Thursday, June 23, 2011


In the Cocke N' Kettle vein, I thought I'd post a recipe for Popovers. For those who have never had the joy of trying one, they're eggy, bread-muffins that are airy and rich. These have cheese in them, although I think the C-N'-K version did not.

1 cup whole milk
2 large eggs
1 cup all-purpose flour
2 tablespoons butter, melted
1/2 teaspoon salt
1/8 teaspoon black pepper
1/3 cup finely chopped provolone
2 tablespoons grated parmesan

Whisk together milk, eggs, flour, 1 tbsp butter, salt, and pepper until smooth, then stir in cheeses. Chill 1 hour to allow batter to rest. Preheat oven to 425°F with rack in upper third.
Butter a regular sized cupcake pan with remaining tbsp butter, then heat in oven until butter sizzles, about 2 minutes. Gently stir batter, then divide among cupcake tin (they will be about two-thirds full). Bake until puffed and golden-brown, 20-25 minutes. Serve immediately.

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