September 15, 2013

Apple Popovers


*A recipe! I've taken a giant break from documenting any cooking efforts, but I'm back... it may be simple, but it's a tasty start.

Popovers are one of my staples and I often make them to compliment dinner and then enjoy the leftovers as a great alternative to morning muffins. I find the 'eggy' texture simply delicious, and they're quick and easy which is a must at the moment. 

I shared my basic popover recipe here, and inspired by a few very chilly fall days, I whipped up this apple version which was a great treat. Of course the day that I actually baked these (along with soup for dinner) it was hot and humid. No matter, those apples are on the trees and ready for some baking.


Apple and Cheese Popovers: 
  • 5 eggs
  • 1 2/3 c milk
  • 2 tbs melted butter
  • 1 2/3 c flour
  • 1/2 tsp salt
  • one small apple, peeled and diced
  • 1/3 c grated pecorino romano (parmesan or any hard cheese works as well)
  • 1/4 tsp nutmeg  
Preheat the oven to 400 degrees and grease very well a muffin or popover tin with butter. Make sure every surface and the tops are coated in butter, these are delicate and tough to get out if they stick- a flower and butter cooking spray will work wonders if you have one.

Beat the eggs in a medium bowl. Beat in the milk and melted butter. Add the flour in three parts beating after each addition. Add the salt and cheese, and nutmeg. Fold in the diced apple.


Pour the batter into the greased muffin tin distributing equally in each of the cups. Place in the oven on a center rack and immediately reduce the heat to 375 degrees. I like to place an empty baking sheet on the bottom rack to catch any spillover and make clean up easier.

Bake for 45 to 50 minutes until 'popped' and golden brown. Remove from the oven and let cool a few minutes before sliding out of tin and allowing to cool further on a baking rack.

These are best served warm out of the oven but they do keep for a day in a covered container and can be reheated if they're a little mushy.



These are a wonderful compliment to soup, might I suggest this one for a comforting fall feast. They're also perfect with a little pat of butter, or plain right from the oven which is how Little Smith enjoyed them for a post-nap snack. Notice the extra special nap hair.



He still takes eating these babies very seriously. It was good that we got a head start, James polished off three when he joined us for dinner. It's never an issue in this house that popovers don't keep very well, we make quick work of them. Enjoy!

5 comments:

  1. Yum, yum - I´m sure we´d love these in my home! :-)

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  2. I have never made popovers. Don't know how that's possible! Printing your recipe now and adding it to my must try pile (top of the pile!) Also, welcome back to your kitchen. :)

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  3. So glad to see you posting recipes again. I always look forward to yours!

    And that last photo is a framer.

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  4. Look at you...baking again already! :)

    His hair is too precious.

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  5. Oh lord, those look so divine!!! I love love popovers. I never make them though. I think I'll have to try these with all the apples I've been getting lately! Thank goodness you're back to your recipes.

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