Sunday, July 26, 2020

#Popovers by @Karen MacInerney #Giveaway

Today our guest blogger is the talented Karen MacInerney. Please make her feel welcome by leaving lots of comments for a chance to win her new book, A Killer Ending

KAREN

The weather here in Texas has been pretty oppressive lately, and unfortunately, thanks to the current situation, a trip to Maine is out of the question.  Although I write two series set in Maine—one in Snug Harbor, featuring bookseller Max Sayers, and another on Cranberry Island at the Gray Whale Inn, I’m currently stuck in Georgetown, Texas. So to remind me of tea on the lawn at Jordan Pond House), I made popovers!




If you’ve never been to Jordan Pond House,you should definitely put it on your list of things to do. It’s a delightful restaurant that’s actually a part of Acadia National Park — their specialty is tea and popovers on the lawn, overlooking the Bubbles (twin mountains) and serene Jordan Pond. (Last time we were there, we picked blueberries a little ways down from the lawn, and a few loons were calling in the middle of the lake).
One of my fondest Maine memories is sitting out on the lawn on a late summer day, the cool breeze blowing, the clinking of cups and saucers all around, the grass like a soft green carpet underfoot. Jordan Pond is laid out before you, bluer even than the sky, and a few gulls soar high among the white puffy clouds. Just when you think life can’t get any better, a kind waiter brings you a basket of popovers. Huge, light, and absolutely sublime with butter and strawberry jam… it’s heaven on earth. (And if you add a cup of lobster stew, it’s even better.)
I made them again the other night, and they were just as tasty as I remembered. Not all of my attempts have worked; there are a few tricks to making good popovers, so I’ll share them here.
1) Put them on the bottom rack of your oven (with room above for them to expand)
2) Use popover pans
3) Do not open the oven until the baking time is over.
Here’s the recipe I used — it’s right out of the Jordan Pond House Cookbook (which I highly recommend, as it includes recipes for lots of scrumptious dishes like Lobster Stew):
(For 8-12 popovers)
Four eggs
Two cups milk (I used 1 percent)
Two cups flour
One-half teaspoon salt
One-sixth teaspoon baking soda
(The cookbook recommends making the batter a day ahead of time, refrigerating it, and then letting it return to room temperature, but I skipped the day-before thing. I did, however, let it warm up to room temperature.)


Preheat oven to 450.

Break eggs into mixing bowl and whip; add milk and blend.


















Add remaining ingredients and mix until almost smooth — do not overbeat.

















Fill greased popover pans, muffin tins or custard cups 3/4 full. Bake for 14 minutes at 450, then reduce heat to 350 and bake 15 minutes more. (DO NOT OPEN OVEN UNTIL BAKING IS COMPLETE!) They’ll be crispy brown on the outside and moist on the inside at this point; remove them from the pans and serve with butter and strawberry preserves. (Jordan Pond House uses Stonewall brand — I looked in the gift shop.)
++++++++++++++
And if you’d like to spend a little MORE time in Maine (at least virtually), you can visit virtually with the first Snug Harbor Cozy Mystery, A Killer Ending (https://amzn.to/3eZpdVT)! Bookseller Max is always whipping up cookie recipes (including delicious options like Raspberry Meltaways and Brown Butter Shortbread) when she’s not tending her coastal shop… or solving murders.  

If you’re craving more Maine recipes, you can download a free copy of my cookbook, The Gray Whale Inn Kitchen, at www.karenmacinerney.com… it’s got my all-time favorite recipe, Wicked Blueberry Coffee Cake, as well as all the recipes from the first six Gray Whale Inn Mysteries.  And please come visit me on Facebook at facebook.com/AuthorKarenMacInerney; I’d love to “meet" you!  

Thanks for having me… and I hope you enjoy both the popovers and a virtual trip to Maine! 

Leave a comment with your e-mail address for a chance to win a signed copy of Killer Ending.



+++++++++++
USA Today bestselling author Karen MacInerney is the housework-impaired creator of multiple mystery series, and her victims number well into the double digits. She lives in Austin, Texas with her sassy family and a menagerie of animals, including Dog #1 (a spoiled labradoodle named Tristan) and Dog #2 (a rescue Bichon-mystery mix named Little Bit). When she's not chauffeuring children or coming up with creative ways to kill people, you can usually find Karen hiding away with a book, dodging laundry, or playing in the kitchen. She also teaches writing classes.

To join Karen's Readers' Circle and download a free book, please visit her at www.karenmacinerney.com. Not only will you be first to hear about new releases, but you'll receive behind-the-scenes tidbits, deleted scenes, recipes, and even short stories! You can also find Karen on BOOKBUB

136 comments:

  1. Popovers are so good! What type of dog on the cover? Poodle? Enough to intrigue me.
    browninggloria(at))hotmail(dot)com

    ReplyDelete
    Replies
    1. Winston is a Bichon mix (rescue) based on my own Bichon mix (rescue), Little Bit. :D And I love popovers too!

      Delete
  2. Your description of tea and popovers at Jordan Pond House Sounds like heaven on earth! cking78503(at)aol(dot)com

    ReplyDelete
    Replies
    1. It is... hope you get to experience it one day!

      Delete
  3. Love popovers with strawberry butter.
    jtcgc at yahoo dot com

    ReplyDelete
    Replies
    1. Mmm... will have to make strawberry butter now. Thanks!

      Delete
  4. My mother made great popovers. I'd love to travel to Maine some day. dbahn(at)iw(dot)net

    ReplyDelete
    Replies
    1. Mine did, too. WOnderful memories... and I hope you get to Maine someday!

      Delete
  5. We went to Maine one year when I was a kid. I think I had lobster every night for dinner
    sgiden at verizon(.)net

    ReplyDelete
    Replies
    1. Isn't it divine? That and fried clams. Love me some fried clams! :D

      Delete
  6. Wow! Those sound delicious. I don’t think I’ve ever had a popover. tiffanyeadsbook(at)gmail(.)com

    ReplyDelete
  7. I need this book and a popover in my life. Sounds amazing. angelagillooley@gmail.com

    ReplyDelete
  8. I've never had a popover but they look tasty. Thanks for the contest. ckmbeg (at) gmail (dot) com

    ReplyDelete
  9. Hi,I must confess I don’t think i’ve Ever had a popover but i’m anxious to try one while reading your book. They both sound like a treat and a signed copy would only make it sweeter. vernamgass@gmail.com

    ReplyDelete
  10. I have never had a pop over nut they look yummy.
    cochrandcr@gmail.com

    ReplyDelete
  11. My mom made popovers when I was a little kid and I'd forgotten about them and their magic. Thanks for the reminder and the chance to win!! Contact via website.

    ReplyDelete
  12. Love the series. Thanks much for the good reading. paulie39@comcast.net

    ReplyDelete
  13. Do you preheat the popover tin? I've seen some recipes that say to do that. I gave my cast iron popover pans to my nieces. Not sure that was wise! And thank you for the chance to win your book? I suspect raspberry curd would be wonderful with popovers. pjcoldren[at]tm[dot]net

    ReplyDelete
  14. The popovers look/sound delicious and I'd love to win the book!
    Ajf95@aol.com

    ReplyDelete
  15. I love popovers I look forward to trying this recipe. I live not far from Maine and go there often Acadia is just a great place to see. I am starting your book today!

    ReplyDelete
    Replies
    1. I hope you enjoy it, Jen!!!! And I am hoping to make it back to Acadia soon. Jealous!

      Delete
  16. My MIL made the best popovers! I think that making them is getting to a “lost art”. Perhaps with the pandemic they will have a resurgence. (Casmith79 at aol dot com)

    ReplyDelete
  17. Thank you for bringing up some sweet memories of our bucket list trip to Maine a few years back. We had always wanted to see the New England states in the fall with Maine our main destination. We spent two weeks going up the entire coastline staying at both the eastern and northern most points in the United States before turning to the interior part of the state. We loved the whole experience especially our time in Acadia National Park.

    Now I'm sad to have missed the popover experience. I will just have to put it on my list for our return trip which I'm hoping will be soon once the medical issues are solved. Love to bake but popovers is one thing I haven't tried to bake - yet. However, with your delicious recipe and hints on how to succeed, I'm going to give it a shot.

    Thank you for the opportunity to win an autographed copy of "A Killer Ending"! Shared and hoping to be the very fortunate one selected. It's definitely on my TBR list.
    2clowns at arkansas dot net

    ReplyDelete
    Replies
    1. I love Maine too... and now you have a reason to go back! <3

      Delete
  18. I love popovers - The Zodiac Room at Neiman Marcus in Dallas made the best popovers and served them with a delicious strawberry butter. I can't wait to make these, bobandcelia@sbcglobal.net

    ReplyDelete
  19. They look delicious. I’ve had popover with cheese in them.
    Kitten143 (at) Verizon (dot) net

    ReplyDelete
  20. Yum! Popovers with lemon lift tea with taste really good right now.
    rgp1950@yahoo.com

    ReplyDelete
  21. Thanks for the chance to win this book. It sounds like a cute read. I like the cover because i'm a dog lover and that always catches my attention. jlb12563@sbcglobal.net

    ReplyDelete
  22. I've always wanted to visit Maine! cindystamps(at)juno(dot)com

    ReplyDelete
  23. I've never had popovers or the chance to visit Maine but they both sound wonderful. In the meantime I will
    have to read this book!
    kozo8989(at)hotmail(dot)com

    ReplyDelete
  24. Popovers are so yummy and delectable. I used to prepare them when the children were young. Maine is a beautiful place for a summer vacation. When I was younger we went on holiday and spent a week at the ocean. Memorable and special. Your book sounds captivating. Thanks. saubleb(at)gmail(dot)com

    ReplyDelete
  25. Popovers and tea are enticing as I drink tea daily and popovers are so perfect and light for the summer. Having been to Maine I miss the beauty and setting greatly. Maybe one day I will get back there and enjoy Acadia. elliotbencan(at)hotmail(dot)com

    ReplyDelete
  26. I love popovers and really like the idea of popovers and tea!! Unfortunately my popover pans are still packed away from our move. I need to find that box!!!
    sharonquiltsatyahoodotcom

    ReplyDelete
  27. Jordan House is amazing! We oupd live to be there right now! Thanks for the recipe.

    ReplyDelete
  28. Jordan Pond House used to be an annual stop in Maine for us. Popovers and luscious lobster stew.
    Then a few years ago the park service turned the restaurant over to another provider (a Mexican restaurant group) after years of consistent quality service from the original people.
    Now we go to the Asticou Inn in Northeast Harbor on Mt. Desert. The original people from Jordan Pond are there and offer the familiar, wonderful popovers and stew. The setting is equally stunning and relaxing.
    PS You can also get blueberry jam is you ask.
    libbydodd at comcast dot net

    ReplyDelete
    Replies
    1. I hear you, Libby... the last time I went it was disappointing, but I hoped it had improved. . So sad. I have heard that Asticou inn is the place to go. Next time I go I'm definitely trying it out!

      Delete
    2. We go twice every year except this one. We agree Asticou Inn is the best and you can cross the street and walk the beautiful gardens either before or after your meal.

      Delete