Mini Blue Cheese Popovers
Since this is the last Friday before Thanksgiving, I thought this recipe for Mini Blue Cheese Popovers would be a good one to share since it works well as a finger food and can also fill in nicely on Thanksgiving Day as a pre-meal snack, a salad course escort or a petite dinner roll. The crisp edges, airy insides and punchy blue cheese bite make these popovers extra-special. You know I’m not much on baking and I’ve never made traditional popovers. But I do like to occasionally play around with these types of recipes and I somewhat understand what makes a popover “pop.” To achieve their signature bouffant coifs, popovers need a batter that has time to rest, a pan that has had time to preheat, an oven door that stays shut during the baking process and a gentle poke to help them release the steam that builds up inside. My recipe hits all those points. The only other thing worth mentioning is that these little guys are best eaten straight from the oven. So time them accordingly.
With the holiday week upon us, I find myself yearning for something festive to drink with these popovers. I’d love some Infinium, that champagne beer, but I don’t think it’s out yet. I need to pay a visit to the liquor store to double check and maybe seek out some new special brews. I’ll try to do that today and make some Turkey Day suggestions early next week. Until then …
Mini Blue Cheese Popovers Recipe
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1 cup whole milk
2 large eggs
6 tablespoons unsalted butter, 2 melted and 4 cold, divided
1 cup plus 3 tablespoons Wondra Gravy Flour
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
>4 ounces crumbled blue cheese, divided
Preheat oven to 425 degrees. In the bowl of a standing mixer with whisk attachment, combine the milk, eggs, 2 tablespoons melted butter, flour, thyme, salt, black pepper, cayenne pepper and garlic powder. Whisk until smooth. Stir in 4 tablespoons blue cheese; let sit for 15 minutes. (Batter can be made in advance, covered and refrigerated for up to 24 hours. Bring to room temperature and lightly beat before baking.) Cut each tablespoon of reserved cold butter into 6 pieces. Once oven is preheated, drop a piece of cold butter into each cup of a 24 cup mini-muffin pan. Place pan in oven and warm for 10 minutes. Remove pan from oven and divide batter evenly among muffin cups. Bake for 15 minutes (do not open oven door during baking). Reduce heat to 350 degrees and continue baking until golden brown and puffed, 15 to 20 additional minutes. Five minutes before the end of the baking time, open oven door and quickly release steam in each popover by piercing the tops with a sharp knife. When done, remove from oven and garnish with equal amounts of reserved blue cheese. Serve immediately. Makes 2 dozen mini popovers.
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