Popover Muffin Recipe | A Kosher Pastry That Will Leave You Craving For More

Here's a recipe for popover muffins:

Ingredients:

- 1 cup all-purpose flour

- 1/2 teaspoon salt

- 2 large eggs

- 1 cup whole milk

- 2 tablespoons unsalted butter, melted

- Nonstick cooking spray

Instructions:

1. Preheat your oven to 450°F (230°C). Place a 12-cup muffin tin in the oven to heat up.

2. In a medium bowl, whisk together the flour and salt.

3. In a separate bowl, whisk together the eggs and milk until well combined.

4. Gradually whisk the egg mixture into the flour mixture until smooth. Add the melted butter and whisk until combined.

5. Remove the muffin tin from the oven and lightly coat each cup with nonstick cooking spray.

6. Fill each cup about 2/3 full with the batter.

7. Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15-20 minutes, or until the popover muffins are puffed and golden brown.

8. Remove the popover muffins from the oven and immediately remove them from the pan. Serve warm.

Enjoy your delicious popover muffins!

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3 Delicious Beef Recipes You Will Enjoy | Homemade Kosher Recipes, Diets And Cuisines | Cooking Jewish Food

1. Braised Beef - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

2. Stewed Shin Of Beef With Dumplings - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

3. Beef Stewed With French Beans - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

1. Braised Beef - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Time—3 hours

Ingredients:

5 lbs. topside, ½ lb. smoked beef, 3 oz. dripping, 1 medium-sized onion, 1 small carrot, 1 turnip, 3 to 4 sticks celery, 1 pint water, a few whole peppers and allspice, 1 tablespoonful vinegar, 1 tablespoonful flour; salt to taste.

Instructions:

• Melt the dripping, cut up the smoked beef into thin wedge-like strips and insert them into the meat with a knife. 
• Brown both sides of the meat in the dripping, add the vegetables, seasoning and water, and let all stew very slowly for 2½ hours. ¼ hour before serving, take out the meat, keep it hot; mix the flour, vinegar and 1 tablespoonful water to a paste, pour it into the stew-pan and thicken it, strain gravy over meat and serve.

2. Stewed Shin Of Beef With Dumplings - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

 

Time:  2½ hours

Ingredients:

1 lb. shin of beef, 2 onions, 2 carrots, 2 turnips, 2 tablespoonfuls flour, 2 oz. dripping or suet; pepper and salt to taste.

Instructions:

• Prepare the carrots and turnips and boil them quickly 20 minutes in 1 quart of water. Cut the meat into pieces, fry a light brown in the dripping, then place the pieces in a saucepan. 
• Peel and slice the onions, fry them in the same dripping, then stir in carefully 2 tablespoonfuls of flour to brown.
• Add the carrots and turnips to the meat, pour the water in which they were boiled into the frying-pan to brown; then add it with the onions, pepper and salt to the meat, etc, and stew slowly 1½ hour.

Dumplings

Ingredients:

½ lb. flour, 2 oz. dripping, 1 teaspoonful baking-powder, 1 teaspoonful salt.

Instructions:

• Shred the fat fine and rub it into the flour with the baking-powder and salt. Mix with lukewarm water to a stiff paste. 
• Cut into eight pieces, and roll lightly into dumplings on a floured board. 
• Throw them into a saucepan of boiling water, and boil till they rise to the surface (20 minutes). 
• Add them to the stew 10 minutes before serving.

3. Beef Stewed With French Beans - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Time—3 hours

Ingredients

5 lbs. lean brisket, 2 lbs. French beans, 4 good-sized onions, 1 pint water, 1 gill vinegar, 1 tablespoonful flour, 2 tablespoonfuls dark moist sugar; pepper and salt to taste.

Instructions

• Stew the beef 3 hours in the water. String the beans, cut them in halves, peel and cut up the onions, and add all to the beef at the end of the first hour. 
• About 10 minutes before serving skim off all the fat; mix smoothly in a separate basin the flour, sugar, vinegar, pepper and salt, and add the mixture to the stew.

 

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