Herb Popovers Recipes

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:

• Heat oven to 450°F. Spray two 6-cup popover pans or twelve 6-ounce custard cups with cooking spray.
• Place all ingredients in blender. Cover and blend on medium speed about 15 seconds, stopping blender to scrape sides if necessary, just until smooth.
• Fill cups about 1/2 full. Bake 20 minutes.
• Reduce oven temperature to 350°. Bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.

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.

Steps:

• Preheat the oven to 400 degrees F.
• In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.
• Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.
• Remove popovers from muffin tin and cool on a wire rack. Save in a storage container to take to the picnic.

Steps:

• Preheat oven to 425°.
• Beat the eggs until thick and foamy and bright yellow.
• Add the herbs.
• Gradually stir in the milk.
• Sift together the flour, salt and paprika.
• Gradually beat the flour mixture into egg-milk mixture, beating 2-3 minutes.
• Grease 6 heat-proof custard cups (5 oz each).
• Pour herb mixture in cups, filling each one 2/3 full.
• Sprinkle 1/2 Tbs cheese over each cup.
• Place cups on oven rack.
• Bake approximately 15-20 minutes or until puffed up, golden-brown and crusty.

Steps:

• Preheat oven to 425°F
• In a large bowl, using an electric mixer on medium speed, beat eggs until foamy; beat in milk until blended. Add flour and beat on low speed until well blended. Stir in cheese, parsley, thyme, salt and pepper.
• Brush a 12-cup nonstick muffin pan generously with melted butter. Heat in oven for 2 minutes. Remove pan from oven and carefully scoop batter into cups, dividing equally (about a scant 1/3 cup each).
• Bake for 20 minutes, until puffed and golden brown. Reduce oven temperature to 350F and bake for about 10-15 minutes or until a knife inserted in the center comes out clean.
• Place muffin pan on a wire rack. Using a sharp knife, pierce the side of each popover. Let cool for 2 minutes. Remove from pans and serve hot.