Best 3 Giant Cheese Popovers Recipes
Indulge in the extraordinary world of popovers, where culinary magic transforms simple ingredients into ethereal masterpieces. These light and airy creations, born from a harmonious blend of eggs, milk, and flour, possess a captivating charm that has captivated taste buds for generations. In this exquisite collection of recipes, we embark on a delectable journey through the realm of popovers, exploring variations that cater to every palate and preference. From the towering heights of the Giant Cheese Popovers, a symphony of flavors and textures, to the irresistible allure of Sweet Popovers, a delightful treat that dances on the tongue, each recipe promises a unique and unforgettable experience. Prepare to be enchanted by the versatility of popovers as they transform from savory to sweet, adapting effortlessly to any occasion or craving.
Let's cook with our recipes!
CHEESE AND HERB POPOVERS
Provided by Trisha Yearwood
Time 1h5m
Yield 6 popovers and 1 cup dip
Number Of Ingredients 20
Steps:
- For the blistered tomato dip: Spray a popover pan with nonstick spray and place in the oven. Preheat the oven to 400 degrees F.
- Add the tomatoes, olive oil, sugar, salt, vinegar, pepper, thyme and rosemary to a large skillet. Toss the tomatoes to evenly coat. Cook over medium heat until the skins blister and the juices release, about 10 minutes. Let cool slightly, then remove and discard the herb sprigs and pulse in a blender 3 to 4 times to make a chunky dip (see Cook's Note). Set aside.
- For the popovers: Clean the blender and put in the eggs and milk. Blend until frothy, about 1 minute. Add the Parmesan, chicken stock and butter. Blend until incorporated and homogenous, 1 minute more. Add the flour, parsley, thyme, scallions, salt and pepper to the batter. Blend once again, just until incorporated.
- Divide the batter evenly among the 6 popover cups, filling each halfway. Bake the popovers, rotating the pan after 20 minutes, until golden brown and puffed above the edge of the pan, about 35 minutes.
- Serve warm with the blistered tomato dip.
CHEESY POPOVERS
Provided by Sunny Anderson
Categories side-dish
Time 1h12m
Yield 24 mini popovers
Number Of Ingredients 9
Steps:
- Special Equipment: 24-cup mini muffin tin
- Preheat the oven to 425 degrees F.
- In a medium bowl, whisk together the eggs, milk and melted butter. Whisk in the flour and salt and fold in the cheeses and chives until evenly incorporated. Cover batter and refrigerate for 30 minutes.
- Put a mini muffin pan on the middle rack in the oven to warm for 10 minutes.
- Remove muffin tin from oven (careful, hot!) and pour the batter into the cups of the hot tin, filling almost to the top. Lightly sprinkle with cayenne. Bake the popovers until crisp and golden, about 18 to 20 minutes. Remove from the oven and serve immediately.
GIANT-SIZED POPOVERS
I discovered this recipe in Lee Lee's Recipe Box. The description to the recipe reads as follows: "These Giant-Size Popovers are made in individual containers to allow lots of room for rising. They can be filled with creamed ham, chicken, or seafood and served as a main dish, or they can be served piping hot with plenty of butter." Be sure when you make these to spread the custard cups out. These babies puff up pretty big ; ) I hope you will enjoy them!
Provided by Bev I Am
Categories Breads
Time 1h10m
Yield 6 popovers, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Beat eggs in a medium sized bowl until light and fluffy.
- Add milk and 1 TBSP butter, mixing well.
- Combine dry ingredients; add to egg mixture, and beat until smooth.
- Butter 6 custard cups generously.
- Set the cups in a jellyroll pan, and place in a 400 F degree oven 5 minutes before filling.
- Remove from oven.
- Spoon batter evenly into the cups.
- Bake at 400 F for 25 minutes; reduce the temperature to 350 F and bake an additional 20-25 minutes.
- Turn off heat, and allow to stand 5 - 10 minutes.
- (They should be extra large, empty crusty shells.).
- Serve hot with butter, jam or jelly.
Nutrition Facts : Calories 169.2, Fat 6.8, SaturatedFat 3.2, Cholesterol 134.8, Sodium 472.2, Carbohydrate 18.7, Fiber 0.6, Sugar 0.9, Protein 7.7
Tips:
- To achieve a light and airy texture, whisk the eggs and milk separately before combining them. This incorporates more air into the batter.
- Ensure all ingredients are at room temperature. This allows them to combine more evenly, resulting in a smoother batter.
- When adding the grated cheese, use a light hand to mix it in. Over-mixing can lead to a tough texture.
- For a crispy exterior, brush the tops of the popovers with melted butter before baking.
- Keep an eye on the popovers while they bake. They should be golden brown and puffed up.
Conclusion:
These giant cheese popovers are a delicious and versatile side dish that can be enjoyed with a variety of meals. With their light and airy texture, crispy exterior, and cheesy flavor, they are sure to be a hit at any gathering. Whether you serve them as a breakfast treat, lunch side, or dinner accompaniment, these popovers are sure to impress. Experiment with different cheese varieties to create unique flavor combinations and enjoy the endless possibilities of this classic recipe.
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