TWD: Popovers

Popovers are soemthing I never ate and saw only, uhm, maybe twice.  So I have no idea if what I made turned out right.

As I am completely clueless I followed the recipe (almost) completely. Because the recipe did sound a bit odd, I sprinkled some grated lemon zest over the dough and exchanged the melted butter for lemon infused olive oil. But I was very carefully with it, so in the end it was not enough to make a difference in taste.

The recipe is maybe the fastest and easiest I ever made. I don't have the right form for it so I used soufflé-forms.

This is a very basic recipe. To me, it was a bit boring in taste. I ate one as it was straight out of the oven. What made it special was the warm dough. The second one I ate cold and with some vanilla pudding and sour cream. Like that, it was far better.

I can imagine these more on a savory side. No idea, if that's "appropriate" for popovers (are popovers sweet? or savory? or both? - no idea...). But for me, a spice-loaded version could make a very good starter with a cold Rosé in the summer.

If you like popovers than this recipe is for sure perfect - quick, fast easy. Find out more about it on our hosts blogs: Paula of Vintage Kitchen Notes and Amy of Bake With Amy. Or buy the book and go to p. 213.

PS.: Even if this is not the most overwhelming recipe I ever made I am really glad the group picked it. Doing my favourite recipes over and over again is something I can do on my own - baking with the group means trying something new!

TWD: Berry Galette

 Berries, berries, berries. Can't get enough! The berry season is going to end soon anyways so I am going to profit from the remaining days. In the berry-universe, blueberries are by far my favourite so it was no big deal what fruits I would choose for the Berry Galette.


The galette itself is definitely a keeper for me. It is a kind of a "free-style" tarte and that makes it easy for me to handle. No fitting in a tart shell, no covering the tarte with a top. Just a bit of rolling and filling. And the best part is: There's no need to fold the dough over the berries in a regular, even pattern. The more irregular and unprecise it is, the better it looks - not too bad!

I made two mini-galettes (with a shorter baking time - about 15-20mins) and they were great! Not too sweet and good looking! Should be very pretty on a dessert table.

I stored one of them in the fridge and still liked them the next day. The recipe recommends not to do it. Right, the texture changes and the dough is not that crispy anymore. But different is not worse, in my eyes. Maybe it would not work with a big galette, but for the minis it was more than ok.

If you want to find out about the recipe have a look at the pages of the TWD-hosts this week: Lisa of Tomato Thymes in the Kitchen and Andrea of The Kitchen Lioness. Or simply by the book by Dorie Greenspan with the recipes of Julia Child, turn to page 377 and go for it!