GRUYERE BLACK PEPPER POPOVERS
These cheesy, savory popovers are perfectly golden brown with deliciously crispy edges.
Provided by Jessie Sheehan
Categories Bread
Number Of Ingredients 7
Steps:
- Preheat the oven to 450°F and place a 6-cup popover pan inside.
- Combine the eggs, milk and butter in a blender and blend for 15 seconds to combine. Add the flour, salt, and pepper and blend for another 15 seconds, scraping down the sides of the blender, if necessary. Add the cheese and fold in with a Flexible spatula.
- Remove the hot pan from the oven. Grease it with nonstick cooking spray or brush with melted butter.
- Evenly pour the batter into the cups; each one will be about 2/3 full.
- Bake for 15 minutes and reduce the heat to 350°F and bake for another 15 minutes. Do not open the oven for the entire baking period.
- Remove the popovers from the pan and transfer to a wire rack as soon as you take them from the oven. They should slip out easily, but if they do not, run a small paring knife around the edges of each popover. Jab each one with a small paring knife, to release steam.
- Popovers are best eaten the day they are made and ideally within minutes of being pulled from the oven.
GRUYERE & BLACK PEPPER POPOVERS RECIPE
Chef Jodi Elliott's popover recipe from Foreign & Domestic Food & Drink in Austin. These billowy popovers get a flavor boost from black pepper and nutty Gruyère cheese.
Provided by Tasting Table Staff
Categories Side Dish
Number Of Ingredients 6
Steps:
- Preheat the oven to 375˚ and position a rack in the bottom third. Place 2 muffin pans (or enough to make 16 popovers) in the oven to warm.
- In a small saucepan, warm the milk over medium heat until it is hot (about 125˚) but not boiling. Remove from the heat. In a large bowl, whisk the eggs with the salt and black pepper until smooth. Slowly whisk in the warm milk. Add the flour and whisk until the batter is just combined. (It may be slightly lumpy.) 3. Remove the muffin pans from the oven. Spray the pans generously with nonstick cooking spray. Pour about ⅓ cup of the batter into each of 16 muffin cups. Set a cube of the cheese on top of the batter in each cup.
- Bake the popovers until puffed and deep golden brown, about 40 minutes (do not open the door or they may collapse). Remove the popovers from the pans, sprinkle with the grated Gruyère and serve immediately.
GRUYERE POPOVERS
Popovers reheat well. You can make these early in the day and warm in a 350-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Whisk together milk, flour, and 1 teaspoon salt. Whisk in eggs (mixture will be lumpy).
- Heat two 6-cup popover pans in oven for 5 minutes. Generously brush cups with butter. Fill each cup a little more than halfway with batter. Sprinkle with cheese. Bake for 20 minutes.
- Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes more. Let cool in pan for 5 minutes. Turn out popovers. Serve warm.
TEATIME PERFECT POPOVERS
Provided by Sara Perry
Categories Bread Appetizer Breakfast Brunch Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 400° F for 20 minutes. Place 1 piece of butter in the bottom of each cup of a six-cup popover tin (or six 1/2-cup custard cups). Place the popover pan on a baking sheet.
- In a smaller bowl, lightly whisk the eggs until they change color. Whisk in the milk.
- In a medium bowl, whisk together the flour and salt until well blended. Gently whisk the egg mixture into the flour mixture until only small lumps are left, and set aside.
- Place the popover tin and baking sheet in the oven for 4 minutes. At 3 minutes, give the batter a light whisk. Using an oven mitt, remove the hot tin from the oven and immediately divide the batter among the prepared cups. Bake for 25 minutes without opening the oven door. The popovers will be puffy, with crisp brown crusts and hollow, moist interiors. Serve immediately.
BLACK PEPPER AND GRUYERRE POPOVERS
These are so easy. They are comical to look at, as they pop up tall out of the pan like a bread version of a jack-in-the-box. They have a rustic, crunchy exterior, and a delicate and light interior. And you could probably flavor them with any combination of herbs or spices you want. From Menu Musings.
Provided by Sharon123
Categories Breads
Time 50m
Yield 6 popovers
Number Of Ingredients 8
Steps:
- Preheat oven and popover pan to 400°F
- Combine all ingredients in a food processor. Process the mix for 30 seconds.
- Divide 1 tsp room temperature butter between the 6 popover tins.
- Pour the batter immediately into the pans. It should come at least halfway up the pans.
- Bake them for 35 minutes.
- Enjoy!
Nutrition Facts : Calories 188.2, Fat 8.9, SaturatedFat 4.8, Cholesterol 83.6, Sodium 515.1, Carbohydrate 18.3, Fiber 0.7, Sugar 2.2, Protein 8.3
GRUYèRE AND BLACK PEPPER SCONES
A generous amount of Gruyère and toasty walnuts give these scones a savory richness, which is surprising and delicious. The little cubes of cheese melt into the dough as it bakes, but some sneak out the sides, creating irresistible bits of fricolike crispy cheese. To make the most of your time, you can toast the walnuts on a sheet pan in the oven for 5 to 10 minutes while it's heating, just until they're golden and fragrant. Chives freshen up the mix, but chopped fresh thyme or rosemary would work well, too. Eat the scones warm for maximum enjoyment.
Provided by Yossy Arefi
Categories breakfast, snack, quick breads
Time 45m
Yield 8 scones
Number Of Ingredients 11
Steps:
- Set a rack in the center of the oven and heat the oven to 400 degrees. Line a baking sheet with parchment paper.
- In a large bowl, add the flour, sugar, baking powder, black pepper and salt, and stir to combine. Add the butter to the bowl and toss to coat the cubes in the flour.
- Use your fingers to smash each cube of butter into a flat sheet, tossing to coat in flour and break up the butter a bit as you go. You will have some flat pea-size pieces of butter, and some will be worked into the flour completely. Add the cheese, walnuts and chives, and toss to combine.
- Make a well in the center of the butter and flour mixture, and add the buttermilk. Very gently stir until just combined and shaggy, but don't overmix. If the mixture seems very dry, add another tablespoon or two of buttermilk. If the mixture seems very wet, add a tablespoon or two of flour.
- Turn the dough out onto a lightly floured surface and pat into a 1/2-inch-thick rectangle. Fold the rectangle in half, then shape it into an 8-inch circle. Cut the dough into 8 equal triangular wedges, and carefully transfer them to the baking sheet; they will be fragile. Brush the tops of the scones with the dregs of buttermilk left in the measuring cup (add a little more if necessary), then sprinkle the scones with flaky salt and more pepper.
- Bake the scones until golden brown, 19 to 23 minutes. These are best the day they are made, but will last a day or two on the counter in an airtight container. Alternatively, let them cool completely, then transfer to an airtight container and freeze for up to a month. In either instance, warm before serving.
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