Cheese Popovers


 

Cheese popovers. Another bread + cheese phenomenon

 

About a year ago, my friend Elizabeth shared with me a recipe for making popovers. And being the culinary adventurer I am, I decided to try and make them. But they always came out terrible! EVERY TIME! Either they were rock hard, didn’t actually “pop over” or tasted terrible. So, I decided that after maybe the fifth failed batch or so, popovers had made it onto my list of “Things That Are the Bane of My Existence.”

Elizabeth called me the other day and invited me over to her place for popovers. Of course, I said “YES!” My mom had bought a special popover pan and I brought it over for Elizabeth to try out.* Well, Elizabeth instructed me step by step on how to make them like a master chef putting on the finishing touches of her apprentice’s mess… but you know what? They came out perfect!

 

I can't believe I made these! They look so good!

 

So perfect, in fact, that we decided to make another batch.

And they came out perfect again! I’m starting to think that maybe I can actually do this. Well, instead of gloating even more about how awesome I am at making popovers now, let me post the recipe!

* I was looking through my email to find a popover related email from Elizabeth when I came across my amazon.com email receipt for my purchase of the popover pan! That thing is mine! Muahahahaha mom is never getting that back!

Recipe:

Popovers

By Irma Rombauer, The Joy of Cooking

Recipe adapted by Elizabeth Forsyth

Ingredients

  • 1 cup milk
  • 1 tablespoon melted butter
  • 1 cup flour
  • 1/4 tablespoon salt
  • 2 eggs

Dierections

  • Preheat oven to 400 450° F
  • Mix together all ingredients except for the eggs until well mixed.  then add eggs one by one, just barely so they’re mixed. put into highly greased muffin pan or little bowls, fill to about half-way.
  • Bake for 15 mins. Then, without opening the oven (very. important), bring down to 350° F for twenty mins. At that point, check–you should be able to pop them out of the muffin tin w/o any trouble if they’re fully cooked. Immediately puncture with a paring knife.
  • Let cool for about a minute, and then try not to eat them all.

NOTE: To add cheese (which is AWESOME), put in about 1 tablespoon batter in muffin tin and then add about 1 tablespoon cheese (grated, or in tiny pieces), then one more tablespoon batter. Nothing else is different.  the book recommends chedder, which I agree with; I’ve tried other cheeses, and strong chedder really holds up to the baking process, whereas others don’t.

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