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How To Make Cheese Popovers
Chef Shima bakes a delicious cheese popover. These popovers are crispy on the out side and soft and tender on the inside. Perfect for any occasion. Let's check out the process.
How to make cheese popovers
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About This video – Chef Shima prepares a delicious light and airy popover. Follow along as she takes you through the process from preparation to perfection.
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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
The Easiest Popovers Recipe | So delicious!
This classic Popovers recipe makes for beautiful sky-high and fluffy popovers. They are light with a crispy exterior and hollow interior, making them perfect to go with any holiday spread or breakfast. Made with five simple pantry staples, this is a simple, foolproof recipe that anyone can make. In this video I'm showing you how to make these in a popover pan AND a muffin tin. You really don't need any special equipment to make these!
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Gruyere Chive Popovers -- Lynn's Recipes
Lynn demonstrates how to make a delicious Gruyere Chive Popover that would be great served with dinner. From Just a Taste -- Pinterest.
3 cups whole milk
3 cups flour
1-1/2 teaspoon salt
6 eggs
1-1/4 cup (lightly packed) shredded Gruyere cheese, separated
2 Tablespoons minced fresh chives
2 Tablespoons unsalted butter, cut into cubes
Preheat oven to 400°.
In a medium saucepan over medium heat, warm the milk just until bubbles form around the edges.
Sift the flour and salt together in a bowl and set aside.
In a separate large, bowl, whisk the eggs until frothy, and then slowly whisk the warm milk into the eggs, whisking constantly so eggs don't cook. Whisk the flour mixture just until combined, then whisk in 1 cup of the cheese and the chives.
Place the popover pan in the oven for 2 minutes to heat. Remove it and add a pat of butter to each cup. Once the butter has melted, portion the batter into the cups, filling each about ¾ full. Top with a portion of the remaining cheese.
Bake the popovers for 20 minutes, then reduce the oven temperature to 300°, and continue baking about 10 more minutes.
Remove the popovers from the oven and serve warm.
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