Prep 20 mins
Cook 25 mins
This is a different twist on the classic popover. It's from the June 1983 issue of Bon Apetit magazine from "The Cooks Exchange- Readers Best Recipes" and won awards in a bake-off in Gilroy, California, the nation's garlic capital.Delicious with roast pork or serve them with butter, cream cheese, or a good sharp cheddar.
- 5 1⁄2-6 teaspoons vegetable shortening
- 1 cup all-purpose flour
- 2 teaspoons bouquet garni, finely crushed
- 1 teaspoon salt
- 1⁄4 teaspoon baking powder
- 4 eggs
- 1 cup milk
- 12 garlic cloves, crushed in a garlic press
- Position rack in lower half of oven and preheat to 450 degrees.
- Place 1/2 teaspoon shortening in each cup of a heavy-duty muffin pan or cast iron popover pan.
- Heat in oven until shortening is almost smoking, about 5 to 10 minutes.
- Meanwhile, sift flour, seasoning, salt and baking powder in medium bowl.
- Beat eggs in large bowl with electric mixer until just foamy.
- Add milk and stir through.
- Add flour mixture to eggs and milk and mix until smooth;stir in crushed garlic.
- Fill popover cups about 2/3 full.
- Bake until popovers are puffed and tops are golden brown, about 20 to 25 minutes.
- Do not open oven door for the first 20 minutes.
- Serve popovers immediately.