Graduation. Most of the time I’m really ready for school to be over. I want to move on and experience new things, see new places, and meet new people. It’s the restless side of me. I didn’t realize this until I moved to Denver for the summer, but I really just love to move around. I like change. However, occasionally I really don’t want things here in Austin to end. I’ve made a lot of great friends and still have many things to see and do here in Austin. I guess I don’t really have a choice though, my job is in California… and I am extremely pumped about it.
What do cheddar popover have to do with graduation? Absolutely nothing. So here’s to an abrupt transition into cheddar popovers. I made these popovers to go with the zucchini garlic soup I last posted about, and the popover recipe came from the shutterbean blog. She made her popovers in miniature form, but I don’t have a mini muffin pan (yet).
Here are the ingredients…
The recipe is very simple. The first thing I did was whisked together my milk, eggs, flour, butter, salt and pepper.
Next I added in my cheeses and herbs and put in the fridge to cool for an hour.
With the oven at 425 degrees F, divided the batter among the muffin pan, and I cooked the popovers for about 19 minutes.
✔ 1 cup whole milk
✔ 2 large eggs
✔ 1 cup all-purpose flour
✔ 2 tablespoons unsalted butter, melted, divided
✔ 1/2 teaspoon salt
✔ 1/8 teaspoon black pepper
✔ 1/3 cup shredded white cheddar
✔ 2 tablespoons grated Parmesan
✔ 1 1/2 tablespoons chopped fresh thyme
✔ 1/2 teaspoon dried oregano
Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and herbs. Chill 1 hour to allow batter to rest.
Preheat oven to 425°F with rack in upper third.
Butter muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.
Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.
Allison’s Notes: I just sprayed my muffin pan with pam and put the popovers directly in the pan, and that worked fine. Also, I used 1% milk because it is what we had in the fridge.