Menu tonight is very Wineberserker related…
This popover recipe,
Martin Zwick’s Rosti Recipe,
Seared filet mignon,
first garden lettuce of the year.
Now If I Just had some wine in the cellar…
The verdict was…great, but maybe less gruyere would be better. I put maybe a tablespoon sized pinch on em. Good news…leftover batter for breakfast popovers w jam and butter
Does anyone outside of boston even know what a popover is? I had never heard of them until I had dinner at the hawthorne hotel in Lynn. However, after discovering them, I think I ate every popover in the house. Man, were they good.
Bob - I was thinking exactly that when I read the title of your post. I spent most of my life in the Boston area - only moved out to CA in 1997. I remember Hawthorne-by-the-Sea and the other place out there in Marblehead that I believe was owned by the same group. General Glover!- brain delay - I think that was the name.
At any rate, to your question, I have not seen nor heard of a popover since I came out here, and to be honest, that’s ok with me. I was offered one last year at a terrible lunch I had in a very packed restaurant serving more old-style food than I could ever imagine - Century House in Danvers. I passed. Popovers are definitely not one of the things I miss about the Boston area. But lobster, bay scallops, regular old cheese pizza, a great ice cream shop on every corner, schrod/sole/flounder. Those are the ones that come quickly to mind.
Just to clarify, the hawthrne hotel is no longer in business, and while it was only a few minutes drive from the Hawthorne Inn, they are not related in any way AFAIK. I took my in-laws to dinner at the hawthorne Hotel as it was their favorite place to go out and eat. The average age of their patrons was probably people in their 70’s, so that is why they were not going to be able to stay in business.
Popovers remind me a little of Yorkshire Pudding. The taste is savory and the texture quite light. Of course Yorkshire Puddings have sky high cholesterol because of the beef fat they are made with.
Popovers have fairly high cholesterol because of all the eggs. When made with cheese, as in Ron’s recipe from BLT the best comparison would be with the old wine tasting favorite, Gougeres.