Remove from heat and add eggs, ONE at a TIME, beating after each.Ĥ. Melt the butter or margarine in the water and add dry ingredients gradually while still on the heat.Ģ. Perhaps we now have a Fifth Question: Which Passover Popover shall it be? Bobby Wagman’s Passover Popoversġ. But here are both recipes so you can see which popovers win you over. So the handshake goes to…Judy’s mom, Bobby.
Because they are a choux pastry, they can also double as cream puff shells to make into an easy dessert-just fill with ice cream and drizzle with fudge sauce. Baking them on a cookie sheet means they can’t get stuck in those deep popover wells, a persistent problem in my kitchen. So I’m calling them “rolls.”īobby’s recipe makes popover puffs with a light brown crust and an airy, even hollow, eggy interior. But while baking them in popover pans makes them high, it doesn’t turn them into popovers. They’re also made with oil, so they can go with meat or dairy. Joni’s recipe from Nana Edna makes hearty muffin-like rolls. Will I be the Paul Hollywood who reaches out to award a highly coveted handshake?
So am I willing to pit sisters against each other in a popover smackdown? “For me to pick would just get me into trouble. When I asked which she prefers, Judy diplomatically hedged. “She also says that she was the prettiest baby,” she added, laughing. “My mother doesn’t remember where she got the recipe, but she’s been making these for about sixty years,” said Judy. Joni swears by Edna’s original family recipe, and insists they are the best.īobby, Judy’s mother, dares to disagree, and declares HER recipe by far the best. Edna’s popovers were a Passover tradition. 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. Judy’s grandmother Edna Shuman was born in Allston/Brighton, Massachusetts, and raised her family on Verndale Street in Brookline. The other day when I called to ask if I could post the recipe, Judy asked, “Which one?” To my surprise, she has not one, but two family recipes for Passover Popovers, and they come with a side of sisterly competition. These popovers are so delicious, so un-Passover-ish, we might as well just call them “bread” and be done with the pretense. Then we’d linger and talk about family, holidays, and her family’s Passover Popover recipe. We would meet at a cafe where I could spread out advertising concepts and layouts for her to review. Judy Geller, a dream client and the mastermind behind many industry-leading conferences and events, introduced me to these years ago. Before Passover is over, treat yourself to some popovers.
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