Nutmeg And Black Pepper Popovers Recipes

BLACK PEPPER POPOVERS FILLED WITH VERMONT CHEDDAR AND HERB SCRAMBLED EGGS AND MAPLE-MUSTARD GLAZED CANADIAN BACON

Steps:

• For the canadian bacon: Whisk the maple syrup and mustard in a small bowl. Set aside. Heat the canola oil in a large cast-iron pan over high heat. Add the Canadian bacon and cook until browned on the bottom, about 3 minutes. Flip and brush generously with the maple syrup mixture. Cook for another 2 minutes, and then transfer to a platter.
• For the cheddar and herb scramble: Heat the canola oil over high heat in another cast-iron skillet. Add the cherry tomatoes cut-side down and cook until seared, 1 to 2 minutes. Season them with salt and pepper, and transfer to a plate.
• Whisk together the eggs, Cheddar, chives, parsley and tarragon in a large bowl and sprinkle with salt and pepper. Heat the butter in a large nonstick pan over medium-low heat until it begins to sizzle. Add the egg mixture and slowly cook, stirring with a wooden spoon, until soft curds form. Remove from the heat and set aside.
• For the popovers: Preheat the oven to 425 degrees F. Generously brush a 6-slot aluminum popover pan with softened butter. Place the pan in the oven to heat 5 minutes before you are ready to add the batter.
• Whisk together the melted butter, flour, milk, salt, pepper and eggs until smooth. The batter should be thin. Fill the popover pans less than halfway full and bake for exactly 30 minutes. Do not open the oven door while popovers are baking. Make the popovers last because they need to be eaten almost immediately once removed from the oven.
• For assembly: Open the popovers and fill each half with a slice of the bacon. Top each with the eggs, and a cherry tomato half. Serve the remaining tomatoes on the side.

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.

NUTMEG AND BLACK PEPPER POPOVERS

Steps:

• Whisk 2 cups flour, 2 tablespoons finely chopped flat-leaf parsley, 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon freshly grated nutmeg in a medium bowl. Whisk 3 large eggs and 2 1/2 cups whole milk in a large bowl until well blended. Gently whisk in flour mixture, followed by 3 tablespoons melted unsalted butter (do not over mix). DO AHEAD: Batter can be made 1 day ahead. Cover and chill. Preheat oven to 425 degrees. Melt 2 tablespoons unsalted butter; grease 12 standard muffin cups with 1/2 teaspoon melted butter each. Pour batter into prepared muffin tins, filling cups three-quarters full and dividing equally. Bake popovers until puffed, golden brown, and crispy around edges, 30-35 minutes. Using a thin knife or an offset spatula, remove popovers from pan. Serve immediately.

NUTMEG AND BLACK PEPPER POPOVERS

Steps:

• Whisk 2 cups all-purpose flour, 2 tablespoons finely chopped flat-leaf parsley, 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon freshly grated nutmeg in a medium bowl. Whisk 3 large eggs and 2 1/2 cups whole milk in a large bowl until well blended. Gently whisk in flour mixture, followed by 3 tablespoons melted unsalted butter (do not overmix). DO AHEAD: Batter can be made 1 day ahead. Cover and chill. Preheat oven to 425°. Melt 2 tablespoons unsalted butter; grease 12 standard muffin cups with 1/2 teaspoons melted butter each. Pour batter into prepared muffin tins, filling cups three-quarters full and dividing equally. Bake popovers until puffed, golden brown, and crispy around edges, 30-35 minutes. Using a thin knife or an offset spatula, remove popovers from pan. Serve immediately.