Fireside Popovers With Brie Recipes

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FIRESIDE POPOVERS WITH BRIE

Six ingredients and 10 minutes prep to baked melt-in-your-mouth hot appetizers!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 35m

Yield 24

Number Of Ingredients 6



Fireside Popovers with Brie image

Steps:

  • Heat oven to 450°F. Generously grease 24 small muffin cups, 1 3/4x1 inch. In medium bowl, beat eggs slightly with fork or wire whisk. Beat in flour, milk, sugar and salt just until smooth (do not overbeat). Fill cups about two-thirds full. Bake 5 minutes.
  • Reduce oven temperature to 350°F. Bake about 10 minutes longer or until crusty and golden brown. Cut a small slit in top of each popover. Insert cheese chunk in each popover. Bake 5 minutes. Immediately remove from pans. Serve hot.

Nutrition Facts : Calories 60, Carbohydrate 5 g, Cholesterol 25 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 140 mg

2 eggs
1 cup Gold Medal™ all-purpose flour
1 cup milk
1 teaspoon sugar
1/2 teaspoon salt
1/2 pound Brie cheese, cut into 24 chunks

FIRESIDE POPOVERS WITH BRIE

I just found this recipe through the Betty Crocker site, and it sounds delicious! I haven't made it yet, but it was highly rated on that site.

Provided by karenj2

Categories     Breads

Time 35m

Yield 24 appetizers, 24 serving(s)

Number Of Ingredients 6



Fireside Popovers With Brie image

Steps:

  • Heat oven to 450ºF.
  • Generously grease 24 small muffin cups, 1 3/4x1 inch.
  • In medium bowl, beat eggs slightly with fork or wire whisk.
  • Beat in flour, milk, sugar and salt just until smooth (do not overbeat).
  • Fill cups about two-thirds full.
  • Bake 5 minutes.
  • Reduce oven temperature to 350ºF.
  • Bake about 10 minutes longer or until crusty and golden brown.
  • Cut a small slit in top of each popover.
  • Insert cheese chunk in each popover. Bake 5 minutes.
  • Immediately remove from pans. Serve hot.
  • ***Do-Ahead Directions***.
  • Bake popovers and cut the slit in top of each. Cool, wrap tightly and freeze. When ready to serve, insert cheese chunk in each frozen popover. Place in muffin cups. Heat in 350°F oven 8 to 10 minutes or until cheese is melted.

Nutrition Facts : Calories 63.8, Fat 3.5, SaturatedFat 2, Cholesterol 28.5, Sodium 118.8, Carbohydrate 4.7, Fiber 0.1, Sugar 0.3, Protein 3.4

2 eggs
1 cup all-purpose flour
1 cup milk
1 teaspoon sugar
1/2 teaspoon salt
1/2 lb brie cheese, cut into 24 chunks

CHEESY POPOVERS

Provided by Sunny Anderson

Categories     side-dish

Time 1h12m

Yield 24 mini popovers

Number Of Ingredients 9



Cheesy Popovers image

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.

2 eggs
1 cup whole milk
2 tablespoons butter, melted
1 cup all-purpose flour
1 teaspoon salt
1/4 cup finely grated Cheddar
1/4 cup finely grated Parmesan
2 tablespoons minced chives
1 teaspoon cayenne pepper

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



Popovers image

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.

1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 1/2 cups milk, at room temperature

GRUYèRE CARAWAY POPOVERS

Categories     Bread     Milk/Cream     Cheese     Egg     Side     Bake     Winter     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 large or 9 medium popovers

Number Of Ingredients 7



Gruyère Caraway Popovers image

Steps:

  • With a mortar and pestle or in an electric coffee or spice grinder coarse 1/4 teaspoon caraway seeds.
  • Preheat oven to 375°F. Generously grease six 2/3-cup popover tins or nine 1/2-cup muffin tins.
  • In a bowl whisk together eggs, milk, and water and add butter in a stream, whisking. Add flour and salt and whisk mixture until combined well but still slightly lumpy, whisking ground caraway seeds into batter. Divide half of batter among tins and sprinkle 1/4 cup Gruyère and whole caraway seeds over popovers. Bake popovers in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more.

1/2 teaspoon caraway seeds
2 large eggs
3/4 cup milk
1/4 cup water
1 cup minus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 cup coarsely grated Gruyère (about 2 ounces)

ROAST GUINEA FOWL WITH BRIE

Make and share this Roast Guinea Fowl with Brie recipe from Food.com.

Provided by JustJanS

Categories     Wild Game

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9



Roast Guinea Fowl with Brie image

Steps:

  • Season fowl inside and out with pepper.
  • Pre-heat the oven to hot.
  • Melt the butter in a frying pan until sizzling, and lightly brown the birds on all sides.
  • Remove from the pan and set aside.
  • Mash the Brie with a fork, and mix with the lemon juice and marjoram.
  • Halve the mix and place each half in the cavity of a bird.
  • Tuck the wings under the birds, but don't close the cavity.
  • Put the birds in a roasting dish, pour the pan juices over and cover loosely with foil.
  • Roast in the center of the oven for 35-40 minutes.
  • Remove the dish from the oven and halve the birds, discarding the spinal bones.
  • Keep the birds warm.
  • Stir the port into the pan juices, on the top of the stove and simmer for 2 or 3 minutes.
  • Add the cream and stirring constantly, reheat without boiling until the sauce is smoothe and well blended.
  • Taste and add the salt if necessary.
  • Spoon the sauce over the birds and serve at once.

Nutrition Facts : Calories 228.6, Fat 17.1, SaturatedFat 10.8, Cholesterol 56.1, Sodium 225.8, Carbohydrate 5.5, Fiber 0.1, Sugar 2.7, Protein 6.3

2 guinea fowl
fresh ground black pepper
2 tablespoons butter
4 ounces brie cheese
1 lemon, juice of
1 teaspoon finely chopped fresh marjoram or 1/4 teaspoon dried marjoram
1/2 cup port wine
3 tablespoons cream
salt

BLUEBERRY POPOVERS

A special popover recipe to serve at your next brunch. Eggy and rich but not too sweet and quite impressive, but simple. Please try the lemon juice and powdered sugar on the top. It really adds to the total flavor!

Provided by BarbT

Categories     Bread     Quick Bread Recipes     Popovers and Yorkshire Pudding Recipes

Time 40m

Yield 6

Number Of Ingredients 11



Blueberry Popovers image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Put a piece of butter into each of 6 large muffin cups.
  • Put muffin tin in preheated oven until butter melts, about 5 minutes. Set aside.
  • Beat milk, eggs, 1/4 cup sugar, and vanilla together in a large bowl. Whisk flour into the milk mixture until you have a batter. Divide batter between muffin cups. Drop even amounts of blueberries into each batter portion. Stir 1 tablespoon sugar and cinnamon together in a small bowl; sprinkle evenly over the batter portions.
  • Bake in preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until popovers are no longer moist in the center, about 25 minutes. Dust tops of popovers with confectioners' sugar. Squeeze lemon juice over popovers. Serve warm.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 36.1 g, Cholesterol 112.3 mg, Fat 9.8 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 5.2 g, Sodium 92.9 mg, Sugar 18.9 g

3 tablespoons butter, cut into 6 equal-sized pieces
1 cup whole milk
3 eggs, beaten
¼ cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup fresh blueberries
1 tablespoon white sugar
1 teaspoon ground cinnamon
¼ cup confectioners' sugar, or to taste
1 lemon, halved

CHEF JOHN'S POPOVERS

They're crusty on the outside and tender on the inside. Popovers are a fun and flavorful dinner roll to add to the holiday table.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Popovers and Yorkshire Pudding Recipes

Time 40m

Yield 8

Number Of Ingredients 8



Chef John's Popovers image

Steps:

  • Grease a 6-tin muffin pan with butter and cooking spray.
  • Whisk eggs, milk, flour, salt, and cayenne pepper together in a small bowl until smooth. Pour batter into each muffin tin, filling to about 3/4 of the way up the sides. Sprinkle about 1 teaspoon of grated Cheddar cheese atop each popover.
  • Place pan in a cold oven. Heat to 450 degrees F (230 degrees C) and bake until puffed and well-browned, about 30 minutes.

Nutrition Facts : Calories 111.5 calories, Carbohydrate 13.5 g, Cholesterol 54.9 mg, Fat 4.2 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 2.1 g, Sodium 198.8 mg, Sugar 1.6 g

1 tablespoon butter
cooking spray
2 large eggs
1 cup milk
1 cup all-purpose flour
½ teaspoon salt
1 pinch cayenne pepper
2 tablespoons shredded Cheddar cheese

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