Pop Me Over

It’s been brought to my attention that I have been a very bad blogger lately. Alas, it’s true, but somewhere between booking our florist and finding a honeymoon destination, my blog has fallen by the wayside. However, with the peonies underway and Bill on honeymoon duty, I hope to have more time to devote to dessert and blogging.

Last month, I had our friends, Marissa and Scott, over for brunch and wanted to make something delicious, but still relativity simple. In addition to cranberry scones, scrambled eggs and turkey sausage, I made popovers for the first time. And I am officially obsessed.

While this isn’t exactly dessert, it is still a pretty versatile treat. Since it only consists of flour, salt, milk and eggs, you can really use just about anything from cheddar cheese to orange zest. They bake up in 40 minutes and are a great alternative to typical starches.

Here is the amazing popover recipe that I will forever use…big thanks to my sissy, who gave me this recipe!

Sissy's Cheesy Popovers

2 cups all-purpose flour

1¼ teaspoons salt

2 cups whole milk

4 large eggs non-stick vegetable oil spray

1½ cups cheddar cheese

Directions :

Place one 12-cup muffin pan and one 6-cup muffin pan in oven. Preheat oven to 350 °F.

Whisk flour and salt in medium bowl to blend.  Heat milk in heavy small saucepan over medium heat until very warm, about 125°f.  Whisk eggs in large bowl to blend. Gradually whisk warm milk into eggs. Gradually stir flour mixture into milk mixture just to blend (batter may still be slightly lumpy). Remove hot muffin pans from oven. Spray pans with nonstick spray. Spoon ¼ cup batter into each of 16 muffin cups. Top each with 1½ tablespoons cheese. Bake until puffed and deep brown, about 40 minutes. Remove popovers from pan.

And here’s a shot of last night’s dinner, where cheddar popovers made their second appearance (as well as sesame grilled chicken and roasted butternut squash with baby spinach and craisins):