Popovers With Sage Butter Food

FRESH SAGE & PEPPER POPOVERS

Steps:

• Heat oven to 450°F.
• Combine all sage butter ingredients in bowl; beat at low speed, scraping bowl often, until creamy. Cover; refrigerate until serving time.
• Beat eggs in bowl at medium speed, scraping bowl often, until thick and lemon-colored. Add milk; continue beating 1 minute. Stir in all remaining popover ingredients.
• Pour batter into well-greased 6-cup popover pan or 6 (6-ounce) custard cups. Bake 15 minutes.
• Reduce oven to 350°F. Do not open oven door.
• Bake 25-30 minutes or until golden brown.
• Insert knife into popovers to allow steam to escape. Serve immediately with sage butter.

PARMESAN POPOVERS WITH CRISPY SAGE GARLIC BUTTER

Steps:

• 1. Heat 2 tablespoons butter, the garlic, and sage in a small skillet over medium heat and cook the butter until it begins to brown and the sage is crisp, about 3-4 minutes. Remove the garlic and sage from the skillet and reserve for making the sage garlic butter. 2. Position a rack in the lower third of the oven. Preheat the oven to 450 degrees. 3. Place 1 teaspoon of butter in each cup of a 6 cup standard popover pan. Alternately, you can use a 12-cup muffin pans and make 10 mini popovers. Transfer the popover pan to the oven.4. In medium bowl, vigorously whisk together the milk and eggs until frothy, about 1 minute. Add the browned butter, flour, parmesan, salt, and pepper - if using, and whisk to combine. It's OK if there are small lumps. 5. Carefully remove the popover pan from the oven and carefully swirl the butter around the cups to grease the pan. Evenly divide the batter between the popover cups, filling them about 3/4 of the way full. Transfer to the oven and bake for 20 minutes. Lower the oven temperature to 350 degrees. Bake another 15-20 minutes, until puffed, golden and crisp. 6. Meanwhile, make the sage butter. Mash the reserved garlic with a fork. Chop the crispy sage. Stir both the mashed garlic and sage together with 4 tablespoons butter.7. Serve the warm popovers immediately, with sage butter.

BREAKFAST POPOVERS WITH ITALIAN SAUSAGE

Steps:

• Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter the muffin cups.
• Heat the oil over medium heat in a medium nonstick skillet. Add the sausage and break it into 1/4-to-1/2-inch pieces using a wooden spoon. Cook until brown and cooked through, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Spoon about 1 1/2 tablespoons sausage into each muffin cup. Sprinkle the cheese on top of the sausage.
• Blend the eggs in a blender until frothy, about 15 seconds. Add the milk, flour, green onions, basil, salt and pepper. Blend until just incorporated. Pour the batter into the muffin cups, filling each cup to just below the rim. Bake, without opening the oven door, until puffed and golden, about 35 minutes.
• Place the popovers on a platter and drizzle with maple syrup.

POPOVERS

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.

TRADITIONAL POPOVERS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
• Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.
• Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
• Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.

POPOVERS WITH SAGE

Steps:

• In a small bowl combine sage and butter. Season with salt and pepper if desired.
• Melt 5 tablespoons of the sage/butter in a small saucepan. Transfer remaining sage butter to a small dish (or make butter molds).
• Preheat oven to 450°F.
• Using 3 tablespoons of the melted butter, brush cups of a 12-muffin pan with the melted butter.
• In a large bowl whisk together flour and salt.
• In a separate bowl whisk together milk, eggs and the remaining 2 tablespoons melted sage butter.
• Pour egg mixture over the dry ingredients and whisk to combine and batter is smooth.
• Pour mixture into muffin cups.
• DO NOT OPEN OVEN DOOR WHILE POPOVERS ARE COOKING.
• Bake popovers for 15 minutes. Reduce oven temperature to 350°F and bake another 20 minutes longer or until popover are puffed and brown.
• Serve popovers with the remaining sage butter.

JUMBO POPOVERS WITH FRESH PLUM BUTTER

Steps:

• To Make Jumbo Popovers:.
• Generously grease 6 (6-ounce) custard cups and set aside.
• In a medium bowl, beat all ingredients until smooth.
• Pour into greased cups. Complete now or make ahead.
• (To complete now): Preheat oven to 400F while preparing the batter. Place filled custard cups in a foil-lined jelly-roll pan, to catch any overflow. Bake in preheated oven 40 to 50 minutes or until surface is browned and center is moist, but not gummy. Cut open one popover to test for doneness. Serve hot.
• (To make ahead): Refrigerate batter in custard cups up to 1 hour. Place cups in foil-lined jelly-roll pan. Bake in preheated oven 50 to 60 minutes or until surface is browned and center is moist but not gummy. Serve hot. If desired, freeze baked popovers in an airtight container up to 7 days. To reheat, return to clean custard cups. Preheat oven to 350F and heat 8 to 10 minutes. Makes 6 servings.
• To Make Fresh Plum Butter:.
• In a blender or food processor fitted with a metal blade, combine plums, powdered sugar (add dash of cinnamon, if using) and butter. Blend until smooth and creamy. Complete now or make ahead.
• (To complete now): Spoon into a serving dish and refrigerate at least 15 minutes. Serve slightly chilled. Use leftovers on toast or muffins the next day.
• (To make ahead): Spoon into a 3-cup container with a tight fitting lid. Refrigerate up to 3 o r 4 days, depending on ripeness of plums. Makes 2 1/2 to 3 cups.

SPRING HERB POPOVERS

Steps:

• Heat oven to 425 degrees F. Brush 12 popover cups with 1 tablespoon melted butter. Place pan in oven 5 minutes.
• Combine remaining 3 tablespoons butter, flour, milk, eggs, chives, dill and salt in bowl; mix well. Pour batter into preheated popover cups, filling about half full. Bake 25 minutes. (Do not open oven door during baking.)
• Remove from oven; poke top of each popover with sharp knife to release steam. Serve warm with Butter with Canola Oil, if desired.

POPOVERS WITH SAGE BUTTER

Steps:

• Stir butter and chopped sage in small bowl. season with salt and pepper. reserve. Preheat oven to 450 Whisk flour, salt in large bowl, in another bowl whisk milk and eggs, 2 T of melted butter ( if using sage add sage butter, also brush muffing tins with the sage butter.) Pour egg mix over dry ingred, whisk until batter is smooth. pour into muffing tin. place muffin tin in oven, baking 15 min. DO NOT OPEN OVEN DOOR AT ANY TIME during baking. Reduce temp to 350 back until popovers are puffed and brown.about 20 mins longer. transfer to plates and serve immed.

BUTTERY POPOVERS

Steps:

• Heat oven to 425 degrees. Whisk together the milk, flour, and salt until just incorporated. The mixture will be lumpy.
• Beat in eggs and egg yolks, one at a time, until just incorporated. Be careful not to overmix. The batter should still be lumpy.
• Brush inside of popover tins with a generous amount of butter. Divide batter evenly among buttered tins. Bake 20 minutes.
• Reduce oven temperature to 350 degrees; bake until puffed and golden brown, 15 to 20 minutes more. Remove tins from oven, and turn out popovers; serve immediately.

POPOVERS WITH STRAWBERRY BUTTER RECIPE

Steps:

• For the Strawberry butter - whip the butter until soft and fluffy. Then add in powdered sugar, jam, and fresh strawberries that have been diced and partially crushed. Mix together well. Store in an airtight container in the refrigerator.
• Preheat oven to 375 degrees. Grease a popover pan or muffin tin. Combine flour and salt in a medium sized mixing bowl. Set aside.
• Beat the eggs in a mixing bowl until frothy. Heat the milk in the microwave until warm. (be sure it's not hot, just warm)
• Then add the warm milk to the beaten eggs and beat together until combined.
• Then add the flour/salt mixture to the egg and milk mixture and beat or whisk until combined.
• Add to the prepared muffin tin filling 2/3 full.
• For the muffin tin you may want to fill every other cup so that they don't connect together as they grow when cooking. Don't open the oven door during baking because it will cause the popovers to deflate.
• Bake just until golden brown, about 25 to 35 minutes. They will feel dry to the touch and sound hollow when you tap on them. (my pans were dark so the popovers cooked fast)
• After the popovers come out of the oven, pierce the bottom with a knife to let the steam escape.
• Serve immediately with strawberry butter.

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.