Petite Popover Pan

I saw this petite popover pan by Nordic at Sur la Table and knew immediately that it’d be the newest member of my kitchen collection.  I’ve always felt that the traditional popover pan is too big.  It seems like the manufacturers finally realized one market demand.  This petite popover pan has lots of holes to allow heating up quickly, thus the popovers raised very high.  I filled these popover pans about ¾ up full and the popovers turn out beautifully.  Trust me, it’d be an excellent addition to your bakeware collection at home!!! This petite popover pan is for sale at Sur la Table for $34.95.  (^_−)−☆

                                                                  Petite Popovers

Petite Popover

I’ve always thought the traditional popover pans makes too big a popover.  Plus I could only fit one mold into my tiny oven, which makes 6.  Wouldn’t it be nice if it were smaller??  So when I saw this petite popover pan, I’ve got to try it.  As it turns out, this is the perfect size for popovers.  I didn’t dare open the oven door before the time is up, but I could see from the outside that they were popped nicely with bulbous heads!!!  At the end of our Salmon Christmas dinner, my good friend Patricia even said, “these are so small, the three small popovers I ate equals the calories from one big popover!” Um…I wish, Patricia.  Let’s still hit the gym tomorrow just to be safe!!!    (^_−)−☆

A Ingredients

Butter, room temp      1 tablespoon

B Ingredients

Butter                          1 tablespoon

All-purpose flour        1 cup

Kosher salt                 ½ teaspoon

Minced parsley            2 teaspoon

Eggs, room temp         2 pieces

Whole milk                 1 cup

Directions:

1. Rub the room temperature butter onto the popover pan, evenly coating all baking surface inside the cups.

2. Preheat oven 425 degree, whisk together all B ingredients, after the oven is preheated, pop the popover pans into the oven for 2 minutes, then remove from oven to quickly fill the cups with batter, pour about 3/4 full. 

3. Bake at 425 degree for 18 minutes, do not open oven door before timer is up or else the popover will collapse, serve hot. 

Serving: 12

Breakfast Ham Pudding

When Mr. Baguettes was having a sale on their French baguettes, I bought a whole bunch of them.  So here I sat with a bunch of staled baguettes.  Originally I had wanted to make them into Crème Brulee bread pudding.  In this chilly murky morning, I craved some hot salty robust breakfast.  So I invented this salty bread pudding.   While it was baking, the whole house smells so good.  Everyone woke up and asked what’s for breakfast!!!!

A Ingredients

Bread cubes                             4 cups

Ham, cubes                            ½ cup

Onions, chopped                   ¼ cup

Whole kernel corn                 ½ cup

Broccoli florets                       ½ cup

Parmesan cheese, greated       ¼ cup

Parsley, minced                          1 tablespoon       

B Ingredients

Eggs                4 pieces

Salt                 1 teaspoon

Milk               ½ cup

Stock             ½ cup

Directions:

1. Preheat oven to 350 degrees. 

2. Measure all B ingredients into a bowl, beat with a fork until blended. 

3. Measure all the A ingredients into a big mixing bowl, add the beated B ingredients, toss with long wooden spoons, pour into a greased baking dish.

4. Bake in the oven for about 40-45 minutes, let cool 5-10 minutes before slicing, serve hot. 

Serving: 6