Lemon Pepper Popovers Recipes

POLENTA POPOVERS WITH LEMON BUTTER

Polenta Popovers with Lemon Butter image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 50m

Yield 12 popovers

Number Of Ingredients 11

Ingredients

1 stick (8 tablespoons) unsalted butter, at room temperature
2 tablespoons mascarpone cheese, at room temperature
1/2 teaspoon freshly grated lemon zest (from about 1 lemon)
1/4 teaspoon kosher salt
1 cup all-purpose flour
1/2 cup fine cornmeal
1/2 teaspoon kosher salt
1/4 teaspoon ground fennel seed
1 3/4 cups whole milk
3 large eggs
4 tablespoons unsalted butter, melted

Steps:

For the lemon butter: In a medium bowl using a rubber spatula, combine the butter, mascarpone, lemon zest and salt. Set aside.
For the popovers: Position an oven rack in the lower third of the oven and preheat to 450 degrees F. Once preheated, place a 12-cup muffin tin on the lower rack for at least 10 minutes.
In a medium bowl, whisk together the flour, cornmeal, salt and fennel seed. Make a well in the center of the dry ingredients and add the milk, eggs and 2 tablespoons of the melted butter. Starting with the wet ingredients in the center, whisk together to combine. Whisk until smooth. Allow the mixture to sit for 10 minutes to allow the cornmeal to soften.
Remove the muffin tin from the oven, brush the cups with the remaining 2 tablespoons of butter and divide the batter among the cups, filling them three-quarters of the way. Return to the oven and bake until puffed and deep golden brown, about 20 minutes. Serve immediately with the lemon butter.

LEMON, PEPPER, AND THYME POPOVERS

Lemon, Pepper, and Thyme Popovers image

Categories Bread Milk/Cream Egg Herb Bake Lemon Winter Thyme Gourmet

Yield Makes 6 large or 9 medium popovers

Number Of Ingredients 9

Ingredients

2 large eggs
3/4 cup milk
1/4 cup water
1 tablespoon unsalted butter, melted
1 cup minus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1 tablespoon freshly grated lemon zest
1/2 teaspoon coarsely ground black pepper
2 teaspoons chopped fresh thyme leaves

Steps:

Preheat oven to 375°F. Generously grease six 2/3-cup popover tins or nine 1/2-cup muffin tins.
In a bowl whisk together eggs, milk, and water and add butter in a stream whisking zest, pepper, and 1 teaspoon thyme into batter. Add flour and salt and whisk mixture until combined well but still slightly lumpy. Divide batter among tins, sprinkle remaining teaspoon thyme over popovers and bake in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more.

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