What a whirlwind first day in Atlanta it's been! I arrived this afternoon and met up with a few of my fellow bloggers and we spent the better part of the day relaxing before official Coversations with Coca-Cola (#cclp) sessions commence.
We're staying at the W Hotel in downtown Atlanta. This hotel is BEYOND swagger. Seriously, I can't wait to share more posts with you about it but for now - trust me! It's hip, modern, witty and just downright an entertaining place to be!
So tonight we headed down to the hotel restaurant and enjoyed each others company. After everyone ordered their food, drinks, and desserts, our server brought these out:
And they are deeeee-viiiiiiine!! At first we were dumbfounded - not really sure what they were or how to eat them. But then the server explained to us what they were and told us we could also sprinkle a bit of roasted sea salt on them after buttering the popovers.
Yeah, that's roasted sea salt there in that funny looking container. Let me tell you -- I totally wish I would've snapped a photo of the popover when I'd opened it up and buttered it and sprinkled the salt because it was DELISH! I think I ate it so fast and by the time it occured to me to snap a photo of it, it was too late!
But then the server did something amazing! He brought out these little recipe cards for us. So now, YOU can try the World Famous BLT Restaurant House Popovers!! Check it out:
Popovers - recipe by BLT Restaurants
Makes 12 popovers
4 cups milk, warmed
4 cups flour
1 1/2 heaping tbsp salt
2 1/4 cups grated gruyere cheese
Place popover pan in the oven. Heat the oven and pan to 350 degrees. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside. Sift the flour with the salt. Slowly add this dry mixture and gently combine until mostly smooth.
Once combined, remove the popover pan from the oven and spray with the non-stick vegetable spray. While the batter is still slightly warm or room temperature (definitely not cool), fill each popover cup 3/4 full.
Top each popver with approximately 2 1/4 tbsp. of the grated gruyere. Bake at 350 for 50 minutes, rotating pan half a turn after 15 minutes of baking. Remove from the oven, remove from the pan and serve immediately.
Serve with butter! These are completley yummy and filling! Enjoy.
photos taken with my Samsung Galaxy SII Epic 4G Touch & enhanced with Google Picasa