Herbed Mini Popovers Recipes

CHEESE AND HERB POPOVERS

Steps:

• For the blistered tomato dip: Spray a popover pan with nonstick spray and place in the oven. Preheat the oven to 400 degrees F.
• Add the tomatoes, olive oil, sugar, salt, vinegar, pepper, thyme and rosemary to a large skillet. Toss the tomatoes to evenly coat. Cook over medium heat until the skins blister and the juices release, about 10 minutes. Let cool slightly, then remove and discard the herb sprigs and pulse in a blender 3 to 4 times to make a chunky dip (see Cook's Note). Set aside.
• For the popovers: Clean the blender and put in the eggs and milk. Blend until frothy, about 1 minute. Add the Parmesan, chicken stock and butter. Blend until incorporated and homogenous, 1 minute more. Add the flour, parsley, thyme, scallions, salt and pepper to the batter. Blend once again, just until incorporated.
• Divide the batter evenly among the 6 popover cups, filling each halfway. Bake the popovers, rotating the pan after 20 minutes, until golden brown and puffed above the edge of the pan, about 35 minutes.
• Serve warm with the blistered tomato dip.

SPRING HERB POPOVERS

Steps:

• Heat oven to 425 degrees F. Brush 12 popover cups with 1 tablespoon melted butter. Place pan in oven 5 minutes.
• Combine remaining 3 tablespoons butter, flour, milk, eggs, chives, dill and salt in bowl; mix well. Pour batter into preheated popover cups, filling about half full. Bake 25 minutes. (Do not open oven door during baking.)
• Remove from oven; poke top of each popover with sharp knife to release steam. Serve warm with Butter with Canola Oil, if desired.

HERBED MINI POPOVERS

Steps:

• Fill medium pan with an inch of water and bring it to a simmer. In medium heatproof bowl, whisk together eggs and the milk. Put the bowl over simmering water and whisk the egg mixture constantly to warm it up to room temperature. Remove bowl from heat and whisk in the flour, salt, and tarragon just til mixed. The batter should be lumpy. Transfer batter to pitcher with pour spout and let it sit, covered with plastic wrap for about 1 hour at room temperature to tenderize the flour. You can mix the batter a day ahead and keep it, covered in refrigerator. Heat oven to 450. When oven is hot, put a mini popover pan or mini muffin tin in oven and let heat for about 10 minutes. Melt butter in small pan over medium low heat and have a pastry brush ready. Remove hot popover pan from oven and quickly brush the cups well with melted butter. Then quickly pour batter into cups, filling them about halfway. Bake for 15 minutes. This is when they'll puff up. Then turn oven temperature down to 375 and bake for another 5 to 10 minutes, til popovers have risen up high over the edge of the cups and are nicely browned but not too dark brown. Don't open oven door at all during first 20 minute of baking; the popovers are being leavened by steam and could easily deflate. Check after 20 minutes to make sure they aren't getting too dark. Serve at once. Makes 12 to 24 mini popovers, depending on pan size.

HERB POPOVERS

Steps:

• Preheat oven to 425°.
• Beat the eggs until thick and foamy and bright yellow.
• Add the herbs.
• Gradually stir in the milk.
• Sift together the flour, salt and paprika.
• Gradually beat the flour mixture into egg-milk mixture, beating 2-3 minutes.
• Grease 6 heat-proof custard cups (5 oz each).
• Pour herb mixture in cups, filling each one 2/3 full.
• Sprinkle 1/2 Tbs cheese over each cup.
• Place cups on oven rack.
• Bake approximately 15-20 minutes or until puffed up, golden-brown and crusty.

HERB POPOVERS

Steps:

• Heat oven to 450°F. Spray two 6-cup popover pans or twelve 6-ounce custard cups with cooking spray.
• Place all ingredients in blender. Cover and blend on medium speed about 15 seconds, stopping blender to scrape sides if necessary, just until smooth.
• Fill cups about 1/2 full. Bake 20 minutes.
• Reduce oven temperature to 350°. Bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.