lattice chicken pot pie
braised short ribs with cheddar polenta
butternut bisque, salad, pepper popovers
chicken lo mein
sausage, cheese & crackers, apricot baked brie, truffle butter turkey, white wine gravy, stuffing, mashed potatoes, parmesan roasted butternut squash, green beans, cranberry sauce, soft yeast rolls, apple pie
turkey gumbo
out before the Nutcracker

Monday, March 19, 2012

Cheddar Popovers

cheddar popoversI make popovers every year for Thanksgiving. I am not even sure where the original recipe came from, but it has been transferred from computer to computer over the past 14 years, ever since the first Thanksgiving dinner I ever cooked. Miss F was skeptical when she first tried them.  Then she ended up eating three.  They are so easy to whip up and the cheese adds great flavor and crunch.  I do not have a popover pan, so I use a regular muffin tin and that works great.  I have also used custard cups in the past to make large popovers, they also work great. 
Cheddar Popovers
makes 8

1 cup flour
½ teaspoon kosher salt
2 extra-large eggs, at room temperature
1 cup lowfat milk, at room temperature
1 tablespoons unsalted butter, melted
½ cup cheddar cheese

Preheat the oven to 425 degrees. Place the popover pan in the oven while it preheats. Whisk together the flour, salt, eggs, milk, and melted butter until smooth. Grease the warmed popover pan with cooking spray. Fill the pans halfway with the batter and evenly sprinkle each with cheddar cheese. Bake the popovers for 30 minutes.
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Alida said...

I can see why Miss F would eat 3 of these...they look wonderful! I'm a huge popover fan, and the addition of cheddar cheese sounds delicious!

Heather Lynne said...

I love popovers but have never made them. Add in some cheese and I'm sold!

Brianna said...

Yum! I haven't had popovers in ages. My mom used to make them and I loved 'em. Must give these a shot.

Lindsay {life and kitchen} said...

I love popovers and have been meaning to make them. Yours look great!

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