When I was little, my mother treated me to lunch for my birthday at the Zodiac Room at Neiman Marcus. We’d dress up and do a little shopping for a back-to-school outfit, then enjoy a lovely lunch. The meal always began with chicken bouillon served in demitasse cups, accompanied by piping hot popovers, and topped with butter and strawberry jam. The brainchild behind the Zodiac’s menu was Helen Corbitt.
Mrs. Corbitt was the culinary genius who made the Zodiac Room the best table in town. She was the author of over a dozen cookbooks, many of which I have in my library. She was the Director of Restaurants for Neiman Marcus for fourteen years, until she died in 1978. Stanley Marcus called her the Balenciaga of food. Read this fascinating article on her here written by the Texas State Historical Society, which credits her with the creation of Texas Caviar!
Photo credit: the glamorous gourmet
Here is her famous popover recipe, and it is super easy to make. They’re best served hot but can be enjoyed for several days after they’re made. This recipe makes about six popovers. I use this non-stick pan from Amazon, and they come out beautiful each time.
Helen Corbitt's Popovers
Ingredients
- 1 cup sifted, all purpose flour
- 1/4 tsp salt
- 2 eggs
- 7/8 cup milk 3/4 cups of milk plus 2 TBL
- 1 TBL butter, melted
- Butter to grease pan
Instructions
- Heavily butter popover pan. Even if it's non-stick it gives the popovers a buttery, crisp outer shell.
- Preheat oven to 450 degrees. Before pouring batter into popover pan, put pan in preheated over for 5 minutes.
- Mix the flour and salt
- Beat eggs until light.
- Add milk and butter to eggs.
- Slowly pour in egg, milk and butter mixture into flour mixture.
- Stir until blended. with an electric hand mixer.
- Beat 2 minutes
- Remove popover pan from oven and fill one-third full.
- Bake 15 minutes at 450.
- Then reduce heat to 350 and bake for 10-12 minutes until golden brown. Don't peek!
- Pierce the side of each popover with a sharp knife to release the steam so they don't get soggy.
- Serve hot with butter and jam.
Hospitality is in my DNA. I founded Home with a Twist, a daughter’s twist on her mother’s traditions, in memory of my mother to celebrate her life and the gifts she shared with me. Mother loved to celebrate life’s occasions – big and small.
