Popping Over To The Harvard Club
It's been a while since I went to college. (Not that I'm old, mind you!) The keggers and cafeteria cuisine aside, I have to admit there are times that I miss the hallowed halls, campus strolls and the stale, academic aroma of the stacks at my university library.
So, I was pleased to accept an invitation the other night to meet a smarty pants gent at the swank Midtown Manhattan Harvard Club for a smart cocktail.
The surroundings were most definitely a step up from my freshman dorm. It instantly put me in a quandry: What is the appropriate drink to order while sitting in an antique leather club chair under a stuffed elephant head?
He ordered Scotch on the rocks. I countered with a bracing Negroni. Then he upped the ante and requested a bowl of bar nuts from the waiter. (Peanuts in an homage to the elephant?) Happily, the waiter upped the ante. He brought us a most unexpected and exciting treat - a basket of freshly baked popovers. Apparently, they are a trademark dish at the Harvard Club. Quite a tasty trademark at that.
My companion was nervous that I might reveal the Ivy League insider popover penchant in my blog. He was so earnest in his concern that I almost gave in and avoided a popover posting altogether.
Then I conducted a wee Internet search and discovered that the Harvard Club's Chef Angelo Ljubicic is so proud of the recipe that he actually posted it on the club's Web site.
Needless to say, I'm glad I did the Web search. Gosh, I'm such a smarty pants!
And here's the recipe, in case you want to bring a little of the Harvard Club home. (I don't think they'll be parting with the elephant head, so hopefully this'll do.)
Harvard Club Popovers
4 eggs
1 teaspoon salt
2 cups bread flour
2-3/4 cups milk (divided)
2 Tablespoons shortening to grease muffin pans
Preheat oven to 400 degrees F. In a bowl, mix the eggs, salt and flour. Stir in 1/2 cup of the milk and mix until smooth, then add the rest of the milk a little at a time to avoid lumps. Strain the mixture through a sieve and fill 2-3/4 inch diameter greased muffin pans 1-1/2 inches deep. Place in preheated oven and bake for 35 minutes. Reduce heat to 350 degrees F. and bake another 35 minutes.
Yield: 12 Popovers.