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Herbed Goat Cheese Popovers
in Diana's Recipe Book
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|Servings: 6 large or 12 mini popovers|
2 oz. herbed chevre (fresh soft goat cheese), cut into either 6 or 12 pieces* (see note below)
1 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
Pinch of ground nutmeg
1 cup milk
1/4 cup heavy cream
Vegetable oil, for greasing pan
These popovers may be baked in either a standard 6 cup popover or muffin pan, or a 12 cup mini popover or muffin pan.
Preheat oven to 400 degrees F (200 C).
Brush 6 standard size or 12 mini popover cups with oil and place in preheated oven so the pan will be very hot when you pour the popover batter in them (this is a very important step for your popovers to rise properly during baking).
Place eggs, flour, salt, pepper and nutmeg in blender and blend about 10 seconds until well combined. Scrape down sides of blender if needed.
With blender running, slowly pour in milk and cream and blend until smooth.
Remove popover pan from oven and fill each cup half way with batter. Place a piece of cheese in the center of each cup and pour remaining batter to fill each cup 2/3 full.
Bake popovers at 400 degrees F (200 C) for 25 minutes, then reduce heat to 350 degrees F (180 C) and bake for an additional 15 minutes until popovers are puffed and golden. Popovers are best served warm.
Makes 6 regular size popovers or 12 mini popovers.
Use 2 ounces chevre (goat cheese) for these popovers. Cut the cheese into 6 pieces if making 6 large popovers, or cut into 12 pieces if making 12 mini popovers.
Do not open oven door while baking popovers or they will collapse.
This recipe may be doubled to make 12 standard size popovers or 24 mini popovers.
Photograph taken by Diana Baker Woodall© 2004
|Date: August 25, 2004|