Most years the focus at Valentine’s Day is on dinner, doing something special, whether going out or having a nice meal at home. This year, we have a party to attend on February 14, so I thought I’d make a special breakfast. I have a lot to show you, so settle in, and enjoy my Valentine breakfast, Popovers with Black Cherry Creme.
Start with just a few ingredients everyone has in the pantry – eggs, milk, flour and salt. Yep, just four things.
These work best if the milk and flour are at room temperature, so let them sit on the counter for about an hour before using. Preheat the oven to 450 degrees.
Grease the popover pan generously with shortening. I use butter flavored shortening. Use a disposable glove to spread it around so you don’t get your fingers greasy.
I am often asked if a muffin tin will work, answer no. The popover pan is twice as tall at 2-1/2 inches to the muffin tin’s 1-1/4 inch.
Set the pan in the hot oven for about 5 minutes to get it hot and melt the shortening.
Beat the eggs in a bowl with a whisk until they are thick and lemon colored.
Add the milk and whisk together.
Add the flour and salt.
Whisk until well combined, then pour back into the measuring cup.
Take the popover pan out of the oven, and fill the six wells evenly with batter. There’s about 1/3 cup in each one. Don’t bother trying to clean up the drips, that pan is HOT! Get it back in the oven before it cools off.
Put in the oven and set a timer for 15 minutes. This is important, once you close the oven door, do NOT open it again until they are done! Here’s what they look like at the 15 minute mark.
Turn the oven down to 350 degrees. Don’t open the oven door! I tried to get some pictures as they are rising. It is hard to shoot through the glass oven door, even though I had the oven light on. If you don’t have a glass door, resist the urge to peek.
Bake 20-25 minutes more, until they are browned and lovely.
Take them out of the oven.
Immediately punch a hole in the top of each one with a sharp knife to let the steam escape.
Yummy! Crisp and eggy, perfect for the Black Cherry Creme!
Make the Black Cherry Creme, just four ingredients here too. You can do this part a day ahead if you want to.
Combine the butter, cream cheese, add the black cherry preserves.
Whip with a mixer until well combined, adding the powdered sugar.
Put in a pretty dish and chill until ready to use. Can be made a day ahead. I used a vintage butter dish.
Popovers with Black Cherry Creme
1-1/4 cup milk
1-1/4 cup flour
1/4 tsp salt
Preheat oven to 450 degrees. Grease popover pan wells generously with solid shortening. Place in the oven for 5 minutes to heat the pan and melt the shortening. In the meantime, in a medium bowl, beat eggs until thick and lemon colored. Add flour and salt, and mix well. Put in a two cup measure to make it easier to pour. Remove the pan from the oven. Distribute the batter evenly in the popover wells. Return the pan to the oven. Bake at 450 for 15 minutes. Do not open the oven door. Turn oven down to 350 degrees and bake for 20-25 minutes more, until golden brown and puffed up. Take out of the oven, transfer popovers to a wire rack to cool. Serve with Black Cherry Creme. Leftover popovers can be reheated by placing them directly on the oven rack in a 350 degree oven for about 5-7 minutes.
Black Cherry Creme
2 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
2 tablespoons Black Cherry All Fruit, or preserves
2-3 teaspoons powdered sugar, to taste
Mix all ingredients well, using a mixer to whip the creme smooth. Refrigerate until ready to use.
Sharing with some of the link parties on my party page, and …