POPOVERS
There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!
Provided by Ina Garten
Categories dessert
Time 40m
Yield 12 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
BLUE CHEESE POPOVERS
I'm very excited to show you this new, and possibly slightly improved, popover recipe. While we may have tweaked the ingredient amounts a little bit, we are still going to be using our foolproof, cold-oven method for making these. The reason this technique is so fun to use, is that it's literally the opposite of everything every popover expert says you should do.
Provided by Chef John
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 1h40m
Yield 14
Number Of Ingredients 9
Steps:
- Whisk eggs, salt, cayenne, milk, oil, and flour together in a large measuring cup or mixing bowl just until blended.
- Cover the bowl with plastic wrap and allow to rest for 1 hour on the counter, or in the refrigerator for 2 to 3 hours, up to overnight.
- Grease 14 nonstick muffin cups with butter, and then mist with cooking spray.
- Whisk the batter for a few seconds and fill each prepared muffin cup 4/5 full. Sprinkle each evenly with blue cheese.
- Place the muffin pans into a cold oven with a drip pan set underneath. Set the heat to 450 degrees F (230 degrees C). Bake in the oven until popovers are well browned and fully puffed, about 30 to 35 minutes. Poke each popover with a knife to allow steam to escape. Serve hot.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 15.5 g, Cholesterol 75.7 mg, Fat 9.2 g, Fiber 0.5 g, Protein 6.3 g, SaturatedFat 3.3 g, Sodium 243.8 mg, Sugar 1.8 g
CHIVE POPOVERS
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and Orange Popovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Yield Makes 6 large popovers or 10 small popovers
Number Of Ingredients 6
Steps:
- If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
- After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
- Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
- Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
- Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
- Whisk chives into batter. Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
- Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.
CHEESY POPOVERS
Provided by Sunny Anderson
Categories side-dish
Time 1h12m
Yield 24 mini popovers
Number Of Ingredients 9
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.
POT-AU-FEU OF SPRING VEGETABLES WITH CHIVE POPOVERS
Provided by Molly O'Neill
Categories dinner, main course
Time 2h
Yield Four servings
Number Of Ingredients 24
Steps:
- To make the popovers, grease an eight-cup muffin tin with 1 tablespoon of butter. Put the egg, yogurt, milk, melted butter, flour, salt and pepper in a mixing bowl. Mix until combined. Fill each tin 1/4 full and sprinkle with 1 tablespoon minced chives. Add more batter until each cup is half full.
- Put the muffin tin in a cold oven and set the heat to 450 degrees. Bake for 15 minutes, then reduce heat to 350 degrees. Continue to bake until the popovers are lightly golden, about 15 to 20 more minutes. Take popovers out of tins immediately. Cool on a rack.
- To make the pot-au-feu, put the lemon slices in a skillet, add salt, sugar and water. Simmer until tender, about 15 minutes. Set aside to cool. Mince when cool. Put the minced lemon in a food processor or blender, add the roasted garlic and olive oil and puree until smooth. Season with salt and pepper. Set aside.
- Meanwhile, pour the chicken broth in a large pot and bring to a simmer over medium-high heat. Add the potatoes, leeks and cranberry beans. Lower the heat and simmer gently for 10 minutes. Add the carrots and simmer gently until tender, about an additional 10 minutes. Add the fava beans and simmer for 1 minute more. Using a slotted spoon, take all of the vegetables out of the pot. Set aside.
- Bring the broth to a boil. Lower heat and simmer until it reduces to 4 cups, about 10 to 15 minutes. Wreath the inside of 4 bowls with spinach and add the vegetables. Set aside. Remove saucepan from heat and whisk in the pureed lemon and garlic. Strain through a sieve lined with cheesecloth. Season with salt and pepper. Ladle broth into bowls and garnish with parsley. Serve with popovers.
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- In a separate large bowl, whisk the eggs until frothy, and then slowly whisk the warm milk into the eggs, whisking constantly so eggs don't cook. Whisk in the flour mixture just until combined, then whisk in 1 cup of the cheese and the chives.
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