Posts Tagged ‘popovers’

Vacation: The Aftermath

July 9, 2008

I have…

…seen a little boy’s dream come true: a candy-filled pinata hanging from a digger.

…600 plus photos to wade through.

…four small pieces of Maine granite on my washing machine, removed from various pockets, also one half of a sand dollar, three bird feathers and a snail shell. Relieved to find no dessicated snail inside.

…funny pictures of loveable, goofy kids.

…seen harbor seals, blue skies, kids splashing in lakes, green waves, osprey nests, outdoor showers, kids playing in mud, foggy mornings and beautiful dinners.

…heard the sounds of not one but two two-year-olds singing “happy birthday” over and over again.

…eaten my weight in blueberry pancakes, fresh strawberries, popovers, chocolate birthday cake and lobster. Oh, and butter.

…picked (and cut!) at least 10,000 strawberries.

…no need to ever hear “Blueberries for Sal” on tape again.

…watched kids flee from their dinner.

…4,869,596,381 grains of sand in car, bags, house and washing machine.

…witnessed brotherly love (ouch!)

…captured four cousins in a tree…

…three brothers on a deck…

…and two brothers back home again.

And millions of great stories and happy memories.

Thanks, guest bloggers, for doing such a stand-up job of taking over here—I think I could take the whole summer off!

Gotta go, I have a few more pictures to sort through…more tomorrow!


Food Friday: Ode to a Popover

October 19, 2007


The Bubbles over Jordan Pond, Acadia National Park, Maine. As seen from the lawn of Jordan Pond House.

During our visit to Maine last week, we went to one of our usual haunts, Jordan Pond House, in Acadia National Park. Besides just being a place that sells really good popovers in a gorgeous setting with a tons of amazing, mountainous hiking trails nearby, it is a special place to us because of our long history with it. Two of my best college friends worked there during the summer for years and lived in the dorms, (kind of a Kellerman’s/Dirty Dancing feel, complete with variety show), and my sister spent some time working at the gift shop there.

For members of our group it has witnessed birthdays, first dates, first encounters, anniversaries, special reunions, engagements, baby showers and bridal showers, all served with (many) steaming popovers, doused in butter and strawberry jam.


Marie’s bridal shower, 2004

(Yes, that’s me, 34 weeks pregnant with Will in the giant flowered dress, about to deliver, but not before I wore it to Amily’s wedding in Maine two weeks later. How did I not have that kid in Maine?)

It was the first place I expensed a meal ( I was actually in the area for work at one of my first jobs out of college!). It is a place that is framed in all the glory of Maine’s beauty, spring, summer and fall. Several of us have had the delights of seeing our children come to enjoy the menu at Jordan Pond, though I keep the lobster stew to myself. All that cream, butter and fresh Maine lobster meat can’t possibly be good for growing kids.


Will eating popovers on the lawn, October 2007. It was 82 degrees out and need I say, GORGEOUS.


Henry having his very first popover at Jordan Pond. He threw it on the ground a minute later, because it wasn’t a frozen pea, blueberry or raisin.
I’m considering DNA testing to see if this is really my child.

I highly recommend adding a visit to Acadia National Park—and a stop at Jordan Pond House for tea and popovers—to your life list. Until then, or to tide you over to your next one, I present to you the ACTUAL recipe for:

Jordan Pond Popovers

The recipe notes that a popover pan plus convection oven are recommended but not required.

2 large eggs

1 cup whole milk

1 cup sifted all-purpose flour

1/4 tsp. salt

speck of baking soda (thats what it says!)

Preheat over to 425 degrees. Beat the eggs in a mixer at high speed until lemon colored (two-three minutes). On slowest speed, add very slowly one half cup of milk, beat until well mixed. Add dry ingredients slowly while mixer is on low speed. Scrape the sides of the bowl, turn the mixer to medium speed and add the remaining milk; beat two minutes. Turn to high speed and beat five-seven minutes.

Batter should be smooth and the thickness of heavy cream. Pour batter through a strainer and into well-greased muffin tins, custard cups or popover tins. If a muffin tin is used, fill the end cups only and fill them to the top if you wish large, high popovers. Bake on middle shelf of overn at 425 for first 15 minutes. Without opening the oven, reduce temperature to 350 and bake fifteen to twenty minutes longer. They are best when served at once with butter and jam, but may be kept in the over for an additional four to five minutes. Yield—six large popovers.

Enjoy! And then go there next season to see how yours compare.