 |
| (Google Image) |
By
Nurse Diane
 |
| (Google Image) |
Long before George Washington could not tell a lie and
confessed to chopping down the famed cherry tree, cherries were a wildly
popular fruit. Not only were they eaten right off the stem, but they were also
baked in pies, cakes and popovers. I
love cherries, but I don’t eat that many of them, they are very good for you
and full of melatonin, a substance that aids in sleeping. In fact the only time I eat a cherry is when
it is in a bowl of fruit cocktail, or on the top of some cheesecake. My husband loved them, and would take a jar
of them, stab them with toothpicks and devour the whole jar.
 |
| (Google Image) |
I am talking about cherries today because today is
National Cherry Popover Day. A popover
is similar to a muffin. It is light and
airy, and filled with cherries. It may
seem like a difficult dish to make, however there is a simple recipe from
foodnetwork.com that will help you celebrate this day. So if you have never tried a cherry popover,
what are you waiting for? Make a batch
today and celebrate!
Cherry Popovers
 |
| (Google Image) |
Ingredients
- 1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon room temperature for pan
- 4 3/4 ounces all-purpose flour, approximately 1 cup
- 1 1/2 teaspoons kosher salt
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
Directions
- Preheat oven to 400 degrees F.
- Grease a 6-cup popover pan with the 1 teaspoon of butter.
- Place all of the ingredients into a food processor or blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm.
