Growing up in Dallas, my favorite childhood memory was going to Neiman Marcus with my Grandmother and her sister, to enjoy popovers, strawberry butter, and warm broth. For years I have tried to recreate the famous popovers I enjoy so much, but have had plenty of batches that never “popped”. I seem to have the best results when my milk is warm, eggs are at room temperature, the batter rests an hour and the oven is piping hot. It might seem like a tedious process, but I promise the results are well worth it! To create strawberry butter I mix softened butter and a little no sugar added strawberry jam in a food processor. I have tried using fresh strawberries and frozen strawberries but the best results are when the butter is mixed with jam. My next popover adventure will be figuring out how the Polo Bar created caramelized onion and gruyere popovers. Enjoy! xoxo

Images via Alex Phillips.

Print Popover Recipe.

3 1/2 cups milk, warmed

4 cups flour

1 1/2 teaspoons salt

1 teaspoon baking powder

6 large eggs, room temperature

Preheat the oven to 450 degrees. Warm milk in the microwave for 2 minutes. Sift flour, salt, and baking powder in a large bowl.

Beat eggs with an electric mixer fitted with a whisk attachment on medium speed for about 3 minutes. Eggs should be foamy and pale in color. Turn down the mixer to low and add warm milk. Gradually add the dry mixture and beat on medium speed for about 2 minutes. Let batter rest for 1 hour at room temperature.

Spray Teflon-lined popover pan with nonstick spray. Fill the popover cups just slightly below the top with batter, place the popover pan on top of a cookie sheet, and transfer to the oven. After 15 minutes of baking at 450 degrees, turn the oven temperature to 375 degrees and bake for another 30 to 35 minutes. Popovers should be a deep golden brown color on the outside and airy on the inside. Serve popovers hot with strawberry butter.

This strawberry rhubarb pie is the perfect summer treat! It is tart with just a hint of sweetness and is best served chilled. I included my standard pie crust recipe below but doubled it so there is enough dough for the lattice on top. Do not skip over the note to fully let this pie chill. I know it smells amazing right out of the oven, but it has to have time to set properly or the filling will run everywhere. If you like sweeter desserts over tart desserts, I recommend adding an additional ¼ cup of light brown sugar to the filling. Enjoy! xoxo

Images via Alex Phillips.

Print recipe for Strawberry Rhubarb Pie. 

Crust

Filling

1 ½ pounds rhubarb, cut into ½-inch pieces

2 pounds strawberries, hulled, halved, quartered if large

½ cup granulated sugar

¼ cup light brown sugar

5 tablespoons cornstarch

Pinch of kosher salt

1 large egg

1 tablespoon raw sugar

Preheat the oven to 425°. Let dough sit at room temperature for 5 minutes to soften. Working one at a time, roll out two disks on a lightly floured surface (about ⅛” thick). Carefully transfer 1 dough round to the pie dish (make sure it’s a deep pie dish). Lift edges and allow the dough to slump down into dish, trim, leaving about a 1″ overhang.

In a large bowl, add rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, and salt. Mix well. Gently scrape filling into dough-filled pie dish.

Cut the remaining round of dough into ½-inch strips. Lay strips in a lattice pattern over the filling and crimp edge as desired. Beat egg with 1 tsp. water in a small bowl and lightly brush over top of the dough. Sprinkle with raw sugar.

Bake pie for 5 minutes, then reduce the oven temperature to 375°. Continue to bake until crust is deep golden brown and juices are thick and bubbling, 60-75 minutes longer.

Transfer pie to a wire rack and let cool at least 4 hours before serving. Yes, it smells amazing, but if you don’t give it time to set up properly, the filling will be runny when you cut into it.