A Meal of Bacon

Thursday, June 16, 2011 - 
I had been craving a popover since my friend's wedding back in February.  Okay, you may ask yourself, how does someone just start craving a popover at a wedding?  Well, this is because Maggie and Paul had their first date at Judie's in Amherst, and Judie's is locally famous for their popovers.  So when I think of their history, Judie's is part of that history.

I, like many omnivores, love bacon.  Salty and crispy, with a salad or a dessert, bacon can be used in just about anything.   We were making a spinach and hot bacon salad for dinner (a different version than this, I reverted back to my original style) and I thought...bacon popovers!  I knew I couldn't make them Judie style - large and abundant, but I could make a smaller version quite easily.

  • 2 eggs
  • 1 cup milk (I used skim)
  • 1 tbls. vegetable oil
  • 1 c. flour (all purpose)
  • salt
  • bacon

A basic popover is quite easy to make, then you can jazz it up anyway you like.  I mixed up the eggs, milk and oil before beating in the flour and a dash of salt.  I poured the simple batter into a greased muffin pan (to ensure they all bake evenly, I filled the empty spots with water) and then sprinkled crumbled bacon top.  These baked for about 20 minutes in the oven (set at 400 degrees), maybe a little less, but right around the time they are golden brown and puffed up.

Hubs hadn't had a popover before, and he gobbled multiple popover 'muffins' up that evening.  I love the texture, almost spongy but extremely airy.  And the bacon gave them the perfect salty and savory flavor I was looking for.

Any other thoughts on how to dress up a popover?