Goat Cheese Popovers Recipes

Steps:

• Butter: In a small bowl, mix together the butter, anchovy paste, chives, lemon juice, and lemon zest until smooth. Season with salt and pepper (if using), to taste.
• Popovers: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 12-count muffin or popover pan with vegetable oil cooking spray. Set aside.
• In a blender, add the eggs and garlic. Blend on medium speed until frothy, about 15 seconds. Add the milk and the cheeses and blend until smooth. Add the flour, salt, pepper and parsley. Blend on medium speed until incorporated. Pour the batter into the muffin cups, filling each cup to within 1/4-inch of the top. Bake, without opening the oven door, until puffed and golden, about 30 to 35 minutes. Remove the popovers from the oven and serve with the anchovy butter.

Steps:

• For the blistered tomato dip: Spray a popover pan with nonstick spray and place in the oven. Preheat the oven to 400 degrees F.
• Add the tomatoes, olive oil, sugar, salt, vinegar, pepper, thyme and rosemary to a large skillet. Toss the tomatoes to evenly coat. Cook over medium heat until the skins blister and the juices release, about 10 minutes. Let cool slightly, then remove and discard the herb sprigs and pulse in a blender 3 to 4 times to make a chunky dip (see Cook's Note). Set aside.
• For the popovers: Clean the blender and put in the eggs and milk. Blend until frothy, about 1 minute. Add the Parmesan, chicken stock and butter. Blend until incorporated and homogenous, 1 minute more. Add the flour, parsley, thyme, scallions, salt and pepper to the batter. Blend once again, just until incorporated.
• Divide the batter evenly among the 6 popover cups, filling each halfway. Bake the popovers, rotating the pan after 20 minutes, until golden brown and puffed above the edge of the pan, about 35 minutes.
• Serve warm with the blistered tomato dip.

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.

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:

• Preheat oven to 400*F.
• Brush muffin cups with oil and place in the oven to get hot.
• Place the eggs, flour, salt, pepper and nutmeg in blender and blend about 10 seconds until well combined. Scrape down sides.
• With the blender running, slowly pour in milk and cream and blend until smooth. The mix will be really liquidy, but that's okay.
• Remove the muffin pans from oven and fill each half way with batter. Place a piece of goat cheese in the center of each cup and pour remaining batter to fill each cup 2/3 full.
• Bake popovers until puffed and golden, 35-50 minutes. Mine came out great at 35 minutes. So watch your oven after 30 minutes or so!
• Serve hot. Enjoy!

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.