PASSOVER ROLLS
These popover-style Passover rolls "pop up" in the oven to form impressively tall, crisp and golden rolls.
Provided by Jennifer Segal
Categories Breads
Time 1h
Yield 14 rolls
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F and set two oven racks in the centermost positions, leaving at least 4 inches of space between them. Line two 13x18-inch baking sheets with parchment paper.
- Combine the oil, water, salt and sugar in a medium pot and bring to a boil. Reduce the heat to low and add the matzo meal; stir with a wooden spoon until evenly combined. The mixture will be very thick. Transfer the mixture to a large bowl and let cool, stirring occasionally, until warm to the touch, about 15 minutes.
- Add the beaten eggs, a little at a time, stirring well with a wooden spoon after each addition, until evenly combined. This takes some elbow grease. Use a large ice cream scoop or two large spoons to drop the batter into peach-size mounds, spaced evenly apart, onto the prepared baking sheets (you should have 7 on each sheet). Don't worry if they are irregular in shape. Cook for about 40 minutes, switching the pans from top to bottom and front to back midway through, until puffed, golden brown, and crisp on the surface. The rolls will deflate a bit as they cool; that's normal. Serve warm.
- Make-Ahead Instructions: The rolls are best served fresh on the day they are made, but leftovers can be stored in an airtight container at room temperature for up to 3 days. Reheat and crisp the rolls in a 350°F-oven for 6 to 8 minutes for best results.
Nutrition Facts : ServingSize 1 roll, Calories 234, Fat 19 g, Carbohydrate 11 g, Protein 5 g, SaturatedFat 2 g, Sugar 1 g, Fiber 0 g, Sodium 213 mg, Cholesterol 106 mg
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
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.
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.
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SOFT PASSOVER POPOVERS RECIPE (OR MUFFINS)
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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.
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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.
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