Pecan Popovers With Parsley And Thyme Food

CHEESE AND HERB POPOVERS

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.

THYME POPOVERS

Steps:

• Preheat the oven to 425 degrees F.
• Generously grease aluminum popover pans or custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for 2 minutes to preheat. Meanwhile, whisk together the flour, salt, thyme, 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.
• Serve hot.

PECAN PARSLEY PEPPER PESTO

Steps:

• Place the parsley, pecans, olive oil, Parmesan cheese, olives, jalapeno pepper, garlic, lemon juice, and lemon zest in the bowl of a blender or food processor, and pulse until smooth and creamy. Store in refrigerator.

LEMON POPOVERS WITH PECAN HONEY BUTTER

Steps:

• Preheat oven to 450°. In a large bowl, whisk eggs and milk until blended. Whisk in flour and salt until smooth (do not overbeat). Stir in 3 tablespoons pecans, lemon zest and lemon juice., Generously grease a 6-cup popover pan with nonstick spray; fill cups half full with batter. Bake 15 minutes. Reduce oven setting to 350° (do not open oven door). Bake until deep golden brown, 10-15 minutes longer (do not underbake)., Meanwhile, combine butter, honey and remaining 2 tablespoons pecans. Immediately remove popovers from pan to a wire rack. Pierce side of each popover with a sharp knife to let steam escape. Serve immediately with pecan honey butter.

PECAN POPOVERS WITH PARSLEY AND THYME

Steps:

• Preheat oven to 450°F. Spray standard 12-cup muffin pan with nonstick spray, then brush with butter. Place in oven until very hot, about 10 minutes. Combine milk, next 6 ingredients and 2 tablespoons butter in large bowl; whisk until blended. Remove hot muffin pan from oven. Divide batter equally among muffin cups. Sprinkle with chopped pecans.
• Bake popovers 15 minutes. Reduce oven temperature to 350°F; continue to bake until brown and firm, about 15 minutes longer. Brush popovers with 2 tablespoons butter; sprinkle with salt. Turn out of pan, cutting to loosen if necessary; serve immediately.

HERB AND SWISS POPOVERS

Steps:

• Preheat oven to 425°F
• In a large bowl, using an electric mixer on medium speed, beat eggs until foamy; beat in milk until blended. Add flour and beat on low speed until well blended. Stir in cheese, parsley, thyme, salt and pepper.
• Brush a 12-cup nonstick muffin pan generously with melted butter. Heat in oven for 2 minutes. Remove pan from oven and carefully scoop batter into cups, dividing equally (about a scant 1/3 cup each).
• Bake for 20 minutes, until puffed and golden brown. Reduce oven temperature to 350F and bake for about 10-15 minutes or until a knife inserted in the center comes out clean.
• Place muffin pan on a wire rack. Using a sharp knife, pierce the side of each popover. Let cool for 2 minutes. Remove from pans and serve hot.

HERBED POPOVERS

Steps:

• In a large bowl, beat the eggs, milk and oil. Combine the flour, thyme, basil, sage and celery salt; add to egg mixture and mix well. Cover and let stand at room temperature for 45 minutes. Grease cups of a popover pan well with butter or oil; fill cups of two-thirds full with batter., Bake at 450° for 15 minutes. Reduce heat to 350° (do not open oven door). Bake 15 minutes longer or until deep golden brown (do not underbake)., Run a table knife or small metal spatula round edges of cups to loosen if necessary. Immediately remove popovers from pan; prick with a small sharp knife to allow steam to escape. Serve immediately.

PARMESAN POPOVERS

Steps:

• Preheat the oven to 400*F.
• In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.
• Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.
• Remove popovers from muffin tin and cool on a wire rack. Save in a storage container.

LEMON, PEPPER, AND THYME POPOVERS

Steps:

• Preheat oven to 375°F. Generously grease six 2/3-cup popover tins or nine 1/2-cup muffin tins.
• In a bowl whisk together eggs, milk, and water and add butter in a stream whisking zest, pepper, and 1 teaspoon thyme into batter. Add flour and salt and whisk mixture until combined well but still slightly lumpy. Divide batter among tins, sprinkle remaining teaspoon thyme over popovers and bake in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more.

PARSLEY POPOVERS

Steps:

• Preheat the oven to 400 degrees.
• In a large mixing bowl combine the flour, salt, pepper and parsley. Using a whisk or a mixer, add the milk in a steady stream, working quickly. Combine the egg with 1 teaspoon of the melted butter, and whisk this mixture into the batter.
• Rub a muffin tin well with the remaining 2 teaspoons of butter. Place the tin in the oven, and heat it until it is hissing hot, about 6 minutes. Remove from the oven, and ladle the batter into the hot muffin cups, filling each slightly over half. Return to the oven, and bake for 30 minutes until the popovers are puffed and golden. Do not open the oven during the baking, or the popovers will fall. Serve immediately.

PALMER'S PECAN POPOVERS

Steps:

• Combine first 3 ingredients, stir well, and chill. Combine flour and next 3 ingredients; beat with a wire whisk just until smooth. Stir in pecans. Pour batter evenly into six (6-oz) greased custard cups. Bake at 425 degrees for 30 minutes or until golden. Serve immediately with chilled butter.

WHOLE-WHEAT THYME POPOVERS

Steps:

• In a 1-quart saucepan, heat butter and thyme until mixture bubbles; set aside.
• In medium-size bowl, combine flours,, sugar,and salt.
• In measuring cup, combine milk, eggs, and butter mixture.
• Add milk mixture, beat until smooth batter forms.
• Cover bowl; set aside 30 minutes.
• Just before baking popovers,place 6 deep 7-ounce ceramic custard cups on baking sheet in oven (or you may use muffin pan); heat oven to 375*F.
• Carefully remove baking sheet with cups from oven.
• Spray hot cups with non-stick vegetable cooking spray.
• Stir batter and divide among cups.
• Bake 35 minutes.
• With sharp knife, pierce side of each popover to allow steam to escape.
• Bake 10 minutes more or until browned.
• Remove popovers from oven and serve immediately.
• Enjoy!
• Note: If you use muffin pans, check for doneness at about 20 to 25 minutes.

GRUYERE-THYME POPOVERS

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.