Parmesan-Chive Popovers - light, puffy and eggy popovers loaded with Parmesan cheese and chives. These popovers are so delicious and easy to make. Perfect rolls for any occasions.
One day while browsing my favorite kitchen store back home I came across a Popover Pan. I was intrigued, it looked like a deep large muffin tin and I loved me some muffins! So I
Traditional popovers are just flour, milk, egg, and salt—a blank canvas to be slathered with butter or jam (sometimes both). What makes popovers magical is how they “pop” when they bake. And what makes these popovers magical is how they turn out so crisp and browned on the outside, with inner walls that are lush, custardy, and oh-so-cheesy. But it's not magic that's afoot here—it's science. The heat of the oven rapidly gels the surface of the batter so that when the moisture inside turns to steam and expands, that surface stretches without bursting, leaving a growing hollow inside. Eventually the exterior dries out enough that the protein in the eggs and flour forms a shell, halting expansion. Bread flour supplies the extra gluten-forming proteins so that this batter is stretchy enough to accommodate the expanding steam better than batter made with lower-protein all-purpose flour. Though many recipes call for preheating the pan to jump-start the “pop,” it's just as effective to warm the batter with heated milk. Since there is cheese in this batter, using low-fat milk and omitting butter controls the fat content to keep the popovers crispy (save the butter for melting on top!). The steady baking temperature of 400 degrees ensures a perfect bake, so you don't have to lower the temperature after the popovers reach maximum height to prevent burning, as many recipes call for.
This picture is kind of deceiving because I bet you might think this is going to be about soup, huh? Well, it’s not. Today we’re focusing on a great side character for soup: bread! Specifically, cheddar chive popovers. There they are! Front and center. Popovers are a personal favorite of mine. There’s an upscale restaurant…
Like their close cousin, Yorkshire pudding, puffy crisp popovers, with moist tender centers, are tasty complements to serve with roast beef, lamb, and pork.
Creamed Cauliflower has long been a favorite side dish of mine. It's texture and look mimics the popular mashed potatoes but it's not nearly as heavy and calorie laden. I make mine similar to
Sweet corn and tangy buttermilk popovers, faintly scented with green onion are so so good for a summer weekend breakfast.
This easy recipe for cheese popovers results in golden, puffed popovers that are crisp on the outside and tender and hollow within.
Dinner rolls done easy with just a few ingredients and a whole lot of pop.
Cheddar Cheese and Chive Popovers! This recipe is absolutely amazing. This is as close to FOOL-PROOF as popovers can be!
The perfect treat for Sunday brunch
Parmesan-Chive Popovers - light, puffy and eggy popovers loaded with Parmesan cheese and chives. These popovers are so delicious and easy to make. Perfect rolls for any occasions.
Cheddar Cheese and Chive Popovers! This recipe is absolutely amazing. This is as close to FOOL-PROOF as popovers can be!
The perfect treat for Sunday brunch
Light and airy, these flaky pastries are made savory with the addition of aged cheese and fresh chives
Inspired by the blooming chives in my garden and hungry for something freshly baked but QUICK and savory, I tweaked a basic popover recipe to create these.
This picture is kind of deceiving because I bet you might think this is going to be about soup, huh? Well, it’s not. Today we’re focusing on a great side character for soup: bread! Specifically, cheddar chive popovers. There they are! Front and center. Popovers are a personal favorite of mine. There’s an upscale restaurant…
It’s time to welcome in another weekend, the first one in October for this year, and I highly recommend you do it by baking up a batch of these gorgeous Parmesan and Chive Popovers. Sounds good, no?!!
Popovers, the American version of Yorkshire pudding, are quick and easy to make, and add a sense of fun to any meal, from a holiday brunch to a simple supper. Follow our step-by-step guide to making popovers, and try all of our popover variations.
For the best results, use nonstick mini muffin pans, so the popovers can be easily freed from the cups. If the popovers happen to get stuck, gently pry them out with a small icing spatula or offset spatula, as a paring knife may scratch the pan.
One day while browsing my favorite kitchen store back home I came across a Popover Pan. I was intrigued, it looked like a deep large muffin tin and I loved me some muffins! So I
Parmesan-Chive Popovers - light, puffy and eggy popovers loaded with Parmesan cheese and chives. These popovers are so delicious and easy to make. Perfect rolls for any occasions.
Get this tested, easy-to-follow recipe for gluten free gruyere and chive popovers. Just a few simple pantry ingredients and ... wow!
Cheddar cheese and Old Bay seafood seasoning combine to make one of the tastiest popovers ever.
Popovers, the American version of Yorkshire pudding, are quick and easy to make, and add a sense of fun to any meal, from a holiday brunch to a simple supper. Follow our step-by-step guide to making popovers, and try all of our popover variations.
Parmesan-Chive Popovers - light, puffy and eggy popovers loaded with Parmesan cheese and chives. These popovers are so delicious and easy to make. Perfect rolls for any occasions.
Cheddar cheese and Old Bay seafood seasoning combine to make one of the tastiest popovers ever.
In these Bacon Gruyere Popovers, crispy bacon, mildly nutty and creamy gruyere and fresh snipped chives are mixed into a classic popover batter of eggs, milk, flour and salt. Baking in a hot popover pan in an equally hot oven yields tall, airy and incredibly delicious popovers.
The perfect treat for Sunday brunch
These savory Cheddar Chive Muffins are buttery, cheesy, moist, flavorful, and addictive (so you'll want to make extra!). They're a delicious side for breakfast, lunch, and dinner. They even freeze well, so you can reheat them for quick sides later.
In these Bacon Gruyere Popovers, crispy bacon, mildly nutty and creamy gruyere and fresh snipped chives are mixed into a classic popover batter of eggs, milk, flour and salt. Baking in a hot popover pan in an equally hot oven yields tall, airy and incredibly delicious popovers.
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Bacon and Black Pepper Popovers, and Orange Popovers.
Popovers, the American version of Yorkshire pudding, are quick and easy to make, and add a sense of fun to any meal, from a holiday brunch to a simple supper. Follow our step-by-step guide to making popovers, and try all of our popover variations.
Popovers are an American invention, believed by some historians to have descended from Yorkshire pudding. Whatever their origins, there’s no doubt that these ethereal gems are a delicious addition to any meal of the day. And they’re surprisingly simple to make. Instead of baking the popovers in two batches as directed below, you can use a 12-well muffin pan and bake all of them at once. Divide 2 Tbs. of the melted butter among the wells and fill each one about two-thirds full with batter.
We traveled to Austin, Texas recently and having dinner at Foreign and Domestic, owned by husband-and-wife chefs Ned and Jodi Elliott, was at the top of our to-do list. Pastry chef Jodi’s fam…
The perfect treat for Sunday brunch
These are aptly titled Perfect Popovers! They're incredible, with golden crispy exteriors and chewy soft centers. They are buttery and luscious, just as popovers should be! Small popover pans will yield the best rise during baking and are highly recommended. However, you can also use a muffin pan (adjust the bake time as needed.)
