In Dorie Greenspan’s description of this week’s recipe choice, Popovers, she writes, “Many of us have fond memories of the messy thrill of eating popovers dripping with butter and honey.”
Popover Batch #2, Baked in Henderson, Nevada, Elevation 2190′
Although I searched my personal Memory Bank very carefully, I have no such messy memories. Growing up in Manchester, Iowa, a small Midwestern farm community of 4,000 people, I don’t recall a popover ever crossing my path. As a 30-something adult, I first discovered these lovely puffy critters and enjoy them whenever the opportunity arises.
Making them myself? Really?
Mise en Place for Popover Batch #1. Question: What ingredient is missing from this photo? Answer: Eggs
Since for this week’s Tuesdays Post I would be back in Aspen (elevation 7890’), I decided to bake the popovers last Wednesday, just before leaving Nevada (elevation 2180’). While preparing my first batch, I experienced a Mise en Place-Fail. Note to Readers: If you don’t add 3 large eggs, at room temperature, to your Popover batter, the result will be hockey pucks.
JEOPARDY: Answer: Hockey Pucks. Question: What do you get when you don’t add 3 eggs to a Popover recipe?
Before leaving Nevada, I had time for one do-over and the result was Good, not Better or Best, but Good. To be honest, “Good” really doesn’t work for me. I needed a Better and Best.
The custardy interior of Batch #2, baked in Henderson, Nevada, elevation 2180′.
After arriving in Aspen, I fired off an SOS e-mail to my new friend, Marilyn Kakudo aka Piebird, a member of our Tuesdays with Dorie group, who lives in Boulder, Colorado. I consider her blog, Cook Teach Learn Grow, a must-read because she so clearly explains, through words, the art of baking. If I was going to attempt Popovers at high altitude, I needed Marilyn’s high altitude expertise.
Popover Batch #3, baked in Aspen, Colorado, elevation 7890′.
In what I now know to be true Kakudo-style, Marilyn wrote a rather lengthy instructive e-mail explaining how to bake Popovers à la Aspen. Yesterday I did just that and the result was Better. At almost 8000’, I’m okay with Better because this week’s Post does have a Best.
Colorado Popover…….Better.
The “Best” is what I discovered about “Chef Marilyn” as she is known in the Denver-area. Among our midst of dedicated home bakers (like me) are some phenomenal cooks with remarkable resumes who add so much depth to our Tuesday group. (It’s not for nothing that I was an investigative business reporter.) What I discovered is that Marilyn, who left a successful high tech career to pursue a culinary one, is in the latter group. Her food and wine credentials are impressive. As for me, I’m quite pleased and appreciative that she takes the time and makes the effort to share her considerable knowledge and experience with all of us. And, she does it very quietly.
Because I was moving back to the Colorado High Country with its high altitude baking challenges, I questioned whether I should continue baking with this Tuesday group. Considering that I think Marilyn will have my back, I’m all in.
A smokey Sunday afternoon view of the Rockies from the Aspen Mountain Club at the top of Ajax. The smoke continues to roll in from the fierce Pacific Northwest fires.
Thanks to Paula, our Buenos Aires baker and Amy, who bakes for a family of five, for hosting this week and sharing with everyone the Popover recipe, originated by the late Marian Cunningham. Cunningham, an American culinary icon, died last month at the age of 90.
Wonderful post Mary! I e-mailed Marilyn today since I haven´t heard from her in a while. Glad she answered you; she really knows her culinary stuff!
Now you can say you know how to bake popovers at different altitudes. What I still don´t know is if you liked them… Have a great week!
Oh no! I felt your pain when I read that you forgot to add the eggs. At least this was a simple recipe for a do-over. I’m glad they turned out in the end for you. Gorgeous picture of the Rockies!! My brother – in – law and his family used to live in Colorado – they moved to Texas not too long ago. Happy to hear you will still be baking along ~ I love reading your posts.
Mary, I was laughing so hard when I read about your first batch…mostly because that would be something I would do! Kudos to you for trying them 3 more times!! I started to get confused about which one was better and good…they all looked pretty good to me…with the exception of the hockey pucks, of course!! Marilyn sounds like a perfect go to person for advise on baking! I will have to check out her blog!
Great post. You win for persevering until you got good popovers. We are at about 5000′ here in Utah and I didn’t have any issues.
I’m impressed, Mary. Even thought I’m a perfectionist, I think you’ve outdone my pickyness!
Yeah, perfectionism, my cross to bear. This is one trait where I cannot put the blame on my Mother. I blame Martha Stewart.
I bake at over 5000 feet–Marilyn has been kind to answer questions for me. I asked Dorie for some high altitude advice. She quickly and kindly responded that she has only ever baked at sea level! But she did give me a few helps on pan size.
Yes baking at high altitudes is a whole different ballgame. Most things work with little adjustment–like I would only bake these at 400 or cook less time. So good luck. We will help each other.
Mary, you know what they say around here “Aller guten Dinge sind drei” – “Third time lucky”…no, seriously, this is a wonderful post and I am impressed about how “seriously” you took this popover, I had never heard of “popovers” before and for some reson they make me laugh, I guess it is their odd shape and their name, but we loved them and the kids want more, soon.
Second time lucky – and they look great.
At least the hockey pucks are cute! 🙂 I have forgotten very important ingredients before too (baking powder is pretty necessary in cupcakes haha) but you came back with a vengeance & vanquished this recipe! Great job Mary! I know nothing about high elevation baking as I live down here in the flatlands but it seems difficult so I am duly impressed!
Hi Mary! thank you for your more than kind words. I’m glad that you will continue baking and posting with this group, so I’ll be able to share your adventures. Unfortunately, time got away from me, so I popped but didn’t post this round. but I feel like I can be with the other bakers through you this time! you are a gem!
What a trooper you were to hang in there! High altitude baking, a true challenge that many of us never have to think about. I love the popover pans! I think I may have to add some to my baking pan collection. Can you call the hockey pucks something fancy? After all, post it notes were accidents, right!
Your third attempt was most definitely a winner Mary – bravo, bravo!
Mary – I didn’t have those memories in my banks either. I am glad I was not the only deprived child 🙂 My first popovers happened when I made them myself.
Bravo for overcoming altitude & figuring out how to come out on top! (Pun intended…)
Love your honesty in posting your failures- it’s all part of the process isn’t it?!?
These two Dorie Greenspan cook-a-long groups have introduced me to some amazing folks, you and Marilyn included. Glad she could help you to popover success.