Since I’m still reliving my Maine vacation I have to share with you the best lunch of my life. Truly. The restaurant at Jordan pond, in Acadia National Park, is not only serene and picturesque, but the food is amazing! The waitstaff were the nicest people ever, college students from all over the country, and the popovers were to die for. If you have never had a popover, I hadn’t, they are big fluffy hollow pastries, best eaten with jam and butter. Just to give you an idea of how amazing everything was there, we ate there 3 times. We even bought a popover pan so we can make some at home. Just in case you want to try some for yourself, the Jordan pond recipe is below!
• Four eggs
• Two cups whole milk ( you can use 2% if you want)
• Two cups flour
• One-half teaspoon salt
• One-sixth teaspoon baking soda
They recommend making the batter a day ahead of time, refrigerating it, and then letting it return to room temperature.
Preheat oven to 450. Break eggs into mixing bowl and whip; add milk and blend. Add remaining ingredients and mix until almost smooth — do not overbeat. Fill greased popover pans, muffin tins or custard cups 3/4 full. Bake for 14 minutes at 450, then reduce heat to 350 and bake 15 minutes more. (DO NOT OPEN OVEN UNTIL BAKING IS COMPLETE!) They’ll be crispy brown on the outside and moist on the inside at this point; remove them from the pans and serve with butter and strawberry preserves. (Jordan Pond House uses Stonewall brand — I looked in the gift shop.)
