Swiss Roquefort Popovers Recipes

TINY ROQUEFORT POPOVERS

Steps:

• Position a rack in the lower third of an oven and preheat to 450°F.
• Generously brush two 12-cup mini-muffin pans with vegetable oil.
• In a large bowl, whisk together the flour, salt, white pepper and parsley.
• In a large measuring cup, whisk together the milk, eggs and butter.
• Pour the wet ingredients over the dry ingredients and whisk together until just combined (don't worry if a few lumps remain).
• Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 Tbs. each).
• Place a scant 1 tsp crumbled cheese in the center of each filled cup.
• Bake for 10 minutes.
• Do not open the oven door during this time.
• Reduce the oven temperature to 350°F and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more.
• Remove from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter.
• Serve immediately.
• Or, let cool on wire racks for up to 2 hours, then reheat in a 350°F oven for 10 minutes.

BEST POPOVERS

Steps:

• Mix all ingredients in large bowl.
• Half fill greased muffin tins w/ mixture.
• Put in cold oven and set temp to 450 degrees F.
• Bake 15 minutes.
• Reduce heat to 350 degrees F.
• Bake for another 15-20 minutes.
• Test one: make sure it is crispy outside and moist inside.

JARLSBERG POPOVERS

Steps:

• Preheat oven to 450°F Grease 4 standard size muffin cups ( 2 1/2 inch diameter ) of a 6 cup muffin tin.
• Sift flour and salt into a bowl. In separate bowl beat egg, milk. butter and mustard. Pour over dry ingredients and stir to form a batter. Do not beat mixture!.
• Fill bottom of each muffin cup with 1 Tbs of the cheese to evenly distribute over bottom of muffin cup. . Divide batter among the muffin cups and sprinkle top of batter with remaining Tbs of the cheese. Fill the empty muffin tins 1/2 way with water. Bake 15 to 20 minutes or until puffed and golden. Carefully remove from oven. Remove from muffin tin and serve warm.

SWISS - ROQUEFORT POPOVERS

Steps:

• Position a rack in the lower third of an oven and preheat to 450 °F.
• Generously brush two 12-cup mini-muffin pans with vegetable oil.
• In a large bowl, whisk together the flour, salt, white pepper and parsley.
• In a large measuring cup, whisk together the milk, eggs and butter.
• Pour the wet ingredients over the dry ingredients and whisk together until just combined, a few lumps may remain.
• Now pour the batter into the prepared muffin cups to within about 1/4 inch of the rim.
• Place 1 tsp crumbled Blue Cheese in the center of each filled cup and bake for 10 minutes, making sure not to open the oven door during this time.
• Reduce the oven temperature to 350 °F and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more.
• Remove the pan from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter and serve immediately or let cool on wire racks for 2 hours, then reheat in a 350 °F oven for 10 minutes.