Pecan Popovers With Parsley And Thyme Recipes

THYME POPOVERS

Thyme Popovers image

Provided by Ina Garten

Time 45m

Yield 12 popovers

Number Of Ingredients 6

Ingredients

Softened butter for greasing pans, plus 1 1/2 tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour, sifted
3/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
3 extra-large eggs, at room temperature
1 1/2 cups whole milk, at room temperature

Steps:

Preheat the oven to 425 degrees F.
Generously grease aluminum popover pans or custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for 2 minutes to preheat. Meanwhile, whisk together the flour, salt, thyme, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
Serve hot.

THYME PESTO

Thyme Pesto image

Provided by Lana Sills

Categories Condiment/Spread Food Processor Cheese Garlic Herb Nut No-Cook Parmesan Pine Nut Spring Summer Chill Thyme Bon Appétit California

Yield Makes about 1 cup

Number Of Ingredients 6

Ingredients

1 1/2 cups loosely packed fresh parsley
1/2 cup loosely packed fresh thyme leaves or 1 tablespoon dried, crumbled, plus 1/2 cup fresh parsley
1/2 cup (about 2 ounces) grated Parmesan
1/2 cup toasted pine nuts or walnuts
2 garlic cloves
1/2 cup olive oil

Steps:

Finely chop first 5 ingredients in processor. With machine running, gradually add 1/2 cup olive oil. Continue processing until pesto is almost smooth. Season to taste with salt and pepper. (Pesto can be prepared up to 1 week ahead. Cover tightly and refrigerate.)

BLUE CHEESE PECAN POPOVERS

Blue Cheese Pecan Popovers image

Enjoy these popovers baked using pecans and blue cheese - perfect addition to your bread basket.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h20m

Yield 12

Number Of Ingredients 8

Ingredients

1/4 cup broken pecans
6 eggs
2 cups Gold Medal™ all-purpose flour
2 cups milk
1/4 cup butter, melted
1/2 teaspoon salt
2 tablespoons chopped fresh chives
1/2 cup crumbled blue cheese (2 oz)

Steps:

Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool; finely chop.
Increase oven temperature to 375°F. In blender, place eggs, flour, milk, 2 tablespoons of the melted butter and the salt. Cover; process until smooth, stopping to scrape down side as needed
Grease 2 (6-cup) popover pans with remaining 2 tablespoons melted butter. Pour batter evenly into pans, filling cups three-fourths full. Sprinkle with chives, cheese and toasted pecans.
Bake 40 to 45 minutes or until browned and puffy. Pierce each popover in several places with thin wooden skewer. Bake 5 minutes longer or until crisp. Immediately remove from cups. Serve hot.

Nutrition Facts : Calories 190, Carbohydrate 17 g, Fiber 1 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg

PECAN PESTO

Pecan Pesto image

Show a little Southern flair by swapping toasted pecans into this basil-and-parsley pesto.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

Ingredients

1/3 cup lightly toasted pecans
2 cups loosely packed fresh basil
1 cup loosely packed fresh parsley
1 teaspoon chopped garlic
1 teaspoon lemon zest
Kosher salt
1/2 cup coarsely grated Parmesan
1/2 cup extra-virgin olive oil

Steps:

Put the pecans in a food processor and pulse until finely ground. Add the basil, parsley, garlic, lemon zest and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl.

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