Wednesday, April 03, 2013

Pepper, Cheesy Popovers


 I bought a popover pan last summer after visiting Jordon Pond House in Acadia....it's not necessary to own one, you can do mini versions in muffin pans, but...popovers are so much cooler.  I stumbled upon this recipe for a cheese filled popover on tastingtable and I had to try it out.  I think you could do this with any cheese....it's like a pinata....a little surprise in the middle, though breaking the whole thing apart is a party in the mouth. Popovers are a little eggy tasting, very airy, and really filling.  The following recipe made12 popovers.  If you do this in a muffin
.  tin-makes about 16, only fill it about half full (1/3 c.).
Ingredients:  2 c. whole milk, 4 large eggs, 1 1/2 t. salt, 1/2 t. ground black pepper, 2 c. flour, 2 oz Gruyere cheese (cut one cube per puff, plus additional grated for garnish).
Instructions: 
1. Preheat oven 375 and place your pan into the oven to heat up.
2.  Warm the milk over med heat until hot (about 125), but NOT boiling.  Remove from heat.  In a large bowl, whisk eggs with salt and pepper until smooth.  Slowly whisk in warm milk.  Add flour and whisk until the batter is just combined (it may be slightly lumpy, don't overlook). 
3. Remove muffin pans from oven.  Spray generously with nonstick cooking spray.  Pour batter into cups.  Set cube of cheese on top of batter in each cup.  
4.  Bake until puffed and deep golden brown (about 40 minutes).  Don't open the door of the oven or they may collapse.  Sprinkle with grated Gruyere and serve immediately.  

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