Warm Manchego Cheese Popovers Food

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CHEESY POPOVERS



Cheesy Popovers image

Provided by Sunny Anderson

Categories     side-dish

Time 1h12m

Yield 24 mini popovers

Number Of Ingredients 9

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.

CHEESE AND HERB POPOVERS



Cheese and Herb Popovers image

Provided by Trisha Yearwood

Time 1h5m

Yield 6 popovers and 1 cup dip

Number Of Ingredients 20

Nonstick cooking spray, for the pan
One 16.5-ounce container (about 3 cups) multicolored cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
2 teaspoons sugar
1 teaspoon kosher salt
1 teaspoon red wine vinegar
1/2 teaspoon freshly ground black pepper
3 sprigs fresh thyme
3 stems fresh rosemary
2 large eggs, at room temperature
1/2 cup whole milk, at room temperature
2/3 cup freshly grated Parmesan
1/2 cup chicken stock
2 tablespoons unsalted butter, melted
1 cup cake flour
2 tablespoons chopped fresh flat leaf parsley
2 teaspoons fresh thyme leaves
2 scallions, chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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.

WARM MANCHEGO CHEESE POPOVERS



Warm Manchego Cheese Popovers image

From Miami chef Carmen Gonzalez -- Manchego is a firm Spanish cheese made from sheep's milk. Posted for ZWT.

Provided by alligirl

Categories     Quick Breads

Time 23m

Yield 24 muffins, 12 serving(s)

Number Of Ingredients 10

2 eggs, beaten
1 cup milk
2 tablespoons butter, melted (no substitutes)
1 cup all-purpose flour
1/2 teaspoon salt
1 dash pepper
2 ounces manchego cheese, finely shredded (1/2 cup)
2 tablespoons cilantro, snipped
1 tablespoon chopped pimento-stuffed green olives
nonstick cooking spray

Steps:

  • Preheat oven to 425º.
  • Lightly coat 24 1 3/4-inch muffin cups with cooking spray; set aside.
  • Stir together eggs, milk, butter flour, salt and pepper.
  • Add cheese, cilantro and olives.
  • Fill prepared muffin cups almost to the top. Bake in 425º oven for 15-17 minutes or until golden brown.
  • Serve warm.

GOAT CHEESE POPOVERS



Goat Cheese Popovers image

This recipe was adapted from the White Rocks Inn Bed & Breakfast in Wallingford, Vermont. Enjoy!I really loved these popovers! I think next time I might try using brie or pepper-jack cheese.

Provided by Sharon123

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

vegetable oil, for greasing muffin tins
4 ounces herbed goat cheese, cut into 24 pieces (if you don't have herbed goat cheese, mix a little chopped parsley and chives into the cheese)
6 eggs
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 pinch nutmeg
2 cups milk
1/4-1/2 cup heavy cream (I used 1/4)

Steps:

  • Preheat oven to 400*F.
  • Brush muffin cups with oil and place in the oven to get hot.
  • Place the eggs, flour, salt, pepper and nutmeg in blender and blend about 10 seconds until well combined. Scrape down sides.
  • With the blender running, slowly pour in milk and cream and blend until smooth. The mix will be really liquidy, but that's okay.
  • Remove the muffin pans from oven and fill each half way with batter. Place a piece of goat cheese in the center of each cup and pour remaining batter to fill each cup 2/3 full.
  • Bake popovers until puffed and golden, 35-50 minutes. Mine came out great at 35 minutes. So watch your oven after 30 minutes or so!
  • Serve hot. Enjoy!

Nutrition Facts : Calories 137, Fat 6, SaturatedFat 2.9, Cholesterol 118.2, Sodium 250.9, Carbohydrate 14.2, Fiber 0.5, Sugar 0.2, Protein 6.2

MARINATED MANCHEGO CHEESE



Marinated Manchego Cheese image

Make and share this Marinated Manchego Cheese recipe from Food.com.

Provided by gailanng

Categories     Cheese

Time P3DT5m

Yield 2 serving(s)

Number Of Ingredients 7

5 ounces manchego goat cheese (or any other goat cheese)
1 garlic clove, smashed
1 tablespoon white wine vinegar
3 tarragon, sprigs
3 fresh thyme sprigs
1 teaspoon black peppercorns
olive oil, to cover

Steps:

  • Cut the cheese into bite sized pieces (1-inch by 1-inch). Leave the cheese's rind on. It acts as a stabilizer for the cheese pieces (don't worry if your cheese doesn't have the rind. This recipe will still work out. It is just more helpful and fancier when the rind is left).
  • Mix together the oil, peppercorns, garlic, and herbs. Pour over cheese in a small bowl. Cover and chill for up to 3 days.

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