National Cherry Popover Day | Cherry Popovers

National Cherry Popover Day | Cherry Popovers

It’s National Cherry Popover Day, but I have pictures here of blueberry popovers. Confusing? Yeah, I know.

The thing is, I made cherry popovers for this food holiday months ago when I hosted a bunch for my mom and my in-laws when I also made a frittata, fruit bowl, and more. I then took a picture of the cherry popovers on my phone because I’m dumb and forgot to bring my super camera for a better shot and…you probably see where this is going…I accidentally deleted the photo of my cherry popovers!

This was me:

temper-tantrum-450x420

So I am using my blueberry popovers picture for this recipe because I have already made perfect cherry popovers and I don’t want to have to repeat the dish and because I’m having a perfectly good time relaxing on the couch and typing this blog post. Plus, I don’t have any cherries on hand and just came from a grueling trip to the grocery store.

blueberry-lemon-popovers-recipe

The only difference between my blueberry popovers and the recipe below for cherry popovers is the fruit involved. Everything else remains the same, even the lemon. Enjoy!

Cherry Lemon Popovers

Ingredients:

  • 1 cup milk
  • 2 large eggs
  • 1 tbsp + 1 tbsp unsalted butter, both melted and kept separate
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • Zest from 1 lemon
  • Juice from 1 lemon
  • 1/2 cup frozen cherries

Directions:

  1. Preheat oven to 450*F. In a large bowl, add the milk, eggs, and 1 tbsp melted unsalted butter with a whisk until combined. Add the flour, salt, zest and juice, whisking until slightly frothy.
  2. Place the popover tin in the oven for a couple of minutes to warm. After removing from the oven, pour the remaining 1 tbsp of melted unsalted butter evenly among the 6 popover cups. Then fill up each cup halfway with the batter. Top each cup evenly with cherries.
  3. Bake popovers for 15 minutes at 450*F and then reduce heat to 350*F and bake another 15 minutes, or until popovers are well browned. **Very important not to open the oven while baking or your popovers will deflate.**
  4. Turn popovers onto a rack and slit with a knife to let steam escape. Serve immediately.

 Tomorrow: National Blueberry Popsicle Day

Matched Content

6
Leave a Reply

avatar
5 Comment threads
1 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
3 Comment authors
EKimberly PLee Recent comment authors

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  Subscribe  
newest oldest most voted
Notify of
trackback
Menus, Sales & Recipes: It's Labor Day Weekend | Good Cookery

[…] 1—Welsh Rarebit Day, Gyro Day, Cherry Popover DaySeptember 2—Grits for Breakfast Day, Blueberry Popsicle DaySeptember 3— Baby Back Ribs […]

trackback
Cherry Lemon Popovers Are the Perfect Way to Slide Into Fall - KSKE Ski Country

[…] from our friends at The Foodie Patootie, Cherry Lemon Popovers are the perfect way to celebrate that last burst of summer with your family […]

trackback
Cherry Lemon Popovers Are the Perfect Way to Slide Into Fall - KRKY Colorado Country

[…] from our friends at The Foodie Patootie, Cherry Lemon Popovers are the perfect way to celebrate that last burst of summer with your family […]

Lee
Guest
Lee

This recipe this terrible! Check the ingredients. There is no way 1c of flour and 1c of milk could yield 6 popovers.

E
Guest
E

It does if you only fill cups up halfway. Per the instructions. 

Kimberly P
Guest
Kimberly P

I added almond extract. I think it might need a little sugar and baking powder. Will try again and update!