Popovers With Sage 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.

PARMESAN POPOVERS WITH CRISPY SAGE GARLIC BUTTER

Steps:

• 1. Heat 2 tablespoons butter, the garlic, and sage in a small skillet over medium heat and cook the butter until it begins to brown and the sage is crisp, about 3-4 minutes. Remove the garlic and sage from the skillet and reserve for making the sage garlic butter. 2. Position a rack in the lower third of the oven. Preheat the oven to 450 degrees. 3. Place 1 teaspoon of butter in each cup of a 6 cup standard popover pan. Alternately, you can use a 12-cup muffin pans and make 10 mini popovers. Transfer the popover pan to the oven.4. In medium bowl, vigorously whisk together the milk and eggs until frothy, about 1 minute. Add the browned butter, flour, parmesan, salt, and pepper - if using, and whisk to combine. It's OK if there are small lumps. 5. Carefully remove the popover pan from the oven and carefully swirl the butter around the cups to grease the pan. Evenly divide the batter between the popover cups, filling them about 3/4 of the way full. Transfer to the oven and bake for 20 minutes. Lower the oven temperature to 350 degrees. Bake another 15-20 minutes, until puffed, golden and crisp. 6. Meanwhile, make the sage butter. Mash the reserved garlic with a fork. Chop the crispy sage. Stir both the mashed garlic and sage together with 4 tablespoons butter.7. Serve the warm popovers immediately, with sage butter.

POPOVERS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
• In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
• Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.

BREAKFAST POPOVERS WITH ITALIAN SAUSAGE

Steps:

• Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter the muffin cups.
• Heat the oil over medium heat in a medium nonstick skillet. Add the sausage and break it into 1/4-to-1/2-inch pieces using a wooden spoon. Cook until brown and cooked through, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Spoon about 1 1/2 tablespoons sausage into each muffin cup. Sprinkle the cheese on top of the sausage.
• Blend the eggs in a blender until frothy, about 15 seconds. Add the milk, flour, green onions, basil, salt and pepper. Blend until just incorporated. Pour the batter into the muffin cups, filling each cup to just below the rim. Bake, without opening the oven door, until puffed and golden, about 35 minutes.
• Place the popovers on a platter and drizzle with maple syrup.

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.