So I have been wanting to try making popovers for a while now and holy mother am I glad I did. If a crepe and a croissant had a baby, it would be a popover.
I love these, one because they are so versatile - you can make savory or sweet and two because they are soooo easy.
I think the
Brits call these babies Yorkshire Pudding (perhaps with some subtle differences) which sounds much more fancy, but they are the embodiment of fancy really - I mean they even sound it, so what are
you going to do. I also needed to use up some cherry tomatoes from our garden and decided to create a savory topper of blistered tomatoes and
herbed goat cheese. Taste like summer, because it's still hot as hell, so why not.
===========================
Moments (Week in Review)
===========================
On entertaining ourselves...
Parenthood is all I have to say (and the tv series, not the other thing). I apparently was living under a rock the first time this show was on, I vaguely remember my friend Jen talking it up
and I'm not sure why I didn't investigate because she has very good taste. Plus Lauren Graham, which is why I got tuned in because they are talking
about doing a revival. But maybe I was supposed to watch it when I was actually a parent
myself. Although it is more about the hard and good stuff of relationships that most people can relate to. And the music, so good. If you are into
the tender-hearted indie stuff, which I am.
So in honor of Parenthood - here is my fav album by
Ray LaMontagne(which I always say La-mon-ta-gue, but whatever) his music seems to pop up a bit on show
==============================
Yields: 6 popovers
Parmesan Popovers
40 minutes bake, 20 minute prep
Ingredients
- Special Equipment: Popover Pan
- 4 eggs - put uncracked eggs in dish of warm water to bring more to room temperature
- 1.5 cups milk - lukewarm
- 1/2 t salt
- 1.5 cups flour
- 3 T melted butter
- 1/3 cup very finely shredded parmesan
Blistered Tomato and Herbed Goat Cheese Topping
*Make the tomatoes and goat cheese a day in advance if possible*
For Tomatoes
- 2 cups cherry tomatoes
- 1/4 cup olive oil
- salt and pepper
For Goat Cheese (optional)
- Goat Cheese
- herbs of choice - dried or fresh
- (I did - garlic powder, salt, pepper, 1 T fresh basil and 1 T chives
For Drizzle (optional)
- Pesto
- Honey
Directions
*Prepare tomatoes and goat cheese first - below*
For Popovers:
Preheat oven to 450 degrees, popovers should go on lowest rack - so remove other racks accordingly, then start batter.
This batter does better when at room temperature.
*I used my Vitamix blender, but you can whisk all ingredients in a bowl by hand or with your mixer*
Grease your popover pan (You can use a regular muffin tin, but you won't get as high a popover and will make about 12)
Blend milk, eggs and salt until completely combined.
Blend flour and salt until slightly frothy and combined.
Quickly blend in finely shredded parmesan cheese and melted butter.
Fill popover pan 3/4 of the way full - this amount did 6 perfectly
Bake at 450 for 20 minutes.
Then without opening door, reduce to 350 for 10 - 15 minutes.
*This time worked perfectly in my oven, but be sure to watch yours and if the get too brown place a cookie sheet on the very top rack to block direct heat*
For Tomatoes:
Heat over to 400 degrees
On a baking sheet, spread out tomatoes, pour olive oil, salt and pepper and roll tomatoes until fully coated
Let tomatoes roast for about 20 minutes or until shriveled and slightly browned on some edges.
Once complete, drizzle with honey and store until ready for use.
For Goat Cheese:
Mix Goat cheese with herbs of choice.
Best if made in advance so flavors have time to distribute through cheese.
Final Assembly:
When popovers are done, poke with a sharp knife right away to release steam so they don't become soggy.
Top with tomatoes, goat cheese, and drizzle with honey and/or pesto.
Enjoy!