GRUYERE BLACK PEPPER POPOVERS
These cheesy, savory popovers are perfectly golden brown with deliciously crispy edges.
Provided by Jessie Sheehan
Categories Bread
Number Of Ingredients 7
Steps:
- Preheat the oven to 450°F and place a 6-cup popover pan inside.
- Combine the eggs, milk and butter in a blender and blend for 15 seconds to combine. Add the flour, salt, and pepper and blend for another 15 seconds, scraping down the sides of the blender, if necessary. Add the cheese and fold in with a Flexible spatula.
- Remove the hot pan from the oven. Grease it with nonstick cooking spray or brush with melted butter.
- Evenly pour the batter into the cups; each one will be about 2/3 full.
- Bake for 15 minutes and reduce the heat to 350°F and bake for another 15 minutes. Do not open the oven for the entire baking period.
- Remove the popovers from the pan and transfer to a wire rack as soon as you take them from the oven. They should slip out easily, but if they do not, run a small paring knife around the edges of each popover. Jab each one with a small paring knife, to release steam.
- Popovers are best eaten the day they are made and ideally within minutes of being pulled from the oven.
HAM AND GRUYERE CHEESE BLACK PEPPER POPOVERS
Elegant, Exotic, Extraordinarily Easy! They are beautiful and simple. You will WOW yourself and your family with these beautiful popovers. I knew I wanted a black pepper and Gruyere Popover....with a late breakfast morning, I thought about incorporating a ham component and making it brunch. Warning: They do deflate quickly...
Provided by Sherry Blizzard
Categories Other Breakfast
Time 43m
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350F. Grease the popover pan really well....I use coconut oil.
- 2. In separate bowl using a whisk....combine until smooth.....eggs, milk, salt, MELTED butter and flour. Mix, mix, mix until it is smooth.
- 3. In a small skillet, heat oil on medium low. and saute the shallot or onion for a few minutes In another bowl, beat the eggs, add in the ham or other breakfast meat and the cheese (You can use any cheese you want). Scramble and remove from heat.
- 4. Spoon 3/4 full of popover batter into popover pan. Spoon in 1/4 cup of the egg and ham mix..
- 5. BAKE for 33 minutes.
BLACK PEPPER-ASIAGO POPOVERS
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a 12-cup muffin pan in a 425 degrees F oven for 15 minutes.
- Meanwhile, whisk together the eggs, milk and melted butter. Whisk in the flour and 1 teaspoon each salt and pepper; let rest 10 minutes.
- Generously brush 8 of the muffin cups with the vegetable oil. Fill the 8 cups with the batter and top with the cheese. Bake 20 minutes, then reduce the oven temperature to 350 degrees F and bake until the tops are browned and puffed, 14 to 18 minutes.
GRUYERE & BLACK PEPPER POPOVERS RECIPE
Chef Jodi Elliott's popover recipe from Foreign & Domestic Food & Drink in Austin. These billowy popovers get a flavor boost from black pepper and nutty Gruyère cheese.
Provided by Tasting Table Staff
Categories Side Dish
Number Of Ingredients 6
Steps:
- Preheat the oven to 375˚ and position a rack in the bottom third. Place 2 muffin pans (or enough to make 16 popovers) in the oven to warm.
- In a small saucepan, warm the milk over medium heat until it is hot (about 125˚) but not boiling. Remove from the heat. In a large bowl, whisk the eggs with the salt and black pepper until smooth. Slowly whisk in the warm milk. Add the flour and whisk until the batter is just combined. (It may be slightly lumpy.) 3. Remove the muffin pans from the oven. Spray the pans generously with nonstick cooking spray. Pour about ⅓ cup of the batter into each of 16 muffin cups. Set a cube of the cheese on top of the batter in each cup.
- Bake the popovers until puffed and deep golden brown, about 40 minutes (do not open the door or they may collapse). Remove the popovers from the pans, sprinkle with the grated Gruyère and serve immediately.
POPOVERS
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
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.
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.
GRUYERE POPOVERS
Popovers reheat well. You can make these early in the day and warm in a 350-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Whisk together milk, flour, and 1 teaspoon salt. Whisk in eggs (mixture will be lumpy).
- Heat two 6-cup popover pans in oven for 5 minutes. Generously brush cups with butter. Fill each cup a little more than halfway with batter. Sprinkle with cheese. Bake for 20 minutes.
- Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes more. Let cool in pan for 5 minutes. Turn out popovers. Serve warm.
SAVORY GRUYèRE BREAD WITH HAM
The ham and cheese-filled loaf is the savory quick bread you didn't know you needed. We love it with Gruyère, but sharp cheddar works just as well.
Provided by Melissa Clark
Categories cookbooks Bread Cheese Ham Green Onion/Scallion
Number Of Ingredients 11
Steps:
- Heat the oven to 350ºF. Butter and flour a metal 9 × 5-inch loaf pan and set it aside.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1¾ cups (7 ounces) of the Gruyère (reserving the rest for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.
- Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ¼ cup (1 ounce) cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.
- Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.
GRUYERE-THYME POPOVERS
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and Orange Popovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Yield Makes 6 large popovers or 10 small popovers
Number Of Ingredients 7
Steps:
- If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
- After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
- Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
- Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
- Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
- Fill popover cups about three-quarters full with batter. Combine thyme and Gruyere. Sprinkle over batter-filled popover cups. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
- Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.
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