Lemon Pepper Popovers Recipes

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LEMON-PEPPER POPOVERS

Provided by Ian Knauer

Categories     Bread     Brunch     Side     Bake     Picnic     Vegetarian     Kid-Friendly     Quick & Easy     Lemon     Potluck     Gourmet     Small Plates

Yield Makes 6 popovers

Number Of Ingredients 10



Lemon-Pepper Popovers image

Steps:

  • Preheat oven to 375°F with rack in lower third. Generously butter popover cups.
  • Whisk together milk, water, eggs, and zest in a bowl, then whisk in butter. Add flour, salt, and pepper and whisk until batter is combined well but still slightly lumpy.
  • Divide batter among popover cups and sprinkle tops with additional pepper as garnish. Bake until puffed and golden, about 40 minutes. Cut a slit about 1/2-inch long in top of each popover with a small sharp knife, then bake 5 minutes more.

3/4 cup whole milk
1/4 cup water
2 large eggs
1 teaspoon grated lemon zest
1 tablespoon unsalted butter, melted
3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
Equipment:
a popover pan with 6 (2/3-cup) cups (see cooks' note, below)

LEMON DILL POPOVERS

Looking for a delicious bread made with Gold Medal® flour and dill weed? Then check out these wonderful lemon flavored popovers.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 55m

Yield 6

Number Of Ingredients 6



Lemon Dill Popovers image

Steps:

  • Heat oven to 450°. Generously grease bottom and sides of 6-cup popover pan or six 6-ounce custard cups with shortening. Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat).
  • Fill cups about half full. Bake 20 minutes.
  • Reduce oven temperature to 350°. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.

Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 70 mg, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Popover, Sodium 250 mg

2 eggs
1 cup Gold Medal™ all-purpose flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon dried dill weed
1/4 teaspoon grated lemon peel

LEMON POPOVERS WITH PECAN HONEY BUTTER

My mom passed this recipe down to me many years ago. We love the delicate lemon flavor with the pecan honey butter. The popovers are a nice addition to any dinner, but they're especially delicious at breakfast with a bowl of fruit and yogurt. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Time 35m

Yield 6 servings.

Number Of Ingredients 9



Lemon Popovers with Pecan Honey Butter image

Steps:

  • Preheat oven to 450°. In a large bowl, whisk eggs and milk until blended. Whisk in flour and salt until smooth (do not overbeat). Stir in 3 tablespoons pecans, lemon zest and lemon juice., Generously grease a 6-cup popover pan with nonstick spray; fill cups half full with batter. Bake 15 minutes. Reduce oven setting to 350° (do not open oven door). Bake until deep golden brown, 10-15 minutes longer (do not underbake)., Meanwhile, combine butter, honey and remaining 2 tablespoons pecans. Immediately remove popovers from pan to a wire rack. Pierce side of each popover with a sharp knife to let steam escape. Serve immediately with pecan honey butter.

Nutrition Facts : Calories 325 calories, Fat 18g fat (9g saturated fat), Cholesterol 96mg cholesterol, Sodium 332mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 6g protein.

2 large eggs, room temperature
1 cup 2% milk
1 cup all-purpose flour
1/2 teaspoon salt
5 tablespoons finely chopped toasted pecans, divided
3/4 teaspoon grated lemon zest
2 teaspoons lemon juice
6 tablespoons butter, softened
6 tablespoons honey

LEMON, PEPPER, AND THYME POPOVERS

Categories     Bread     Milk/Cream     Egg     Herb     Bake     Lemon     Winter     Thyme     Gourmet

Yield Makes 6 large or 9 medium popovers

Number Of Ingredients 9



Lemon, Pepper, and Thyme Popovers image

Steps:

  • 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 zest, pepper, and 1 teaspoon thyme into batter. Add flour and salt and whisk mixture until combined well but still slightly lumpy. Divide batter among tins, sprinkle remaining teaspoon thyme over popovers and bake 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.

2 large eggs
3/4 cup milk
1/4 cup water
1 tablespoon unsalted butter, melted
1 cup minus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1 tablespoon freshly grated lemon zest
1/2 teaspoon coarsely ground black pepper
2 teaspoons chopped fresh thyme leaves

BASIC POPOVER

Provided by Alton Brown

Categories     side-dish

Time 50m

Yield 6 large popovers

Number Of Ingredients 5



Basic Popover image

Steps:

  • Preheat oven to 400 degrees F.
  • Grease a 6-cup popover pan with the 1 teaspoon of butter.
  • Place all of the ingredients into a food processor or blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm.

1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon room temperature for pan
4 3/4 ounces all-purpose flour, approximately 1 cup
1 1/2 teaspoons kosher salt
2 large eggs, room temperature
1 cup whole milk, room temperature

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

HOMEMADE LEMON-PEPPER SEASONING

Beat the store-bought stuff in nutrition and flavor by making your own lemon-pepper seasoning. Dried lemon peels, multi-colored peppercorns, dried garlic, and onion are all you need to make this versatile blend of aromas. Use as a dry rub on chicken, marinade, or addition to your favorite vinaigrette. Store in an airtight container in the refrigerator for up to 2 weeks.

Provided by Buckwheat Queen

Categories     100+ Everyday Cooking Recipes

Time 5h

Yield 8

Number Of Ingredients 4



Homemade Lemon-Pepper Seasoning image

Steps:

  • Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
  • Wash and dry the lemons. Peel away the zest from both lemons using a vegetable peeler, making sure not to get any of the pith. Spread out peels in a single layer on the prepared baking sheet.
  • Bake in the preheated oven until the peels have curled up and dried, about 30 minutes. Turn off oven and allow lemon peels to cool inside turned off oven, propping the door open with a wooden spoon to allow moisture to escape, about 20 minutes. Remove and allow to cool completely before proceeding to the next step.
  • Combine dried lemon peels and peppercorns in a food processor fitted with a blade. Blend until coarse. Add dehydrated garlic and onion. Blend until fine and thoroughly combined.
  • Remove and allow to rest for a few hours before using so flavors can meld.

Nutrition Facts : Calories 10.6 calories, Carbohydrate 4 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.4 g, Sodium 2.1 mg

2 organic lemons
2 tablespoons multi-colored peppercorns
¼ teaspoon dehydrated minced garlic
¼ teaspoon dehydrated onion flakes

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