This is a recipe that I cooked when it was winter and cold in Sydney. These days this recipe isn’t much use for those of us in the sweltering southern hemisphere, but – for all my friends up north – this is a fantastic accompaniment to brunch, afternoon tea or a delicious soup.
Blue cheese reminds me of two people in my life: my sister Amy, who starting eating blue cheese at age seven, and my sister-in-law-to-be, Helena, who always seemed to be inventing new ways to eat blue cheese.
Of course there are many kinds of blue cheese, but both Amy and Helena are addicted, regardless of the origin or production style. Blue, blue, blue all the way!
These particular popovers are like delicious savoury muffins and the herbs and cheese in the recipe add an extra special bite.
But be warned, popovers certainly aren’t diet food!
Recipe from the William-Sonoma website. Makes 24.
1 cup plain flour
½ teaspoon salt
¼ teaspoon freshly ground white pepper
1 tablespoon fresh flat-leaf parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1¼ cups milk, at room temperature
2 eggs, at room temperature
1 tablespoon unsalted butter, melted
85g (3 oz) Roquefort, crumbled
1. Position a rack in the lower third of an oven and preheat to 230’C (450’F). Generously brush one 24-cup or two 12-cup mini-muffin pans with vegetable oil.
2. In a large bowl, whisk together the flour, salt, white pepper, chives and parsley.
3. In a large measuring cup, whisk together the milk, eggs and butter.
4. Pour the wet ingredients over the dry ingredients and whisk together until just combined (don’t worry if a few lumps remain).
5. Pour the batter into the prepared muffin cups to within about ¼ inch of the rim (about 1½ tablespoons each).
6. Place a scant 1 teaspoon crumbled cheese in the centre of each filled cup.
7. Bake for 10 minutes. Do not open the oven door during this time. Reduce the oven temperature to 180’C (350’F) and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more.
8. Remove from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter. Serve immediately.
Tags: morsels and musings food blog food and drink australia recipes cheese blue cheese roquefort popover william-sonoma bread breakfast breakfast recipes appetizer snacks