Blt Cheese Popovers Recipes

BLUE CHEESE POPOVERS

Steps:

• Whisk eggs, salt, cayenne, milk, oil, and flour together in a large measuring cup or mixing bowl just until blended.
• Cover the bowl with plastic wrap and allow to rest for 1 hour on the counter, or in the refrigerator for 2 to 3 hours, up to overnight.
• Grease 14 nonstick muffin cups with butter, and then mist with cooking spray.
• Whisk the batter for a few seconds and fill each prepared muffin cup 4/5 full. Sprinkle each evenly with blue cheese.
• Place the muffin pans into a cold oven with a drip pan set underneath. Set the heat to 450 degrees F (230 degrees C). Bake in the oven until popovers are well browned and fully puffed, about 30 to 35 minutes. Poke each popover with a knife to allow steam to escape. Serve hot.

BLT RESTAURANT POPOVERS

Steps:

• Place the popover pan, or muffin tins, in the oven. Heat the oven and pan to 350º.
• Gently warm the milk over low heat and set aside.
• Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside.
• Sift the flour with the salt. Slowly add this dry mixture to the egg mixture and gently combine until mostly smooth.
• Remove the popover pan from the oven and spray with nonstick vegetable spray.
• Fill each popover or muffin cup three-fourths full.
• Top each popover with approximately 2 ½ tablespoons of the grated cheese.
• Bake at 350º for 50 minutes, rotating pan half a turn after fifteen minutes, until the popovers are golden brown.
• Take out of oven, remove from pan, and serve immediately.

CHEESY POPOVERS

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.

BLT CHEESE POPOVERS

Steps:

• BLT Cheese Popovers (courtesy of BLT Prime restaurant) Makes 8 popovers in a Popover pan or 10 to 12 mini-popovers in a muffin pan. 2 cups milk, warmed 4 eggs, medium size 2 cups flour 1 tbsp salt 1 cup grated gruyere cheese Place the Popover pan in the oven. Heat the oven and pan to 350°F. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside. Sift the flour with the salt. Slowly add this dry mixture and gently combine until mostly smoothy. Once combined , remove the popover pan from the oven and spray with non-stick vegetable spray. While the batter is still slightly warm or room temperature (definitely not cool), fill each popover cup ¾ full. Top each popover with the grated gruyere cheese divided into equal portions. Bake at 350°F for about 40 minutes, rotating pan half a turn after 15 minutes. Remove from the oven, remove from the pan and serve immediately

BLT POPOVERS RECIPE

Steps:

• Place the popover pan in the oven. Heat the oven and pan to 350 degrees Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk (so as to not cook the eggs) Set the mixture aside Sift the flour with the salt Slowly add this dry mixture and gently combine until mostly smooth Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray While the batter is still slightly warm or room temperature (definitely not cool), fill each popover cup 3/4 full Top each popover with ~2 1/2 tbsp of the grated gruyere Bake at 350 degrees for 50 minutes, rotating pan half a turn after 15 minutes of baking Remove from oven, remove from pan and serve immediately

POPOVERS BY BLT STEAK

Steps:

• Place cupcake pans in the oven. Heat the oven and pans to 350°F
• Heat the milk for 1 minute in the microwave or over low heat in a pan, then set aside. Whisk eggs until frothy and slowly whisk in milk (so as not to cook the eggs). Set the mixture aside.
• Sift the flour with the salt. Slowly add this dry mixture and gently combine until mostly smooth. Once combined, remove the cupcake pans from the oven and spray with non-stick vegetable spray.
• While the batter is still slightly warm or room temperature (definitely not cool), fill each cupcake cup 3/4 full. Top each cup with about 1 tablespoon of grated gruyere.
• Bake at 350 degrees for 35 minutes, rotating pans 1/2 turn halfway through baking. Remove from oven, remove from pan, and serve immediately.