Lemon Dill Popovers Recipes

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LEMON DILL POPOVERS



Lemon Dill Popovers image

Looking for a delicious bread made with Gold Medal® flour and dill weed? Then check out these wonderful lemon flavored popovers.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 55m

Yield 6

Number Of Ingredients 6

2 eggs
1 cup Gold Medal™ all-purpose flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon dried dill weed
1/4 teaspoon grated lemon peel

Steps:

  • Heat oven to 450°. Generously grease bottom and sides of 6-cup popover pan or six 6-ounce custard cups with shortening. Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat).
  • Fill cups about half 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.

Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 70 mg, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Popover, Sodium 250 mg

LEMON-PEPPER POPOVERS



Lemon-Pepper Popovers image

Provided by Ian Knauer

Categories     Bread     Brunch     Side     Bake     Picnic     Vegetarian     Kid-Friendly     Quick & Easy     Lemon     Potluck     Gourmet     Small Plates

Yield Makes 6 popovers

Number Of Ingredients 10

3/4 cup whole milk
1/4 cup water
2 large eggs
1 teaspoon grated lemon zest
1 tablespoon unsalted butter, melted
3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
Equipment:
a popover pan with 6 (2/3-cup) cups (see cooks' note, below)

Steps:

  • Preheat oven to 375°F with rack in lower third. Generously butter popover cups.
  • Whisk together milk, water, eggs, and zest in a bowl, then whisk in butter. Add flour, salt, and pepper and whisk until batter is combined well but still slightly lumpy.
  • Divide batter among popover cups and sprinkle tops with additional pepper as garnish. Bake until puffed and golden, about 40 minutes. Cut a slit about 1/2-inch long in top of each popover with a small sharp knife, then bake 5 minutes more.

SPRING HERB POPOVERS



Spring Herb Popovers image

These crispy, warm popovers with fresh herbs will be a delicious addition to your next meal.

Provided by Anonymous

Categories     Trusted Brands: Recipes and Tips     Land O'Lakes, Inc.

Time 40m

Yield 12

Number Of Ingredients 8

¼ cup LAND O LAKES® Butter with Olive Oil and Sea Salt, melted
1 ½ cups all-purpose flour
1 ½ cups milk, at room temperature
4 each LAND O LAKES® Eggs, at room temperature, lightly beaten
1 tablespoon chopped fresh chives
1 tablespoon finely chopped fresh dill weed
½ teaspoon salt
¼ tablespoon LAND O LAKES® Butter with Canola Oil

Steps:

  • Heat oven to 425 degrees F. Brush 12 popover cups with 1 tablespoon melted butter. Place pan in oven 5 minutes.
  • Combine remaining 3 tablespoons butter, flour, milk, eggs, chives, dill and salt in bowl; mix well. Pour batter into preheated popover cups, filling about half full. Bake 25 minutes. (Do not open oven door during baking.)
  • Remove from oven; poke top of each popover with sharp knife to release steam. Serve warm with Butter with Canola Oil, if desired.

Nutrition Facts : Calories 131.5 calories, Carbohydrate 13.4 g, Cholesterol 73 mg, Fat 6.4 g, Fiber 0.4 g, Protein 4.6 g, SaturatedFat 3 g, Sodium 165.5 mg, Sugar 1.5 g

LEMON POPOVERS WITH PECAN HONEY BUTTER



Lemon Popovers with Pecan Honey Butter image

My mom passed this recipe down to me many years ago. We love the delicate lemon flavor with the pecan honey butter. The popovers are a nice addition to any dinner, but they're especially delicious at breakfast with a bowl of fruit and yogurt. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Time 35m

Yield 6 servings.

Number Of Ingredients 9

2 large eggs, room temperature
1 cup 2% milk
1 cup all-purpose flour
1/2 teaspoon salt
5 tablespoons finely chopped toasted pecans, divided
3/4 teaspoon grated lemon zest
2 teaspoons lemon juice
6 tablespoons butter, softened
6 tablespoons honey

Steps:

  • Preheat oven to 450°. In a large bowl, whisk eggs and milk until blended. Whisk in flour and salt until smooth (do not overbeat). Stir in 3 tablespoons pecans, lemon zest and lemon juice., Generously grease a 6-cup popover pan with nonstick spray; fill cups half full with batter. Bake 15 minutes. Reduce oven setting to 350° (do not open oven door). Bake until deep golden brown, 10-15 minutes longer (do not underbake)., Meanwhile, combine butter, honey and remaining 2 tablespoons pecans. Immediately remove popovers from pan to a wire rack. Pierce side of each popover with a sharp knife to let steam escape. Serve immediately with pecan honey butter.

Nutrition Facts : Calories 325 calories, Fat 18g fat (9g saturated fat), Cholesterol 96mg cholesterol, Sodium 332mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 6g protein.

SALMON WITH LEMON AND DILL



Salmon with Lemon and Dill image

This is a wonderful (and easy) recipe I got from my Aunt. The flavors of lemon and dill really complement the fish. I like to use wild Alaskan salmon for this recipe, but any salmon will work. I usually don't measure, so these are all estimates. Play with the ingredients to suit your own tastes!

Provided by Michelle Ramey

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 35m

Yield 4

Number Of Ingredients 7

1 pound salmon fillets
¼ cup butter, melted
5 tablespoons lemon juice
1 tablespoon dried dill weed
¼ teaspoon garlic powder
sea salt to taste
freshly ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
  • Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 2.4 g, Cholesterol 104.3 mg, Fat 22.1 g, Fiber 0.3 g, Protein 25.7 g, SaturatedFat 9.4 g, Sodium 196.6 mg, Sugar 0.5 g

LEMON DILL SAUCE



Lemon Dill Sauce image

Provided by Food Network

Categories     side-dish

Time 25m

Number Of Ingredients 17

1/2 cup minced shallots
1 teaspoon minced garlic
1/2 cup dry white wine
Juice of one lemon
1/4 cup chopped fresh dill
1 teaspoon Dijon mustard
1/2 cup heavy cream
5 tablespoons unsalted butter, cubed
Salt and pepper
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • about 2/3 cup

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