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no eye rolling please (post 15 of a 52 recipe resolution)

June 8, 2013

popover 1
Popovers.  I’d never made them, never even eaten one, but I saw a recipe and knew I had to try them.  I’d heard of them of course, but I was always put off by the idea that I needed to have a popover pan to bake them in.  Once I figured out that a standard muffin tin could be used, I was on my way.  I don’t like buying kitchen items that have a single purpose (Mike is rolling his eyes right now) but muffin tins, I have those.  Honestly, I have plenty of single purpose kitchen things, but that closet doesn’t have any more room.

Anyway, popovers.  Once I decided to make them, I looked at no less than 30 variations before I settled on some combination of the most common varieties that I came across – Gruyère and parmesan.  I thought they’d make a nice addition to take to supper at a friend’s house.  Since I’d never had a popover before I was flying by the seat of my pants, but good news, the experiment worked and we both liked them.  Next time though, I think I’d rather make and serve them right away as opposed to two hours after taking the popovers out of the oven.  In order to keep them from deflating between removing from the oven and eating them, I had to cook them a little longer than normal.

These couldn’t have been easier to make and using the blender was the way to go.  If you don’t have a blender, an electric mixer or even a wire whisk works just fine.  I sat down on the floor in front of the oven window to watch as these rise as they baked.

Gruyère, Parmesan and Chive Popovers
makes 12

4 large eggs, warmed in a bowl of hot water for 10 minutes before cracking
1-1/2 cups milk (skim, low-fat or full fat), lukewarm
1/2 tsp salt
1-1/2 cups AP flour
3 tbsp. melted butter
3/4 cup grated Gruyère cheese
1/4 cup grated Parmesan cheese
2 tbsp chopped chives

Preheat over to 450F.  Position rack o a lower shelf.  The top of the fully risen popovers should be about midway up the oven.  If they’re too close to the top of the oven, they’ll burn.  Also position a rack at the very top of the oven  in case you need to shield the popovers from directly heat during baking.  Make sure the oven is up to temperature before you start the batter.

Use a standard 12-cup metal muffin time (cups 2-1/2″ wide x 1-1/2″ deep).  Grease the pan thoroughly, including the area between the cups so the tops don’t stick.

Using a blender, electric mixer or wire whisk (I used a blender), blend together the eggs, milk and salt.  Add the flour all at once and blend until frothy, about 20 – 30 seconds.  There’s shouldn’t be any large lumps in the batter.  Last add the melted butter, both cheeses and chives.  Blend for just a second to combine.

Pour the batter into the muffin cups, filling them 2/3 to 3/4 full.

Bake the popovers for 20 minutes without opening the oven door.  Reduce heat to 350F and bake for an additional 10-15 minutes, until they’re a deep golden brown. If the popovers are browning too quickly, put a cookie sheet on the top oven rack to shield the popovers from direct heat.

If you plan on serving the popovers immediately, remove from the oven and stick the tip of a knife into the top of each to release steam and help prevent them from getting soggy.  Remove from pan and serve.

If you are going to serve them later, bake for an additional 5 minutes or so.  This will make them a little more sturdy and able to hold their popped shape longer.  Reheat in a 350F oven for just a few minutes before serving.

popover 2

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