Let me begin by saying that some things are just not meant to be vegan or gluten-free. I’m a huge fan of healthy food — more vegetables, less meat, more whole grains, less wheat — but I’ve come to realize that some recipes and foods just taste better in their undisturbed state. I initially tried to make this recipe gluten-free by substituting coconut flour for all-purpose flour in an overly eggy gluten-free recipe I found online. As soon as they came out of the oven, the popovers instantly deflated and tasted like coconut flavored egg hockey pucks. They did not taste good (although my youngest son, a.k.a. our “Little Chef,” ate half the plate and said they were great. He’ll eat just about anything… except for tofu).
So I decided to make these popovers the old-fashioned way. Of course, I could not resist doctoring them just a smidge. I did use half all-purpose flour and half whole-wheat flour. Plus almond milk instead of dairy milk.
The butter is pure full-fat unsalted butter at its finest. If I’m going to eat butter, I decided I’m going to eat real butter. I did not take a picture of the plain butter. I prefer to fool myself into believing this recipe is healthier than it really is.
The star of this recipe is truly the roasted balsamic strawberry butter. It is mixed with a pinch of salt and a couple of tablespoons of local honey from local bees (Why in the world do we have local honey in our home? I will tell you more about that in a future post). The tartness of the strawberries combined with the sweetness of the honey is heavenly.
Eventually, I hope to get my hands on King Arthur’s gluten-free multi-purpose flour and try their highly-rated popover recipe. Until then, I will have to settle for this not as good for me (but still quite delicious) recipe instead.
To truly capture the essence of the strawberry flavor, I mashed the roasted strawberries ever so slightly, resulting in a creamy butter laced with chunks of berries and infused with sweet ribbons of honey. So decadent. So good.
Whatever popover recipe you decide to use, this is a simple and delicious recipe to try (if not for the strawberry butter alone). This recipe would be especially good for Mother’s Day or a Mother’s Day brunch! Now if only I can figure out how to teach our Little Chef how to make these for me for Sunday breakfast…
Popovers with Roasted Balsamic Strawberry Butter
Roasted Balsamic Strawberry Butter
1 pint Strawberries, cut into small chunks
1 Tb. balsamic vinegar
1/2 cup (1 stick) butter ( room temperature)
1/4 tsp. salt
2 Tb. honey
Place the cut strawberries into a roasting dish/pan and drizzle with balsamic vinegar. Toss slightly, and place in oven for 15 minutes at 425 F (check after 10 minutes to make sure they don’t burn).
Let strawberries cool and then mash with a fork or potato masher. Whip butter with a fork or mixer until smooth. Add strawberries, salt and honey and blend well. May be chilled or used right away. You’ll probably have extra, so use the rest slathered on toast or english muffins.
2 eggs (room temperature)
1/2 C. all-purpose flour
1/2 C. almond flour
1 C. almond milk (room temperature)
1/2 tsp. salt
While strawberries are cooling, mix ingredients for popovers.
Increase oven temperature to 450 F. Grease 6 6-ounce custard cups or 12 3-ounce popover cups. Heat pan in oven while preparing batter. In a medium bowl, beat eggs slightly. Mix in flours, milk and salt until just smooth. Fill the baking cups half full.
Bake at 450 degrees F (230 degrees C) for 15 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 15 minutes more. Immediately remove from cups and serve hot. Slather with strawberry butter, and don’t forget to share!