Friday, February 22, 2013

Easterly Inn Popovers - recipe from my book: Legacy of Three Melissas


This is my Grandmother's (Melissa C. Smith) Recipe from her restaurant, The Easterly Inn, circa 1960's and 70's in Gloucester, MA. A generous basket if these popovers and a platter of Cape Ann Blueberry Cake were placed on each table at both luncheon and Dinner. They also offered a small loaf of hot Anadama Bread on a cutting board too! No wonder the place was so popular!! Many people remember these popovers fondly and ask me for the recipe. I make these at home often and it can take any ordinary meal and transform it into something extraordinary! They are way to make but can be touched with humidity. A nice hot oven and cold pans seem to work for me, but I know some people believe in using warm pans. Don't open the oven while they cook!! You can use commercially available aluminum popover pans but the very best popover pans are Cast iron popover pans. I actually bought one on ebay which I believe could be 70-80 years old.

At Easterly Inn, they always heavily greased the popover pans with lard and butter!! These days I like to spray or brush on my own good Olive Oil because I don't want the extra calories and it doesn't seem to make much of an impact either way taste wise. Basically, you just don't want them sticking which they can do if you're not careful. Do this recipe exactly h0w I tell you for best results even if it seems counter intuitive, it works.

Easterly Inn Popover Recipe
preheat oven to 400 degrees

4 eggs
2 c. milk
1 c. flour
blender or food processor
greased popover pan (6 popovers) or you can use 6 custard cups with great success if you don't have a popover pan. Put them on a cookie sheet.

Mix eggs on high in the blender to the slow count of 10. Stop blender. Pour in 2 c. milk and turn blender back on high again and slow count to 10. Turn off Blender. Pour in 1 c. flour and turn on blender and slow count to 10. Turn off blender immediately.

Pour batter into heavily greased pans and bake for 15 minutes at 400 degrees. If you oven is slow you might want to turn it up to 425 (this is a trial and error thing). After 15 minutes, do not open the door, turn the oven down to 350 degrees. If you have a slow oven, meaning it doesn't seem to get as hot as the temperature, turn down to 375 degrees.  Bake popovers for another 45 minutes. Don't open the door. I know you want to open the door, but don't. This is why an oven with a light and a window is so good!

Serve Popovers HOT with lots of butter. Exquisite!

Because of all this not opening the door during the cooking of popovers, this is why people like to have 2 ovens in their home. One specifically for the Popovers or Yorkshire Pudding and the other for actually cooking dinner.  It's worth the juggle but just be aware that if you are planning on cooking a roast, the popover oven may be too hot for your plans. If you are doing fish or something and it only takes 1/2 hour at 350 and you HAVE to open the oven to slide in the fish on another rack, you CAN do it if you do it really gently and really quickly.... but just be aware not to get a draft in the oven or your popovers will fall.

Here's to the Popover!! Here Here!!

Happy Cooking - Melissa Abbott

My Book Legacy of Three Melissas
available on Kindle and as a Book at: