When Hayley was younger, we would have a mother-daughter weekend once a year in Dallas. We would frequently eat lunch at Neiman’s. They would always bring out these popovers and strawberry butter before our food arrived. Hayley and I would make all kinds of mmmm and yummm noises as we were eating them. I swore every time that I was going to go home and make these.
So, for an extra-special meal for your mother or someone close to you, try these delicious popovers and butter.
I got my start for this recipe here. I tweaked it a tad to my liking.
You have to invest in a popover pan if you don’t already have one. I am sure a muffin pan would work just as well, too, but I have yet to try it.
Melt five tablespoons of butter and evenly distribute in each cup. Preheat oven to 425 degrees.
In a mixer, add 1 cup of milk, 2 eggs, 1 cup of flour, 1 tablespoon salted butter, 1 teaspoon sugar and 3/4 teaspoon salt. Beat until smooth. Add 1 teaspoon chopped, fresh thyme. Mix again. Spoon filling into cups, filling halfway.
Place in oven for about 20 minutes or so, watching carefully.Mince 4 large strawberries and add 2 teaspoons of sugar to them in a bowl.Mix well and put in a strainer to release all of the liquid. To speed up the process, you can mash the mixture. In a blender, add strawberries, 1/4 cup chèvre cheese, 4 ounces of softened, salted butter, and 2 teaspoons of sugar. Blend until whipped. Add salt to taste.
Spoon mixture into a bowl and serve with warm popovers.
You can make batter ahead of time and store in refrigerator until ready to use. Just bring to room temperature before baking. It will last 2-3 days in the fridge.
1 cup milk
5 tablespoons, plus 3/4 tablespoon salted butter.
1 teaspoon sugar
1 cup flour
1 teaspoon chopped, fresh thyme
Preheat oven to 425 degrees. Melt 5 tablespoons of butter and pour into popover cups, evenly distributing.
In a mixer, add milk, eggs, butter, salt and sugar, mixing until smooth. Add thyme and mix once more. Spoon evenly into popover cups. Bake for about 20 minutes, checking occasionally.
Strawberry Compound Butter
4 ounces softened, salted butter
4 large strawberries, diced
1/4 cup chèvre cheese
2 teaspoons sugar, plus 2 more teaspoons sugar
salt to taste
Add 2 teaspoons of sugar to strawberries and stir. Strain juices of strawberries.
In a blender add strained strawberries, chèvre, butter and 2 teaspoons of sugar. Blend until whipped. Add salt to taste.These will not only make your kitchen smell amazing, but will make any mother feel special on her day!