Redpepperpopovers Recipes

FOOLPROOF POPOVERS

Steps:

• Special equipment: muffin tin
• Preheat the oven to 400 degrees F.
• Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.

CHEDDAR CHEESE & RED PEPPER POPOVERS

Steps:

• osition a rack in center of oven and preheat to 450.
• Lightly coat popover pan with butter or oil.
• Place empty pan in oven while it's heating.
• In medium bowl, whisk together milk, eggs butter and flour until well blended.
• Add salt, red pepper, and rosemary.
• Remove pan from oven and close oven door.
• Divide batter among the hot prepared cups and tow with cheese.
• Return pan to oven and bake for 20 minutes at 450.
• Then reduce to 350 for 15 to 18 minutes until popovers are a deep golden brown.

RED PEPPER POPOVERS

Steps:

• Heat oven to 425F, spray with veggie oil (Iuse lite o;ive oil) 6 popover pans (Large muffin pans will do) Combine all the ingredients in a blender or food processor, blend until smooth Preheat the popover pans in the middle of the oven for 3 minutes.
• Divide the batter and place in the center of the oven for 30-35 minutes or untill puffy and golden.

SWEET PEPPER POPPERS

Steps:

• Preheat the oven to 400 degrees F. Slice each pepper in half lengthwise, keeping the stem intact. Remove the ribs and seeds and discard, hollowing out each of the peppers. Sprinkle with salt and black pepper and place in an 8- by 8-inch baking dish.
• Whip the goat cheese and ricotta together until light and airy in a mixing bowl, using a hand mixer, about 2 minutes. Stir in the thyme, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust the seasoning, if necessary. Fill each pepper halfway with 2 teaspoons of the cheese mixture and level off with a small offset spatula.
• Place the breadcrumbs in a small bowl. Pour the butter over the breadcrumbs and toss to combine. Sprinkle each pepper with the buttered breadcrumbs. Bake until golden and bubbly, 15 to 20 minutes.

LEMON-PEPPER POPOVERS

Steps:

• Preheat oven to 375°F with rack in lower third. Generously butter popover cups.
• Whisk together milk, water, eggs, and zest in a bowl, then whisk in butter. Add flour, salt, and pepper and whisk until batter is combined well but still slightly lumpy.
• Divide batter among popover cups and sprinkle tops with additional pepper as garnish. Bake until puffed and golden, about 40 minutes. Cut a slit about 1/2-inch long in top of each popover with a small sharp knife, then bake 5 minutes more.

LEMON PEPPER POPOVERS

Steps:

• Preheat oven to 450°F
• Sift flour and whisk in milk.
• Add remaining ingredients, whisking just to mix. Batter should be the consistency of heavy cream.
• Grease 8 muffin cups very well (these have a tendency to stick).
• Fill each cup 1/2 full.
• Bake for 15 minutes, without opening the oven (otherwise they'll deflate).
• Reduce heat to 375 F and continue baking until puffed and well-browned, about 20 minutes.
• Serve at once.