Popovers With Sage Butter Recipes

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FRESH SAGE & PEPPER POPOVERS



Fresh Sage & Pepper Popovers image

Serve these tender seasoned popovers with sage butter.

Provided by Land O'Lakes

Categories     Rolls     Bread     Side Dish

Yield 6 popovers; 1/2 cup sage butter

Number Of Ingredients 11

Sage Butter
1/2 cup Land O Lakes® Butter softened
1 1/2 teaspoons fresh sage leaves *
1/4 teaspoon coarse ground pepper
Popovers
3 large Land O Lakes® Eggs
1 1/4 cups milk
1 1/4 cups all-purpose flour
1 1/2 teaspoons chopped fresh sage leaves *
1/4 teaspoon coarse ground pepper
1/4 teaspoon salt

Steps:

  • Heat oven to 450°F.
  • Combine all sage butter ingredients in bowl; beat at low speed, scraping bowl often, until creamy. Cover; refrigerate until serving time.
  • Beat eggs in bowl at medium speed, scraping bowl often, until thick and lemon-colored. Add milk; continue beating 1 minute. Stir in all remaining popover ingredients.
  • Pour batter into well-greased 6-cup popover pan or 6 (6-ounce) custard cups. Bake 15 minutes.
  • Reduce oven to 350°F. Do not open oven door.
  • Bake 25-30 minutes or until golden brown.
  • Insert knife into popovers to allow steam to escape. Serve immediately with sage butter.

Nutrition Facts : Calories 290 calories, Fat 18 grams, SaturatedFat grams, Transfat grams, Cholesterol 135 milligrams, Sodium 280 milligrams, Carbohydrate 23 grams, Fiber 1 grams, Sugar grams, Protein 8 grams

PARMESAN POPOVERS WITH CRISPY SAGE GARLIC BUTTER



Parmesan Popovers with Crispy Sage Garlic Butter image

These perfect parmesan popovers are light, airy, hinted with browned butter and parmesan cheese, and are SO delicious.

Provided by Tieghan Gerard

Time 50m

Number Of Ingredients 10

2 tablespoons, +6 tsp salted butter
1-2 cloves garlic, lightly smashed
8 fresh sage leaves
1 1/2 cups whole milk, at room temperature
3 large eggs, at room temperature
1 1/2 cups all purpose flour
2 tablespoons freshly grated parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper (optional)
4 tablespoons salted butter, at room temperature

Steps:

  • 1. Heat 2 tablespoons butter, the garlic, and sage in a small skillet over medium heat and cook the butter until it begins to brown and the sage is crisp, about 3-4 minutes. Remove the garlic and sage from the skillet and reserve for making the sage garlic butter. 2. Position a rack in the lower third of the oven. Preheat the oven to 450 degrees. 3. Place 1 teaspoon of butter in each cup of a 6 cup standard popover pan. Alternately, you can use a 12-cup muffin pans and make 10 mini popovers. Transfer the popover pan to the oven.4. In medium bowl, vigorously whisk together the milk and eggs until frothy, about 1 minute. Add the browned butter, flour, parmesan, salt, and pepper - if using, and whisk to combine. It's OK if there are small lumps. 5. Carefully remove the popover pan from the oven and carefully swirl the butter around the cups to grease the pan. Evenly divide the batter between the popover cups, filling them about 3/4 of the way full. Transfer to the oven and bake for 20 minutes. Lower the oven temperature to 350 degrees. Bake another 15-20 minutes, until puffed, golden and crisp. 6. Meanwhile, make the sage butter. Mash the reserved garlic with a fork. Chop the crispy sage. Stir both the mashed garlic and sage together with 4 tablespoons butter.7. Serve the warm popovers immediately, with sage butter.

Nutrition Facts : Calories 328 kcal, ServingSize 1 serving

TRADITIONAL POPOVERS



Traditional Popovers image

This recipe is for traditional popovers. They can be served plain, but my family prefers them with raspberry butter.

Provided by J MILLER

Categories     Bread     Quick Bread Recipes     Popovers and Yorkshire Pudding Recipes

Time 50m

Yield 6

Number Of Ingredients 6

1 cup all-purpose flour
¼ teaspoon salt
3 eggs
1 cup milk
1 tablespoon unsalted butter, melted
2 tablespoons unsalted butter, chilled

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
  • Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.
  • Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
  • Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.

Nutrition Facts : Calories 182.8 calories, Carbohydrate 18 g, Cholesterol 111.5 mg, Fat 9.2 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 149.8 mg, Sugar 2.2 g

POPOVERS WITH SAGE



Popovers With Sage image

Make and share this Popovers With Sage recipe from Food.com.

Provided by ellie_

Categories     Quick Breads

Time 50m

Yield 12 popovers

Number Of Ingredients 6

1 cup butter, room temperature
1 tablespoon fresh sage, chopped
2 cups flour
1 teaspoon salt
2 1/2 cups milk
4 eggs

Steps:

  • In a small bowl combine sage and butter. Season with salt and pepper if desired.
  • Melt 5 tablespoons of the sage/butter in a small saucepan. Transfer remaining sage butter to a small dish (or make butter molds).
  • Preheat oven to 450°F.
  • Using 3 tablespoons of the melted butter, brush cups of a 12-muffin pan with the melted butter.
  • In a large bowl whisk together flour and salt.
  • In a separate bowl whisk together milk, eggs and the remaining 2 tablespoons melted sage butter.
  • Pour egg mixture over the dry ingredients and whisk to combine and batter is smooth.
  • Pour mixture into muffin cups.
  • DO NOT OPEN OVEN DOOR WHILE POPOVERS ARE COOKING.
  • Bake popovers for 15 minutes. Reduce oven temperature to 350°F and bake another 20 minutes longer or until popover are puffed and brown.
  • Serve popovers with the remaining sage butter.

Nutrition Facts : Calories 269, Fat 19.1, SaturatedFat 11.4, Cholesterol 118.3, Sodium 351.4, Carbohydrate 18.5, Fiber 0.6, Sugar 0.2, Protein 6.1

POPOVERS WITH PEACH BUTTER



Popovers with Peach Butter image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield Yield: 24 small or 8 large

Number Of Ingredients 11

2 eggs
1 cup milk
1 cup flour
1/4 teaspoon salt
1 tablespoon sugar
2 tablespoons butter, melted
Peach butter (recipe follows)
1/2 cup cut up peaches, fresh or frozen
1 tablespoon orange juice
1 tablespoon sugar
1/2 pound salted butter

Steps:

  • In a bowl whisk together the eggs and milk. Add the flour, salt and sugar and whisk to blend in well. Whisk in the melted butter. Grease 2 mini muffin pans well or 1 popover mold. Fill cups half full with batter. Bake at 450 degrees for 10 minutes then turn the oven down to 350 degrees and bake for another 10 to15 minutes till until puffed and golden brown. They will be hollow in the center.
  • Peach Butter: In a small saucepan, bring the peaches, orange juice and sugar to a boil. Turn down the heat and continue cooking until the peaches are tender and cooked down to a jam-like consistency. Let cool. In a bowl, using a wooden spoon, blend the butter with the cooked peaches, making a "compound" butter. Chill in a ceramic pot till ready to use and soften slightly when serving.

HERBED POPOVERS



Herbed Popovers image

One of my family's favorite meals is roast beef dinner with these delicious popovers.-Lorraine Caland, Thunder Bay, Ontario

Provided by Taste of Home

Time 45m

Yield 6 popovers.

Number Of Ingredients 8

3 eggs
1 cup milk
1 tablespoon canola oil
1 cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon rubbed sage
1/4 teaspoon celery salt

Steps:

  • In a large bowl, beat the eggs, milk and oil. Combine the flour, thyme, basil, sage and celery salt; add to egg mixture and mix well. Cover and let stand at room temperature for 45 minutes. Grease cups of a popover pan well with butter or oil; fill cups of two-thirds full with batter., Bake at 450° for 15 minutes. Reduce heat to 350° (do not open oven door). Bake 15 minutes longer or until deep golden brown (do not underbake)., Run a table knife or small metal spatula round edges of cups to loosen if necessary. Immediately remove popovers from pan; prick with a small sharp knife to allow steam to escape. Serve immediately.

Nutrition Facts : Calories 158 calories, Fat 6g fat (2g saturated fat), Cholesterol 110mg cholesterol, Sodium 114mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

BUTTERY POPOVERS



Buttery Popovers image

These buttery gems puff up and become golden brown in the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 12

Number Of Ingredients 6

2 1/2 cups milk
2 1/2 cups all-purpose flour
Pinch of salt
6 large whole eggs
2 large egg yolks
1/4 cup butter, very soft

Steps:

  • Heat oven to 425 degrees. Whisk together the milk, flour, and salt until just incorporated. The mixture will be lumpy.
  • Beat in eggs and egg yolks, one at a time, until just incorporated. Be careful not to overmix. The batter should still be lumpy.
  • Brush inside of popover tins with a generous amount of butter. Divide batter evenly among buttered tins. Bake 20 minutes.
  • Reduce oven temperature to 350 degrees; bake until puffed and golden brown, 15 to 20 minutes more. Remove tins from oven, and turn out popovers; serve immediately.

POPOVERS WITH STRAWBERRY BUTTER RECIPE



Popovers with Strawberry Butter Recipe image

Easy and delicious popovers with delicious strawberry butter is great for breakfast or as a side to any meal.

Provided by Momma Cyd

Categories     Side Dish

Time 45m

Number Of Ingredients 8

1 ½ cups flour
½ teaspoon salt
3 eggs
1 ½ cups milk
½ cup butter (softened to room temp)
½ cup fresh strawberries (diced and slightly crushed)
2 Tablespoons powdered sugar
1 Tablespoon strawberry jam (or preserves)

Steps:

  • For the Strawberry butter - whip the butter until soft and fluffy. Then add in powdered sugar, jam, and fresh strawberries that have been diced and partially crushed. Mix together well. Store in an airtight container in the refrigerator.
  • Preheat oven to 375 degrees. Grease a popover pan or muffin tin. Combine flour and salt in a medium sized mixing bowl. Set aside.
  • Beat the eggs in a mixing bowl until frothy. Heat the milk in the microwave until warm. (be sure it's not hot, just warm)
  • Then add the warm milk to the beaten eggs and beat together until combined.
  • Then add the flour/salt mixture to the egg and milk mixture and beat or whisk until combined.
  • Add to the prepared muffin tin filling 2/3 full.
  • For the muffin tin you may want to fill every other cup so that they don't connect together as they grow when cooking. Don't open the oven door during baking because it will cause the popovers to deflate.
  • Bake just until golden brown, about 25 to 35 minutes. They will feel dry to the touch and sound hollow when you tap on them. (my pans were dark so the popovers cooked fast)
  • After the popovers come out of the oven, pierce the bottom with a knife to let the steam escape.
  • Serve immediately with strawberry butter.

Nutrition Facts : Calories 171 kcal, Carbohydrate 16 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 64 mg, Sodium 194 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

POPOVERS WITH SAGE BUTTER



POPOVERS WITH SAGE BUTTER image

Categories     Bread

Number Of Ingredients 6

1c. unsalted butter
1T fresh sage
1c Flour
1t. salt
2-1/2c cold milk
4 large eggs

Steps:

  • Stir butter and chopped sage in small bowl. season with salt and pepper. reserve. Preheat oven to 450 Whisk flour, salt in large bowl, in another bowl whisk milk and eggs, 2 T of melted butter ( if using sage add sage butter, also brush muffing tins with the sage butter.) Pour egg mix over dry ingred, whisk until batter is smooth. pour into muffing tin. place muffin tin in oven, baking 15 min. DO NOT OPEN OVEN DOOR AT ANY TIME during baking. Reduce temp to 350 back until popovers are puffed and brown.about 20 mins longer. transfer to plates and serve immed.

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