Sourdough Popovers

1. Place a popover tin in the oven and preheat to 425°F. Let the pan heat for at least 15 minutes.
2. In a blender, combine the eggs, milk, sourdough discard, bread flour, all-purpose flour, salt, and the melted butter (if using). Blend until completely smooth, 20–30 seconds.
3. Carefully remove the hot pan. Generously brush each well with melted butter.
4. Pour the batter into the wells, filling them about ¾ to nearly full.
5. Bake at 425°F for 18 minutes.
6. Without opening the oven door, reduce the temperature to 350°F and bake another 18–20 minutes, until deeply golden brown and crisp. The popovers should feel light and sound hollow when tapped.
7. Remove from the oven and immediately pierce the side of each popover with a small knife to release steam. Let cool 5–10 minutes before serving.

Whipped Strawberry Butter

1. In a small saucepan, combine the strawberries, granulated sugar, lemon juice, and pinch of salt. Cook over medium, stirring and mashing, 6–8 minutes until fully broken down and glossy.
2. Press through a fine-mesh sieve. Return the purée to the pan and simmer until thick and concentrated, reduced to about 2–3 tablespoons. Cool completely.
3. In a stand mixer fitted with the whisk attachment, beat the softened butter until pale and fluffy, 2–3 minutes.
4. Add the cooled strawberry concentrate gradually and beat until smooth.
5. Add the freeze-dried strawberry powder, salt, and powdered sugar. Whip 2–3 minutes more until light and airy.