I feel like a broken record talking about how busy every week is. Between my full-time job, starting up a new jewelry business, and being the committed food blogger you know and love, (as well as a good friend/daughter/leader) well I have been going a mile a minute lately. And when that happens, baking is the only option. And I’m pretty excited about this Goat Cheese and Black pepper Popovers recipe that I was baking up this week.
First off, I’m sure I’ve had a popover before, but not knowingly. Which means that I’ve definitely never made popovers before. To me they seem like fluffy rolls that are really puffy. And let’s be real here…the fact that goat cheese was involved really sealed the deal. And since I had every ingredient on hand, I was chomping at the bit to bake these up.
Just mix your dry ingredients (flour, salt and pepper) and then whisk in your wet ingredients (milk and eggs). You’ll also whip some goat cheese and honey together to add that special surprise with each bite. You can either use a popover pan or muffin tin. I preheated the oven and then buttered the popover pan. When the batter was ready, I popped the pan in the preheated oven for 2 minutes to have a hot pan. THEN I added the batter along with a spoonful of the whipped cheese.
Please learn from my mistakes. Try to fill each popover half full of batter and don’t get too aggressive with the cheese – I think a teaspoon of whipped honey goat cheese is plenty. I might have put too much in and it might have caused the cheese to drip out of the pan and onto the botton of the oven. And then that might have caused the oven to fill with lots of smoke, which might have resulted in me opening the oven door, which all popover recipes warn you not to do or you’ll deflate them. Despite all of these things, the popovers turned out pretty damn good!
They were fluffy, the mix of the goat cheese and honey added just enough interest to not make them a boring roll. So next time each popover tin will be filled half full and a teaspoon of the cheese mixture will be added. Regardless they will test fabulous. Serve these guys while they are still warm and drizzle with some extra honey.
Definitely be sure you click here for the recipe and step by step instructions…your stomach will thank you!
A look back:
One year ago: Potato and Brussels Sprouts Hash – #Yum!
Two years ago: Learning to Love Salads – Part 10: Mediterranean Orzo Salad
Three years ago: Zucchini-Roni Pizza!!
Four years ago: Po-Lenty of Polenta
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