There is almost no room left on the top of my (admittedly small) fridge since my son discovered Kalypso Yogurt and the Fairway Market near my job in Westbury started carrying it. The terra cotta containers that hold this lusciously thick, locally produced treat (and I mean treat – my son compares it favorably to ice cream) are reusable and very cute and therefore impossible to throw out.
We’ve come up with a few uses: a holder for marker pens, another for pencils and another for LEGO heads and torsos, legs and weapons that are waiting to be reconfigured into fantastic characters with mighty superpowers but that might otherwise get sucked into the vacuum or be painful underfoot.
At Restoration Farm, the cups serve as mini-vases for nosegays and to serve soup.
Then our editor, Betsy Davidson, told me people make popovers in them! And indeed when I checked the website, it turns out they are indeed oven-proof.
We are still tweaking our popover recipe, but our first attempts have been pretty good. This basic recipe makes about four popovers in the terra cotta pots, but would probably make six or more in a muffin tin. It hasn’t help me reduce the accumulating number of cups, but it has given them more purpose. And we’d like to know what you are doing with your Kalypso cups! Tweet images to @edibleli with the hashtag #KalypsoCups
1 cup milk
1 cup flour, sifted
1/4 tsp salt
1 tbs butter, melted
2 eggs, beaten
Preheat oven to 450°. Beat milk, flour, salt and butter together. Add eggs and beat again. Pour batter into greased pots to about 3/4 full. Bake at 450° for 15 minutes, then reduce heat to 350° and bake for another 20 minutes. Eat immediately (or they will collapse).