Popovers With Sage Butter Recipes

FRESH SAGE & PEPPER POPOVERS

Steps:

• Heat oven to 450°F.
• Combine all sage butter ingredients in bowl; beat at low speed, scraping bowl often, until creamy. Cover; refrigerate until serving time.
• Beat eggs in bowl at medium speed, scraping bowl often, until thick and lemon-colored. Add milk; continue beating 1 minute. Stir in all remaining popover ingredients.
• Pour batter into well-greased 6-cup popover pan or 6 (6-ounce) custard cups. Bake 15 minutes.
• Reduce oven to 350°F. Do not open oven door.
• Bake 25-30 minutes or until golden brown.
• Insert knife into popovers to allow steam to escape. Serve immediately with sage butter.

POPOVERS

Steps:

• Preheat the oven to 425 degrees F.
• Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

POPOVERS WITH SAGE

Steps:

• In a small bowl combine sage and butter. Season with salt and pepper if desired.
• Melt 5 tablespoons of the sage/butter in a small saucepan. Transfer remaining sage butter to a small dish (or make butter molds).
• Preheat oven to 450°F.
• Using 3 tablespoons of the melted butter, brush cups of a 12-muffin pan with the melted butter.
• In a large bowl whisk together flour and salt.
• In a separate bowl whisk together milk, eggs and the remaining 2 tablespoons melted sage butter.
• Pour egg mixture over the dry ingredients and whisk to combine and batter is smooth.
• Pour mixture into muffin cups.
• DO NOT OPEN OVEN DOOR WHILE POPOVERS ARE COOKING.
• Bake popovers for 15 minutes. Reduce oven temperature to 350°F and bake another 20 minutes longer or until popover are puffed and brown.
• Serve popovers with the remaining sage butter.

POPOVERS WITH SAGE BUTTER

Steps:

• Stir butter and chopped sage in small bowl. season with salt and pepper. reserve. Preheat oven to 450 Whisk flour, salt in large bowl, in another bowl whisk milk and eggs, 2 T of melted butter ( if using sage add sage butter, also brush muffing tins with the sage butter.) Pour egg mix over dry ingred, whisk until batter is smooth. pour into muffing tin. place muffin tin in oven, baking 15 min. DO NOT OPEN OVEN DOOR AT ANY TIME during baking. Reduce temp to 350 back until popovers are puffed and brown.about 20 mins longer. transfer to plates and serve immed.

PERFECT POPOVERS

Steps:

• Preheat oven to 450 degrees. Lightly grease and flour a popover tin.
• In a large bowl, whisk together flour and salt. In a separate medium bowl, whisk together eggs, milk, and 1 tablespoon melted butter. Pour over flour mixture, and fold until just blended.
• Fill the popover cups two-thirds to three-quarters full.
• Transfer tin to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees, and bake until well browned and crusty, about 20 minutes. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately.

BUTTERY POPOVERS

Steps:

• Heat oven to 425 degrees. Whisk together the milk, flour, and salt until just incorporated. The mixture will be lumpy.
• Beat in eggs and egg yolks, one at a time, until just incorporated. Be careful not to overmix. The batter should still be lumpy.
• Brush inside of popover tins with a generous amount of butter. Divide batter evenly among buttered tins. Bake 20 minutes.
• Reduce oven temperature to 350 degrees; bake until puffed and golden brown, 15 to 20 minutes more. Remove tins from oven, and turn out popovers; serve immediately.