PASSOVER POPOVER SALAD WITH HONEY POPPYSEED DRESSING
During Passover, we avoid leavened bread, but I wanted to top this spring salad with a carby crouton-like element, so these popovers were born...out of matzo meal and the secret weapon, schmaltz, aka chicken fat, aka liquid gold. They burst with savory chicken flavor and pop up beautifully.
Provided by Molly Yeh
Categories side-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- In a large serving bowl, add the lettuce, radishes, asparagus, shallot and chives. Drizzle with some of the salad dressing and gently toss to coat. Place some popovers on the salad as croutons. Garnish with the crispy chicken skin (gribenes). Serve the remaining salad dressing and whole popovers on the side.
- For the salad dressing: In a small mixing bowl, whisk together the lemon zest and juice, honey mustard, honey, poppyseeds, salt and several grinds of pepper. Add the olive oil and whisk to emulsify.
- For the schmaltz and gribenes: Add 2 tablespoons water to a medium, nonstick pan. Scatter the chicken skin and fat in the pan and season with the salt. Heat over low heat to begin the fat-rendering process, stirring occasionally, until there's a layer of fat in the bottom of the skillet and the pieces have begun to brown, about 20 minutes. Stir and continue to simmer and render the fat until the skin is deep golden and crisp, about 25 to 30 minutes more. Strain the fat and pour it into a liquid measuring cup (this is the schmaltz). Drain the gribenes on a paper towel lined plate. Season lightly with salt.
- For the Passover popovers: Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
- Grease a 24-cup, mini-popover pan with some of the chicken schmaltz. In the measuring cup with the schmaltz, add enough vegetable oil to yield a total 1/2 cup of fat. Pour into a small saucepan. Add the honey, salt, and 1 1/2 cups water. Bring to a boil over medium-high heat.
- Combine the matzo meal and cake meal in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low, add the boiling mixture in a stream until the mixture is smooth and thick. Turn off the mixer and let cool just until the bowl is warm to the touch, about 10 minutes.
- Add the eggs, one at a time, beating on high speed and scraping down the bowl in between each addition, until the mixture is smooth and glossy. Using an ice cream scoop, fill each cavity of the muffin tin two-thirds of the way up with batter.
- Sprinkle the tops with flakey salt. Bake until the popovers are puffed and just beginning to brown, about 15 minutes. Reduce the temperature to 350 degrees F and bake until the popovers are crisp and deep golden, 13 to 15 minutes more. Remove to a rack to cool. The popovers can be served warm or at room temperature.
POPOVERS
There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!
Provided by Ina Garten
Categories dessert
Time 40m
Yield 12 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
PASSOVER POPOVERS
Make and share this Passover Popovers recipe from Food.com.
Provided by dojemi
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Brush a baking sheet with oil; set aside.
- In a medium saucepan, bring oil, 1 cup water, and salt to a boil over medium-high heat.
- Stir in matzah meal until sticky, remove from heat and let cool completely.
- Add sugar and eggs, one at a time, beating well after each addition.
- Fill a large bowl with water.
- Dip your hands in the water and then form dough into a ball about the size of a tennis ball.
- Place on prepared baking sheet.
- Repeat process until all dough has been used.
- Transfer to oven and bake until popovers are puffy, about 15 to 20 minutes.
- Reduce heat to 350 degrees and continue baking until golden brown, about 40 minutes.
- Serve immediately.
Nutrition Facts : Calories 117.3, Fat 10.7, SaturatedFat 1.7, Cholesterol 62, Sodium 121, Carbohydrate 3.1, Fiber 0.1, Sugar 1.1, Protein 2.3
PASSOVER POPOVERS
Serve these Passover popovers at lunch or dinner alongside a bowl of chicken escarole soup, two recipes from Joan Nathan.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes about 12
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Brush a baking sheet with oil; set aside.
- In a medium saucepan, bring oil, 1 cup water, and salt to a boil over medium-high heat. Stir in matzah meal until sticky, remove from heat and let cool completely.
- Add sugar and eggs, one at a time, beating well after each addition.
- Fill a large bowl with water. Dip your hands in the water and then form dough into a ball about the size of a tennis ball. Place on prepared baking sheet. Repeat process until all dough has been used.
- Transfer to oven and bake until popovers are puffy, about 15 to 20 minutes. Reduce heat to 350 degrees and continue baking until golden brown, about 40 minutes. Serve immediately.
POPOVERS
See our step-by-step guide to making popovers, and try all of our popover variations: Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and Orange Popovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Yield Makes 6 large popovers or 10 small popovers
Number Of Ingredients 5
Steps:
- If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
- After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
- Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
- Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
- Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
- Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
- Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.
More about "passover popovers recipes"
25 TRADITIONAL PASSOVER RECIPES FOR A DELICIOUS SEDER
From insanelygoodrecipes.com
5/5 (3)Published Apr 1, 2021Category Recipe Roundup
- Charoset. Any recipe that calls for apples, walnuts, brown sugar, cinnamon, and wine is a recipe I can support. The trick to turning this recipe into the best charoset recipe you’ve ever had is to chop the apples and walnuts by hand.
- Brisket. Brisket is a traditional Passover dish that tastes great year-round. As you already know, it takes a while to cook, but nothing beats a flavorful smoked brisket, no matter how long it takes.
- Matzo Ball Soup. Whether you want to make this traditional Jewish soup for Passover, Rosh Hashanah, or a cold, rainy weekend, this recipe is one of the best.
- Tzimmes. Tzimmes means “to make a fuss,” and everyone will make a fuss over this beautiful, colorful, slightly sweet side dish at your next seder. It features root vegetables, including orange yams, white sweet potatoes, and carrots, and dried fruits like apples, prunes, cranberries, and more.
- Matzo Brei (Fried Matzah) Matzo Brei is basically scrambled eggs with some fried matzo thrown in for good measure. You can also make omelet-style or cake-style eggs and matzo, but I prefer mine scrambled.
- Apple Matzo Kugel. This is an incredible dish, full of sweet, apple-cinnamony goodness. It’s also filled with raisins, dried apricots, butter, orange juice, and brown sugar.
- Roast Chicken. This roast chicken has perfectly crispy skin slathered with mouth-wateringly good garlic and lemon butter. It’s tender, and the inside is moist and unbeatably juicy.
- Homemade Horseradish. “Lookin’ for some hot stuff, baby, this evening!” With this homemade horseradish, you’ll have all the hot stuff you can handle.
- Matzo Lasagna. This kosher, vegetarian lasagna is so good; it’s something you’ll want to eat regularly, so bookmark this recipe. It has all your favorite herbs and veggies in it, including onions, spinach, mushrooms, zucchini, garlic, basil, and more.
- Pot Roast. I love anything I can throw in a slow cooker and forget about until it’s done. It’s the ultimate in cooking convenience. Plus, pot roast is something homey and comforting.
SOFT PASSOVER POPOVERS RECIPE (OR MUFFINS)
From hostessatheart.com
5/5 (1)Total Time 1 hr 10 minsCategory BreadCalories 192 per serving
- Remove from the heat and, using a wooden spoon, stir in dry ingredients until well combined. The batter will be very thick. Allow popovers to cool slightly.
PASSOVER POPOVERS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (24)Calories 280 per servingTotal Time 1 hr 50 mins
- Put the water, oil, salt, and sugar in a saucepan, and bring to a boil., Remove the mixture from the heat.
- Transfer it to a mixing bowl, and set it aside to cool to lukewarm, about 1 hour., Preheat the oven to 400°F.
- Use shortening or non-stick vegetable oil spray to grease a standard muffin tin; a standard 6-cup popover pan; or a 12-cup mini-popover pan., Crack the eggs into a large measuring cup.
PASSOVER POPOVERS RECIPE | THE NOSHER - MY …
From myjewishlearning.com
Servings 16Author Sonya Sanford
27 BEST PASSOVER RECIPES FOR YOUR SEDER
From marthastewart.com
PASSOVER MATZOH POPOVERS RECIPE - PAMELA …
From pamelasalzman.com
PASSOVER POPOVERS FROM KING ARTHUR FLOUR
From thekitchn.com
PASSOVER ROLLS - ONCE UPON A CHEF
From onceuponachef.com
CHARCUTERIE BOARD POPOVERS RECIPE | FOOD NETWORK
From foodnetwork.com
Author Mary BergSteps 5Difficulty Easy
15 BEST PASSOVER GIFTS TO BRING TO SEDER DINNER [2023] - TASTE OF …
From tasteofhome.com
8 DAYS OF PASSOVER RECIPES, BECAUSE THE HOLIDAY DOESN’T END
From yahoo.com
PASSOVER RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
MAKE AHEAD AND FREEZE RECIPES FOR YOUR PASSOVER SEDER
From aish.com
PASSOVER RECIPES FROM JOAN NATHAN - NYT COOKING
From cooking.nytimes.com
POPOVERS FOR PASSOVER | KING ARTHUR BAKING
From kingarthurbaking.com
20 SPRING CELEBRATION BAKES FOR EASTER, PASSOVER, RAMADAN, AND …
From kingarthurbaking.com
PASSOVER POPOVERS - ATLANTA JEWISH TIMES
From atlantajewishtimes.com
POPOVERS! PERFECT FOR PASSOVER AND BEYOND - CLEVELAND.COM
From cleveland.com
40 PASSOVER RECIPES YOUR FAMILY WILL LOVE | TASTE OF HOME
From tasteofhome.com
PASSOVER POPOVERS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
#30-minutes-or-less #time-to-make #course #preparation #occasion #5-ingredients-or-less #breads #easy #holiday-event #dietary #passover #quick-breads
You'll also love