Ah, popovers. Either you know them and love them, or you just haven't met them yet.
If you're familiar with Yorkshire puddings, you'll probably notice that the two recipes are very similar. In fact, these airy little puffs are in fact the Yorkie pud's Yankee cousins, thusly named because they puff up in the oven and "pop over" the edges of the pan.
What makes a popover different, though, is the fact that they're baked long enough to crisp up the outsides, so that the insides stay delicate and hollow rather than collapsing in upon themselves.
For this reason, they're also known among bakers for being rather temperamental, since they'll find every excuse to deflate. Everyone has their own tricks for foolproof popovers... using only room temperature ingredients, preheating the pan in a sizzling-hot oven, or spinning three times and sincerely begging the pastry gods for their generosity while the blender is running.
Of all those tricks, there are two that always work for me. Resist the urge to crack open the oven door until they're completely done, and use the freshest eggs possible to make sure those popovers rise sky-high.
The most important lesson I've learned, though, is this... popovers are notoriously sticky, which is not a good thing when you consider how delicate they are. I can't tell you how many batches I've pulled from the oven all golden brown and gorgeously puffed, only to mangle them with my ham-handed attempts to extract them from the muffin tin.
So, the moral of the story is this... To make sure you can pop your popovers out of their tin, you must heed the immortal words of Groundskeeper Willie and "grease me up, woman!" By which I mean you should butter the ever-loving-daylights out of your muffin tin. Seriously. Butter it twice as much as you think you need to, and then add a little more butter for good luck.
This particular version is spruced up with a generous handful of sharp cheddar cheese and a sprinkling of herbs from Gourmet Garden's brand-spanking-new line of Lightly Dried Herbs. I used a combination of basil and parsley, but you can play around with whatever combination you like. (And, if you can't find Lightly Dried yet, they also work just fine with their line of Stir-In Pastes.)
I've long sworn by Gourmet Garden's Stir-In Pastes as a substitute for fresh herbs in the winter. They can be used almost anywhere I'd normally use fresh, but they keep for several months in the fridge, so I'm spared the indignity of uncovering a half-finished bunch in the bottom of the crisper that's started to dissolve into goo.
The beauty of the Lightly Dried is that they can be used almost anywhere a paste would work, but can also be used in fresh salads or salsas, and can also be sprinkled onto a finished dish for a pop of colour and flavour. They're perfect for a dish like these popovers, where the pure herb flavour shines through.
And should you get around to bake a batch of your own, you just might discover that popovers actually got their name because your neighbours will find all sorts of excuses to pop over for a visit when they smell the deliciousness wafting from your home!
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Disclosure: This post is part of a series sponsored by Gourmet Garden. All opinions, as always, are entirely my own.
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- 1 cup lukewarm milk
- 3 large eggs
- 1 cup flour
- 1 tsp kosher salt
- 2 tablespoons unsalted butter, melted (plus more for greasing the pan)
- ½ cup grated cheddar cheese
- 2 tbsp Gourmet Garden Lightly Dried herbs (use your favourite herb or a mix)
- Preheat over to 450F. Very generously grease 10 cups of a regular muffin tin (preferably non-stick), and fill the remaining 2 cups with a small amount of water.
- Using a blender, mix together the milk and eggs. Add the flour and salt, and blend briefly to incorporate the flour. Scrape down the sides with a spatula then, with the blender running, drizzle in the melted butter. Blending until the batter is smooth and mostly lump-free. Stir in the grated cheddar and herbs.
- Pour batter into well-greased muffin tins or cast iron popover pans. Pour the batter into the greased cups, filling them about ¾ full.
- Bake in preheated oven for 30 minutes, the lower heat to 350F and continue baking for 15 minutes or until puffed and golden brown.
Li-an says
I put the batter in the fridge to 'chill' before adding the cheese and pouring into the baking cups.
Done. Omg, anyone that doesn't love this recipe has no taste buds.
Kayle (The Cooking Actress) says
Ahhh I love Gourmet Garden! And popovers! Your explanation of them was perfect and they seriously look delish!
Alida // Alida's Kitchen says
Popovers are the best, and I absolutely love your tasty version. Sounds incredible!
Gina @ Running to the Kitchen says
Oh, popovers..I love them and hate them all at the same time. My first attempt at them was a pumpkin variation ON Thanksgiving years ago. You know, when there are 10 million other things going on in the kitchen. Needless to say, it was a disaster. Thankfully, I've had plenty of successful batches since to enjoy their deliciousness. Loving the herbs in here for some freshness!
Leslie Rossi says
yum! my nana makes killer popovers and i'll have to try the herb aspect now.
Ridhima@Sprinkle&Glitter says
Love these! Can't wait to try!!!
Bernice says
Nice popovers! I think I need more of these in my life.
Alanna @ One Tough Cookie says
These look so tasty; it's been ages since I made popovers. And your advice on greasing the pans like hell is spot-on!
Cynthia says
Intriguing how popovers differ from Yorkshire puddings! (I have yet to try tasting the former.) Will have to come back to this later for a weekend brunch.
Oh, and butter always makes everything better.
Ceecee says
My kids asked to make popovers the other day - thanks to your tips they may turn out ok!!!
Angie | Big Bear's Wife says
I love your tips and tricks for making these. I love popovers but I haven't tried to make them at home yet.
Kim Beaulieu says
I adore yorkshire pudding but I hate the way it sort of deflates. I have been wanting to make the popover version of them. Can't wait to try these. We love Gourmet Garden products, always fresh and perfect. I can't keep enough of it in the house.
Nicole Hood says
Popovers are my weakness and your look divine! Love the ease of mixing in the Gourmet Garden Herbs.
Renee - Kudos Kitchen says
I've always wanted to make popovers and yet never have. Now I must try your recipe. Also I didn't know that Gourmet Garden sold dried herbs. I've not seen this before. I'm going to the grocery store today and will be looking for them. I love the Gourmet Garden tubed herbs.
Heather | All Roads Lead to the Kitchen says
I just bought a new popover pan - you know the giant kind? I think I need to christen it with these babies, they sound magnificent! I can't resist the light airiness of popovers (or Yorkshire Puds)...therefore, they are dangerous in my hands.
Ashley @ Wishes & Dishes says
Love the origin behind their name :) Believe it or not, I've never tried popovers...ever! Need to change that.
Dorothy @ Crazy for Crust says
I love those spices. I have a tube of the basil in my fridge weekly!! Also, I could eat the entire batch of popovers!
Erin @ Texanerin Baking says
I didn't really know what popovers were until now. Interesting! And they sound delicious. The added herbs must make them extra delicious!
The Food Hunter says
Oh those cute little herb buckets.
Stephanie says
How lovely! They sound amazing!