Popovers with calamansi curd dusted with cardamom rose powdered sugar? Whaaaat? That sounds like a beautiful breakfast to me!
First things first… what is a popover? Are they easy to make? Are they any good?
Popovers are a wonderful, fluffy, delicate breakfast “cake” they used to be called. They are simple and easy to make with using only eggs, flour, milk, salt, and. Popovers taste really good, especially with calamansi curd!:) They taste very similar to Dutch babies.
History of the “Popovers”.
Popovers have been around for quite awhile. They stem of the English version “Yorkshire puddings” that used to be served cooled with butter and jam. Popovers first appeared in context in 1850. Then later in 1876, the cookbook Practical Cooking and Dinner Giving printed a recipe for popovers. The recipe wrote this:
Breakfast Puffs, or Pop-overs (Mrs. Hopkins)
Ingredients: Two cupfuls of milk, two cupfuls of flour, two eggs, and an even tea-spoonful of salt.
Beat the eggs separately and well, and the whites last, and then beat well together. They may be baked in roll-pans, or deep gem-pans, which should be heated on the range, and greased before the batter is put in: they should be filled half full with the batter. Or they may be baked in tea-cups, of which eight would be required for this quantity of batter. When baked, serve immediately. For Graham gems use half Graham flour.
Wow! Crazy how in 145years recipes can change so much. There are many more old recipes to share with you but I don’t like those “long boring paragraphs that you cant wait tell they just get to the recipe!” Right? Well anyway, popovers are amazing and if you have never made them before, I highly suggest trying them at least once;).
Do you need a special pan for these popovers? Not necessarily! You can use regular old muffin tins, or you can buy a popover pan. Nordic ware is the brand we have and I think it’s great! Dad got it for Mom Christmas 2019 (thanks dad!)
When I think of popovers I think of the time when my cousin who was 8yrs old asked my mom (or Aunt Heidi to him) if he can make “popovers”. We didn’t have the pans for them so my mom told him he can make them in muffin tins. The smell was great, until they got a little to toasty… I think if I remember correctly the butter started overflowing and burnt on the bottom of the oven. Well, now I now what popovers are! I may have not tried them because they were so burnt… but it was a good idea Brad j!
Ok we’ve talked about popovers, what about this whole calamansi thing? Calamansi is amazing! It’s a citrus that comes from the Philippines, it is similar to a lime. It has higher amounts of acid then the average lime or lemon. It is used in traditional Filipino cuisine where they make condiments, beverages, dishes, marinades, or preserves. But here, we’re making it into curd and add rose water to it! You can find calamansi juice online or maybe found in natural food stores.
What’s in it?
- 4 eggs farm fresh preferred.
- 1 1/2 cups milk
- 3/4 teaspoon salt
- 1 1/2 cups all purpose flour
- 3 tablespoons melted butter
- 6 tablespoon butter, sliced into 6 pieces
- Calamansi rose curd:
- Follow this recipe but replace the lemon juice with calamansi juice and add 1 tablespoon of rose water.
- Cardamom rose powdered sugar:
- 1 tablespoon cardamom
- 1 tablespoon ground rose petals
- 1 cup powdered sugar
- Combine all ingredients together.
How to make them?
- Place all ingredients in bowl and blend with stick blender until smooth.
- While you batter is setting, place popover pans or metal muffin tins in oven and preheat to 450°F.
- Place 1 tablespoon of sliced butter into each popover section. Let melt then add batter about 3/4 way. Place back in oven and watch rise and “popover” until golden brown, about 25 minutes. If their cooking to quick and not finishing cooking on the inside then reduce the heat to 350°F.
- Serve with calamansi curd and dust with cardamom rose powdered sugar then enjoy!!
the potters table 