Popovers - History of?
Kdlecaflor
The popover seems to me to be the American equivalent of the Yorkshire pudding.
But what's the history, where did it originate? Is it more popular in some
states than others? How do you eat them? Any help would be much appreciated for
my book on The Yorkshire Pudding.
Kind regards
Kevin Doyle
jen...@mindspring.com
On 14 May 1998 17:11:06 GMT, kdlec...@aol.com (Kdlecaflor) wrote:
:The popover seems to me to be the American equivalent of the Yorkshire pudding.
We eat them hot out of the oven, split open horizontally with ice-cold
slivers of butter slipped inside. Or jam. Or when there's any that get
cold, some shredded cheese stuffed inside. But they don't last long
enough to get cold. Haven't thought of them in awhile, I'll make them
tomorrow! Thanks :-)
Ana Maria Gallo
Kdlecaflor wrote:
> The popover seems to me to be the American equivalent of the Yorkshire pudding.
> But what's the history, where did it originate? Is it more popular in some
> states than others? How do you eat them? Any help would be much appreciated for
> my book on The Yorkshire Pudding.
Perhaps you should describe what you think of as a popover.
My version of the "American" popover is a pastry dough, cut square and folded over
as a triangle, then baked. Sometimes plain, but otherwise with sweet jam or
perhaps a sweetened cream cheese. Ready made variety by Pillsbury (refrigerated or
frozen, in a can, you know, "the dough boy") suggests all sorts of uses, around
sausages or "coctail franks", stuffed with cheese, etc.
Yorkshire pudding, on the other hand, is a batter. Traditionally laddled into the
drippings under a beef roast which is placed on some kind of raising stand. There
are ready made versions of this too that can be used as a topping *on* meat pies,
etc. However, I've never heard of Yorkshire pudding being made into a sweet.
I would call a popover puff pastry, which has a long history in European cookery.
The *real* experts on this list can answer that question.
Ana Maria Gallo
Jack Campin
Ana Maria Gallo <ana_...@themysterybox.com> writes:
> Kdlecaflor wrote:
>> The popover seems to me to be the American equivalent of the
>> Yorkshire pudding.
> Perhaps you should describe what you think of as a popover.
> My version of the "American" popover is a pastry dough, cut square
> and folded over as a triangle, then baked. Sometimes plain, but
> otherwise with sweet jam or perhaps a sweetened cream cheese.
What Ana Maria is describing is what a British person would call a
turnover. Nearly always the filling here is cooked apple puree.
This has no relationship at all, either in composition, preparation
or consumption, with Yorkshire pudding.
--> email to "jc" at the site in the "From:" line: mail to "jack" bounces <--
Jack Campin * 2 Haddington Place, Edinburgh EH7 4AE, Scotland * 0131 556 5272
http://www.purr.demon.co.uk/purrhome.html food intolerance data and recipes,
freeware logic fonts for the Macintosh, and Scots traditional music resources
Kdlecaflor
Ana Maria Gallo wrote
Perhaps you should describe what you think of as a popover.
Visit this website and the true popover will be revealed!
http://www.wwa.com/~bonnett/popover
Kind regards
Kevin Doyle
Ana Maria Gallo
> Perhaps you should describe what you think of as a popover.
>
> Visit this website and the true popover will be revealed!
> http://www.wwa.com/~bonnett/popover
Very nicely presented site. Where have I been that I didn't know these
were popovers? Loved Pop Over of Banbury and the Banbury Breakfast Band
- I suppose its presence in the literature is part of the popover
provenance.
Question: How do they differ from a brioche?
Ana Maria Gallo
langel
What Ana Maria described is what we in the States also call a
"turnover"...made with piecrust dough or puff pastry and filled with a
fruit puree..often apple or cherry. Popovers are a flour/eggy batter
put in muffin cups or a popover pan (essentially a set of very deep
muffin cups) and baked until they puff up. They MUST be opened and
slathered with slices of cold butter that melts on contact, yum! I do
not know how long they have been eaten here but Lousia May Alcott
mentions them on the table as a special treat for Christmas breakfast in
"Little Women".
Jack Campin wrote:
>
> Ana Maria Gallo <ana_...@themysterybox.com> writes:
> > Kdlecaflor wrote:
> >> The popover seems to me to be the American equivalent of the
> >> Yorkshire pudding.
> > Perhaps you should describe what you think of as a popover.
Cathy Kaufman
Brioche is an enriched bread, made with yeast. It has significantly more
butter (softened, but not melted) worked into the dough and is allowed to
rise at least twice before baking. It can hold its own shape (braided
bread or free form rolls) or can be baked in molds. Popovers are quick to
make and rely on eggs for the leavening.
Cathy Kaufman
Terranova0
So does Toad in the Hole qualify as a popover?
Brightest Blessings* Terranova
Visit:Terranova0's Village
http://members.aol.com/Terranova0/Terranova0.index.html
A.Ferszt
Terranova0 wrote:
>
> So does Toad in the Hole qualify as a popover?
> Brightest Blessings* Terranova
>
>
it.