Chive Popovers Food

POPOVERS

Popovers image

There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!

Provided by Ina Garten

Categories dessert

Time 40m

Yield 12 popovers

Number Of Ingredients 5

Ingredients

1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 1/2 cups milk, at room temperature

Steps:

Preheat the oven to 425 degrees F.
Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

CHEESY POPOVERS

Cheesy Popovers image

Provided by Sunny Anderson

Categories side-dish

Time 1h12m

Yield 24 mini popovers

Number Of Ingredients 9

Ingredients

2 eggs
1 cup whole milk
2 tablespoons butter, melted
1 cup all-purpose flour
1 teaspoon salt
1/4 cup finely grated Cheddar
1/4 cup finely grated Parmesan
2 tablespoons minced chives
1 teaspoon cayenne pepper

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.

SALAMI, CHEDDAR AND CHIVE POPOVERS

Salami, Cheddar and Chive Popovers image

I got a pop over pan for Christmas. Wow, I can't belive I didn't have one sooner!! This makes a dramatic addition to any meal. They are light and airy. You can also use a muffin tin but only pour batter in every other cup. Also, do NOT open the oven during cooking or you will lose the steam.... and the POP! The batter can be made the night before. I made these with cheddar, chive and slalmi but you could use just about anyhthing you want.....

Provided by Aimchick

Categories Winter

Time 50m

Yield 12 popovers, 12 serving(s)

Number Of Ingredients 11

Ingredients

cooking spray
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon fresh ground pepper
1 tablespoon freshly chopped chives
2 cups milk, at room temperature
3 eggs, at room temperature
1 tablespoon melted butter
6 slices genoa salami, diced small (deli)
12 sharp cheddar cheese cubes (1/2 inch cubes)

Steps:

Preheat over to 425 and spray the popover pan with non stick spray. Preheat pan in over 5 minutes before adding batter.
Mix all ingredients EXCEPT cheddar cheese and whisk until combined completely.
Scoop batter into pan leaving 1/4 inch at the top.
Drop one cube of cheese into the center of each cup.
Place pan in oven in the lower 1/3 of the oven.
Bake 20 minutes at 425.
Reduce heat to 350 and bake another 20 minutes.
Serve Immediately or allow to cool on a wire rack.

Nutrition Facts : Calories 215, Fat 11, SaturatedFat 6.1, Cholesterol 83.5, Sodium 344.4, Carbohydrate 18.2, Fiber 0.6, Sugar 0.3, Protein 10.2

CHIVE PEPPER POPOVERS RUSINOW

Chive Pepper Popovers Rusinow image

Provided by Rozz Rusinow

Yield Makes 6 large or 9 medium popovers

Number Of Ingredients 7

Ingredients

1 cup milk
1 cup minus 2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1/2 teaspoon salt
2 large eggs
1/3 cup chopped fresh chives
1/4 teaspoon freshly ground black pepper

Steps:

Generously grease six 2/3-cup popover cups or nine 1/2-cup muffin cups.
In a large bowl with an electric mixer combine milk, flour, oil, and salt and beat mixture on high speed 1 minute. Add eggs 1 at a time, beating 20 seconds after each addition, and beat in chives and pepper.
Divide batter among cups and put in middle of a cold oven. Set oven at 425°F. and bake popovers 35 to 40 minutes, or until puffed and golden brown.

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