Blue Cheese Mini Popovers Recipes
BLUE CHEESE POPOVERS
I'm very excited to show you this new, and possibly slightly improved, popover recipe. While we may have tweaked the ingredient amounts a little bit, we are still going to be using our foolproof, cold-oven method for making these. The reason this technique is so fun to use, is that it's literally the opposite of everything every popover expert says you should do.
Provided by Chef John
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 1h40m
Yield 14
Number Of Ingredients 9
Steps:
- Whisk eggs, salt, cayenne, milk, oil, and flour together in a large measuring cup or mixing bowl just until blended.
- Cover the bowl with plastic wrap and allow to rest for 1 hour on the counter, or in the refrigerator for 2 to 3 hours, up to overnight.
- Grease 14 nonstick muffin cups with butter, and then mist with cooking spray.
- Whisk the batter for a few seconds and fill each prepared muffin cup 4/5 full. Sprinkle each evenly with blue cheese.
- Place the muffin pans into a cold oven with a drip pan set underneath. Set the heat to 450 degrees F (230 degrees C). Bake in the oven until popovers are well browned and fully puffed, about 30 to 35 minutes. Poke each popover with a knife to allow steam to escape. Serve hot.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 15.5 g, Cholesterol 75.7 mg, Fat 9.2 g, Fiber 0.5 g, Protein 6.3 g, SaturatedFat 3.3 g, Sodium 243.8 mg, Sugar 1.8 g
BLUE CHEESE POPOVERS
I'm very excited to show you this new, and possibly slightly improved, popover recipe. While we may have tweaked the ingredient amounts a little bit, we are still going to be using our foolproof, cold-oven method for making these. The reason this technique is so fun to use, is that it's literally the opposite of everything every popover expert says you should do.
Provided by Chef John
Categories Popovers and Yorkshire Pudding
Time 1h40m
Yield 14
Number Of Ingredients 9
Steps:
- Whisk eggs, salt, cayenne, milk, oil, and flour together in a large measuring cup or mixing bowl just until blended.
- Cover the bowl with plastic wrap and allow to rest for 1 hour on the counter, or in the refrigerator for 2 to 3 hours, up to overnight.
- Grease 14 nonstick muffin cups with butter, and then mist with cooking spray.
- Whisk the batter for a few seconds and fill each prepared muffin cup 4/5 full. Sprinkle each evenly with blue cheese.
- Place the muffin pans into a cold oven with a drip pan set underneath. Set the heat to 450 degrees F (230 degrees C). Bake in the oven until popovers are well browned and fully puffed, about 30 to 35 minutes. Poke each popover with a knife to allow steam to escape. Serve hot.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 15.5 g, Cholesterol 75.7 mg, Fat 9.2 g, Fiber 0.5 g, Protein 6.3 g, SaturatedFat 3.3 g, Sodium 243.8 mg, Sugar 1.8 g
BLUE CHEESE MINI POPOVERS
I was looking for a recipe to compliment a lighter apricot-balsamic roast chicken dish and stumbled onto these from the William Sonoma website and made a few minor adjustments. I was pleasantly surprised that not only did I like them, but DH (not a huge fan of blue cheese) ate 3 of them straight out of the oven. They are a nice treat from the usual biscuits or rolls.
Provided by AKillian24
Categories Breads
Time 35m
Yield 12 mini popovers, 12 serving(s)
Number Of Ingredients 8
Steps:
- Position a rack in the lower third of an oven and preheat to 450°F.
- Generously one 12-cup mini-muffin pan/mini popover tin with vegetable oil. (*If using a mini-muffin tin, make absolutely sure it is a quality non-stick pan or your popovers will not release after baking)
- In a large bowl, whisk together the flour, salt, white pepper and parsley.
- In a large measuring cup, whisk together the milk, eggs and butter.
- Pour the wet ingredients over the dry ingredients and whisk together until just combined (don't worry if a few lumps remain).
- Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 Tbs. each).
- Place 1 - 1.5 teaspoons crumbled cheese in the center of each filled cup.
- Bake for 10 minutes. (Do not open the oven door during this time.)
- Reduce the oven temperature to 350°F and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more.
- Remove from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter. (*Note" No pricking required).
- You can also let these cool on wire racks for up to 2 hours, then reheat in a 350°F oven for 10 minutes.
Nutrition Facts : Calories 55.5, Fat 2.8, SaturatedFat 1.6, Cholesterol 24, Sodium 127, Carbohydrate 4.9, Fiber 0.2, Sugar 0.9, Protein 2.6
CHEESY POPOVERS
Provided by Sunny Anderson
Categories side-dish
Time 1h12m
Yield 24 mini popovers
Number Of Ingredients 9
Steps:
- Special Equipment: 24-cup mini muffin tin
- Preheat the oven to 425 degrees F.
- In a medium bowl, whisk together the eggs, milk and melted butter. Whisk in the flour and salt and fold in the cheeses and chives until evenly incorporated. Cover batter and refrigerate for 30 minutes.
- Put a mini muffin pan on the middle rack in the oven to warm for 10 minutes.
- Remove muffin tin from oven (careful, hot!) and pour the batter into the cups of the hot tin, filling almost to the top. Lightly sprinkle with cayenne. Bake the popovers until crisp and golden, about 18 to 20 minutes. Remove from the oven and serve immediately.
BLUE CHEESE MINI-MUFFINS
The ideal accompaniment to a buffet meal, these muffins are a breeze to make besides, "Folks just love them," comments subscriber Nancy Bruce of Citrus Heights, California. "It's my most-requested recipe."
Provided by Taste of Home
Time 30m
Yield 3 to 3-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, cream butter and sugar. Beat in eggs until light and fluffy. Add milk and lemon juice; mix well. Combine dry ingredients; add to creamed mixture along with blue cheese and walnuts. Stir just until moistened. , Fill greased mini-muffin cups three-fourths full. Sprinkle with sesame seeds. Bake at 350° for 18-20 minutes or until lightly browned. Serve warm.
Nutrition Facts :
PERFECT POPOVERS
By adding cheese (such as Parmesan), sugar, or spices to the batter, popovers can be suited to any occasion. For ease of use, a popover pan with a nonstick coating is the ideal baking vessel for popovers, but you can also use six-ounce custard dishes or a muffin tin.This recipe was featured on Martha Stewart Living TV.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 6
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Lightly grease and flour a popover tin.
- In a large bowl, whisk together flour and salt. In a separate medium bowl, whisk together eggs, milk, and 1 tablespoon melted butter. Pour over flour mixture, and fold until just blended.
- Fill the popover cups two-thirds to three-quarters full.
- Transfer tin to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees, and bake until well browned and crusty, about 20 minutes. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately.
TINY ROQUEFORT POPOVERS
Make and share this Tiny Roquefort Popovers recipe from Food.com.
Provided by Mimi Bobeck
Categories Breads
Time 45m
Yield 24 popovers
Number Of Ingredients 8
Steps:
- Position a rack in the lower third of an oven and preheat to 450°F.
- Generously brush two 12-cup mini-muffin pans with vegetable oil.
- In a large bowl, whisk together the flour, salt, white pepper and parsley.
- In a large measuring cup, whisk together the milk, eggs and butter.
- Pour the wet ingredients over the dry ingredients and whisk together until just combined (don't worry if a few lumps remain).
- Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 Tbs. each).
- Place a scant 1 tsp crumbled cheese in the center of each filled cup.
- Bake for 10 minutes.
- Do not open the oven door during this time.
- Reduce the oven temperature to 350°F and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more.
- Remove from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter.
- Serve immediately.
- Or, let cool on wire racks for up to 2 hours, then reheat in a 350°F oven for 10 minutes.
Nutrition Facts : Calories 50.5, Fat 2.5, SaturatedFat 1.4, Cholesterol 21.8, Sodium 125.1, Carbohydrate 4.7, Fiber 0.1, Protein 2.3
BLUE CHEESE PECAN POPOVERS
Enjoy these popovers baked using pecans and blue cheese - perfect addition to your bread basket.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool; finely chop.
- Increase oven temperature to 375°F. In blender, place eggs, flour, milk, 2 tablespoons of the melted butter and the salt. Cover; process until smooth, stopping to scrape down side as needed
- Grease 2 (6-cup) popover pans with remaining 2 tablespoons melted butter. Pour batter evenly into pans, filling cups three-fourths full. Sprinkle with chives, cheese and toasted pecans.
- Bake 40 to 45 minutes or until browned and puffy. Pierce each popover in several places with thin wooden skewer. Bake 5 minutes longer or until crisp. Immediately remove from cups. Serve hot.
Nutrition Facts : Calories 190, Carbohydrate 17 g, Fiber 1 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg
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