PopOvers with Cranberry Butter
#shorts #popovers
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How to Make Popovers in 3 Ways!
Learn how to make delicious Popovers in 3 different ways! Written Recipe: | This Video Was Sponsored by Clinique! Check out your local Clinique counter or click here to purchase Clinique's Smart Clinical MD:
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday!
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How To Make Goat Cheese Popovers!
Welcome My Friends! ☺️
Today I'm sharing a video where I show you how to make goat cheese popovers! These are delicious, though my popovers lost their pop after I took them out of the oven!
For my written recipe to make Goat Cheese Popovers, please click here:
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For my printable PDF version of my Goat Cheese Popovers, please click here:
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For my written recipe to make Homemade Goat Cheese, please click here:
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Goat Cheese Popovers RECIPE
(makes 8 - 10)
Ingredients
1/2 cup All Purpose flour (about 62 g)
1/4 tsp salt (about 1.5 g)
1/2 tbsp finely chopped fresh flat-leaf parsley (about 2 g)
1/2 cup plus 1/8 cup milk, at room temperature (about 152 g)
1 large egg, at room temperature
1/2 tbsp unsalted butter, melted (about 7 g)
Goat cheese (I use homemade) - about 75 grams (about 1/3 cup)
Directions
1. Position a rack in the lower third of your oven and preheat to 450°F (230 C, Gas Mark 8). Generously brush a muffin tin with butter. Set aside.
2. In a large bowl, whisk together the flour, salt and parsley.
3. In another bowl, whisk together the milk, egg and butter. Pour the wet ingredients over the dry ingredients and whisk together until just combined (don't worry if a few lumps remain).
4. Pour the batter into the prepared muffin cups (a little less than 1/4 cup in each muffin cup).
5. Crumble about a teaspoon of cheese in the middle of the batter.
6. Bake for 10 minutes. Do not open the oven door during this time. Reduce the oven temperature to 350°F (180 C, Gas Mark 4) and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more.
7. Remove from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter. Serve immediately.
**They stick a little bit, so I have to use a butter knife to ease them out.
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Timeline
00:00 Introduction
00:16 Preheat the oven and lower the rack to the bottom
00:36 Generously buttering the muffin tins
02:59 Mixing the dry ingredients into a large bowl
04:13 Mixing the wet ingredients into a small bowl
04:58 Pouring the wet ingredients into the dry ingredients and mixing well
06:01 Pouring the batter into the muffin tins
08:39 Putting some goat cheese into the batter of each tin
09:51 Baking the popovers
11:00 Removing the popovers from the pans
12:34 Wrap up and Thanks For Watching!
#rurallife #goatcheesepopovers #howtomakegoatcheesepopovers
Disclaimer: This channel is for entertainment purposes only. I'm not a professional cook or baker, I just enjoy being in the kitchen and sharing recipes! This channel only supports positive energy! All negative, derogatory, inflammatory or bullying comments will be deleted, thank you! ♥
Alex Guarnaschelli's Pantry Popovers | The Kitchen | Food Network
Alex turns a few basic ingredients into a showstopping treat for breakfast or a snack!
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Pantry Popovers
Level: Easy
Total: 2 hr (includes cooling time)
Active: 40 min
Yield: 8 to 12 popovers
Ingredients
1 tablespoon unsalted butter, melted and cooled, plus additional for greasing the muffin tins
1 cup all-purpose flour
2 large eggs, at room temperature, lightly beaten
1 1/4 cups whole milk, at room temperature
3/4 teaspoon kosher salt
Spiced Pear Jam, recipe follows
Sesame Butter, recipe follows
Spiced Pear Jam:
2 heaping cups peeled and diced Bartlett or Anjou pears (1 1/2- to 2-inch dice)
1 cup sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Sesame Butter:
2 1/2 cups heavy cream
1 cup sour cream
4 tablespoons sesame seeds, lightly toasted
1 teaspoon kosher salt
Directions
Special equipment: 2 standard 6-cup muffin tins or 1 standard 12-cup muffin tin
Preheat the oven to 425 degrees F. Liberally grease each cup of 2 standard 6-cup or 1 standard 12-cup muffin tin(s) with some of the melted butter.
Make the batter: Sift the flour into a large bowl. Whisk together the eggs, milk and salt in a smaller bowl until blended. Pour the egg mixture and melted butter into the flour. Gently stir to combine, breaking up any big lumps. (Don't stress over small lumps of flour.)
Bake: Fill each cup in the muffin tins about three-quarters of the way full. Place the tins in the center of the oven and bake for 12 minutes, then reduce the oven temperature to 350 degrees F and bake until the popovers develop a nice brown color, are cooked through and feel crusty, an additional 10 to 12 minutes. (Opening the oven door while popovers bake increases the chance they will deflate, so look through the window but don't give in to temptation!
Finish: Remove the tins from the oven and pierce the tops with the tip of a small knife to allow steam to escape as they cool. Turn the popovers out on a wire rack. Serve immediately with Spiced Pear Jam and Sesame Butter.
Spiced Pear Jam:
Yield: 1 1/2 cups
Combine the pears, sugar, vanilla, cinnamon, allspice, cloves and 1 cup cool water in a medium pot. Bring the mixture to a simmer over medium heat and cook until the pears start to break down, 10 to 12 minutes. (The liquid should be fairly thick and will thicken some more as it cools.) Let cool completely.
Sesame Butter:
Yield: about 12 ounces
Prepare a medium bowl of ice water. Whip the heavy cream and sour cream together gradually in a stand mixer fitted with the whisk attachment. Increase the speed of the mixer and continue whipping until the cream separates and the mixture thickens.
Use a rubber spatula to gather up the butter and remove it from the bowl. There will be some liquid that is a natural result of this process, which is actually buttermilk. You can reserve this and use as you would regular buttermilk. Gather the ball of butter together in a double-layer of cheesecloth or a thin kitchen towel and plunge it into the bowl of ice water to wash any buttermilk off the surface.
Place the sesame seeds and salt in a medium bowl and use a rubber spatula to mix the seeds and salt into the butter. Pack the butter into a bowl or roll it into a ball or log shape using plastic wrap. Use immediately at room temperature or store, covered, in the refrigerator.
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Alex Guarnaschelli's Pantry Popovers | The Kitchen | Food Network
Jamie's Cheese & Chive Breakfast Popovers | Real Time Recipes (was) LIVE!
We went live from Jamie's Food HQ as he cooked up some healthy buckwheat and ricotta hotcakes with smoked salmon: a perfect breakfast, brunch or light meal. Plus loads of great tips and as many comments as we could handle! Big thanks for all of you who contributed to the discussion - let us know what you want us to do on our next live stream!
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Homemade Cheesy Popovers Recipe | How To Use An Abundance Of Eggs | Egg Recipes
This time of year we have an abundance of eggs and rather than sell the extras we choose to try and get the most out of them in our own kitchen. In doing so we end up making recipes that use plenty of eggs. These homemade cheesy popovers are a thing of beauty and made even better by our eggs straight from the backyard.
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6 cup popover pan:
12 cup popover pan:
whisk:
Ingredients:
3 large eggs
1 1/2 cups milk
1 tablespoon salted butter, melted and cooled
1 1/2 cups all purpose flour
1 teaspoon salt
3/4 cup shredded sharp cheddar cheese
Email us: ArtOfCreationHomestead@gmail.com
homemade cheesy popovers recipe
how to use an abundance of eggs
egg recipes