I was not a good photographer while cooking for a post-Christmas brunch with Mike, my bestie and her boyfriend but I've got a couple of yummy recipes for you guys anyways!
Popovers are really versatile and easy to make. I made these black pepper & cheddar popovers to go with quiche (recipe tomorrow!) and salad with champagne vinaigrette.
Recipe
1 tablespoon unsalted butter, plus extra for greasing the pan
2 large eggs
1 cup flour
1/2 teaspoon salt
1 1/4 cups milk
1/4 teaspoon black pepper
1/3 cup cheddar cheese, grated
Preheat oven to 450 and thoroughly grease pan. (Pan can be an actual popover pan or a muffin pan can be substituted although the popovers will not be tall and skinny.)
Melt the butter and set aside to cool slightly.
Crack eggs into a bowl and whisk gently. Stir in flour, salt, milk, melted butter, pepper and cheese until blended, a few lumps are ok (better to not overbeat the batter).
Fill the 6 to 10 cups 2/3 to 3/4 full and bake at 450 for 15 minutes. Do not open the oven door! Opening the door will cause the popovers to collapse during baking. Reduce oven temperature to 350 and bake for an additional 20 minutes until brown and crusty. Again, do not open the oven door. The first 20 minutes are crucial but the door can be opened close to the end of the baking process to check whether the popovers are brown and crusty.
Once removed from oven, cut a small slit in the popover to allow steam to escape.
If you are in Dallas, go to lunch at Zodiac Room at Neiman Marcus. They serve delicious popovers with strawberry butter... YUM!
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