Rosemary Grand 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.

ROSEMARY GRAND POPOVERS

Rosemary Grand Popovers image

This is the rosemary popover recipe that comes with the new Nordic Ware grand popover pan! www.nordicware.com and Sur La Table.

Provided by Magic Mushroom

Categories Quick Breads

Time 55m

Yield 6 popovers, 6 serving(s)

Number Of Ingredients 6

Ingredients

2 eggs
1 cup flour
1 cup milk
1 tablespoon melted butter
2 teaspoons fresh snipped rosemary
1/2 teaspoon salt

Steps:

Heat oven to 450 degrees F.
Generously grease your popover pan.
In a medium bowl, beat eggs slightly. Blend in remaining ingredients, just until smooth.
Fill cups about half full.
Bake at 450 F for 20 minutes.
Reduce the oven temperature to 350 degrees F. Bake for 20 minutes longer or until golden brown.
Serve immediately.

ROSEMARY POPOVERS

Rosemary Popovers image

Categories Bread Dairy Egg Bake Rosemary Winter Gourmet

Yield Makes 8 rosemary popovers

Number Of Ingredients 6

Ingredients

1 1/3 cups all-purpose flour
1/2 teaspoon salt
4 large eggs
1 1/3 cups milk
5 tablespoons melted unsalted butter
4 teaspoons minced fresh rosemary leaves

Steps:

Preheat oven to 350°F.
In a blender blend flour, salt, eggs, milk, and 4 tablespoons butter, scraping down sides, 30 seconds.
Brush eight 1-cup popover tins or 2/3-cup custard cups with some remaining fat and heat in middle of oven 5 minutes, or until hot. Fill tins or cups half full with batter and sprinkle top of each popover with about 1/2 teaspoon rosemary. Bake popovers 45 minutes, or until golden brown and crisp.

PARMESAN POPOVERS

Parmesan Popovers image

Provided by Giada De Laurentiis

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

3 eggs
3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon herbs de Provence
4 tablespoons chopped parsley leaves
1 cups whole milk
3/4 cup grated Parmesan (about 5 ounces)

Steps:

Preheat the oven to 400 degrees 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 to take to the picnic.

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