I can’t believe I finally put flour to bowl and cooked myself up some popovers. I’m not sure what I was waiting for. Maybe I thought they would be too difficult to create or maybe (more likely) I am just too darn lazy. Every time my mom creates a pan during one of our family’s visits I eat it and think, “darn if I’m not going to mix up a batch of these when I get back home”. I then come home, promptly forget all my good intentions and motor on my merry way, popover free.
Have you ever had a recipe like that? It took about a year of having a popover pan sitting below my oven, gathering dust, before I finally pulled it out one fine day and made the declaration to take the plunge. Let me just say, for how beautiful and intricate they look, popovers are surprisingly easy to put together. Aside from the hour rest time, I might even venture to throw them into the quick bread category. That’s a big deal in these parts where we love our bread, but not the time it takes to put a loaf together.
These popovers have the addition of cheese as well because lets face it, cheese makes everything just a wee bit better. To bake up a basketful of your own, you’ll begin by combining together a small handful of eggs along with a little cream, flour, some butter, and a few choice spices.
Next you’ll add in some cheese and chives to the mix. Here’s my bunch of chives, fresh from the Trader Joe garden.
Allow your batter to rest at room temperature for one hour. This is the point where you proceed to whip your kid’s bottoms at Mario Kart on the Wii. Sorry kids, mommy plays to win.
Heat up your oven to 425 and let the popover pan warm up inside for a few minutes. Bring it back out, swirl around a little oil in each popover holder and divide the batter evenly.
Slide them back into the oven and cook for a solid 35 minutes until they are puffed up and oh so beautiful.
SO so simple and so SO delicious. If I could share two simple words of wisdom to finish up this palate pleasing post it would be these… don’t wait.
Cheddar and Chive Popovers
Total Time: 1 Hour 50 min
1 Cup Light Cream or Whole Milk
11/2 Cups Flour
2 Tbsp Butter, Melted
1/2 tsp Salt
1/8 tsp Cayenne
1/2 tsp Garlic Powder
3 Oz. Wisconsin Extra Sharp Cheddar Cheese
1 Bunch Chives, Chopped
3 tsp Canola Oil
Mix together the cream, eggs, flour, butter, salt, cayenne, and garlic powder.
Add in the cheese and chives and mix together.
Let the batter rest at room temperature for one hour.
Preheat the oven to 425 degrees.
Heat up your empty popover pan in the oven for about 3-4 minutes.
Pull it out and swirl ½ tsp of oil in each container.
Divide the batter evenly among the popover pan.
Place the pan in the oven and cook for 15 minutes.
Turn the oven down to 350 degrees and cook for another 20 minutes until fluffy and golden.