Cheese Popovers

30 Jul

Emmental & Parmesan Popovers

At this moment, the house smells cheese. A great strong scent that fills the place. Who doesn’t love melted cheese, baked, mixed in a dough? Four ingredients, great combination, cheese, flour, eggs, milk. Well, I do love them!!

Cheese Popovers for cheese lovers. These snacks are the perfect appetizers, specially when you have guests over for dinner or when you’re throwing a party.

Emmental & Parmesan Popovers

But tonight, there’s no party, I’m all by myself right now, waiting for my husband and sister to come. And I’m also waiting to see the look on their faces when they take a bite of the delicious popovers as they pop them in their mouths.

Well, actually, I’m smelling two different smells over the house. The smell of the cheese and the smell of chocolate. Well, I have to confess, it was a baking night. I started by baking a cocoa cake, the one I have posted photos about in the previous post. But with a slight change is that I added some mini marshmallows to the batter before putting the pan in the oven.

I was wondering, since this cake was a successful dessert, how it will taste and look like with marshmallows. Well the result was good, I cutted the cake in small squares and they looked like brownies without loosing the strong chocolatey taste they had. The thing is the cake didn’t rise like it did before. But it’s ok, I don’t mind a fudgey cake.

Let’s get back to the cheese popovers. I used Emmental cheese with some leftover Parmesan. The flavors of these two cheeses combined gave a strong yummi cakes. They were crispy and crunchy from the outside and soft from the inside.

Gorgonzola Popovers

Two weeks ago I did the first popovers with Gorgonzola cheese, this strong sharp blue cheese gave the popovers a sharp delicious taste. Found on the blog How sweet it is.

The two popovers are delicious. I found mixing the cheese with the batter is way better and gives a stronger cheesey taste, than topping the cheese over the poured batter in the moulds. Mixing will make the cheese spread in the cake and you can taste the cheese in every bite you take.

I took the recipe from Martha Stewart website and I changed a bit in the recipe. Instead of putting gruyere cheese, I put emmental, this is what I had on hand. And since I didn’t have gruyere, I thought I’ll give the flavor some push by adding some parmesan, and some ground pepper. And I did half the quantity. With that, it made a dozen.

Emmental, Parmesan Popovers

- 1 cup all-purpose flour

- 1 tsp salt

- 2 eggs

- 1 cup milk

- ground pepper

- 140 g grated emmental

- 20 g grated parmesan

Preheat oven to 180 C. Heat the pan for 10 minutes in the oven. Sift the flour, salt and pepper. Heat the milk in a saucepan on medium heat until bubbles form on the sides. Whisk the eggs and slowly add the milk to the eggs, whisking constantly. Gradually whisk in the flour mixture.

Remove the heated pan and brush with vegetable oil, or you can spray it with cooking oil. Pour batter in the moulds and top with some emmental cheese. Bake for half an hour, rotating the pans after the first 15 minutes and until the popovers are crispy and golden.

Unmold the cakes and let cool on a wire rack covered with a paper towel.

Enjoy warm.

Gorgonzola Popovers

- 1 cup flour

- 1/2 tsp salt

- 1/4 tsp pepper

- 1 tbsp chopped parsley

- 1 1/4 cup milk (room temperature)

- 2 large eggs ( room temperature)

- 1 tbsp butter, melted

-100 g gorgonzola

Preheat oven to 230 C. Brush muffin trays with oil. In a large bowl, whisk the dry ingredients. Mix together in another bowl milk, eggs, butter. Stir in dry ingredients.

Fill half the moulds and place 1 teaspoon gorgonzola in the center. Bake for 10 minutes, without opening the oven. After 10 minutes, reduce the heat to 170 C and bake till brown about 8 minutes.

Let cool on a wire rack covered with paper towels.

Enjoy warm.

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2 Responses to “Cheese Popovers”

  1. confettina August 1, 2010 at 2:39 pm #

    I will surely try this recipe this weekend. Looks perfect!

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