Until I made these, I had never tasted an elusive popover.
Sure, they looked golden and puffy and crispy and flakey and delicious and enough to make me go up a jean size, but . . . I’m just not a bread person.
Then, I stumbled across the tiny roquefort popovers in my Williams Sonoma cookbook. I’d like to live in that cookbook.
I’d also like to live in the Williams Sonoma catalog. Please and thank you.
If you’ve been reading along, you know I am a complete sucker for gorgonzola. I would bathe in it if I could.
But, I know that many people don’t like gorgonzola. While I’m insistant that those of you may come from outer space, I can understand how eating moldy cheese may not be. . . appetizing.
So with that, I’m happy to let you know that these popovers would be incredible with any kind of cheese.
In particular, I am thinking of smoked cheddar, asiago, gruyere, havarti . . . you know, just a few of my closest friends.
I believe there is such thing as a popover pan, but I used mini muffin tins and they worked prefectly.
I’d like to get a popover pan, but I think buying one more kitchen item may result in divorce.
Or, at least a temporary separation until Mr. How Sweet becomes emaciated from starving to death.
Honestly, that separation would probably last 16 minutes.
I can’t wait to make these again. I think they are a perfect treat for a dinner party. I love how tiny they are.
I have not attempted them with whole wheat flour yet, but if anyone has, how do they turn out?
makes ~ 25-30 mini popovers
from Williams Sonoma
1 cup all purpose flour
1/2 teaspoon salt
1 tablespoon chopped fresh parsley
1 1/4 cups milk (at room temperature)
2 large eggs (at room temperature)
1 tablespoon butter, melted
3-4 oz gorgonzola
Position and oven rack in the lower third of the oven. Preheat to 450.
Spray mini muffin tins with cooking spray or brush with oil.
In a large bowl, whisk together dry ingredients. In a large measuring cup, mix milk, eggs, and butter, and stir into dry ingredients until just combined. A few lumps may remain.
Pour batter into tins within 1/4 inch of the rim. Place a teaspoon of gorgonzola in in the center of the batter.
Bake for 10 minutes. Do not open the oven. After 10 minutes, reduce the heat to 350 and bake until golden brown and puffed – about 8-10 minutes.
Remove from oven and let cool. Serve immediately.
Are you a bread person?
I’m an everything person. Well, an everything-but-veggies person.
I’d most classify myself as a cheese person. And a bacon person.
Mr. How Sweet is definitely a meat person. And a stinky person.