Monday, June 2, 2014

honey-goat cheese popovers

I've made popovers by starting with a cold oven, and now I've made them by starting with a hot pan. The results are the same. Both times they pseudo-popped over. What can I say. Maybe it is my oven.

In any case they always taste amazing. Something about eggy batter straight from the oven always works for me. And this time, with honey-goat cheese thrown in the midst, they are so delicious you cannot resist one or five.

Even though the recipe state: Serve Immediately, I brought these to a party and they went over well. The savory sweetness holds up over time.

Honey-Goat Cheese Popovers
Makes 12, from Eats Well With Others

  • 3 large eggs, room temperature
  • 1 1/2 cups 2% milk, room temperature
  • 1 1/2 cups white whole wheat flour
  • 1 1/4 tsp salt
  • 1 1/4 tsp freshly ground black pepper
  • 4 oz goat cheese, room temperature
  • 2 tbsp honey
  1. Preheat oven to 450F, with an oven rack in the lower third of the oven. Preheat a muffin tin in the oven while you prepare the batter.
  2. In a large bowl, whisk together the eggs and milk. Whisk for a minute so that the mixture becomes frothy.
  3. Sprinkle the flour, salt, and black pepper over the top. Whisk until well combined. There may be some small lumps remaining.
  4. In a small bowl, mix together the goat cheese and honey.
  5. Remove the muffin tin from the oven and spray with cooking spray. Divide the batter among the cups, filling them about 3/4 full. Drop about a tsp of goat cheese into the center of each cup, dividing it evenly.
  6. Bake popovers for 15 minutes at 450F. Lower heat to 350F and bake for another 15-20 minutes more, until puffed up and browned all over. Immediately turn out onto a wire rack when done. Serve immediately.


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  2. So glad you liked these! They are one of my favorites!!