Best 4 Orange Popovers Recipes
Orange popovers are a delicious and easy-to-make breakfast treat that can be enjoyed by people of all ages. They are light and fluffy, with a slightly crispy exterior and a tender interior. The orange flavor adds a delightful citrusy sweetness that perfectly complements the rich flavor of the eggs and butter. Popovers are a great way to use up extra oranges, and they can also be made with other citrus fruits, such as lemons or grapefruit. They are perfect for a special occasion breakfast or brunch, or they can be served as a simple snack or dessert. No matter how you choose to enjoy them, orange popovers are sure to be a hit.
Here are our top 4 tried and tested recipes!
ORANGE POPOVERS
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon Sugar Popovers, and Bacon and Black Pepper 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 8
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 with vanilla until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
- Add flour, sugar, 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, orange zest, 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.
CELERY-ONION POPOVERS
I found this handwritten recipe in a cookbook I received from my mom. With onion and celery, these pleasing popovers taste a little like stuffing. —Barbara Carlucci, Orange Park, Florida
Provided by Taste of Home
Time 55m
Yield 9 popovers.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, onion salt and celery salt. Combine the eggs, milk, onion, celery and butter; whisk into the dry ingredients just until blended. Grease and flour the bottom and sides of 9 popover cups; fill two-thirds full with batter., Bake at 450° for 15 minutes. Reduce heat to 350° (do not open oven door). Bake 25 minutes longer or until deep golden brown (do not underbake). Immediately cut a slit in the top of each popover to allow steam to escape.
Nutrition Facts : Calories 202 calories, Fat 8g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 306mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.
CINNAMON ORANGE POPOVERS RECIPE
These are delicious. We snacked on them while making Thanksgiving dinner. The original post on About.com recommends serving them with Café au lait for breakfast. Feel free to use sugar instead of Splenda if you want.
Provided by Paris D
Categories European
Time 55m
Yield 6 Popovers, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 F.
- Grease 6 popover molds.
- In a mixing bowl, combine all the dry ingredients.
- Whisk in remaining wet ingredients and stir until the batter is smooth.
- Fill the prepared molds halfway full and bake for 15 minutes.
- Lower the heat to 350 degrees and continue baking for an additional 20-30 minutes, until the popovers puff-up and turn golden-brown.
- Serve immediately.
Nutrition Facts : Calories 140.7, Fat 5.1, SaturatedFat 2.7, Cholesterol 69.5, Sodium 244.2, Carbohydrate 18.5, Fiber 0.9, Sugar 0.1, Protein 5
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.
Tips:
- Use fresh oranges. Fresh oranges will give your popovers a brighter flavor and more orange zest.
- Grate the orange zest finely. This will help release the orange oils and flavor into your popovers.
- Don't overmix the batter. Overmixing the batter will make your popovers tough. Mix just until the ingredients are combined.
- Preheat your oven to the correct temperature. The oven temperature is critical for popovers. If the oven is too hot, the popovers will rise too quickly and collapse. If the oven is too cool, the popovers will not rise properly.
- Bake the popovers in a hot oven for a short period of time. This will help them rise quickly and evenly.
- Don't open the oven door during baking. Opening the oven door will let out the heat and cause the popovers to collapse.
- Serve the popovers warm. Popovers are best served warm, right out of the oven.
Conclusion:
Orange popovers are a delicious and easy-to-make breakfast or brunch treat. They are also a great way to use up leftover oranges. With a few simple tips, you can make perfect orange popovers every time. So next time you have a craving for something sweet and citrusy, give orange popovers a try. You won't be disappointed!
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