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Believe it or not, there are actually greeting cards to celebrate this day. Amazing.
It's National Cherry Popover Day, the day when we all eat blueberry muffins. Oh, just kidding. But I'm actually having trouble finding a recipe for cherry popovers, even on the internets (I can't even find a picture of one). I've found several for popovers in general, but none for cherry.
Do you have a cherry popover recipe you can share with us, or maybe a fruit-filled popover recipe where we could substitute cherry? Let us know in the comments.
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9-01-2007 @1:29PM Kristin said... http://allrecipes.com/Recipe/Apple-Breakfast-Popover/Detail.aspx
An apple recipe that could possibly be modified... I haven't tried it myself but would like to.
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9-01-2007 @1:54PM Christine said... CHERRY POPOVER:
Palce 1 T. of cherry pie filling in center of a flattened crescent dinner roll.Place another cresent roll over the top.Pinch edges together.Bake according to pkg. directions.
This is what I found
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9-01-2007 @2:58PM Angela said... Damn, those cherries look good. I think I ate at least 100 pounds of them this season, and I still
wanted more!
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9-01-2007 @11:28PM willie said... AWESOME! I absolutely love food holidays, and I know there is just about one for each day. I haven't seen this one on CDK, which is THE official site. They must add this!
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9-01-2007 @5:34PM Kimc said... Saw a recipe for sour cherry turnovers (not exactly popovers, but they might work) in July 2007 Food & Wine. I haven't tried it yet (sour cherries are hard to find in Texas, even in the can), but it looks good. Hope it works for you...
http://www.foodandwine.com/recipes/sour-cherry-turnovers
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9-01-2007 @7:29PM Jill said... From what I've found, fruit or preserves are added to popovers right when they are removed from the oven. Cut a slit in the side of the warm popover and spoon the fruit inside.
http://www.classic-cooking-school.com/hot_breads/recipes_for_hot_breads/popover_recipes/popover_recipes.shtml
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9-02-2007 @3:13PM Aaron said... Ok, so I made popovers for the first time this morning. I made them without any sort of filling, but I think I know what to do. The batter for popovers is very runny. You know what else has runny batter? Cobbler. And when you make cobbler you pour the fruit into the batter, and when it cooks, the batter rises and envelopes the fruit. SO! Perhaps just after you fill the cups with the batter you can spoon a dollop of fruit onto the center, and maybe just maybe it will rise up and over and around, and the fruit will end up in the center. I'm going to try it in the morning. I'll let you know how it goes.
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