- 12
Ingredients
- 1/2 cup unsalted butter, room temperature
- 2 tbsp anchovy paste
- 1 tbsp chopped chives
- 1 1/2 tsp fresh lemon juice
- 1/2 tsp lemon zest
- kosher salt and pepper to taste
- Vegetable oil cooking spray
- 6 large eggs, room temperature
- 5 cloves garlic, minced
- 2 cups whole milk, room temperature
- 1 1/4 cup (3oz) finely grated asiago cheese
- 1/4 cup (1oz) shredded sharp provolone cheese
- 1 1/2 cups all-purpose flour
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
Preparation
Step 1
1. To make butter; In a small bowl, mix together the butter, anchovy paste, chives, lemon juice and lemon zest until smooth. Season with salt and pepper, if desired.
2. To make popovers; Put an oven rack in the center of the oven. Preheat the oven to 400F. Spray a 12-count muffin pan with vegetable oil cooking spray, set aside.
3. In a blender, add the eggs and garlic. Blend on medium speed until frothy, about 15 seconds. Add the milk and the cheeses and blend until smooth. Add the flour, salt, pepper and parsley. Blend on medium speed until incorporated. Pour the batter into the muffin cups, filling each cup to within 1/4" of the top. Bake, without opening the oven door, until puffed and golden, about 30-35 mins. Remove the popovers from the oven and serve with the anchovy butter.