Cheddarcheesepopovers Recipes

Steps:

• Preheat oven to 400°F.
• Generously butter 6 cups in a popover pan or 6 six ounce custard cups.
• In a large bowl, beat eggs well with mixer.
• At low speed add milk.
• Add flour and salt and beat until smooth.
• Stir in melted butter.
• Fill cups 1/2 full with batter.
• Top with cheese and pour in remaining batter.
• Bake 50 minutes or until puffed and deep golden brown.
• Let pans cool 1 minute and then loosen with a knife.
• Serve with hot with butter and fresh fruit.

Steps:

• Grate the cheddar cheese while very chilled, but then let the grated cheese get back to room temperature. In the bowl of a food processor, whirl the cheese, butter, mustard, sherry and cayenne pepper until smooth and creamy
• Transfer to a mixing bowl, cover and refrigerate until needed. (You can do 2 weeks before serving.) Remove from refrigerator 1 hour before serving; fold in the nuts and repack into four 1 cup ramekins of crocks. Dust with chives for garnish
• Serve with crackers, or a crunchy vegetable like celery or fennel or jicama.

Steps:

• Special Equipment: 24-cup mini muffin tin
• Preheat the oven to 425 degrees F.
• In a medium bowl, whisk together the eggs, milk and melted butter. Whisk in the flour and salt and fold in the cheeses and chives until evenly incorporated. Cover batter and refrigerate for 30 minutes.
• Put a mini muffin pan on the middle rack in the oven to warm for 10 minutes.
• Remove muffin tin from oven (careful, hot!) and pour the batter into the cups of the hot tin, filling almost to the top. Lightly sprinkle with cayenne. Bake the popovers until crisp and golden, about 18 to 20 minutes. Remove from the oven and serve immediately.

Steps:

• Place a popover pan with 12 cups in the oven and preheat to 350 degrees.
• Sift together flour and salt onto a piece of parchment paper; set aside.
• In a small saucepan, heat milk over medium heat until small bubbles form around the edges of the pan. Whisk eggs in the bowl of an electric mixer fitted with the whisk attachment. Slowly add heated milk to eggs, whisking constantly. Gradually whisk in flour mixture.
• Remove heated popover pan from oven; spray each cup with nonstick cooking spray and place on a baking sheet. Fill each cup with batter so it is level to the top; top with cheese.
• Bake 15 minutes. Rotate pan 180 degrees; continue baking until golden brown, about 35 minutes more.
• Invert pan and remove popovers. Serve immediately. Popovers may also be made 2 hours in advance. Cool on a wire rack and reheat in an oven heated to 450 degrees just before serving.

Steps:

• Cut-up cheese in 1-inch cubes and put in food processor bowl along with the mayo. Process 'til smooth.
• Add the onions and pepper sauce. Process another minute.
• Transfer cheese mixture to a small mixing bowl.
• Add chopped cilantro and combine well.
• If serving immediately as a dip, pile into a bowl and garnish with a cilantro sprig.
• For a firmer spread-like consistency, refrigerate at least two-hours.
• Serve with crackers and celery sticks.

Steps:

• Place cream cheese and cold pack Cheddar cheese in a microwave-safe bowl; slice cheese into chunks with a knife. Microwave cheese in 30-second intervals on high just until softened, stirring between intervals.
• Stir red onion, Worcestershire sauce, black pepper, paprika, and hot sauce into cheese mixture with a fork until evenly combined; spoon into an airtight container and refrigerate, 8 hours to overnight.
• Remove cheese spread from refrigerator about 30 minutes before serving.

Steps:

• Place one 12-cup muffin pan and one 6-cup muffin pan in oven. Preheat oven to 350°F. Whisk flour and salt in medium bowl to blend. Heat milk in heavy small saucepan over medium heat until very warm, about 125°F. Whisk eggs in large bowl to blend. Gradually whisk warm milk into eggs. Gradually stir flour mixture into milk mixture just to blend (batter may still be slightly lumpy).
• Remove hot muffin pans from oven. Spray pans with nonstick spray. Spoon 1/4 cup batter into each of 16 muffin cups. Top each with 1 1/2 tablespoons cheese. Bake until puffed and deep brown, about 40 minutes. Remove popovers from pan.

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper or nonstick baking mats. In a medium-size heavy saucepan, combine 1 cup water, the butter and salt, and bring to a boil. Turn off heat and add flour. Mix with a wooden spoon until dough starts to pull away from sides of pan and form a lump. Set aside, without stirring, 5 minutes.
• Add eggs 1 at a time, mixing well after each addition. With each addition, dough will look glossy and slick at first; let it come together before adding next egg. Mix in mustard, cayenne and cheese. Dough will be quite loose and sticky.
• Scoop up a heaping teaspoon of dough and use another spoon to scrape it onto lined pan; it should form a mound about an inch in diameter. Alternatively, use a pastry bag or thick plastic bag with one corner cut off, to pipe small mounds onto pan. Repeat with remaining dough, leaving 1/2 inch between puffs.
• Bake until puffy and golden, about 25 minutes, rotating pans halfway through. Remove from oven and serve immediately, or turn oven off and open door slightly to keep puffs warm up to 1 hour.