Alex Guarnaschelli's Pantry Popovers | The Kitchen | Food Network
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Pantry Popovers
Level: Easy
Total: 2 hr (includes cooling time)
Active: 40 min
Yield: 8 to 12 popovers
Ingredients
1 tablespoon unsalted butter, melted and cooled, plus additional for greasing the muffin tins
1 cup all-purpose flour
2 large eggs, at room temperature, lightly beaten
1 1/4 cups whole milk, at room temperature
3/4 teaspoon kosher salt
Spiced Pear Jam, recipe follows
Sesame Butter, recipe follows
Spiced Pear Jam:
2 heaping cups peeled and diced Bartlett or Anjou pears (1 1/2- to 2-inch dice)
1 cup sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Sesame Butter:
2 1/2 cups heavy cream
1 cup sour cream
4 tablespoons sesame seeds, lightly toasted
1 teaspoon kosher salt
Directions
Special equipment: 2 standard 6-cup muffin tins or 1 standard 12-cup muffin tin
Preheat the oven to 425 degrees F. Liberally grease each cup of 2 standard 6-cup or 1 standard 12-cup muffin tin(s) with some of the melted butter.
Make the batter: Sift the flour into a large bowl. Whisk together the eggs, milk and salt in a smaller bowl until blended. Pour the egg mixture and melted butter into the flour. Gently stir to combine, breaking up any big lumps. (Don't stress over small lumps of flour.)
Bake: Fill each cup in the muffin tins about three-quarters of the way full. Place the tins in the center of the oven and bake for 12 minutes, then reduce the oven temperature to 350 degrees F and bake until the popovers develop a nice brown color, are cooked through and feel crusty, an additional 10 to 12 minutes. (Opening the oven door while popovers bake increases the chance they will deflate, so look through the window but don't give in to temptation!
Finish: Remove the tins from the oven and pierce the tops with the tip of a small knife to allow steam to escape as they cool. Turn the popovers out on a wire rack. Serve immediately with Spiced Pear Jam and Sesame Butter.
Spiced Pear Jam:
Yield: 1 1/2 cups
Combine the pears, sugar, vanilla, cinnamon, allspice, cloves and 1 cup cool water in a medium pot. Bring the mixture to a simmer over medium heat and cook until the pears start to break down, 10 to 12 minutes. (The liquid should be fairly thick and will thicken some more as it cools.) Let cool completely.
Sesame Butter:
Yield: about 12 ounces
Prepare a medium bowl of ice water. Whip the heavy cream and sour cream together gradually in a stand mixer fitted with the whisk attachment. Increase the speed of the mixer and continue whipping until the cream separates and the mixture thickens.
Use a rubber spatula to gather up the butter and remove it from the bowl. There will be some liquid that is a natural result of this process, which is actually buttermilk. You can reserve this and use as you would regular buttermilk. Gather the ball of butter together in a double-layer of cheesecloth or a thin kitchen towel and plunge it into the bowl of ice water to wash any buttermilk off the surface.
Place the sesame seeds and salt in a medium bowl and use a rubber spatula to mix the seeds and salt into the butter. Pack the butter into a bowl or roll it into a ball or log shape using plastic wrap. Use immediately at room temperature or store, covered, in the refrigerator.
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Alex Guarnaschelli's Pantry Popovers | The Kitchen | Food Network
Popovers - Food Wishes
Learn how to make a Popovers Recipe! Go to for the ingredient amounts, more information, and over 750 more video recipes! Enjoy this Popover recipe!
Old fashioned homestead popovers
1 cup all purpose flour. 3/4 cup milk. 4 eggs. .1/2 t. Salt. 450 for 20 minutes. Lower to 350. 15 minutes, God Bless
Lori Brown
Po box 1183
Imboden,arkansas 72434
loridianebrown@gmail.com
Check out this Idea List on Amazon: whippoorwill Hollers Pantry Items by Lori Brown
3 Tips for Lofty Popovers (Yorkshire Pudding) Every Time
3 Keys for Lofty Popovers Every Time?
1. Room temperature eggs: If you forget to bring your eggs to room temperature, place them in a bowl of hot tap water for 10 minutes.
2. Room Temperature milk: If you forget to leave your milk out, microwave it for 1 minute or warm it on the stovetop — it should be warm to the touch, 75ºF or so.
3. Bread flour or all-purpose flour. Bread flour will make for especially lofty popovers, but I get great results with ap flour, too, and might even prefer the taste and texture when made with ap flour.
Get the full recipe here:
Note: The difference between popovers and Yorkshire pudding is in the baking method. The batter is nearly identical, but Yorkshire pudding recipes call for heating the muffing tin with meat drippings in each well.
#popovers #yorkshirepudding #foolproof
7 Tricks to a Great Popover!
#popovers #CookingChannel #EasyRecipes
Learn my 7 tips for getting a perfect popover every time! Deliciously crispy, fluffy and divine! Popovers are great for breakfast, brunch or a Sunday Roast!
PRODUCTS SEEN IN THIS VIDEO:
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Popover Pan
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POPOVERS RECIPE
Makes 6
PRINT RECIPE HERE:
INGREDIENTS:
3 eggs
1 ½ cups of milk
½ teaspoon kosher salt
1 ½ cups all-purpose flour
Vegetable oil for greasing
METHOD:
Place the oven rack on the lowest level. Preheat the oven to 450F.
Allow the eggs and milk to come to room temperature or better yet, for quicker preparation, place the milk in the microwave at :30 intervals until lukewarm. Submerge the eggs in a bowl of warm water for 10 minutes.
Whisk together the eggs and the milk until combined well.
Slowly add the flour a little at a time until combined and smooth. Don't over mix, small lumps are OK.
Grease the popover pan with the oil. Be generous with the oil!
Place the popover pan on a sheet pan, and place it in the oven, empty, in order to preheat the pan, for 15-minutes.
Meanwhile you can transfer the batter to a pitcher for easy pouring of the batter into the pan.
Only fill each well ⅔ of the way up the pan. The less the wells are filled the higher the popovers will rise.
Bake for 20 minutes at 450F, then reduce the heat to 350F and bake for 10-15-minutes more.
Do not open the door while they are baking or they will deflate!
Try to go the full 15-minutes on the second stage of baking for crispier exteriors and easy release! Underbaked popovers will stick to the pan!
Serve immediately!
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EASIEST Popovers Ever - No fancy equipment needed!
These muffin tin popovers will be the hit of your holiday gathering! ???? This Easy Popover recipe requires no fancy equipment just a blender and muffin pan. Hot out the oven, these popovers melt in your mouth and make any holiday gathering complete. INGREDIENTS????
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???? RECIPE:
???? MY THANKSGIVING MEAL PLAN:
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???? INGREDIENTS:
6 tablespoons melted butter, divided
3 eggs
1 ½ cups milk, warmed 30 seconds in the microwave
1 ½ cups all-purpose flour
1 teaspoon salt
Yield: 12 popovers
Preheat oven to 400F. Bake for 35 minutes until golden. Serve hot.
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???? 5 ways to make Deviled Eggs:
???? More Sides:
#popovers #thanksgivingrolls #thanksgivingrecipes
CHAPTERS:
0:00 Easy popovers
0:18 brush the muffin tin
0:27 Preheat pan
0:46 5-minute popover batter
1:05 Combine wet ingredients in blender
1:13 Add salt and flour
1:22 Pour into muffin pan
1:31 Bake
1:39 That POP!
1:43 Cool slightly & serve
???? Laura's Cookbooks:
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????Follow Laura on Instagram @LauraSFuentes @MOMables
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Produced by Fuentes Media.