Swiss Roquefort Popovers Recipes

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ROQUEFORT POPOVERS



Roquefort Popovers image

After much trial and error, I've come to the conclusion that for the best results, a popover pan is a must. Borrow or buy a couple - preferably nonstick. You may not use them often, but you'll be happy you have them when you need them. You can easily halve this recipe.

Provided by Katherine Alford

Categories     Appetizers

Yield Yields 12 popovers.

Number Of Ingredients 7

Vegetable oil, shortening, or lard for the pans
1-1/2 cups whole milk
6 oz. Roquefort cheese, crumbled
1 tsp. salt
Freshly ground black pepper
9 oz. (2 cups) all-purpose flour
6 large eggs

Steps:

  • Set the oven rack to its lowest position in the oven. Heat the oven to 400°F. Generously grease 12 popover tins (preferably nonstick) with oil, shortening, or lard (butter won't work).
  • In a small saucepan, warm the milk and cheese over medium-low heat until the cheese is melted. Remove from the heat and whisk in the salt and pepper. (You can also melt the cheese in the milk in a glass measuring cup in the microwave on low power for 1 minute)
  • Put the flour in a medium bowl. Whisk in the milk mixture until just combined; it's fine if the batter is a bit lumpy. Add the eggs one at a time to the batter, whisking well after each addition. Pour the batter into the prepared tins and bake on the lowest shelf for 20 minutes at 400°F. Don't open the oven, but reduce the temperature to 350°F and continue to bake another 15 minutes until the popovers are browned and fully puffed. Remove the popovers from the oven and immediately take them out of the tin to keep them from getting soggy. Poke each popover with a knife to release steam. Serve immediately or reheat just before serving.

Nutrition Facts : Calories 210 kcal, Fat 90 kcal, SaturatedFat 5 g, TransFat 10 g, Carbohydrate 18 g, Fiber 1 g, Protein 9 g, Cholesterol 125 mg, Sodium 500 mg, UnsaturatedFat 5 g

TINY ROQUEFORT POPOVERS



Tiny Roquefort Popovers image

Make and share this Tiny Roquefort Popovers recipe from Food.com.

Provided by Mimi Bobeck

Categories     Breads

Time 45m

Yield 24 popovers

Number Of Ingredients 8

1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon fresh ground white pepper
1 tablespoon finely chopped fresh flat-leaf parsley
1 1/4 cups milk, at room temperature
2 eggs, at room temperature
1 tablespoon unsalted butter, melted
3 ounces Roquefort cheese or 3 ounces other strong-flavored crumbly blue cheese, crumbled

Steps:

  • Position a rack in the lower third of an oven and preheat to 450°F.
  • Generously brush two 12-cup mini-muffin pans with vegetable oil.
  • In a large bowl, whisk together the flour, salt, white pepper and parsley.
  • In a large measuring cup, whisk together the milk, eggs and butter.
  • Pour the wet ingredients over the dry ingredients and whisk together until just combined (don't worry if a few lumps remain).
  • Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 Tbs. each).
  • Place a scant 1 tsp crumbled cheese in the center of each filled cup.
  • Bake for 10 minutes.
  • Do not open the oven door during this time.
  • Reduce the oven temperature to 350°F and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more.
  • Remove from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter.
  • Serve immediately.
  • Or, let cool on wire racks for up to 2 hours, then reheat in a 350°F oven for 10 minutes.

Nutrition Facts : Calories 50.5, Fat 2.5, SaturatedFat 1.4, Cholesterol 21.8, Sodium 125.1, Carbohydrate 4.7, Fiber 0.1, Protein 2.3

POPOVERS



Popovers image

Provided by Sandra Lee

Time 25m

Yield 6 popovers

Number Of Ingredients 6

6 tablespoons canola oil
1 cup flour
1 cup milk
2 eggs
1/2 teaspoon garlic and peppercorn marinade seasoning (recommended: McCormick)
1/2 teaspoon salt

Steps:

  • Preheat the oven to 450 degrees F.
  • Divide the oil among the cups of a 6-cup muffin pan. Place the pan in the oven until the oil is very hot, about 5 minutes.
  • In a blender, combine the flour, milk, eggs, garlic and peppercorn marinade seasoning and salt. Transfer the batter to a measuring cup to make it easier to pour into the muffin cups.
  • Carefully, as the oil may pop or splatter, pour the batter about 1/3 the way up the sides of the muffin cups. Place in the oven and bake for 15 minutes. Refrain from opening the oven door or they will not rise properly. The popovers are done when they have more than tripled in size and are golden brown and crisp around the edges. Serve immediately.

CHEF JOHN'S POPOVERS



Chef John's Popovers image

They're crusty on the outside and tender on the inside. Popovers are a fun and flavorful dinner roll to add to the holiday table.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Popovers and Yorkshire Pudding Recipes

Time 40m

Yield 8

Number Of Ingredients 8

1 tablespoon butter
cooking spray
2 large eggs
1 cup milk
1 cup all-purpose flour
½ teaspoon salt
1 pinch cayenne pepper
2 tablespoons shredded Cheddar cheese

Steps:

  • Grease a 6-tin muffin pan with butter and cooking spray.
  • Whisk eggs, milk, flour, salt, and cayenne pepper together in a small bowl until smooth. Pour batter into each muffin tin, filling to about 3/4 of the way up the sides. Sprinkle about 1 teaspoon of grated Cheddar cheese atop each popover.
  • Place pan in a cold oven. Heat to 450 degrees F (230 degrees C) and bake until puffed and well-browned, about 30 minutes.

Nutrition Facts : Calories 111.5 calories, Carbohydrate 13.5 g, Cholesterol 54.9 mg, Fat 4.2 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 2.1 g, Sodium 198.8 mg, Sugar 1.6 g

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



Popovers image

Make these moreish popovers to serve with your Thanksgiving dinner or Sunday roast. Very similar to Yorkshire puddings, popovers are an American favourite

Provided by Anna Glover

Categories     Side dish

Time 40m

Yield Makes 12

Number Of Ingredients 4

vegetable oil, for cooking
150g plain flour
4 eggs
200ml milk

Steps:

  • Heat the oven to 240C/220C fan/gas 9. Pour a little oil into the holes of a deep 12-hole muffin tin or 12 popover tins, making sure the oil coats the bases in a thin layer. Slide into the oven for 10 mins to heat the oil.
  • Whisk the flour and eggs together in a bowl with a pinch of salt until you have a smooth, thick paste. Slowly pour in the milk, whisking continuously until you have a thin batter that's the consistency of double cream.
  • Carefully remove the hot tin from the oven and quickly pour in the batter, filling the tins half full. The batter should sizzle immediately as it hits the oil. Bake for 10 mins, then reduce the oven to 200C/180C fan/gas 6 and bake for 10-15 mins more until the popovers are golden, crisp and well-risen. Serve straightaway.

Nutrition Facts : Calories 89 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.09 milligram of sodium

PERFECT POPOVERS



Perfect Popovers image

By adding cheese (such as Parmesan), sugar, or spices to the batter, popovers can be suited to any occasion. For ease of use, a popover pan with a nonstick coating is the ideal baking vessel for popovers, but you can also use six-ounce custard dishes or a muffin tin.This recipe was featured on Martha Stewart Living TV.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 6

Number Of Ingredients 5

1 tablespoon unsalted butter, melted, plus more for greasing tin
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs
1 1/4 cups milk

Steps:

  • Preheat oven to 450 degrees. Lightly grease and flour a popover tin.
  • In a large bowl, whisk together flour and salt. In a separate medium bowl, whisk together eggs, milk, and 1 tablespoon melted butter. Pour over flour mixture, and fold until just blended.
  • Fill the popover cups two-thirds to three-quarters full.
  • Transfer tin to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees, and bake until well browned and crusty, about 20 minutes. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately.

SWISS - ROQUEFORT POPOVERS



Swiss - Roquefort Popovers image

This recipe is from website Recipes Wiki and was posted by Maintenance script. I have posted it here for the ZWT-7 tour of Switzerland. Most recipes call for pricking popovers as soon as they come out of the oven to prevent them from becoming soggy. These light and lacy popovers won't need to be pricked. Use 2 mini-muffin pans with a nonstick finish so the popovers are easily freed from the cups. You can reheat them but do not refrigerate them or they will become very soggy.

Provided by Baby Kato

Categories     Swiss

Time 30m

Yield 24 mini popovers

Number Of Ingredients 8

1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper, freshly ground
1 tablespoon flat leaf parsley, finely chopped, fresh
1 1/4 cups milk, at room temperature
2 eggs, at room temperature
1 tablespoon unsalted butter, melted
3 ounces Roquefort cheese, crumbled

Steps:

  • Position a rack in the lower third of an oven and preheat to 450 °F.
  • Generously brush two 12-cup mini-muffin pans with vegetable oil.
  • In a large bowl, whisk together the flour, salt, white pepper and parsley.
  • In a large measuring cup, whisk together the milk, eggs and butter.
  • Pour the wet ingredients over the dry ingredients and whisk together until just combined, a few lumps may remain.
  • Now pour the batter into the prepared muffin cups to within about 1/4 inch of the rim.
  • Place 1 tsp crumbled Blue Cheese in the center of each filled cup and bake for 10 minutes, making sure not to open the oven door during this time.
  • Reduce the oven temperature to 350 °F and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more.
  • Remove the pan from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter and serve immediately or let cool on wire racks for 2 hours, then reheat in a 350 °F oven for 10 minutes.

Nutrition Facts : Calories 50.5, Fat 2.5, SaturatedFat 1.4, Cholesterol 21.8, Sodium 125.1, Carbohydrate 4.7, Fiber 0.1, Protein 2.3

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