TWD: Popovers

We're not new to popovers. This breakfast has become a once every couple months delicacy.  My husband had popovers for the first time when he was not much older than our son, Nate.  In his family, baking popovers was a birthday tradition.  For years as a couple we've been making the popover recipe from the Better Homes and Gardens New Cookbook.  Over the years we learned that a high temperature for a shorter period of time gave us the texture that we like in a popover; slightly crunchy on the outside but eggy yumminess on the inside. I immediately noticed the 425 degree instructions and felt secure that this was going to make great popovers. 




So easy to put together.  Sarah and I whisked the ingredients together; there is really no need to put in a blender.  I also totally ignored the idea of straining the lumps out.  I hope no one bothered to do that. 






Popover perfection.  If you like this recipe, get a popover pan, they work great!




Nathan caught in the act.



Empty plate and my husband. 

Jason thought this recipe was superior to the New Cookbook one.  I totally agreed.  Only one criticism was that we did not make a double batch.

Cheers,

Broad Brook Bakers

TWD: Berry Galette

A week late on our galette post but we did not want to miss the opportunity to make this recipe.  I've made this dough before for the tomato galette which is fantastic.  This time instead of using corn meal, we used masa harina. The masa provided that nice corn texture but there wasn't near as much tooth as the corn meal has in the past.



We used sour cream and doubled the recipe so we could make the tomato galette later in the month.




We opted to make the dough by hand which in the end I think prevented over-working.



Sarah was great at folding up the sides of the galette.





We used blueberries, raspberries and blackberries and served slightly warm as recommended with whipped cream. With peach season right around the corner, it's going to be hard to choose how to use that extra dough.

Happy Baking!

Broad Brook Bakers