Gruyere & Black Pepper Popovers
By stancec44
A painting of a golden-winged hog marks the entrance of Ned and Jodi Elliott’s Austin restaurant, Foreign & Domestic. As such, it’s no surprise that pork dominates the menu, but one of the couple’s signature dishes doesn’t need any meat at all to win over diners. These billowy popovers get a flavor boost from black pepper & nutty Gruyere cheese. Jodi baked them in popover pans, but we’ve had equal success in muffin tins; either way, the popovers will emerge with a crisp shell and a moist, airy interior.
- 16
Ingredients
- 2 cups whole milk
- 4 large eggs
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 c. all-purpose flour
- 2 ounces Gruyère cheese, cut into 16 small cubes, plus freshly grated cheese for garnish
Preparation
Step 1
1. Preheat the oven to 375 and position a rack in the bottom third. Place 2 muffin pans (0r enough to make 16 popovers) in the oven to warm.
16 popovers) in the oven to warm.
2. In a small saucepan, warm the milk over medium heat until it is hot (about 125 degrees) but not boiling. Remove from the heat. In a large bowl, whisk the eggs with the salt and pepper until smooth. Slowly whisk in the Slowly whisk in the warm milk. Add the flour and whisk until the batter is just combined. (It may be slightly lumpy.)
3. Remove the muffin pans from the over and spray pans generously with nonstick cooking spray. Pour about 1/3 c. of the batter into each of the muffin cups. Set a cube of the cheese on top of the batter in each
cup.
4. Bake the popovers until puffed and deep golden- brown, about 40 minutes (do not open the oven door or they may collapse). Remove the popovers from the pans, sprinkle with the grated Gruyère and serve immediately.