Sunday, June 14, 2015

Cotswold-Chive Popovers

I can't remember where I was reading about popovers. But I've been dreaming about them. I finally got around to christening my popover pan this weekend. I read a bunch of recipes and created these. They were an instant hit and were received with oooooos and ahhhhhhhs.

Ingredients makes 6 popovers
  • 1-1/2 C organic whole milk
  • 1-1/2 C flour
  • 1/2 t salt
  • 3 eggs
  • 1 C shredded Cotswold cheese
  • 2 T fresh chives, chopped
  • 1 T fresh parsley, chopped
  • 1 T butter, cut into 6 cubes
  • 2 T shredded parmesan

Preheat oven to 400ºF. In a medium saucepan, heat the milk until bubbles form around the edge of the pan.

In a large mixing bowl, whisk the eggs. Temper the eggs so they don't scramble or curdle. Whisk constantly until the eggs and milk are completely combined. Fold in the flour and salt until just combined. Then stir in the Cotswold, chives and parsley.

Place the popover pan in the oven for 3 minutes to preheat. At the end of 3 minutes, remove the pan from the oven, and add a pat of butter to each cup.

Once the butter has melted, pour the batter into the cups, filling each about three-quarters of the way. Top with the shredded parmesan.

Bake the popovers for 20 minutes at 400ºF. Reduce the temperature to 300ºF and continue baking for an additional 10 minutes. Remove the popovers from the oven and serve immediately. As they cool, they will deflate.

*If you can’t find a popover pan locally, you can order from Amazon. I've included an affiliate link above. If you are uncomfortable using the link, feel free to go to amazon and search "pop over pan" on your own! This is the exact pan I bought.

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