{"id":4264,"date":"2020-04-13T20:04:33","date_gmt":"2020-04-14T00:04:33","guid":{"rendered":"http:\/\/recipephany.com\/?p=4264"},"modified":"2023-08-08T11:51:04","modified_gmt":"2023-08-08T15:51:04","slug":"whose-passover-popovers-win-you-over","status":"publish","type":"post","link":"http:\/\/recipephany.com\/?p=4264","title":{"rendered":"Whose Passover Popovers Win You Over?"},"content":{"rendered":"

Before Passover is over, treat yourself to some popovers.<\/p>\n

Judy Geller, a dream client and the mastermind behind many industry-leading conferences and events, introduced me to these years ago. We would meet at a cafe where I could spread out advertising concepts and layouts for her to review. Then we\u2019d linger and talk about family, holidays, and her family\u2019s Passover Popover recipe.<\/p>\n

These popovers are so delicious, so un-Passover-ish, we might as well just call them \u201cbread\u201d and be done with the pretense.<\/p>\n

The other day when I called to ask if I could post the recipe, Judy asked, \u201cWhich one?\u201d To my surprise, she has not one, but two family recipes for Passover Popovers, and they come with a side of sisterly competition. She went on to explain.<\/p>\n

Judy\u2019s grandmother Edna Shuman was born in Allston\/Brighton, Massachusetts, and raised her family on Verndale Street in Brookline. Her daughters, Bobby and Joni, were part of a close multigenerational family, with relatives living in the same duplex or within walking distance of each other. Edna\u2019s popovers were a Passover tradition.<\/p>\n

Joni swears by Edna\u2019s original family recipe, and insists they are the best.<\/p>\n

Bobby, Judy\u2019s mother, dares to disagree, and declares HER recipe by far the best.<\/p>\n

\u201cMy mother doesn\u2019t remember where she got the recipe, but she\u2019s been making these for about sixty years,\u201d said Judy. \u201cShe also says that she was the prettiest baby,\u201d she added, laughing.<\/p>\n

When I asked which she prefers, Judy diplomatically hedged. \u201cFor me to pick would just get me into trouble. It\u2019s like choosing a favorite child.\u201d<\/p>\n

So am I willing to pit sisters against each other in a popover smackdown?<\/p>\n

Will I be the Paul Hollywood who reaches out to award a highly coveted handshake?<\/p>\n

You betcha. And now, here\u2019s my verdict.<\/p>\n

\"\"<\/a>
Joni Shore’s Passover Rolls<\/figcaption><\/figure>\n

Joni\u2019s recipe from Nana Edna makes hearty muffin-like rolls. They\u2019re tasty, for sure. They\u2019re also made with oil, so they can go with meat or dairy. But while baking them in popover pans makes them high, it doesn\u2019t turn them into popovers. So I\u2019m calling them \u201crolls.\u201d<\/p>\n

Bobby\u2019s recipe makes popover puffs with a light brown crust and an airy, even hollow, eggy interior. Baking them on a cookie sheet means they can\u2019t get stuck in those deep popover wells, a persistent problem in my kitchen. Because they are a choux pastry, they can also double as cream puff shells to make into an easy dessert\u2014just fill with ice cream and drizzle with fudge sauce.<\/p>\n

So the handshake goes to\u2026Judy\u2019s mom, Bobby. Hers are more like real popovers. But here are both recipes so you can see which popovers win you over. Perhaps we now have a Fifth Question: Which Passover Popover shall it be?<\/p>\n

Bobby Wagman\u2019s Passover Popovers<\/span><\/strong><\/h3>\n

Heat oven to 400\u00b0.
\nMakes 8. Recipe doubles well.<\/p>\n

    \n
  • 1 stick margarine or butter<\/li>\n
  • 1 cup water<\/li>\n
  • 1 cup cake meal<\/li>\n
  • 1 teaspoon sugar<\/li>\n
  • 4 large eggs<\/li>\n
  • Cinnamon<\/li>\n<\/ul>\n

    1. Melt the butter or margarine in the water and add dry ingredients gradually while still on the heat.<\/p>\n

    2. Remove from heat and add eggs, ONE at a TIME, beating after each.<\/p>\n

    3. Sprinkle in some cinnamon.<\/p>\n

    4. Prepare a cookie sheet by lining with either parchment paper or well-greased aluminum foil. Drop by heaping tablespoons onto the sheet, forming 8 mounded-up popovers.<\/p>\n

    5. Bake about 40-50 minutes or until golden brown.\u00a0Check about every 10 minutes or so to see they don\u2019t burn.<\/p>\n

    6. Cool, then carefully peel them off the paper or foil. Store in a\u00a0sealed bag for a couple of days.<\/p>\n

    Joni Shore\u2019s Farfel Rolls for Passover<\/span><\/strong><\/p>\n

    Heat oven to 400\u00b0.
    \nMakes about 15.<\/p>\n

      \n
    • 1 box (16 ounces ) farfel<\/li>\n
    • 2 cups of warm water (plus a little more) to wet farfel<\/li>\n
    • 1 tablespoon sugar<\/li>\n
    • Salt (not too much, just to taste)<\/li>\n
    • Cinnamon (not too much, just to taste)<\/li>\n
    • 7 large eggs, beaten<\/li>\n
    • \u00be cup vegetable oil<\/li>\n<\/ul>\n

      1. Mix all ingredients well.<\/p>\n

      2. Put into large muffin or popover pans, but not up all the way because they rise. (Note: I put baking trays underneath in case they overflow.)<\/p>\n

      3. Bake for about 30-35 minutes, checking to see that they are done.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Before Passover is over, treat yourself to some popovers. Judy Geller, a dream client and the mastermind behind many industry-leading conferences and events, introduced me to these years ago. We would meet at a cafe where I could spread out advertising concepts and layouts for her to review. Then we\u2019d linger and talk about family, holidays, and her family\u2019s Passover Popover recipe. These popovers are so delicious, so un-Passover-ish, we might as well just call them \u201cbread\u201d and be done with the pretense. The other day when I called to ask if I could post the recipe, Judy asked, \u201cWhich one?\u201d To my surprise, she has not one, but two family recipes for Passover Popovers, and they come with a side of sisterly competition. She went on to explain. Judy\u2019s grandmother Edna Shuman was born in Allston\/Brighton, Massachusetts, and raised her family on Verndale Street in Brookline. Her daughters, Bobby and Joni, were part of a close multigenerational family, with relatives living in the same duplex or within walking distance of each other. Edna\u2019s popovers were a Passover tradition. Joni swears by Edna\u2019s original family recipe, and insists they are the best. Bobby, Judy\u2019s mother, dares to disagree, and declares HER recipe by far the best. \u201cMy mother doesn\u2019t remember where she got the recipe, but she\u2019s been making these for about sixty years,\u201d said Judy. \u201cShe also says that she was the prettiest baby,\u201d she added, laughing. When I asked which she prefers, Judy diplomatically hedged. \u201cFor me to pick would just get me into trouble. It\u2019s like choosing a favorite child.\u201d So am I willing to pit sisters against each other in a popover smackdown? Will I be the Paul Hollywood who reaches out to award a highly coveted handshake? You betcha. And now, here\u2019s my verdict. Joni\u2019s recipe from Nana Edna makes hearty muffin-like rolls. They\u2019re tasty, for sure. They\u2019re also made with oil, so they can go with meat or dairy. But while baking them in popover pans makes them high, it doesn\u2019t turn them into popovers. So I\u2019m calling them \u201crolls.\u201d Bobby\u2019s recipe makes popover puffs with a light brown crust and an airy, even hollow, eggy interior. Baking them on a cookie sheet means they can\u2019t get stuck in those deep popover wells, a persistent problem in my kitchen. Because they are a choux pastry, they can also double as cream puff shells to make into an easy dessert\u2014just fill with ice cream and drizzle with fudge sauce. So the handshake goes to\u2026Judy\u2019s mom, Bobby. Hers are more like real popovers. But here are both recipes so you can see which popovers win you over. Perhaps we now have a Fifth Question: Which Passover Popover shall it be? Bobby Wagman\u2019s Passover Popovers Heat oven to 400\u00b0. Makes 8. Recipe doubles well. 1 stick margarine or butter 1 cup water 1 cup cake meal 1 teaspoon sugar 4 large eggs Cinnamon 1. Melt the butter or margarine in the water and add dry ingredients gradually while still on the heat. 2. Remove from heat and add eggs, ONE at a TIME, beating after each. 3. Sprinkle in some cinnamon. 4. Prepare a cookie sheet by lining with either parchment paper or well-greased aluminum foil. Drop by heaping tablespoons onto the sheet, forming 8 mounded-up popovers. 5. Bake about 40-50 minutes or until golden brown.\u00a0Check about every 10 minutes or so to see they don\u2019t burn. 6. Cool, then carefully peel them off the paper or foil. Store in a\u00a0sealed bag for a couple of days. Joni Shore\u2019s Farfel Rolls for Passover Heat oven to 400\u00b0. Makes about 15. 1 box (16 ounces ) farfel 2 cups of warm water (plus a little more) to wet farfel 1 tablespoon sugar Salt (not too much, just to taste) Cinnamon (not too much, just to taste) 7 large eggs, beaten \u00be cup vegetable oil 1. Mix all ingredients well. 2. Put into large muffin or popover pans, but not up all the way because they rise. (Note: I put baking trays underneath in case they overflow.) 3. Bake for about 30-35 minutes, checking to see that they are done.<\/p>\n","protected":false},"author":1,"featured_media":4265,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[215,5,408,197,373,239,18],"tags":[545,549,550,548,546,547],"class_list":["post-4264","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breads","category-desserts","category-egg-dishes","category-muffins","category-passover","category-pastries","category-snacks","tag-judy-geller","tag-passover-breads","tag-passover-cake-meal","tag-passover-farfel-rolls","tag-passover-popovers","tag-passover-rolls"],"yoast_head":"\nWhose Passover Popovers Win You Over? - Recipephany<\/title>\n<meta name=\"description\" content=\"Passover popovers puff up with light brown crust and an airy, hollow interior. 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