Warm Manchego Cheese Popovers Recipes

WARM MANCHEGO CHEESE POPOVERS

Steps:

• Preheat oven to 425º.
• Lightly coat 24 1 3/4-inch muffin cups with cooking spray; set aside.
• Stir together eggs, milk, butter flour, salt and pepper.
• Add cheese, cilantro and olives.
• Fill prepared muffin cups almost to the top. Bake in 425º oven for 15-17 minutes or until golden brown.
• Serve warm.

GOAT CHEESE POPOVERS

Steps:

• Preheat oven to 400*F.
• Brush muffin cups with oil and place in the oven to get hot.
• Place the eggs, flour, salt, pepper and nutmeg in blender and blend about 10 seconds until well combined. Scrape down sides.
• With the blender running, slowly pour in milk and cream and blend until smooth. The mix will be really liquidy, but that's okay.
• Remove the muffin pans from oven and fill each half way with batter. Place a piece of goat cheese in the center of each cup and pour remaining batter to fill each cup 2/3 full.
• Bake popovers until puffed and golden, 35-50 minutes. Mine came out great at 35 minutes. So watch your oven after 30 minutes or so!
• Serve hot. Enjoy!

POPOVERS WITH GRUYèRE

Steps:

• Place one 12-cup muffin pan and one 6-cup muffin pan in oven. Preheat oven to 350°F. Whisk flour and salt in medium bowl to blend. Heat milk in heavy small saucepan over medium heat until very warm, about 125°F. Whisk eggs in large bowl to blend. Gradually whisk warm milk into eggs. Gradually stir flour mixture into milk mixture just to blend (batter may still be slightly lumpy).
• Remove hot muffin pans from oven. Spray pans with nonstick spray. Spoon 1/4 cup batter into each of 16 muffin cups. Top each with 1 1/2 tablespoons cheese. Bake until puffed and deep brown, about 40 minutes. Remove popovers from pan.

WARM ALMOND CRUSTED MANCHEGO CHEESE WITH HOT GARLIC VINAIGRETTE AND SLIVERED ALMONDS

Steps:

• Set up 3 bowls: 1 with flour seasoned with salt and pepper, 1 with egg and 1 tablespoon of water and seasoned with salt and pepper, and 1 with the bread crumbs and ground almonds.
• Preheat oven to 450 degrees F.
• Cut cheese into 2 equal pieces. Dredge the cheese first in the flour, then in the egg wash, and finally in the bread crumbs. Place the cheese in a small cazuela, drizzle with olive oil, and season with salt and pepper. Bake in the oven for 5 to 7 minutes or until golden brown and the cheese is soft. Immediately drizzle with the Hot Garlic Vinaigrette and sprinkle with slivered almonds and parsley. Serve with warm crusty bread.
• Heat oil over low heat in small saute pan. Add garlic and cook until light golden brown. Remove from heat and whisk in the vinegar. Season with salt and pepper.