Black Pepper And Gruyerre Popovers Recipes

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GRUYERE BLACK PEPPER POPOVERS



Gruyere Black Pepper Popovers image

These cheesy, savory popovers are perfectly golden brown with deliciously crispy edges.

Provided by Jessie Sheehan

Categories     Bread

Number Of Ingredients 7

4 eggs (at room temperature)
1 1/3 cups whole milk (at room temperature)
3 Tbsp unsalted butter (melted and cooled slightly)
1 1/3 cups all-purpose flour
1 tsp fine sea salt
1 tsp black pepper
1 cup finely grated gruyere cheese

Steps:

  • Preheat the oven to 450°F and place a 6-cup popover pan inside.
  • Combine the eggs, milk and butter in a blender and blend for 15 seconds to combine. Add the flour, salt, and pepper and blend for another 15 seconds, scraping down the sides of the blender, if necessary. Add the cheese and fold in with a Flexible spatula.
  • Remove the hot pan from the oven. Grease it with nonstick cooking spray or brush with melted butter.
  • Evenly pour the batter into the cups; each one will be about 2/3 full.
  • Bake for 15 minutes and reduce the heat to 350°F and bake for another 15 minutes. Do not open the oven for the entire baking period.
  • Remove the popovers from the pan and transfer to a wire rack as soon as you take them from the oven. They should slip out easily, but if they do not, run a small paring knife around the edges of each popover. Jab each one with a small paring knife, to release steam.
  • Popovers are best eaten the day they are made and ideally within minutes of being pulled from the oven.

GRUYERE-THYME POPOVERS



Gruyere-Thyme Popovers image

See our step-by-step guide to making popovers, and try all of our popover variations: Basic 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 7

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
1/4 cup fresh thyme leaves
3/4 cup finely grated Gruyere

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. Combine thyme and Gruyere. Sprinkle over batter-filled popover cups. 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.

CHIVE POPOVERS



Chive 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, 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 6

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
1/4 cup minced chives

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.)
  • Whisk chives into batter. 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.

GRUYÈRE AND BLACK PEPPER POPOVERS



GRUYÈRE AND BLACK PEPPER POPOVERS image

Categories     Cheese

Yield 16

Number Of Ingredients 7

ingredients
2 cups whole milk
4 large eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cups all-purpose flour
2 ounces Gruyère cheese, cut into 16 small cubes, plus freshly grated cheese for garnish

Steps:

  • 1. Preheat the oven to 375˚ and position a rack in the bottom third. Place 2 muffin pans (or enough to make 16 popovers) in the oven to warm. 2 2. In a small saucepan, warm the milk over medium heat until it is hot (about 125˚) but not boiling. Remove from the heat. In a large bowl, whisk the eggs with the salt and black pepper until smooth. Slowly whisk in the warm milk. Add the flour and whisk until the batter is just combined. (It may be slightly lumpy.) 3 3. Remove the muffin pans from the oven. Spray the pans generously with nonstick cooking spray. Pour about 1/3 cup of the batter into each of 16 muffin cups. Set a cube of the cheese on top of the batter in each cup. 4 4. Bake the popovers until puffed and deep golden brown, about 40 minutes (do not open the door or they may collapse). Remove the popovers from the pans, sprinkle with the grated Gruyère and serve immediately.

POPOVERS WITH GRUYèRE



Popovers with Gruyère image

Categories     Cheese     Bake     Bon Appétit

Yield Makes 16

Number Of Ingredients 6

2 cups all purpose flour
1 1/4 teaspoons salt
2 cups whole milk
4 large eggs
Nonstick vegetable oil spray
1 1/2 cups grated Gruyère cheese (about 6 ounces)

Steps:

  • Place one 12-cup muffin pan and one 6-cup muffin pan in oven. Preheat oven to 350°F. Whisk flour and salt in medium bowl to blend. Heat milk in heavy small saucepan over medium heat until very warm, about 125°F. Whisk eggs in large bowl to blend. Gradually whisk warm milk into eggs. Gradually stir flour mixture into milk mixture just to blend (batter may still be slightly lumpy).
  • Remove hot muffin pans from oven. Spray pans with nonstick spray. Spoon 1/4 cup batter into each of 16 muffin cups. Top each with 1 1/2 tablespoons cheese. Bake until puffed and deep brown, about 40 minutes. Remove popovers from pan.

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.

HAM AND GRUYERE CHEESE BLACK PEPPER POPOVERS



Ham and Gruyere Cheese Black Pepper Popovers image

Elegant, Exotic, Extraordinarily Easy! They are beautiful and simple. You will WOW yourself and your family with these beautiful popovers. I knew I wanted a black pepper and Gruyere Popover....with a late breakfast morning, I thought about incorporating a ham component and making it brunch. Warning: They do deflate quickly...

Provided by Sherry Blizzard

Categories     Other Breakfast

Time 43m

Number Of Ingredients 14

FOR THE POPOVER BATTER:
3 eggs
1 c milk
1/4 tsp salt
1 Tbsp butter, melted
1 c all purpose flour
1/2 tsp black pepper
SCRAMBLED HAM AND EGGS
1 Tbsp oil (i used coconut)
3 eggs, whisk really well
1 c milk
1/2 shallot, minced
1/4 c canadian bacon (minced) or ham
1/4 c gruyere cheese, grated

Steps:

  • 1. Preheat the oven to 350F. Grease the popover pan really well....I use coconut oil.
  • 2. In separate bowl using a whisk....combine until smooth.....eggs, milk, salt, MELTED butter and flour. Mix, mix, mix until it is smooth.
  • 3. In a small skillet, heat oil on medium low. and saute the shallot or onion for a few minutes In another bowl, beat the eggs, add in the ham or other breakfast meat and the cheese (You can use any cheese you want). Scramble and remove from heat.
  • 4. Spoon 3/4 full of popover batter into popover pan. Spoon in 1/4 cup of the egg and ham mix..
  • 5. BAKE for 33 minutes.

BLACK PEPPER AND GRUYERRE POPOVERS



Black Pepper and Gruyerre Popovers image

These are so easy. They are comical to look at, as they pop up tall out of the pan like a bread version of a jack-in-the-box. They have a rustic, crunchy exterior, and a delicate and light interior. And you could probably flavor them with any combination of herbs or spices you want. From Menu Musings.

Provided by Sharon123

Categories     Breads

Time 50m

Yield 6 popovers

Number Of Ingredients 8

1 cup all-purpose flour (1/3 cup whole wheat flour could replace 1/3 of the all purpose flour)
1 teaspoon kosher salt
2 large eggs, room temperature
1 cup whole milk, room temperature (I use soy or almond milk)
1 1/2 tablespoons melted cooled butter (plus 1 tsp room temp for pan)
1/2 teaspoon baking powder
1 teaspoon fresh ground black pepper
1/2 cup grated gruyere

Steps:

  • Preheat oven and popover pan to 400°F
  • Combine all ingredients in a food processor. Process the mix for 30 seconds.
  • Divide 1 tsp room temperature butter between the 6 popover tins.
  • Pour the batter immediately into the pans. It should come at least halfway up the pans.
  • Bake them for 35 minutes.
  • Enjoy!

Nutrition Facts : Calories 188.2, Fat 8.9, SaturatedFat 4.8, Cholesterol 83.6, Sodium 515.1, Carbohydrate 18.3, Fiber 0.7, Sugar 2.2, Protein 8.3

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