This posting is inspired by the bridesmaids' luncheon given yesterday at the Zodiac Room at Neiman-Marcus in Fort Worth for the wedding of my young cousin Sally Dulaney. I wasn't there, but all reports are that it was a beautiful affair, with a very traditional Zodiac Room menu: chicken salad, fruit salad, and orange congealed salad...and of course, starting it all off -- the popovers with strawberry butter. Yum! So, from the Helen Corbitt Cookbook:
Popovers
1 cup sifted all-purpose flour
1/4 teaspoon salt
2 eggs
7/8 cup milk
1 tablespoon melted butter
Preheat oven to 450.
Mix the flour and salt. Beat eggs until light, add butter and milk and add slowly to the flour. Stir until well blended. Beat 2 minutes with rotary blender by hand or 1 minute with electric beater.
Heavily butter muffin tins or custard cups and put them in the oven to heat.
Fill the cups to one-third.
Bake 20 minutes at 450, then reduce heat to 350 and bake 15 minutes more.
Serve hot with strawberry butter.
Strawberry Butter
1/2 cup butter, softened
2 1/2 cups confectioners' sugar
2 tablespoons pureed thawed frozen strawberries (or according to taste)
1 teaspoon juice from strawberries
Cream butter. Add sugar and beat. Stir in pureed strawberries and juice. Beat until the consistency of whipped cream.
(You can also do this more simply in a blender: blend softened butter until smooth, then add sugar and strawberry juice and blend for just a few seconds, and finally add strawberries and pulse until desired consistency...you may also like to chill before serving)
So this doesn't say how many popovers this will make if I use a Popover pan...help!
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