The first time I ever experienced a popover was with my mom at a cafe in Union Square, San Francisco. I remember loving their light fluffiness on the inside and the slight crispiness on the outside. I believe they are called "popovers" because of the way they pop over the sides of the muffin tins. Last Wednesday evening was a special occasion: we were having a small belated Birthday dinner for Andy. He just returned from Chicago the night before and I wanted to make a nice, healthy and tasty dinner meal to celebrate his birthday. I decided this would be the perfect opportunity to bust out with some popovers. These are super easy to make and very tasty. Since the popovers were going to have Indian spice flavors I decided to serve these with hot mango chutney. The sweetness and mango chunks of the chutney were the perfect compliment to the subtle spice and fluffiness of the popovers. These are easy and delicious and sort of elegant - perfect for a weeknight meal.
Curry Cumin Popovers
1/2 teaspoon cumin
2 large eggs
3/4 cup soy milk
1/4 cup water
1 tablespoon unsalted butter, melted
1 cup minus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon curry powder
2 tablespoons fennel seeds
1. Preheat the oven to 375 degrees. Spray nine cups in a muffin tin.
2. In a bowl, whisk the eggs, milk and water. Add the butter in a stream, whisking. Add the flour and salt and whisk until the mixture is slightly lumpy, then add the curry and cumin powder.
3. Divide the batter evenly among tins and sprinkle the fennel seeds over the popovers. Bake on the lower third rack of the oven for 40 minutes. Cut a slit on top of each popover with a small sharp knife and bake for 5 minutes more.