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.
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A Bachaya
[email protected]Meh.
Stella Ifeoma
[email protected]These popovers were a disaster! They were flat and dense, and they didn't have any flavor. I followed the recipe exactly, so I'm not sure what went wrong.
lexani castillo
[email protected]Not a fan. The popovers were dry and flavorless.
Raees Afg
[email protected]These popovers were a bit denser than I expected, but still very tasty. I think I may have overmixed the batter.
Adefolake Khadijah
[email protected]Just made these for breakfast and they were a hit! The popovers were light and fluffy with a cheesy herby flavor. I will definitely be making these again.
Deena Faulhaber
[email protected]Yum!
Roshik ten
[email protected]Followed the recipe and they turned out amazing! Light, fluffy, cheesy, and herby. Perfect for a brunch or potluck.
Md Sahad Sikder
[email protected]These popovers were easy to make and turned out great! I used cheddar and chives and they were delicious. Will definitely be making these again.
Tajammal Chishti
[email protected]I'm not a big fan of popovers, but these were actually really good. The cheese and herbs made them really flavorful and they were nice and fluffy.
Lorraine Porter
[email protected]I've been making popovers for years, but this recipe is by far the best. The cheese and herbs add so much flavor and the popovers are always so light and fluffy.
Lchi LG Lchi LG
[email protected]These popovers were a hit at my brunch party! They were light, fluffy, and packed with cheesy herby goodness. I followed the recipe exactly and they turned out perfectly.