Herb And Cheese Poppers Recipes

HERB AND CHEESE POPOVERS

Steps:

• Preheat an oven to 425°F. Pour 1/2 tsp. of the melted butter into each 6-cup popover pan. Put in the oven for 4 minutes to heat the pan.
• In a bowl, whisk together the eggs and milk, then whisk in 2 Tbs. of the melted butter.
• In a large bowl, whisk together the flour and salt, then whisk in the egg mixture. Whisk vigorously until smooth, about 2 minutes. Add the shredded Parrano cheese and Italian seasoning and mix to combine. Divide the batter among the prepared cups and bake for 30-35 minutes until a rich brown. DON'T PEEK while baking. Remove from the oven and invert the pan onto a wire rack.
• Serve immediately.

CHEESE AND HERB POPOVERS

Steps:

• For the blistered tomato dip: Spray a popover pan with nonstick spray and place in the oven. Preheat the oven to 400 degrees F.
• Add the tomatoes, olive oil, sugar, salt, vinegar, pepper, thyme and rosemary to a large skillet. Toss the tomatoes to evenly coat. Cook over medium heat until the skins blister and the juices release, about 10 minutes. Let cool slightly, then remove and discard the herb sprigs and pulse in a blender 3 to 4 times to make a chunky dip (see Cook's Note). Set aside.
• For the popovers: Clean the blender and put in the eggs and milk. Blend until frothy, about 1 minute. Add the Parmesan, chicken stock and butter. Blend until incorporated and homogenous, 1 minute more. Add the flour, parsley, thyme, scallions, salt and pepper to the batter. Blend once again, just until incorporated.
• Divide the batter evenly among the 6 popover cups, filling each halfway. Bake the popovers, rotating the pan after 20 minutes, until golden brown and puffed above the edge of the pan, about 35 minutes.
• Serve warm with the blistered tomato dip.

HERB AND CHEESE POPPERS

Steps:

• Place oven rack in center of oven and preheat oven to 500 degrees. Line 2 large rimmed baking sheets with parchment paper.
• Mix cheese and next 5 ingredients in medium bowl. Set aside.
• Prepare biscuit dough according to biscuit mix package directions.
• Transfer dough to floured work surface; sprinkle dough with additional flour to prevent sticking. Using hands, press dough into 8" square, about 1/2" thick. Sprinkle more flour on work surface as needed to prevent sticking.
• Sprinkle 1/2 cup of cheese-herb mixture over 2/3 of surface of dough, leaving remaining 1/3 of dough surface uncovered. To fold as a business letter: Using dough scraper or metal spatula as aid, lift uncovered dough portion from work surface and fold over half of cheese-covered portion; still using dough scraper or metal spatula as aid, lift folded portion over remaining cheese-covered portion.
• Sprinkle dough with flour to prevent sticking. Press dough out again to 8" square. Spread 1/2 cup cheese-herb mixture over 2/3 of dough; repeat folding as for business letter, then pressing dough out to 8" square. Repeat 2 more times with dough and cheese-herb mixture. Roll out dough on floured surface to 10" square; cut into 36 small pieces.
• Place biscuits 1" apart on prepared baking sheets. Bake, 1 sheet at a time, until golden on top and tester inserted into center comes out clean, about 10 minutes. Cool biscuits on baking sheets at least 5 minutes. If desired, cool biscuits completely, then rewarm in 400 degree oven for 3 minutes before serving.
• To do ahead: Place biscuits in single layer on baking sheets; freeze until firm. Wrap biscuits in single layer in foil, then enclose in resealable freezer bags and freeze up to 2 weeks. Place frozen biscuits 1" apart onparchment-lined baking sheets; thaw in refrigerator overnight. Let biscuits stand at room temperature for 20 minutes before baking.