Monday, December 06, 2010

Delicious cheese popovers

Cheesy popovers / Väikesed juustukohrud

Here's an easy and delightful popover recipe that I adapted from the September 2009 issue of The Gourmet - Mini Provolone popovers. These reminded me of gougerés, but the batter is even easier - not a choux pastry, but more like a Yorkshire pudding pastry. (Not that gougerés are difficult to do, but these were super-easy to throw together). Recommended! They're delightful as they are, but I can also imagine serving these alongside a simple soup instead of 'regular' bread rolls, and although these are best served hot, they'd disappear from a picnic basket or lunch box just as quickly.

I used a 24-cup mini-muffin pan, but you can also use a regular muffin pan, if you haven't got a mini one.

Mini cheese popovers
(Väikesed juustukohrud)
Makes 24 popovers

250 ml (1 cup) full-fat milk
2 large eggs
150 g plain flour (1 cup/250 ml)
1 Tbsp butter, melted
0.5 tsp salt
a pinch of black pepper
5 Tbsp coarsely grated strong cheese (I used Gouda)
2 Tbsp finely grated Parmesan cheese
2 Tbsp finely chopped dill or chives

Whisk together milk, eggs, flour, melted butter, salt, and pepper until smooth, then stir in cheeses and herbs. Chill 1 hour to allow batter to rest. (NB! You can make the batter 1 day ahead and keep chilled).
Preheat oven to 220°C/425°F with rack in upper third.
Butter muffin pan with some extra butter, then heat in oven until butter sizzles, about 2 minutes.
Gently stir batter, then divide among muffin cups (they will be about two-thirds full).
Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.


Klary Koopmans said...

they look great! was thinking about you today as I found a Tallinn transport ticket in my coat pocket ;) Hope you all are doing well!

Otehlia said...

Yum! These look so delicious.

Lizna Liisu A. said...

Ooh, this looks great, might try this with soup tonight, it's so cold anyway!


Sean Grey Hanson said...

Mmmm... Looks great!!!

Lisa said...

I tried these tonight and although they didn't look as pretty as yours (I used a mini muffin tin, too), they tasted great. I used a combination of colby and sharp cheddar cheeses - I think you can adapt this recipe to whatever cheeses you like/have on hand. Thanks for sharing.