Recipe: Island Prime Popovers with Jalapeno Butter

ISLAND PRIME POPOVERS WITH JALAPENO BUTTER

2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 3/4 cup milk
2 tablespoons melted butter
3 large eggs
FOR THE JALAPENO JELLY:
1/4 pound jalapenos
1/4 red bell pepper, chopped
1 cup red wine vinegar
1 teaspoon minced fresh ginger
1 cup sugar
FOR THE JALAPENO BUTTER:
1/2 pound butter, at room temperature

TO MAKE THE POPOVERS:
Preheat oven to 450 degrees F.

Mix flour, salt and baking powder together in a large bowl.

In a separate bowl, beat eggs until light and frothy, then add milk and melted butter. Slowly add wet ingredients to dry. Beat for 2 minutes on medium speed.

Preheat a popover pan in the oven for 5 minutes, then spray each cup with nonstick spray.

Pour batter into pan almost to top and bake 10 minutes at 450 degrees F. Turn down oven to 350 degrees and continue baking popovers for about 30 minutes more, or until golden brown.

TO MAKE THE JALAPENO JELLY:
Place jalapenos in a food processor and blend until smooth. Place pureed jalapenos in a saucepan and add the red bell pepper, vinegar, ginger and sugar. Cook over low heat and reduce until mixture has a syrupy consistency, about an hour. Watch this carefully, as it can burn easily. Remove from heat and cool.

TO MAKE THE JALAPENO BUTTER:
Fold 2 tablespoons (or more, to taste) cooled jalapeno jelly into the softened butter. Mix well. Refrigerate until ready to use. Serve with the hot popovers.

Makes about 12 to 14 popovers
From: Chef Deborah Scott, Island Prime
Source: San Diego Union-Tribune, September 12, 2007