the pans, filling each well only about 1/3 full.
3. Bake for 45 minutes without opening the oven. Then cut a small slit in the top of each popover to release the steam and bake for an additional 10 minutes. Serve warm.