Wednesday, December 11, 2013

Stand Out Sides: Gruyere Popovers

Print Friendly and PDF
It's not too early to begin thinking about Christmas Dinner is it??  I hope not!  You know how I get sometimes about a restaurant recipe?  Or, any recipe for that matter?!  Sometimes, after I eat something, I just NEED to recreate it at home.  Regardless of the time, place, or barriers to doing so.I went out for a work dinner a few weeks ago and instead of a bread basket, we were served warm popovers.  What a pleasant surprise! 

To be honest, I was reluctant because the last time I had popovers (years ago) I hadn't been impressed and that was the last memory I had of them...for years.  But, by the time I had gotten to the dinner and everyone arrived it was 8 pm and I was hungry!  So I dove into those popovers regardless of my feelings towards them. And it was like a blessing in disguise.  I actually LOVE popovers!!  Especially these.  Crispy on the outside and airy on the inside.  They were tangy and delicious and just the right thing to warm you up when you've been trekking through the cold. 

So, of course, I came home with the recipe (I love restaurants that are generous with their recipes) and wanted to make them immediately.  Small problem - no popover pan.  So, I got my tushie on Amazon and bought the popover pan that same night.  I wish I was kidding.  The popover pan was due in a week later and I had assembled all the ingredients for the day they arrived.  And boy was it all worth it.  The popovers I read about were said to be finicky but mine puffed right up and everyone was impressed with my culinary prowess.  Really!  So, for Christmas dinner, rethink that boring bread basket...
Gruyere Popovers (courtesy of BLT Steak)
Serves:  12
4 cups flour
1 tablespoon salt
4 cups milk
8 eggs
2 cups Gruyere cheese, grated and divided

Place the popover pan in the oven.  Heat the oven and pan to 350 degrees F.  Meanwhile, sift the flour and salt into a small bowl and set aside. 

In a medium saucepan, gently heat the milk over low heat until it just starts to bubble.  In a separate bowl, whisk the eggs until frothy and slowly whisk in the milk, being careful not to cook the eggs.  Slowly add the dry mixture to the milk mixture and then half of the Gruyere cheese.  Gently combine until almost completely smooth.

Remove the popover pan from the oven and spray with nonstick cooking spray (my popover pan is nonstick so I skipped this step and they came out beautifully!).  While the batter is still warm, fill each popover cup 3/4ths full.  Top the popovers evenly with remaining Gruyere cheese.

Bake for 35-45 minutes, rotating the pan half a turn after 15 minutes.  The popovers should be golden brown.  Remove from pan and serve immediately.

Note:  I did NOT serve mine immediately.  I placed them in a tupperware and brought them to Mom's house and heated them again for 5-10 minutes, until warmed.  They were flat on one side (where they sat on the tupperware) but just as delicious.  Lesson learned:  you can bring these to someone else's house, and they will probably thank you for them too!

*Despite how this may read, I got no compensation or free dinners (or popovers) to write this post.  I was treated to a work dinner here by a colleague and fell in love with these popovers and some other recipes from BLT Steak and they were kind enough to provide them to me (and you!).  Stay tuned next week for another side dish that I L.O.V.E!

Until the next time my oven is on...




8 comments:

©2009-2013 All photos, recipes, and content on thegrowingfoodie.com are copyright protected. Do not copy, distribute, or use without permission. Related Posts Plugin for WordPress, Blogger...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
Powered by Blogger.

Get Recipes Right to Your Inbox!

Football Fun!

Search

Archive

UA-39675793-1