TWD: Gruyère Popovers

Tuesdays with Dorie baking through Baking with Julia
by Dorie Greenspan
Recipe contributed by Marion Cunningham




This weeks recipe was to make plain and simple popovers. I have never had a popover before. Plain, crispy, hollow popovers were not sounding so appealing, so I chose to add Gruyère cheese to the top of the batter before placing into the oven.

Since I have not had great results with the recipes from this book, I did a Google search for Gruyére Popovers and decided to go with this way of making them, still using Marion's ingredients, with the addition of cheese.

The aroma wafting through the kitchen as I sit and type this, is once again heavenly. If these taste as good as they smell and look so far, these are going to be awesome!

O.M.G. These are fabulous!!!

Success meter (1-3): 3+

How can so few ingredients turn

into such deliciousness.

Left one plain - only because I ran out of cheese.

 (well laziness won over ~ did not want to shred more.)

Oh the excitement!!!

The plain popover poofed up higher - but the ones

with cheese made these to die for.

I covered the rolls with foil for the last ten minutes

of cooking to keep them from browning too much.

Cheesy goodness.

Beautiful. No need for a fancy popover pan.

Perfect inside.

Excellent dinner once again.

The popover was bigger than the chicken!

The salad was simple and tasty too.

You can find the recipe for the salad here.

To get this simple popover recipe visit our host's sites:

Paula of Vintage Kitchen Notes and Amy of Bake With Amy

Check out my fellow bloggers posts for their versions of this recipe.

Look for the LYL: Popovers post over at Tuesdays with Dorie.

Book Seventy-Seven: Baking ~ From My Home to Yours

by Dorie Greenspan


The Most Extraordinary French Lemon Cream Tart

It's Oscar time again!

I have been wanting to make this ever since I bought the book and read "It is the ne plus ultra of the lemon world." I love lemon desserts and thought this would be the perfect occasion to make such an over indulgent treat.

Everyone seemed to enjoy this one; even my daughter who stopped by the following day and had the leftovers with me, which were great the next day. I had the last piece two days later and thought it was even better. The lemon cream firmed up beautifully and had the texture of smooth butter. I will for sure refrigerate it at least a day before serving should I make this again.

Success meter (1-3): 3

amazon

I received these in my Christmas stocking a few years

ago and have been anxious to use them ever since. I was

hesitant to use these for the tart dough is quite delicate -

so in the end I opted for my rectangular pan.

I love her desciption "to blend until you

 get the perfect light, airy texture of

 lemon-cream dreams."

I decided to roll out the dough rather than

pressing the loose dough into the pan.

The cookies came out a bit over cooked. I really

should not blog on two recipes and get ready

for a party at the same time.

The curd is nice and firm...

..until you whisk it, which makes it fluid again.

TWD: white loaves

Never would I have thought that plain white bread could smell so heavenly.

I sent a message to my sister that the bread was out of the oven and she could come get it. I expected her to say she would pick it up tomorrow when she came for dinner; but she texted to say she was on her way! As I was wrapping it up for her, she said not to bother for she would tear into it as soon as she got home. She was not kidding... she texted a short time later to say that it was yummy, and her son who has a limited palate said it was great!

I was going to wait until tomorrow to slice this wonderful, scrumptious smelling loaf to make egg salad sandwiches; for there is nothing better than fresh (store bought - before this post!) white bread for egg salad. However, Andy could not wait and had to have a slice at dinner with his soup.

I have to admit - this is good. Why would anyone want to buy store bought bread is beyond me. I know... time. It may sound time consuming, but really it is very simple, and you probably have all the ingredients except maybe the yeast in your cupboard.

Give baking a loaf a try; I guarantee you will not be disappointed.

Success meter (1-3): 3

This is the creamiest my yeast has ever looked.

I'd say my dough has doubled.

A bit lopsided...

Second rise.

Indentation remained as it should!

Ready for the oven.

I prefer my crust to be soft rather

than crispy, which this is.

Makes wonderful toast.

Fresh bread ~ a must-have for egg salad.