Black Pepper And Gruyerre Popovers Recipes

BLACK PEPPER-ASIAGO POPOVERS

Steps:

• Preheat a 12-cup muffin pan in a 425 degrees F oven for 15 minutes.
• Meanwhile, whisk together the eggs, milk and melted butter. Whisk in the flour and 1 teaspoon each salt and pepper; let rest 10 minutes.
• Generously brush 8 of the muffin cups with the vegetable oil. Fill the 8 cups with the batter and top with the cheese. Bake 20 minutes, then reduce the oven temperature to 350 degrees F and bake until the tops are browned and puffed, 14 to 18 minutes.

GRUYERE BLACK PEPPER POPOVERS

Steps:

• Preheat the oven to 450°F and place a 6-cup popover pan inside.
• Combine the eggs, milk and butter in a blender and blend for 15 seconds to combine. Add the flour, salt, and pepper and blend for another 15 seconds, scraping down the sides of the blender, if necessary. Add the cheese and fold in with a Flexible spatula.
• Remove the hot pan from the oven. Grease it with nonstick cooking spray or brush with melted butter.
• Evenly pour the batter into the cups; each one will be about 2/3 full.
• Bake for 15 minutes and reduce the heat to 350°F and bake for another 15 minutes. Do not open the oven for the entire baking period.
• Remove the popovers from the pan and transfer to a wire rack as soon as you take them from the oven. They should slip out easily, but if they do not, run a small paring knife around the edges of each popover. Jab each one with a small paring knife, to release steam.
• Popovers are best eaten the day they are made and ideally within minutes of being pulled from the oven.

GRUYERE & BLACK PEPPER POPOVERS RECIPE

Steps:

• Preheat the oven to 375˚ and position a rack in the bottom third. Place 2 muffin pans (or enough to make 16 popovers) in the oven to warm.
• In a small saucepan, warm the milk over medium heat until it is hot (about 125˚) but not boiling. Remove from the heat. In a large bowl, whisk the eggs with the salt and black pepper until smooth. Slowly whisk in the warm milk. Add the flour and whisk until the batter is just combined. (It may be slightly lumpy.) 3. Remove the muffin pans from the oven. Spray the pans generously with nonstick cooking spray. Pour about ⅓ cup of the batter into each of 16 muffin cups. Set a cube of the cheese on top of the batter in each cup.
• Bake the popovers until puffed and deep golden brown, about 40 minutes (do not open the door or they may collapse). Remove the popovers from the pans, sprinkle with the grated Gruyère and serve immediately.

GRUYERE-THYME POPOVERS

Steps:

• If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
• After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
• Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
• Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
• Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
• Fill popover cups about three-quarters full with batter. Combine thyme and Gruyere. Sprinkle over batter-filled popover cups. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
• Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.

GRUYÈRE AND BLACK PEPPER POPOVERS

Steps:

• 1. Preheat the oven to 375˚ and position a rack in the bottom third. Place 2 muffin pans (or enough to make 16 popovers) in the oven to warm. 2 2. In a small saucepan, warm the milk over medium heat until it is hot (about 125˚) but not boiling. Remove from the heat. In a large bowl, whisk the eggs with the salt and black pepper until smooth. Slowly whisk in the warm milk. Add the flour and whisk until the batter is just combined. (It may be slightly lumpy.) 3 3. Remove the muffin pans from the oven. Spray the pans generously with nonstick cooking spray. Pour about 1/3 cup of the batter into each of 16 muffin cups. Set a cube of the cheese on top of the batter in each cup. 4 4. Bake the popovers until puffed and deep golden brown, about 40 minutes (do not open the door or they may collapse). Remove the popovers from the pans, sprinkle with the grated Gruyère and serve immediately.

BLACK PEPPER AND GRUYERRE POPOVERS

Steps:

• Preheat oven and popover pan to 400°F
• Combine all ingredients in a food processor. Process the mix for 30 seconds.
• Divide 1 tsp room temperature butter between the 6 popover tins.
• Pour the batter immediately into the pans. It should come at least halfway up the pans.
• Bake them for 35 minutes.
• Enjoy!

POPOVERS WITH GRUYèRE

Steps:

• Place one 12-cup muffin pan and one 6-cup muffin pan in oven. Preheat oven to 350°F. Whisk flour and salt in medium bowl to blend. Heat milk in heavy small saucepan over medium heat until very warm, about 125°F. Whisk eggs in large bowl to blend. Gradually whisk warm milk into eggs. Gradually stir flour mixture into milk mixture just to blend (batter may still be slightly lumpy).
• Remove hot muffin pans from oven. Spray pans with nonstick spray. Spoon 1/4 cup batter into each of 16 muffin cups. Top each with 1 1/2 tablespoons cheese. Bake until puffed and deep brown, about 40 minutes. Remove popovers from pan.

POPOVERS WITH GRUYERE

Steps:

• Place one 12-cup popover or muffin pan and one 6-cup popover or muffin pan in oven.
• Preheat oven to 350°F.
• Whisk flour and salt in medium bowl to blend.
• Heat milk in heavy small saucepan over medium heat until very warm, about 125°F.
• Whisk eggs in large bowl to blend.
• Gradually whisk warm milk into eggs.
• Gradually stir flour mixture into milk mixture just to blend (batter may still be slightly lumpy).
• Remove hot muffin pans from oven.
• Spray pans with nonstick spray.
• Spoon 1/4 cup batter into each of 16 muffin cups.
• Top each with 1 1/2 tablespoons cheese.
• Bake until puffed and deep brown, about 40 minutes.
• Remove popovers from pan.
• Serve hot!

BACON AND BLACK PEPPER POPOVERS

Steps:

• If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
• After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
• Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
• Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
• Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
• Fill popover cups about three-quarters full with batter. Sprinkle bacon over batter-filled popover cups; sprinkle with freshly ground pepper. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
• Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.

GRUYèRE AND BLACK PEPPER SCONES

Steps:

• Set a rack in the center of the oven and heat the oven to 400 degrees. Line a baking sheet with parchment paper.
• In a large bowl, add the flour, sugar, baking powder, black pepper and salt, and stir to combine. Add the butter to the bowl and toss to coat the cubes in the flour.
• Use your fingers to smash each cube of butter into a flat sheet, tossing to coat in flour and break up the butter a bit as you go. You will have some flat pea-size pieces of butter, and some will be worked into the flour completely. Add the cheese, walnuts and chives, and toss to combine.
• Make a well in the center of the butter and flour mixture, and add the buttermilk. Very gently stir until just combined and shaggy, but don't overmix. If the mixture seems very dry, add another tablespoon or two of buttermilk. If the mixture seems very wet, add a tablespoon or two of flour.
• Turn the dough out onto a lightly floured surface and pat into a 1/2-inch-thick rectangle. Fold the rectangle in half, then shape it into an 8-inch circle. Cut the dough into 8 equal triangular wedges, and carefully transfer them to the baking sheet; they will be fragile. Brush the tops of the scones with the dregs of buttermilk left in the measuring cup (add a little more if necessary), then sprinkle the scones with flaky salt and more pepper.
• Bake the scones until golden brown, 19 to 23 minutes. These are best the day they are made, but will last a day or two on the counter in an airtight container. Alternatively, let them cool completely, then transfer to an airtight container and freeze for up to a month. In either instance, warm before serving.