RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4795
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| Recipe Name: |
Asiago Cheese Popovers - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Cheese |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
18.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$0.13
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 4 dozen. Because this batter must be cold before pouring into the muffin tins, I usually make it 1 day in advance. Unlike traditional popover recipes, this simple version requires not hot pans or hot oil. Though the rise and fall of these mini popovers is less dramatic than that of the standard-size popover, the low profile is perfect for an hors d'oeuvre. Be sure to use mini muffin tins with 1 ½-inch diameter openings across the top.
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Ingredients:
1 Cup milk, whole
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Directions:
In a large bowl, whisk together the eggs, milk, melted butter, flour, salt and pepper. Whisk until all of the lumps have disappeared. Whisk in the cheese and the thyme. Transfer the batter to an airtight container. The batter must be chilled; refrigerator for at least 2 hours up to 1 day. Preheat the oven to 425 degrees. Generously butter the mini muffin tins. Fill each cup to the top with the chilled batter.
Bake the popovers until golden and puffed, 15 to 18 minutes. Repeat until all the batter is used.
Serve warm. |
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| Nutrition per Serving: |
| Calories: |
79 |
Total Carbs: |
9.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
37.2 |
Fat: |
3.5 |
Protein: |
2.75 |
| Fiber: |
0.26 |
Sodium: |
20.93 |
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