I was talking with two of my very close friends recently and they were talking about their amazing lunch at Neiman Marcus and in particular the Neiman Marcus Popovers with Strawberry Butter they enjoyed. It immediately took me back to lunches that I used to share with my mom at the luxe Neiman Marcus restaurants and all of the memories I shared with her.
My mom was old school and loved the crisp tablecloths, fine napkins and of course the doting that comes with all things Neiman Marcus. After hearing my friends speaking of these heavenly bites I found the recipe in my Neiman Marcus Cookbook and made my own batch of these scrumptious, eggy, airy bites of heaven.
A few of the chef’s notes in the cookbook states that it is important to make sure to have the eggs and milk warm before mixing. Also, make sure to let the batter sit for an hour before baking them and always make these fresh. Popovers that are frozen or trying to make popovers from batter that has been pre-made tends to not work well. So, in a nutshell, you must commit when making these. No shortcuts for these little babies.
There is something that is irreplaceable when recollecting memories with loved ones that have passed on. I will never forget the lunches I shared with my mom at Neiman’s and making these delicious popovers brings back so many memories filled with love, nostalgia and deliciousness.
3 1/2 cups milk
4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
6 large eggs, at room temperature
To make this recipe, you will need a Teflon-lined popover pan with a 12-cup capacity. These are available at kitchen equipment and specialty stores, and some cooking mail-order catalogs.
Preheat the oven to 450° F. Place the milk in a bowl and microwave on high for 2 minutes, or until warm to the touch. Sift the flour, salt, and baking powder together in a large mixing bowl.
Crack the eggs into the work bowl of an electric mixer fitted with a whisk and beat on medium speed for about 3 minutes, until foamy and pale in color. Turn down the mixer to low and add the warm milk. Gradually add the flour mixture and beat on medium speed for about 2 minutes. Turn the machine off and let the batter rest for 1 hour at room temperature.
Spray a popover tin generously with nonstick spray. Fill the popover cups almost to the top with the batter and place the popover tin on a cookie sheet. Transfer to the oven and bake for 15 minutes. Turn down the oven temperature to 375° F and bake for 30 to 35 minutes longer, until the popovers are a deep golden brown on the outside and airy on the inside. Turn out the popovers and serve hot with strawberry butter. Yields 1 dozen popovers.
1 pound butter
1 1/4 c. strawberry preserves
In an electric mixer, beat butter until light and fluffy. Add the preserves and mix until just combined.