Nutmeg And Black Pepper Popovers Recipes

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



Black Pepper Popovers filled with Vermont Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Canadian Bacon image

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 21

Maple-Mustard Glazed Canadian Bacon:
1/4 cup grade B pure maple syrup
1 heaping tablespoon Dijon mustard
2 tablespoons canola oil
6 slices thick-cut Canadian bacon
Vermont Cheddar and Herb Scramble:
12 cherry tomatoes, halved
Salt and freshly ground black pepper
12 large eggs
3 ounces grated aged white Vermont Cheddar
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh parsley leaves
2 teaspoons finely chopped fresh tarragon
6 tablespoons unsalted butter, cut into pieces
Popovers:
1 tablespoon unsalted butter, melted and cooled, plus more for greasing pans
3/4 cup all-purpose flour
3/4 cup whole milk, at room temperature
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
2 large eggs, at room temperature

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



Black Pepper-Asiago Popovers image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

2 large eggs
1 1/4 cups milk, warmed
1 tablespoon unsalted butter, melted
1 cup all-purpose flour
Kosher salt and coarsely ground black pepper
Vegetable oil, for the muffin cups
1/3 cup shredded Asiago cheese

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



NUTMEG AND BLACK PEPPER POPOVERS image

Categories     Egg

Yield 12 popovers

Number Of Ingredients 9

2 cups flour
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon freshly grated nutmeg
3 large eggs
2 1/2 cups whole milk
3 tablespoons melted unsalted butter
2 tablespoons unsalted butter

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



NUTMEG AND BLACK PEPPER POPOVERS image

Number Of Ingredients 6

2 cups flour
2 tble parsley
1 tble kosher salt
1 tsp pepper
1 tsp nutmeg
3 tbl butter

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.

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  • Whisk flour, parsley, salt, pepper, and nutmeg in a medium bowl. Whisk eggs and milk in a large bowl until well blended. Gently whisk in flour mixture, followed by 3 Tbsp. butter (do not overmix).
  • Preheat oven to 425°. Grease 12 standard muffin cups with remaining 2 Tbsp. butter. 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.


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