Specialty Meats and Gourmet

  (Hudson, Wisconsin)
Your Best Source for Locally Raised All Natural and Organic Meats
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Popover Recipes - Basic

Basic Popover Recipe

My wife and I were very naughty last night - See we got a popover pan for Christmas and have used it only a few times.  Last night we got the idea to make some up.  We made a double batch and ate every single one of them for dinner.  We made a variety of compound butters, flavored whipped creams, and even topped a few with chicken parmesan.  So no we did not have them without something.  Below find my grandmothers not so secret recipe.

1 Tsp Unsalted Butter - Melted and Cooled

1 tsp. at room temperature for the pan - do not use non stick spray

Just under 1 C of All Purpose Flour

1 1/2 tsp. Sea Salt - through Grandma likes Table Salt

2 Large Eggs - Room Temperature - Important

1 C Whole Milk - Room Temperature - Important

Preheat Oven to 400 Degrees F.

Rub 1 tsp. of softened butter all over popover pan - set aside.

Place all ingredients in a blender and process for 15 seconds, turn off blender, scrape edges and then blens for 15 more seconds.

Divide batter evenly between the cups of the popover pan, each should be a 1/3 to 1/2 full.  Bake in the middle of the oven for 40 minutes.  Romve the popovers to a cooling rack and pierce the top with a knife to allow steam out.  Serve Warm.

This recipe should serve at least 6 normal people or in my case 2.

We love making compound butters with local maple syrup, local honey (Buckwheat is the best), Cinnamon and sugar, and have used these instead of bread for creamed peas, cream chipped beef, beef strganoff, etc.


Caramelized Bacon - Update

Caramelized Bacon - Update

Brought the temp on the smoker to 250 degrees and added Maple Wood to the fire (you need to keep an eye on the smoker at this time as Maple along with Birch burn very hot).

We put the Applewood Smoked Bacon on a dispossable aluminum tray with holes in it and smoked/baked the bacon for 10 minutes.  We then added a sprinkling of brown sugar and a dusting of Cayenne Pepper on half and Habanero Pepper on the other half.

Once the brown sugar has melted and the bacon is crisp to you liking, take it off the smoker and let cool, before digging in - hot melted sugar burns!!!




Caramelized Bacon

Caramelized Bacon

Today we are using the smoker again and will be double smoking a locally produced Applewood Smoked Durok Bacon, then topping it with light brown sugar and a light Sprinkling of Cayenne Pepper.

We have found this caramelized bacon to be a great addition to breakfast, and something special on your favorite club house sandwich or my favorite the BLT. 

I cannot wait for the farmers market to open!!! 


Bacon Jam

Bourbon Bacon Jam



2# Berkshire No Nitrite Applewood Smoked Bacon – cut into 1” Pieces


1 Large Vandalia Onion – cut into ¼” pieces


¼ C. Croix Valley Steak Sauce – Original Or 3 Tbs. Sorgum

2 Cloves Garlic – Finely Minced


¼ tsp. Allspice


¼ tsp. Cinnamon


1/8 tsp. Fresh Grated Nutmeg


1/8 tsp. Ground Cloves


1 tsp. Dry Chipotle Powder


½ tsp. Smoked Sweet Paprika


½ C. Strong Brewed Coffee


¼ C. Apple Cider Vinegar


½ C. Bourbon


¼ C. Pure Maple Syrup



In a large skillet over medium heat saute’ bacon until it begins to crisp and caramelize around the edges.  Remove from heat and drain.  Pour all but two Tablespoons of the drippings from the pan, reserve drippings for later uses in other recipes.


Lower the heat to medium-low and add the onion and Croix Valley Steak Sauce or Sorgum.  Sautee until the onions are well caramelized, about 20-30 minutes.  Add the garlic and spices and saute’ an additional 5-6 minutes. 



Add the liquid ingredients and the bacon to the pan.  Increase the heat to medium high and bring the mixture to a boil, cook for 1 minute, then reduce heat to low and simmer for about 2 hours.  Make sure to check the mixture every 15 minutes.  If the mixture becomes dry, add a few Tablespoons of water. The finished mixture is most desirable when it is moist and very sticky.



Let the mixture cool slightly, then place in a blender or food processor and pulse about 20-30 times or until it reaches your desired consistency.  We found that a semi chunky consistency allows it to stay on burgers and sandwiches easier.



Store in an airtight container for up to 14 days, or pack into freezer containers or vacuum seal and freeze - we recommend not keeping it in the freezer longer than 3 months. 



We have served this condiment both hot and cold on a variety of different burgers and sandwiches.  Enjoy!






















































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