By The market continues its steady climb. I had 8 showings this week and 1 offers. My reputation precedes me now — the Greek agent who tells the truth about roofs and brings food to open houses. Worse reputations exist.
Sophia is preparing for exams with an intensity that would concern me if it were directed at anything other than academic achievement. She talked about it at dinner for twenty minutes and I understood approximately half of it but all of the joy behind it.
Mama is 84 and still at the bakery at 4 AM. I do not know how much longer she will do this. I do not ask. You do not ask Voula Papadopoulos about endings. You stand next to her and roll phyllo and trust that the beginning continues as long as the hands are moving.
I made loukoumades — Greek honey puffs, fried golden, drenched in honey and cinnamon. They disappeared in twelve minutes. I served it with bread and olive oil — always too much olive oil, because in this family there is no such thing as too much. We ate and the conversation was easy and the evening was warm.
Sophia told me this week that she is proud of me. I was not expecting it. We were in the car, driving to Tarpon Springs for Sunday dinner, and she said Mom, I am proud of you. I said for what. She said for everything. For the bakery. For the houses. For making dinner every night even when you are tired. I gripped the steering wheel and blinked and said thank you, koritsi mou. She said do not cry. I did not cry. Much.
The loukoumades disappeared so fast I barely got three for myself, and it reminded me that there’s something about golden, puffy things fresh from heat that makes a table feel complete. These Passover Popovers scratch that same itch — simple ingredients, a little patience, and then that moment when you pull them out and they’re impossibly puffed and golden and everyone reaches for one before you’ve even set the pan down. They go beautifully with honey and olive oil, which in this house is how everything goes.
Passover Popovers
Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes | Servings: 6
Ingredients
- 1 cup water
- 1/2 cup vegetable oil
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup matzo meal
- 4 large eggs
Instructions
- Preheat the oven. Set your oven to 425°F. Generously grease a 6-cup muffin tin or popover pan with oil.
- Heat the liquid. In a medium saucepan, bring the water, vegetable oil, sugar, and salt to a rolling boil over medium-high heat.
- Add the matzo meal. Remove the pan from heat and stir in the matzo meal all at once, mixing vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball.
- Incorporate the eggs. Let the dough cool for 2 minutes. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Fill the pan. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake. Place in the oven and bake for 15 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 20 minutes, until the popovers are deeply golden and puffed.
- Serve warm. Remove from the pan immediately and serve while hot. They’re wonderful with honey drizzled on top or alongside olive oil for dipping.
Nutrition (per serving)
Calories: 290 | Protein: 6g | Fat: 20g | Carbs: 22g | Fiber: 1g | Sodium: 210mg