I saw this recipe in the New York Sunday Times Magazine—the main reason why I get the Sunday Times in the first place and also the source that provides most of my conversational references in any given week. This is a magical trinity of things I love: cinnamon sugar, a fresh-baked item on a weekend morning, and David Lebovitz.
I especially like the Recipe Redux series, of which this is a part, when a chef is given a classic recipe from the Times, is asked to try it out and then make it new again. All David Lebovitz did here was brush the popovers in melted butter and dredge them in cinnamon sugar but, really, what else was needed? Popovers are pretty good by themselves—they're also easy, and it would have been a shame to get rid of that ease just to make them fancier. This is the perfect addition of more, without actually having to do very much more. The recipe is available right here, complete with in-focus photographs, unlike the ones offered by me on this blog. Katie, your photos are wonderfully in focus.
Popovers are kind of miraculous in that you start off with an egg-flour-milk goo and put your trust in the recipe, your oven, and your willpower to not open the oven door while baking*, all to be rewarded by air-filled dough nuggets of fantastic. They do, however, have a tendency to stick to even greased non-stick pans. This is something I always forget and end up prying popovers from the pan when, really, I should just overgrease the pan. Next time.
*My willpower on this particular issue used to be quite low until I found out how much heat was lost when oven doors open: lots. How much, you ask? 25-50º. WOW. Imagine if you were a popover in a hot oven, just trying to bake to perfection, and somebody kept opening the oven door to peek in and making you terribly cold. That would be annoying, right?
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