Baby Buckwheat Popovers With Pressed Caviar Recipes

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NEVER FAIL POPOVERS



Never Fail Popovers image

Make and share this Never Fail Popovers recipe from Food.com.

Provided by Diane Axtell

Categories     Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 4

3 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt

Steps:

  • Beat eggs slightly, add remaining ingredients, blend but don't worry about lumps.
  • Refrigerate 1/2 hour.
  • Grease generously 8 muffin cups.
  • Fill each 3/4 full.
  • Place pan in a cold oven.
  • Turn temperature to 450°F Bake for 30 minutes.
  • Don't open oven while their cooking or they fall.

POPOVERS FOR TWO



Popovers for Two image

This recipe has been handed down through my family, and I've had it for almost 50 years. My husband and I especially enjoy these popovers for a late breakfast or brunch, and they're tasty with soup or salad. Simply served with butter and honey, they're delicious anytime. -Alpha Wilson, Roswell, New Mexico

Provided by Taste of Home

Time 40m

Yield 4 popovers.

Number Of Ingredients 5

1/2 cup 2% milk
1 large egg
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon poultry seasoning, optional

Steps:

  • Let milk and egg stand at room temperature for 30 minutes. Combine all ingredients in a bowl; beat just until smooth. Pour into 4 greased 6-oz. custard cups; place on a baking sheet. Bake at 425° for 15 minutes. Reduce heat to 350° (do not open door). Bake 15-20 minutes longer or until popovers are deep golden brown (do not underbake). Serve warm.

Nutrition Facts : Calories 180 calories, Fat 4g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 360mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein. Diabetic Exchanges

BUCKWHEAT POPOVERS



Buckwheat Popovers image

These airy, crisp popovers have a rich, nutty flavor, thanks to the combination of buckwheat flour and a little whole-wheat flour stirred into the batter. If you've never made popovers, they're extremely easy to mix up with just a bowl and a whisk, no electric beaters required. Or you can use a blender if you like. The only thing to keep in mind is that you should not open the oven door during baking until the very end, or they might not puff. Use your oven light and window to check on their progress. You can make the batter a few hours or even the night before (store it in the refrigerator). Just give it a quick whisk before pouring it into the pans for baking. Then serve your popovers hot from the oven, with plenty of butter and jam. The recipe makes six popovers, using a popover pan, but you can stretch that to 12 popovers if you use a muffin tin instead.

Provided by Melissa Clark

Categories     breakfast, brunch, snack, pastries, quick breads, side dish

Time 50m

Yield 6 popovers

Number Of Ingredients 8

1 cup/236 milliliters whole milk, at room temperature
3 large eggs, at room temperature
2 tablespoons unsalted melted butter, plus more for pans (or use cooking spray)
1 teaspoon granulated sugar
1/2 teaspoon fine sea salt
3/4 cup/90 grams all-purpose flour
2 tablespoons buckwheat flour
2 tablespoons whole-wheat flour

Steps:

  • Heat oven to 450 degrees. Brush cups of a popover pan (or muffin tin) with butter or coat with cooking spray.
  • In a large measuring pitcher with a spout (this makes pouring easier later), or in a bowl, whisk together milk, eggs, butter, sugar and salt until frothy. Add flours and whisk until mostly smooth, though a few clumps may remain in batter, which is fine. (If you prefer you can mix everything together in a blender instead of a bowl.)
  • Pour batter into prepared cups. Bake 20 minutes. Turn heat down to 350 degrees and bake another 20 minutes until popovers are golden brown and puffed. (Reduce baking time by 5 minutes if using a muffin tin.) Keep tabs on their progress by looking through the window in the oven door. Do not open the oven door until the last 5 minutes of baking or they won't puff. Serve warm.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 212 milligrams, Sugar 3 grams, TransFat 0 grams

CINNAMON SUGAR POPOVERS



Cinnamon Sugar Popovers image

See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Bacon and Black Pepper Popovers, and Orange Popovers.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 45m

Yield Makes 6 large popovers or 10 small popovers

Number Of Ingredients 9

3 large eggs, room temperature
1 1/2 cups whole milk, room temperature
1 1/2 cups all-purpose flour
1 teaspoon coarse salt
1/4 cup plus 1 tablespoon sugar, divided
1/2 teaspoon ground cinnamon
2 tablespoons melted unsalted butter
Vegetable-oil nonstick cooking spray
1/2 teaspoon pure vanilla extract

Steps:

  • If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
  • After you have combined eggs and milk in a large bowl, whisk together with vanilla until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
  • Add flour, salt, and 1 tablespoon sugar to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
  • Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
  • Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
  • Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
  • Combine 1/4 cup sugar and cinnamon. Brush tops of baked popovers with melted butter, then coat in cinnamon sugar.
  • Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.

POPOVERS



Popovers image

Provided by Alex Guarnaschelli

Time 40m

Yield 8 to 12 popovers

Number Of Ingredients 5

1 cup all-purpose flour
3/4 teaspoon kosher salt
2 eggs, room temperature
1 1/4 cups whole milk, room temperature
1 tablespoon lightly salted butter, melted, plus additional for greasing the molds

Steps:

  • Preheat the oven to 450 degrees F. Grease a nonstick, standard 12 muffin tin and place in the oven to heat while you prepare the batter.
  • In a large bowl, sift together the flour and salt. In a smaller bowl, whisk together the eggs, milk, and melted butter until blended. Pour the wet ingredients into the dry and use a whisk to mix them together. Fill each hole in the muffin tin between 2/3 and 3/4 full. Bake for 10 to 12 minutes and then reduce the oven temperature to 350 degrees F. Bake until they develop a nice brown color, an additional 15 minutes; they should feel crusty. Opening the oven door while popovers bake increases the chances they will deflate so look through the window but don't give in to temptation!
  • Remove the tin from the oven and turn the popovers out onto a flat surface to cool. Pierce the sides with the tip of a small knife to allow steam to escape as they cool. Serve immediately.

POPOVERS



Popovers image

See our step-by-step guide to making popovers, and try all of our popover variations: Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and Orange Popovers.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 45m

Yield Makes 6 large popovers or 10 small popovers

Number Of Ingredients 5

3 large eggs, room temperature
1 1/2 cups whole milk, room temperature
1 1/2 cups all-purpose flour
1 1/4 teaspoons coarse salt
Vegetable-oil nonstick cooking spray

Steps:

  • If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
  • After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
  • Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
  • Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
  • Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
  • Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
  • Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.

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.

CAVIAR DREAM WITH ENDIVE AND BABY POTATOES



Caviar Dream with Endive and Baby Potatoes image

A creamy sauce and a trio of caviars are the "dream" of this party dish. Buy the quality and quantity of caviar that fit your budget.

Yield Makes 30 servings

Number Of Ingredients 10

2 cups sour cream
6 hard-boiled eggs, shelled, chopped
1/4 cup chopped fresh chives
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Ground black pepper
Additional chopped fresh chives
3 pounds small red-skinned potatoes, halved
6 heads white and/or red Belgian endive, separated into spears
Red, golden and black caviar

Steps:

  • Combine first 5 ingredients in medium bowl. Add pepper to taste; stir to blend. Transfer to serving bowl. Sprinkle additional chives around edge of sauce. Steam potatoes in batches until just tender, about 12 minutes per batch. Cool. (Sauce and potatoes can be prepared 1 day ahead. Cover separately and chill.) Place bowl of sauce in center of platter. Arrange potatoes and endive on platter. Place dollop of red caviar in center of sauce. Place remaining caviar nearby.

BUCKWHEAT BLINI WITH CAVIAR



Buckwheat Blini With Caviar image

The holidays present a number of opportunities to splurge, and New Year's Eve is the ultimate night for it. Though it may seem a cliché, the classic combination of blini and caviar is the perfect example - indulgent, elegant and delectable to the extreme. If you are hosting a small crowd for drinks (preferably Champagne or vodka with these), it's all you need to serve, though it also can be a sit-down first course. Preparation is simple: the blini are topped with a dab of crème fraîche, a spoonful of caviar and a drizzle of butter.

Provided by David Tanis

Categories     lunch, main course

Time 3h15m

Yield About 60 3-inch blini, 10 to 12 servings

Number Of Ingredients 12

1 package dry active yeast
1 teaspoon sugar
3 cups slightly warm milk
1 cup all-purpose flour
1 cup buckwheat flour
1/2 teaspoon salt
2 tablespoons melted butter
4 eggs, separated
6 ounces crème fraîche
1/4 pound (1 stick) melted butter, kept warm
At least 125 grams caviar or trout roe
2 tablespoons finely cut chives

Steps:

  • In large mixing bowl, dissolve yeast and sugar in 1 cup milk. Stir in 1/2 cup all-purpose flour and let stand until bubbly, about 10 minutes.
  • Combine remaining all-purpose flour, the buckwheat flour and salt. Add 2 cups milk to the yeast mixture and gradually whisk in flour-salt mixture until you have a smooth, thick batter. Whisk in melted butter. Cover bowl with plastic wrap. Leave at room temperature and let batter slowly double in size, about 2 to 3 hours. (The batter may remain at room temperature even longer if necessary.) You may also mix batter and refrigerate overnight. Bring to room temperature before proceeding with recipe.
  • When you are ready to cook blini, stir down batter, which will have become quite frothy. Beat egg yolks and whisk into batter. In a separate bowl, beat egg whites until stiff. Gently fold egg whites into batter.
  • Spoon batter onto a hot, lightly greased griddle, using a large soup spoon to make blini that are 3 inches in diameter. Cook for about 2 minutes, until bottom is well browned. Flip and cook 1 minute more. (Wait until surface is covered in bubbles before flipping.) Keep warm in a low oven. Serve with a dollop of crème fraîche, a drizzle of butter, a generous spoonful of caviar and a sprinkling of chives.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 164 milligrams, Sugar 4 grams, TransFat 0 grams

BABY BUCKWHEAT POPOVERS WITH PRESSED CAVIAR



Baby Buckwheat Popovers With Pressed Caviar image

Provided by Florence Fabricant

Categories     appetizer

Time 35m

Yield 48 popovers

Number Of Ingredients 10

2 tablespoons unsalted butter, melted
1 cup milk
3 tablespoons heavy cream
1/2 cup buckwheat flour
3/4 cup instant flour such as Wondra
1/2 teaspoon salt
4 large eggs
1 tablespoon grated lemon peel
1 cup creme fraiche or sour cream
4 ounces pressed caviar, salmon caviar or other caviar

Steps:

  • Preheat oven to 375 degrees. Brush four dozen miniature muffin cups with melted butter.
  • Place the milk, cream, flour, salt, eggs and lemon rind in a blender or food processor and process until very smooth. Pour this batter into the muffin cups, filling each three-quarters full. Bake about 20 minutes, until puffed and golden brown.
  • Immediately split open the popovers and fill each with a teaspoon of creme fraiche and a dab of caviar. Serve at once.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 49 milligrams, Sugar 0 grams, TransFat 0 grams

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