Cheesy Garlic Popovers Recipes

CHEESY POPOVERS

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.

GARLICKY POPOVERS

Steps:

• Heat oven to 450°. Generously grease six 6-ounce custard cups or 8 medium muffin cups, 2 1/2x1 1/4 inches.
• Beat eggs slightly in medium bowl. Beat in remaining ingredients with fork just until smooth (do not overbeat). Fill custard cups 1/2 full, muffin cups 3/4 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.

GIANT CHEESE POPOVERS

Steps:

• Place a popover pan with 12 cups in the oven and preheat to 350 degrees.
• Sift together flour and salt onto a piece of parchment paper; set aside.
• In a small saucepan, heat milk over medium heat until small bubbles form around the edges of the pan. Whisk eggs in the bowl of an electric mixer fitted with the whisk attachment. Slowly add heated milk to eggs, whisking constantly. Gradually whisk in flour mixture.
• Remove heated popover pan from oven; spray each cup with nonstick cooking spray and place on a baking sheet. Fill each cup with batter so it is level to the top; top with cheese.
• Bake 15 minutes. Rotate pan 180 degrees; continue baking until golden brown, about 35 minutes more.
• Invert pan and remove popovers. Serve immediately. Popovers may also be made 2 hours in advance. Cool on a wire rack and reheat in an oven heated to 450 degrees just before serving.

CHEDDAR CHEESE POPOVERS

Steps:

• Preheat oven to 400°F.
• Generously butter 6 cups in a popover pan or 6 six ounce custard cups.
• In a large bowl, beat eggs well with mixer.
• At low speed add milk.
• Add flour and salt and beat until smooth.
• Stir in melted butter.
• Fill cups 1/2 full with batter.
• Top with cheese and pour in remaining batter.
• Bake 50 minutes or until puffed and deep golden brown.
• Let pans cool 1 minute and then loosen with a knife.
• Serve with hot with butter and fresh fruit.

POPOVERS WITH GARLIC AND CHEESE

Steps:

• Preheat Oven to 450'.
• Grease a 6 cup popover pan or butter well.
• Beat eggs, milk, and butter in a medium bowl (Be careful not to over beat).
• Add flour, salt, Garlic and cheese and stir just slightly to blend.
• Pour batter into prepared cups, filling each about 3/4 full, filling them evenly.
• Bake at 450' for 20 minutes.
• Reduce Oven temperature to 350' and bake another 20 mintes or until brown, raised and crispy.
• Remove from pan and serve.

GARLIC PARMESAN POPOVERS

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. Add flour and whisk mixture until combined well but still slightly lumpy.
• Mince garlic and mash with salt. Whisk garlic paste into batter and divide half of batter among tins. Sprinkle 1/4 cup Parmesan over batter in tins and divide remaining batter among tins. Sprinkle remaining 1/4 cup Parmesan 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. (Popovers will not rise much because of Parmesan).

GREEN ONION-PARMESAN POPOVERS

Steps:

• Preheat oven to 375°F. Brush twelve 1/3-cup (standard) nonstick muffin cups or six 1-cup (large) nonstick muffin cups with 3 tablespoons melted butter; dust with 2/3 cup cheese. Beat eggs to blend in large bowl. Beat in milk and green onions, then remaining 1/2 cup melted butter. Blend flour, salt, and remaining 1/2 cup cheese in medium bowl; gradually whisk into egg mixture (some small lumps may remain).
• Divide batter among muffin cups. Bake popovers without opening oven until puffed and crusty brown, about 38 minutes for small and 48 minutes for large; turn out of pan and serve hot.

CHEESY GARLIC POPOVERS

Steps:

• Preheat the oven to 400°F. In a blender, combine all ingredients except cheddar and parmesan cheese. Blend on medium speed. Add cheddar and parmesan cheeses, mix well.
• Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full.
• Bake until puffed and golden brown, about 20 to 25 minutes. Remove popovers from muffin pan and cool.