A little crumbled blue cheese folded into a popover batter becomes mellow and gives the popovers a nice tang. If you have an extra muffin tin, use two pans and fill every other indentation so each one has plenty of room to puff up. But they work well in one pan, too. Serve them quickly. They go well with Tenderloin of Beef with Red Wine Sauce (page 172 of the book).
4 large eggs
1-3/4 cups milk
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup crumbled Danish blue, Maytag, or other blue cheese
Set the oven at 425 degrees. Butter a standard 12-muffin tin (or use two, if you have them).
Whisk the eggs in a large bowl with an electric mixer or by hand for 2 minutes, until they are light and fluffy. Add the milk, flour, and salt and beat for 30 seconds. Stir in the cheese.
Spoon or ladle the batter into the muffin cups. Bake for 20 minutes.
Reduce the heat to 350 degrees and continue to bake for 15 to 20 minutes more, or until the popovers are golden brown and toasted. Do not open the oven until the last few minutes, or you risk deflating the popovers.
Remove the popovers from the oven. Use a blunt knife to gently ease them out of the tin. Serve at once.
The Way We Cook
Recipes from the New American Kitchen
by Sheryl Julian and Julie Riven
Hardcover; 400 pages
Recipe reprinted by permission.
This page created June 2003
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