Neiman Marcus Taste by Kevin Garvin with John Harrisson features classic recipes from the department store's flagship restaurant, like Neiman Marcus Fruit Salad in a Melon Basket with Poppy Seed Dressing; Savory Parmesan Popovers; and Wok-Seared Marinated Quail with Spicy Asian Noodles.
Yield: 12 Popovers
Popovers are a perennial favorite at Neiman Marcus restaurants, and our tradition is to serve them with strawberry butter (you can find that combination in our Neiman Marcus Cookbook. This savory version is enhanced by the addition of cheese, herbs, and butter, but if you want to make plain popovers, simply omit the final three ingredients listed and use the same method. Serve with any main course (they are paired in the book with Chicken a la King on page 155) or to accompany Brie or baked Camembert cheese. The aroma while they are baking is to die for.
Preheat the oven to 450 degrees F.
Pour the milk into a saucepan and set over medium heat for 2 to 3 minutes, or until lukewarm (but not hot), about 110 degrees F. Sift together the flour, salt, and baking powder into a large bowl. In the bowl of an electric mixer fitted with a wire whisk, beat the eggs on low speed for about 3 minutes, until foamy and pale in color. Stir in the warm milk and continue to mix at low speed. Gradually add the flour mixture to the beaten eggs at low speed, then increase the speed to medium and mix for 2 minutes longer. Let the batter rest for 1 hour at room. temperature.
Spray a 12-cup nonstick popover tin generously with nonstick spray and set on a baking sheet. Fill the cups of the tin almost to the top with batter. Sprinkle the cheese and dried herbs evenly over the top of the batter and add a piece of butter. Bake for 15 minutes, then reduce the oven temperature to 375 degrees F. Bake the popovers for 30 to 35 minutes longer, or until they are deep golden brown and crispy on the outside and airy on the inside.
Chef's Note: These popovers must be made in a nonstick popover pan, which you can find at specialty kitchenware stores such as Williams-Sonoma and Sur La Table.
This page created November 2007
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