Thursday, November 4, 2010

Neiman Marcus Popovers (recipe included!)


Ever since I was a little girl my mother used to take me for lunch at the Rotunda at Neiman Marcus whenever we went to San Francisco. It is still my favorite place to go for a bite when I am in the city. Among all of the amazing things on the menu... my favorite thing they serve there is still the popovers with Strawberry butter. After waiting impatiently all morning for our special lunch I would walk into the gorgeous restaurant surrounding the foyer of the store and sit in the luxurious booth (hopefully close to the balcony) and the waiter would immediately come with sparkling water and these delicious pastries.

The Rotunda at Neiman Marcus: San Francisco

Popovers were always something that my family cooked during the holidays. My dad used to make them all the time in college because they were so easy to make and were made with very little ingredients. To this day they remind me of all of the special trips I have taken down to San Francisco whether to see relatives, for the San Francisco Cotillion, or simply just to go shopping... Every trip was special and this was a major part of it. 

I found the recipe online this week! So here they are! I thought I would share it with all of you because they would make a wonderful addition to any holiday dinner...


Neiman Marcus Popovers:


3 1/2 cups milk
4 cups of all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
6 large eggs, at room temperature 





Place milk in bowl and microwave on High (100 percent power) for 2 minutes, or until warm to the touch.
Sift flour, salt and baking powder together in large mixing bowl. Crack eggs into work bowl of electric mixer fitted with whisk, and beat on medium speed for about 3 minutes, until foamy and pale in color. Turn down mixer to low and add warm milk.
Gradually add flour mixture and beat on medium speed for about 2 minutes. Turn machine off and let batter rest for 1 hour at room temperature.
Preheat oven to 450 F.
Spray popover tin generously with nonstick spray. Fill popover cups almost to the top with batter and place popover tin on cookie sheet. Transfer to oven and bake for 15 minutes. Turn down oven temperature to 375 F and bake for 30 to 35 minutes longer, until popovers are deep golden brown outside and airy inside.
Turn out popovers and serve hot with strawberry butter. Makes 12 popovers.
Note: Chef Garvin advises: "The key to making great popovers is having the eggs and milk warm before mixing. It is also important to let the batter sit for an hour before baking it. Popovers do not freeze well, and pre-made batter has a tendency not to work properly the next day."


Also: My dad used to put a tablespoon of melted butter into every tin rather than using cooking spray... Not to tarnish the fabulous recipe. But that is the way he makes them. :) 
Strawberry Butter:



1 1/2 cups butter
1 cup good quality strawberry preserves


Place butter in work bowl of electric mixer and beat on high until light and fluffy. Add preserves and beat until well combined. To serve, spoon or pipe the flavored butter into ramekins or onto side plates. Makes about 2 ½ cups.
Note: Keep refrigerated in an airtight container. This spread will last for two to three days.



I hope you all enjoy this recipe as much as I do! If you ever find yourself in downtown San Francisco looking for a yummy place to eat, this is my number 1 pick (though you might want to call in advance as it can fill up pretty quick!)

It is particularly special during the holidays... as you could probably tell from the gorgeous photo of the giant tree! :) 



11 comments:

Ana said...

Pretty sure I'm going home tonight to make these.

I love you slash hate you for this at 12:30 in the afternoon...now I'm excited to start my weekend, but have to wait another 4 hours!

Renata said...

Oh, heaven. And i mean both NM and the popovers.

Pearls and Pears said...

haha! don't get discouraged if you have to try it more than once... sometimes they don't rise, especially if you live in a wet climate. It definitely helps to have both the milk and eggs at room temp. :)

thanks gals! enjoy!

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