These past two summers I worked for Cherry Grove Farm. It has opened my eyes and made me appreciate knowing the source of my food.
I worked milking cows, making cheese, going to farmers markets, and managing the store. Part of my job was also to make recipe cards for people so they had fun ideas for what they could do with our meats, cheeses, and eggs. I had a lot of fun make recipe cards, but one recipe that never made it to print were the popovers! So instead, I will share the recipe here!
At Cherry Grove, we work hard to create raw milk cheeses from the unpasteurized milk of our cows. We also sell pork, lamb, beef and rose veal. Our eggs are from heritage breeds of chickens, and in any given dozen you can find brown, blue, green, pale, or even light purple eggs!
Anyway, I will get to the real reason for this post. Every year we host a festival called the COW PARADE. Before you ask, YES, we do parade cows down the lane during the festival. Each year the parade because exponentially more fun and exciting. This year, we are having two local food trucks, a ton of artisanal vendor, face painting, hay rides, farm tours, and of course, the CAKE OFF! Once it gets late, we light a huge bonfire to make s’mores and listen to music around.
Save the date — November 4, starts at 11 am, located at Cherry Grove Farm in Lawrenceville, NJ. I am so excited for the Cow Parade this year, I am coming home just for it! Hopefully I have time to enter the bake off as well, but that will all be dependent on school work.
Now for the popovers. Popovers are super easy, and even more fulfilling to make. Their batter is egg based. It is not as thick as a pancake batter, but not as thin as a crepe batter. There is just enough flour in them needed to set the batter when baking. And, when they bake, the eggs release a massive amount of steam, which creates a hollow, moist, almost custardy interior, with a crispy, brown exterior.
They are wonderful as the bread to a sandwich, but I prefer to eat them hot out of the oven with jam or butter. I made these popovers for a birthday brunch we had for my Aunt Barbra and my dad.
*recipe from Food52
- 1 1/4 cup flour
- 1 tsp salt
- 1 cup milk (I used 2%, but whole milk works as well), at room temperature
- 4 eggs, at room temperature
- 2 Tbs butter, melted, and cooled to room temperature
- add ins: 1/4 tsp black pepper, 2 Tbs parmesan, or any spice you like.
- Variations: Cinnamon Sugar – follow the recipe and then brush the warm popovers with melted butter and roll them in a mixture of 1 tsp cinnamon to 1/4 c sugar.
- Preheat the oven to 425 degrees F, and place the popover or muffin pan into the oven, coating them with butter or spray. (the pan needs to be hot when you pour the batter into them)
- In a blender** combine the eggs and milk until frothy.
- Slowly add the flour and salt to the egg mixture.
- Once combined, stream in the butter until mixed together.
- Quickly take the popover/muffin pans out of the oven and pour the batter to fill 3/4 of the cup.
- Place the pans back into the oven and bake for 25-30 min until tall, crisp, and brown. (Make sure you do not open the oven door during the baking process. This can cause a change in the temperature of the oven and you will not get the height that you want in the popover)
**You do not need to use a blender, but I find that it is easiest to do so because everything comes together nicely, and it is already in a pourable vessel. If you do not have a blender, you can just mix everything using a whisk and a bowl
I would like to give picture credits to my friend Graeme. He has a ton of nice photos from his days on the farm, and kindly shared some with me for this blog post!