I’m a proud Texas gal.
Born, bred and while I do love to travel, I’ll always say this is home.
When you see those people with the big state of Texas across their chest, that’s us.
We decorate our home with big Texas flags and proudly sing anything by Pat Green and Robert Earl Keen (if you need more explanation, send me an email.) And we even live right next to this little placed called AT&T Stadium (AKA the home of the Dallas Cowboys and the biggest stadium ever built.)
When we cook, we buy, cook and eat Texas because…this is Texas and that’s what you do. Including my Lonestar Eggs (available only at Walmart.)
We practice Texas traditions like spring bluebonnet photos…
…and an annual girls trip to the flagship Neiman Marcus in downtown Dallas for warm popovers and strawberry butter.
For some reason, even if you don’t like the ideas of dressing up in your Sunday’s best, you’ll do it every time, heels and all, just to get your hands on this complementary starter. It doesn’t matter what else you plan to order, it’s all about tearing off a little piee of the buttery popover and slapping a pat of the strawberry butter to melt down the bread just enough before you let it enter your mouth. Yep, it’s that good. And there’s something about eating something so sinfully simple that makes it so fun and probably even taste a little bit better.
So when my little gal turned four with an over-the-top tea party, I knew I was starting something I was going to have to continue at home with big, fun elaborate tea parties! And all tea parties should include popovers.
But like any Texas cook, I can’t help but put a little something else in there to make it really wow. (We take our unofficial motto: “Everything is bigger and better in Texas” very seriously.) So it wouldn’t just be big popovers with strawberry butter, it would be strawberry-jalapeno butter.
Before you go thinking I’m going to put my little princess in pain (or any others that don’t like a little spicy in their step), you should know jalapeno is a flavor and if you don’t include the seeds and stem, most the time you will just have the spice of the pepper and not the bite. However, I can’t help to include that the bite with the creamy sweetness of the strawberry butter makes it really a really good marriage of when opposites attract. Best of all, this all happened in just about an hour.
Yep, y’all, that’s all it took to make it. A few ingredients from your pantry and SIX Lonestar Eggs.
A Texas tradition, this is an easy recipe for the traditional popover with a spicy take on strawberry butter.
- For the Turnovers
- 4 cups flour
- 1 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3 1/4 cup milk, slightly warmed
- 6 Lonestar Eggs, beaten at room temperature
- cooking spray
- For the Strawberry Jalapeno Butter
- 1 stick unsalted butter, room temperature
- 1/4 cup strawberry jam
- 1 jalapeno, chopped (optional: omit entirely or just remove seeds for less heat)
- Sift flour, salt, and powder together in a large bowl.
- To the mixer, add eggs and slightly warmed milk together and blend on low.
- Add flour mixture gradually until all is blended.
- Turn off machine and let batter rest for 1 hour at room temperature.
- Preheat oven at 450F degrees.
- Spray muffin or popover pan with cooking spray.
- Fill pans until almost full.
- Place batter in the over and bake at 450F for 15 minutes. Then turn oven to 375F degrees and bake for 20-25 minutes until a golden brown. (Don’t keep opening the oven door to look at them or they will fall!)
- While turnovers are cooking, combine butter, jam and jalapeno together in a bowl and at medium until fluffy. Set aside until ready to serve (or put in fridge for a little bit to firm up.)
- Once turnovers are complete, remove from the oven, and serve immediately with butter.
How do you show your Texas pride?