Sunday, January 29, 2012

Popovers 3 - Claire 0



A few months ago, I read a book that inspired me to change the way I bake: Ratio: The Simple Codes behind the Craft of Everyday Cooking. The premise states that any recipe can be boiled down to a simple ratio.  I was utterly fascinating by this train of thought.  So that whole weekend, I was glued to that book like white on rice. 
The next day at the lunch table, my co-workers were talking about what they did over the weekend with their families.  When it was my turn, I proudly said “I read the greatest book ever!”
               “Oh ya?  What did you read?” 
“Ratios!”  I said all excitedly.  “It’s about how to cook without recipes.”  When I looked around the table, I saw 5 blank faces looking right back at me.  It took me a moment to realize they didn’t get it.  They didn’t see the magic.  It was like someone had given me a whole new box of crayons to play with, but my friends didn’t know how to draw.
Over the last year, I have been following 2-3 blogs who are members of the Ratio Rally.  It’s a group of foodies who create their own recipes based off the ratios in this book.  This month they have chosen to focus on popovers, and I’ve decided to join in the fun.  It took me a while to decide what flavor to make it, but I settled on a chai.   
I have to admit, I’m really proud of this recipe especially since I had 3 failed batches on Saturday.  Hence, the title of this post.  However, success is sweet; and the finial batch tonight turned out really good.  For a while there, I was really worried if I'd even have a recipe to post.  Anyways, I hope you try them out.  Lastly, this month's Ratio Rally is being held by Mrs. R. over at Honey from Flinty Rocks.  When you have a moment, please check out the full list of different popovers posted by  other bloggers. 


 
Chai Popovers
Here’s the ratio: 1 part flour, 1 part egg, 2 parts liquid.
I’ve translated into:
2 extra-large eggs  (104 grams)
104 grams whole milk
104 grams chai tea concentrate
104 grams gluten free flour mix**
1/2 teaspoon Xanthium gum
1/4 teaspoon salt
Chocolate syrup (optional)

Pre-heat oven to 450F.

First make sure all of your ingredients are at room temperature.  Add all ingredients into a blender and pulse for 20-25 seconds.  Once oven is pre-heated, place your empty muffin/popover pan in the oven for about 3 minutes to warm.  Remove pan from oven, grease the cups, and pour in the batter.  Bake for 10 minutes at 450, then lower heat to 350 and bake for 25-30 minutes or until tops are a nice deep golden brown.  Serve warm with chocolate syrup drizzled on top. 
**GF flour mix: 1 part white rice flour, 2/3 part potato starch, and 1/3 tapioca flour

9 comments:

  1. A great job for the Ratio Rally this month!

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  2. Chai popovers! I'd like one right now, please. Love chai, love popovers. Would love this combination. :)

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  3. Claire,

    Thank you so much for participating this month, and hopefully for the many months following. I simply go gaga for chai spices, and I love that you put it in your recipe.

    By the way, what gluten free flour combination did you use?

    <3 M.

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  4. These look wonderful! So glad you joined us for the rally! Hmmm, I love chai...
    Blessings, ~Mrs. R

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  5. Hi Morri, I'm simply using 1 part white rice flour, 2/3 part potato starch, and 1/3 tapioca flour. Since it was pretty late when I finished up last night, I completely forgot to post it under my recipe. Thanks for the heads up :)

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  6. Oh, I love chai! Great idea for flavor!

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  7. Oh, my goodness, these look so good! I love chai anything! :)

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  8. welcome to the rally... a great reason to have a little incentive to learn new things! great job on the popovers and not letting them win. :)

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  9. Welcome to the Rally, Claire! Like yours, my 3rd time was the charm. At the end of the day, it's about learning and growing together as a gluten-free baking community. So glad you found that on top of amazing popovers!

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