First, a huge thank you to those of you still using my recipes and wondering if I was EVER going to post anything ever again!!! Hello! I did not forget about blogging; it is always in the back of my mind . . . just hanging out and waiting for me to get my stuff together and post!
Our lives have certainly been eventful for the past 6 months!!!! I could never catch you up on everything! But, first, Joss turned 5 in Disney and celebrated Halloween trick-or-treating at Mickey’s Not-So-Scary Halloween party, which was amazing!!!
Second, Sid and I got married! I did the desserts and wrote the vows. The day started out as a torrential downpour, then the sky cleared and we ended up with a beautiful summer day to celebrate Joss’ parents making a lifetime commitment.
Joss was our flower girl and Sid’s sons and brother and my sisters and nephew, Mac, made up our wedding party.
God love Mac; he’s a good sport!
Then, after the wedding, we went to Maine for our honeymoon.
It was a life-long dream come true for me. I can only hope that life takes me back that way again someday. The views, the food, the lobster, Acadia, the whale-watching expedition, the forest, the cliffs that reach right down to the ocean, the horse-drawn carriage ride, the lobster grilled cheese, lobster rolls and DID I mention the lobster!!!???
They were huge and they were delicious. We got these beauties at the Trenton Bridge Lobster Pound (linked) right across the bridge outside of Bar Harbor. The lobster pound experience is very different than eating at a restaurant. They cook the lobster for you and that is it! The lobster pound provides the customer with a place to sit down and eat (sort of like a lean to or a couple picnic tables . . . if you want lemon, sauce, slaw . . . any thing other than the lobster, you buy it separately. They even charge for the butter. The lobster shell was completely full of meat. It was rich, dense and just. so. huge. I couldn’t even eat it all. It was unbelievable.
Trenton Bridge Lobster Pound also ships seafood year round, overnight, right to your doorstep. I would love to see that FedEx truck pull in on Fourmile Ridge. 😋
I’m sure I’ll be posting more Maine pics later and talking about it for the rest of my life. It was a phenomenal trip.
Literally rolling fog.
Sunrise at the top of Cadillac Mountain. ☀️ Ah.
Here’s Jordan Pond, so gorgeous, and the two mountains in the background, the Bubbles. A couple months after I returned home, a blogger I follow, Mary, whose blog is called “Home is Where the Boat is”, did an amazing photo shoot at Jordan Pond called “A Virtual Picnic, Acadia National Park and Cookbook Giveaway” that I still enjoy. After seeing the pictures and amazing food, I didn’t wait to win the cookbook featured in the blog post. I went straight to Amazon and ordered it . . . the pics and recipes are stunning and truly an inspiration. It’s called The Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends and Family by Erin Gleeson (linked).
Every shop in Bar Harbor carries popover pans (linked) and every book and guide in Maine mentions the popover. I was on a quest to find the most authentic popover to taste, made famous first, of course, by the McIntires of the Jordan Pond House (linked to 1915 original document by T.A. McIntire, Manager) beginning in 1890, when they were served with tea in the much-loved, cozy and beautiful, original Jordan Pond House, which tragically burnt in 1979.
The McIntires created a thriving business in the house, for 50 years, which had huge fireplaces and walls lined with birchbark. The house became a social center, with high society events taking place there . . . the McIntires were welcoming, hospitable and the cuisine unparalleled. The new Jordan Pond House is beautiful and carries on the tea and popover tradition . . . with long waits and impossible parking.
We found, from our carriage driver, that the Asticou Inn in Northeast Harbor has the original popover recipe and so we found it and I finally got to taste my very first popover. I had no idea they were so popular! Since I posted my popover picture on Facebook, I’ve had a bunch of people commenting on their familiarity with them! Hello!? Am I the only person around who has never eaten a popover???
The popover is semi-hollow inside with a chewy outside and a custardy texture at the bottom, similar, people tell me, to a Yorkshire pudding (except I think the Yorkshire pudding is baked in a 13 x 9 pan???). The popover can also be flavored with a dollop of pesto and/or cheese placed in the middle of the batter prior to baking and eaten with sweet or savory dishes. Some people sub popovers or Yorkshire pudding in the place of mashed potatoes and even eat them with gravy. Our counselor at school, Jill, says that she uses hot pan drippings in the bottoms of muffin cups, or the bottom of a cake pan to add extra flavor to the popovers.
Asticou Inn, with a side of blueberry preserves, a blueberry mint mojito and a view of Northeast Harbor, I was pretty sure I was in heaven.
I ordered my Nordic Ware popover pan (linked) on the way home from Maine in the truck, and it has been sitting in the pantry mocking me for months while I bake thousands of cupcakes.
I finally got a break and BAM! Popovers! They are so simple! Easy!!! And there are a million different recipes for them. If you have a favorite, post and share, please! We’ll all love reading them . . . I already got one from Barbara, for Yorkshire Pudding. Chris says he eats his with bean soup and Jill likes them with gravy!
I’m so hungry!!!
Next time, we’re taking Joss!!!
Although I've come to discover that popovers are very popular, I had my first one in beautiful Northeast Harbor in Maine, at the Asticou Inn. The popovers at the Asticou are supposed to be exactly like the ones served by Nellie McIntire, Manager and owner of the Jordan Pond House, the only restaurant in Acadia National Park.
- 1 1/2 Tablespoons melted butter, slightly cooled - plus extra softened butter to grease the popover pan, or drippings from meat
- 1 1/2 cups all-purpose flour
- 1/2 tsp kosher salt
- 3 large eggs, room temperature
- 1 1/2 cups milk, room temperature
- optional add ins: assorted cheeses or pesto, to add to the batter
- Preheat the oven to 450 degrees F. Place the buttered popover pan in the oven to preheat the pan for 2 minutes.
- Whisk the other ingredients together - the batter will be quite thin.
- Carefully remove the hot pan from the oven and fill, about halfway, with the popover batter (add add - ins at that point) and bake for 25 minutes without opening the oven door.