Goat Cheese Popovers Recipes

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

Ingredients

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

CHEESY POPOVERS

Cheesy Popovers image

Provided by Sunny Anderson

Categories side-dish

Time 1h12m

Yield 24 mini popovers

Number Of Ingredients 9

Ingredients

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.

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