Goat Cheese Popovers
This recipe was adapted from the White Rocks Inn Bed & Breakfast in Wallingford, Vermont. Enjoy!I really loved these popovers! I think next time I might try using brie or pepper-jack cheese.
- Ready In:
- vegetable oil, for greasing muffin tins
- 4 ounces herbed goat cheese, cut into 24 pieces (if you don't have herbed goat cheese, mix a little chopped parsley and chives into the cheese)
- 6 eggs
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 pinch nutmeg
- 2 cups milk
- 1⁄4 - 1⁄2 cup heavy cream (I used 1/4)
- Preheat oven to 400*F.
- Brush muffin cups with oil and place in the oven to get hot.
- Place the eggs, flour, salt, pepper and nutmeg in blender and blend about 10 seconds until well combined. Scrape down sides.
- With the blender running, slowly pour in milk and cream and blend until smooth. The mix will be really liquidy, but that's okay.
- Remove the muffin pans from oven and fill each half way with batter. Place a piece of goat cheese in the center of each cup and pour remaining batter to fill each cup 2/3 full.
- Bake popovers until puffed and golden, 35-50 minutes. Mine came out great at 35 minutes. So watch your oven after 30 minutes or so!
- Serve hot. Enjoy!
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These were delicious. I halved the recipe, and 4 of us polished them off. The only problem I had was that mine were slightly overdone by 30 minutes. I'm certain my oven is accurate, so I'm not sure what happened, but next time I will check them at 25 minutes. (and there will be a next time...and I might even add more CHEESE!) Thanks for sharing this recipe; it was a very different, savory popover.
Delicious! I halved the quantity for just four people but, such was the enthusiasm for these, however many I'd made would undoubtedly have been eagerly devoured! The instructions could not have been clearer which made them really easy to make. I used low-fat milk and cream and used only the 1/4 cup of cream as Sharon had suggested. Mine were ready after 40 minutes in the oven. Made for PRMR and destined to be made again and again! Thank you for sharing yet another super recipe, Sharon.