Cleveland Cooks: Kiln

CLEVELAND, Ohio (WOIO) -Chef Doug Katz and his partner at Edgewater Hospitality Group, Todd Thompson have recently added to their portfolio of crowd-pleasing restaurants in the Cleveland area. The pair opened Kiln at The Van Aken District.

The food and the service are inspired by Katz’s restaurant, Fire, which operated in Shaker Square for 20 years. Chef Cameron Pishnery has been making their famous popovers for more than 15 years there, and now at Kiln. He shared the recipe and method with us on Cleveland Cooks.

Popover Recipe

Makes 6-8 large popovers

3 eggs

1 ½ cups whole milk

1 ½ cups all-purpose flour

1 ½ teaspoons of kosher salt

non-stick pan release spray

1. Whisk together the eggs and milk until incorporated.

2. Add the flour and salt to the egg mixture. Whisk again. it will have the consistency of heavy cream but it will not be 100% lump free.

3. Cover and let the batter rest in the refrigerator, ideally overnight or for at least 4 hours.

4. When you are ready to make popovers, leave the batter at room temperature for 1 hour.

5. While you are waiting for the batter to come to room temperature, preheat the oven to 425F. Place a popover tin or larger cavity muffin tin onto a sheet tray, then into the oven to preheat for at least 25 mins.

6. Working quickly, remove the hot sheet tray/tin from the oven. Spray the cavities generously with pan-release spray. Fill each cavity with batter.

7. Place the filled tin back into the oven and bake for 15 mins. Rotate the popovers and continue to cook for 5-10 mins more. Cook until they are uniform golden brown.

8. When the popovers are finished, remove them from the oven and poke the tops of each of them with a small paring knife to release the excess steam.

9. Serve and enjoy immediately. Butter and jam compliment the popovers very well.