Popovers from Sourdough Starter

Delicious concoctions can be made with sourdough starter, left in the container after you have made bread. These recipes use unfed starter. A book I love for sourdough baking is Artisan Sourdough by Emilie Raffa. She has some recipes at the end of the book for using that leftover starter.

I decided to experiment with trying her easy dijon parsley popovers. I had bought a beautiful popover pan and had only used it once with my granddaughter. This one asks you to heat the pan in the oven while the oven reaches 450. My popover pan holds six large popovers, exactly the number created by this recipe.

Putting this together was quick and the results were delectable.

First you whisk together three eggs. Then you add 1/2 cup of leftover starter and whisk that together.

Meanwhile you melt 2 T of unsalted butter in 1 1/4 cups of whole milk on low heat on the stove. As soon as the butter melted, I took it off of the heat so that it wouldn't cook the eggs when I added it to the mix. 

 Next I added the mustard, garlic powder, sea salt (I used Himalayan pink salt), and some freshly ground pepper. Oh, and a T of finely chopped fresh parsley. You can see the green flecks.

 Slowly I whisked in the milk/melted butter mix. And finally I whisked in one cup of all-purpose flour.

I pulled the hot, hot, hot pan out of the oven and sprayed the cups with canola oil cooking spray. Then I poured the batter into the cups, making them as even as possible.

The popovers popped up high and light as they cooked and they were oh, so beautiful.

 I had one with a bowl of homemade potato soup topped with bacon and sour cream. What a delicious dinner that was!

This post is being written in the time of the coronavirus. Many of us are isolated at home. I gave the rest of the popovers and the remaining soup to a friend and her husband. She met my car near her home and took the food through my passenger side back window so we could stay six feet apart.

In our own homes, we all enjoyed them as well as the soup which was cooked with a rind of cheese as I often do. Turned out the cheese rind I pulled out of the bag was a hot pepper cheese, giving the potato soup a kick that I loved but will never be able to repeat!.