Preheated Oven Popovers sounds like y'all will enjoy!

[elleng]

http://www.nytimes.com/2009/03/15/magazine/15food-t-001.html?ref=dining

[Tangerine LaBamba]

1. Oh, nice.................

They sound great. Now I have to go out and get a muffin pan. Thanks for this.

They remind me of one of the items we had at lunch today in a Thai restaurant serving "peasant" food. They were called "Oyster Hush Puppies," and they were big, juicy oyster coated in a kind of hush puppy batter and deep-fried, accompanied by a faintly hot sweet sauce.

They were so good as to be illegal.....

[housewolf]

2. I love popovers...

I used to live in NYC, just around the corner from a little cafe called "Popover" - for their signature bread. They'd bake them fresh all day long, and sometimes you'd have to wait for them to come out of the oven. They served their popovers with fruit flavored butter compounds or SaraBeth's wonderful jams & preserves. They were to die for, without a doubt. One of my favorite memories of that time was sitting with friends at Popovers, loving their exquisite chicken salad and popovers.

Popovers are easy to make. They are similar to Yorkshire Pudding without the beef fat. Just wonderful fresh out of the oven! One Mother's Day I fixed my mom herb-and-cream cheese scrambled eggs served in a split freshly baked popover... It was a great brunch treat.

[hippywife]

3. Oh, lovely!

I've always wanted to try popovers. So much to do today! Can I squeeze them in, I wonder?

I wonder how many this recipe makes? I'm thinking it's probably a dozen? And I bet they are only best eaten fresh. Hmmmm. If I cut the recipe in half.... Oh, there it is. It makes 10. Duh! That'w what I get for just scanning. :eyes: