Apples for breakfast!

Nel week end io adoro fare una colazione da regina o, come direbbe Nigella, da Domestic Goddess!

Questa è una ricettina super deliziosissima, quasi una versione autunnale dei pancakes. Viene da http://www.joyofbaking.com/, la mia bibbia culinaria nella rete! Ovviamente prima un pò di storia!

APPLE POPOVER

Coming up with a great breakfast or brunch dish can be a challenge. One nice dish that doesn't get a lot of attention these days is this homemade Apple Popover (often called an Apple Pancake). It uses a simple batter consisting of eggs, flour, milk, and butter that is similar to the batters used to make Yorkshire Pudding, Dutch Babies, and Pancakes. Although we normally think of popovers as muffin-sized, for this Apple Popover recipe we are going to make one large billowing popover that is light and tasty with a crisp golden brown outside crust and a soft moist interior. 

Looking at this Apple Popover recipe you immediately know it is not a normal popover. What makes it so different, other than its size, is that it starts with a layer of sliced apples that have been sauteed and lightly sweetened with sugar and ground cinnamon. The sauteed apples are then covered with a popover batter, that is simply made in your blender or food processor. The Apple Popover is baked in a very hot oven and as the batter bakes it puffs up and eventually turns a beautiful golden brown color. While the outside of the popover becomes nice and crispy, you will find that the inside remains soft, almost custard-like. It is important, though, not to open the oven door while it is baking, as the batter may collapse. This dish needs to be served as soon as it comes out of the oven, as it starts to deflate right away. Lovely with a dusting of confectioners sugar and a dollop of softly whipped cream or yogurt.

INGREDIENTS

Apples:

2 large Granny Smith Apples (1 pound) (454 grams), peeled, cored, and cut into 1/4 inch (.5 cm) slices

2 tablespoons (30 grams) unsalted butter

2 tablespoons (30 grams) granulated white sugar

1/4 teaspoon ground cinnamon

Popover Batter:

3 large eggs

1/2 cup (120 ml) milk

2 tablespoons (30 grams) unsalted butter, melted

1 teaspoon pure vanilla extract

1/2 cup (65 grams) all-purpose flour

1/4 teaspoon salt

2 tablespoons (30 grams) granulated white sugar

Garnish:

Confectioners (powdered or icing) sugar

Softly whipped cream or yogurt

Apple Popover: Preheat the oven to 425 degrees F (220 degrees C) and place the rack in the center of the oven. 

Apples: In a large 9- or 10- inch (23 or 25 cm) heavy nonstick ovenproof skillet, melt the butter.  Add the sliced apples, sugar, and cinnamon and sauteed the apples just until tender. 

Popover Batter: In your food processor or blender place all the batter ingredients. Process for about 45 - 60 seconds, scraping down the sides of the bowl as needed. Once the batter is completely smooth, pour over the sauteed apples. 

Bake for about 20 minutes or until the popover is puffed and golden brown. Do not open the oven door until the end of the baking time or it may collapse. Serve immediately with a dusting of confectioners sugar and softly whipped cream.

Serves 4.

Sources:

Bauer, Michael and Irwin, Fran. The San Francisco Chronicle Cookbook. San Francisco: Chronicle Books. 1997.

Sax, Richard. Classic Home Desserts. New York: Houghton Mifflin Company. 1994.

Stern, Bonnie. Bonnie Stern's Essentials of Home Cooking. Canada: Random House of Canada Limited. 2003

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