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OFF OUR FINISHED PRODUCT.
OO SO MANY THINGS TO LOOK
FORWARD TO WITH COLOR, HEY RIDES
AND APPLE SIDECIDER.
GREG MONETTE FROM CHANDLER'S
RESTAURANT IS HERE TO SHOW US
HOW TO MAKE APPLE POPOVERS.
THANK YOU.
GREAT AS ALWAYS.
APPLE CHEDDAR POPOVERS.
I LIKE SIMPLE.
ME, TOO, EXACTLY.
BASIC INGREDIENTS OBVIOUSLY
IT'S A POPOVER.
SO I WILL RUN YOU THROUGH.
IT'S TWO EGGS, ONE CUP OF FLOUR,
ONE CUP OF MILK.
MELTED BUTTER AND SALT.
FOR THESE WE ARE GOING TO HAVE
DICED APPLES.
I AM USING ACTUALLY A DISPENSER.
YOU CAN USE A GRANDNY SMITH.
YOU WANT A LITTLE BITE TO IT.
NOTHING MUSHY OR ANYTHING
LIKE THAT.
ANY APPLE PIE APPLE THAT YOU
WOULD USE COURTLAND.
IT'S MORE OF AN EATING APPLE.
IT'S GOOD IN A BLEND FOR APPLE
PIES.
MCCOWN.
THAT'S HOW YOU PRONOUNCE IT?
I AM NOT THE EXPERT.
MY WIFE IS.
SHE RUNS THE ORCHARD.
WE ARE GOING TO DICE THEM
BECAUSE WE ARE GOING TO LAY
THESE IN THE BOTTOM OF THE PAN.
I APPRECIATE THIS PAN ACTUALLY.
THIS IS A POPOVER PAN.
SORT OF.
IT IS TAPERED.
IT TAPERS IN SO EVERYTHING CAN
PUFF OUT OVER THE SIDES.
NOT THAT THESE WILL ACTUALLY DO
THAT.
IT'S A LITTLE DENSE BECAUSE OF
THE APPLES.
YOU COULD.
WE COULD FILL IT ALL OF THE WAY
UP AND IT WILL BAU LAN OUT.
I WANT IT HALFWAY.
SO THEY ROSE BUT NOT TOO MUCH.
UNLIKE POPOVERS YOU WOULD FIND.
LITTLE DAB OF BUTTER FIRST.
SOUNDS GOOD TO ME.
IS THIS LIKE A SIDE THAT YOU
WOULD HAVE WITH THE MEAL?
YOU COULD HAVE IT FOR
BREAKFAST WITH EGGS AND STUFF.
IT LENDS ITSELF WELL TO THAT OR
A SALAD.
YOU CAN MAKE IT A FRESH BAKED
ROLL IT'S A LOT QUICKER.
PUTTING BUTTER IN THE BOTTOM
WITH COOKING SPRAY.
WE ARE USING THE BUTTER TO COOK
THE APPLES A LITTLE BIT BEFORE
WE ADD THE BATTER TO IT.
DOES EVERYTHING GO THROUGH IT
IN A SENSE.
ARE THE APPLES GOING TO PERMEATE
THROUGH IS THE BUTTER GOING TO
THING?
WE SIT AT THE BOTTOM IT WILL
HAVE A CROWN OF THE POP OVER,
TOO.
MAYBE A TABLESPOON OR TWO OF THE
CHOPPED APPLES.
OVEN.
YOU DON'T WANT TO COOK IT AND
GET MUSHY.
YOU PUT IT IN THE OVEN AND
GET THE REST OF IT.
WE CAN DO THAT OR WE CAN CUT A
STEP OUT RIGHT NOW.
WE HAVE A BATCH GOING.
ONCE WE PUT THE BATTER IN WE CAN
THROW THAT IN THE OVEN AND
ACTUALLY PREPARE THAT.
BACK TO THE BASIC INGREDIENT
JUST AS TWO EGGS THERE'S A CUP
OF MILK.
MATTER?
PERCENT.
YOU HAVE THE EGG SO YOU WANT A
LITTLE LIGHTER SO IT POPS UP
BETTER.
FLOWER.
I WANT IT TO BE A SMOOTH BATTER.
THAT'S THE BEST WAY TO DO
THAT IS FOLD IT IN?
YOU CAN USE A FOOD PROCESS OR
OR TWO MAKE IT REALLY SMOOTH.
PANCAKE BATTER YOU WANT LITTLE
LUMPS.
THIS NOT SO MUCH.
YOU HAVE A FEW.
IF YOU USE ONE OF THE FOOD
PROCESSORS IT FITS OVER A BOWL.
IF IT IS SIMPLE HOW MANY PINS
DO I HAVE TO CLEAN UP?
NOT IF YOU ARE THE ONE
CLEANING UP AFTER.
THIS IS SMOOTH NOW.
BUTTER.
ALL RIGHT.
LOOKS GOOD.
THIS.
IT'S A POPOVER.
IT'S A TREAT.
JUST HAVE ONE THEN.
YEAH.
LITTLE SHREDDED CHETSHED AR.
YOU CAN USE DIFFERENT CHEESES
AND SAVORY POPOVERS.
THIS IS SHARP CHED AR?
THIS IS CHARPSHARP CHED AR, .
YOU CAN USE APPLES OR PEARS IF
YOU WANTED TO.
ALL WE ARE DOING IS WE ARE GOING
TO POUR IN PROBABLY ABOUT
PAN.
THIS IS PRETTY SIMPLE.
IS THAT THE REASON IT IS
CALLED A POPOVER.
YOU NEED TO GIVE IT ROOM TO
POPOVER THE TOP OF THAT LID?
YOU ARE A GENIUS.
HOW DO YOU FIGURE THAT OUT?
THAT MAKES SENSE.
NEVER HEARD IT CALLED A
BURSTING OUT.
GOING TO TAKE THE FOOD WORLD
BY STORM.
I WILL HAVE THAT WITH A SIDE OF
BURST IT OUT.
OVEN.
BIT.
WE WILL POUR OUT THE OTHER
ONES.
HOPEFULLY IT WILL BE PUFFING UP
TOO.
WE ARE NOT DONE YET, WE WILL
POPOVERS THE PERFECT COMPLIMENT
WE ARE BACK WITH OFFICIAL
MASS APPEAL CHEF GREG MONETTE.
IT LOOKS PRETTY GOOD, GREG.
EARLIER IN THE SHOW WE POP
THESE IN THE OVEN WE PULL THEM
OUT.
SHE IS MAKING POPOVER JOKES.
WE PUT THEM IN THEY GO IN A
450 DEGREE OVEN FOR 15 MINUTES
AND THEY WILL START TO RISE.
AGAIN THESE ARE A LITTLE DENSER
BECAUSE OF THE EXTRA CHEESE IN
IT AND THE APPLES.
YOU CAN SEE ON THE BOTTOM THEY
HAVE RISEN UP A LITTLE BIT
INSIDE THERE.
THE BITE WILL GIVE YOU THE CHED
AR CHEESE AND THE MELTED CHEESE
AND THE APPLE AS WELL.
IT WILL DISTRIBUTE IT.
OH, WOW, THANKS.
SO GOOD.
WHILE WE ARE EATING GREG FEEL
POPOVERS.
ADD TO THAT 450 UNTIL THEY
REALLY START TO RISE UP.
YOU WANT TO REDUCE THE
TEMPERATURE TO 350 FOR ANOTHER
15-20 MINUTES.
IT IS GOING TO BE GOOEY INSIDE
NO MATTER WHAT IF YOU USE THE
CHEESE.
IF YOU DON'T USE THE CHEESE IT'S
A LIGHTER POPOVER IT'S GOING TO
HAVE AIR POCKETS IN THAT.
EYE IT REALLY.
DONE.
DOWN WEDNESDAY.
IT'S ALL ABOUT THAT.
IT'S AN INITIATIVE WE ARE
STARTING UP WITHIN THE NEXT
COUPLE OF WEEKS WE WANT TO OFFER
JUST A SELECTION OF WINES WE A
WINE LIST WHICH IS AWARDED FROM
WINE SPECTATOR MAGAZINE IT'S AN
EXEMPLARY EXAMPLE OF WHAT ANY
RESTAURANT CAN DO WITH THEIR
WINE OFFERINGS.
FOR THE LAST 8 YEARS WE HAVE WON
THIS AWARD.
IT REALLY SHOWCASES HOW MUCH
ATTENTION WE HAVE PUT INTO
DEVELOPING OUR LISTS WITH
BARTENDERS KYLE AND MICHELLE.
EVERY YEAR IT'S SOMETHING NEW
THEY TRY TO KEEP IT CURRENT.
WE WANT PEOPLE TO COME IN AND
SAMPLE WHAT WE HAVE NOT TO BE
INTIMIDATED TO LEARN ABOUT THE
WINES.
SO WE ARE OFFERING 50 PERCENT
OFF AT LEAST THE SELECTION OF 10
BOTTLES OF WINE THROUGH OUT THE
FALL AND WINTER.
WE PAIR APPETIZERS WITH THEM AS
WELL.
EDUCATE PEOPLE AS MUCH AS
POSSIBLE AND HAVE THEM TRY
SOMETHING THEY WOULDN'T TRY
BECAUSE OF THE PRICE TAG.
WE ARE ALSO MAKING SURE THEY
HAVE A GOOD BOTTLE OF WINE FOR
HALF OF THE PRICE OF WHAT WE ARE
GOING TO BE OFFERING THE FOUR
AND ENJOY YOURSELF AND STILL
FIND THE SAME FLAVOR PROFILES
THAT YOU WOULD BUT MAYBE NOT THE
NAME ASSOCIATED WITH IT.
REALLY NICE NIGHT OUT.
APPETIZERS AND GOOD WINE.
DEFINITELY.
THAT'S WEDNESDAY.
WINE DOWN WEDNESDAY.
POPOVER.
GREG, THANK YOU SO MUCH FOR
US.
IT IS SO DELICIOUS.
ALWAYS.
YOU CAN GO TO MY MASS APPEAL
AND CLICK ON TASTE APPEAL.
KEEP AN EYE OUT FOR MASS APPEAL
CHEF GREG MONETTE HE JOINS US
EVERY OTHER THURSDAY WITH A
DELICIOUS SEASONAL DISH.
YOU CAN GETFIND THEM ON FACEBOO
SEARCH FOR CHANDLERS RESTAURANT.
THEY ARE LOCATED AT 25
GREENFIELD ROAD IN SOUTH
DEERFIELD.
24 OFF OF I 91 NORTH.
IF YOU WOULD LIKE MORE
INFORMATION ON MAKE A