The people over at Food52 are going to start thinking I’m a stalker because here is yet another recipe I found from their site! :) I make no apologies, though, because their website just rocks, and so far every recipe I’ve made from their site tastes incredible.
While browsing for recipes the other day, I had Thanksgiving on my mind. I was trying to find ideas for things that I could cook this year and that you all might enjoy as well. I know a lot of family’s menus include some sort of a bread. In our family, it is Little Grandma’s Raisin Bread. This isn’t that fancy raisin bread with the cinnamon swirl (although that stuff is tasty!). Instead it is bigger-than-your-face loaves of buttery brioche bread with raisins folded into the dough. No frills, no bells and whistles, but man is it the best stuff in the world. Toast it and slather it with melted butter – perfection.
Raisin Bread is a staple in our family and nothing will ever replace it, but I wanted to find a savory item that could be eaten along with the meal, such as a biscuit or roll. That’s when I found this recipe and decided it would be fun to try. I honestly can’t recall having ever made popovers, and I’ll admit it was a bonus to see relatively few ingredients and a short list of quick, easy instructions.
The batter is easily whisked together by hand and then poured into a pre-heated muffin tin. It makes exactly 12 popovers, so that’s yet another bonus. The batter is filled to the top of each cup, so don’t access your cupcake-baking experience and assume that they’re far too full. The batter will rise, puff up and pop over the edge, hence the name. :) Also, you need to lightly butter the muffin tin before placing it in the oven to pre-heat. I was a bit worried because my butter had slightly browned, but they did taste burnt at all and, if anything, it added to the wonderful flavor.
These popovers are crazy easy to make and are actually quite versatile as well. Instead of the parmesan you could use gruyere or pecorino. You could even play around with other fresh herbs or add in different spices. They bake in about 30-45 minutes, so this is something you could easily prepare and pop in the oven as you’re setting the table and putting the finishing touches on everything. By the time that’s done and you’re about to announce that it’s time to eat, the popovers will be ready and the feast can begin! Enjoy, and do let me know if you try any other flavor combinations!
Black Pepper Popovers with Chives and Parmesan
Adapted from Food52
Yields: 12 popovers
2 cups milk (I used whole milk)
4 large eggs
4 Tablespoons butter
2 1/4 cups all-purpose flour
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/4 cup Parmesan cheese
2 Tablespoons chopped fresh chives
1 teaspoon grated fresh lemon zest
1. Preheat oven 450 degrees F (232 degrees C). Lightly coat a 12-cup popover pan or muffin tin with melted butter or oil.
2. Whisk together the milk, eggs and butter in a large bowl until blended. Add the remaining ingredients and mix well.
3. Place the buttered pan in the oven to heat for 7 minutes. Carefully remove from the oven and fill the cups evenly with the batter. (Tip: Use a 4-cup liquid measuring cup to pour the batter.)
4. Bake for 18-20 minutes and then lower the oven temperature to 350 degrees F (176 degrees C). Continue baking until the popovers are a deep golden brown, approximately 15-18 minutes.5. Let the popovers cool briefly in the pan and then serve. Popovers can be reheated at 350 degrees F for 5 minutes. Don’t even think about reheating in the microwave or you’ll end up with a soggy mess!