Photo: Cheesy Herbed Popovers Recipe
Ingredients
- 1/3 cup plus 4 tablespoons reserved beef fat, butter, or vegetable oil (or a combination)
- 6 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh rosemary leaves
- 1/2 teaspoon freshly ground black pepper
- 2 cups milk
- 1/4 cup heavy cream
- 4 ounces goat cheese, cut or crumbled into 18 to 20 equal pieces
Directions
Preheat the oven to 400 degrees F.
Brush 18 to 20 wells of 2 popover or muffin tins with some of the melted fat. Place tins in the oven to heat while you prepare the popover batter.
Combine the eggs, flour, salt, thyme, rosemary, and pepper in a blender and blend until well combined. Using a spatula, scrape down the sides of the blender. While the blender is running, add the milk and cream in a slow stream until smooth and thoroughly combined.
Remove tins from the oven and fill each prepared well halfway with some of the batter. Place a piece of the cheese in the center of each cup and pour the remaining batter over so that the cups are filled 2/3 of the way. Bake the popovers until puffed and golden, 20 to 25 minutes. Serve immediately.
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By strathcona_7874805
Newport Beach, CA
on March 09, 2010
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I made these last night, they turned out perfect.
I made a third of the recipe, warmed and stuffed the leftovers with tuna salad for dinner tonight.
Let the steam out and had no deflating.
Will definitely make these again.
By livingapriori
Riverside, 43
on December 17, 2009
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I love popovers and have made them for years. The key to keep them from deflating is to cook them to a crisp golden brown and then to cut a slit in the top as soon as you take them out of the oven to let the steam escape. (I noticed this recipe does not tell you to do that. If you don't cut the slit, the steam will soften the sides of the popover and weaken it. (Handy dandy trick I learned from Alton Brown.
By rwilson35475_335555
Northport, AL
on July 22, 2009
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I made this with pot roast and roasted parsnips, turnips, and carrots. These had a great flavor, not as eggy as the ones I have made in the past. They did collapse and were not as large or as pretty as the ones I have made in the past. I will make these again and add more herbs and salt.
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