Valentine’s Day came very early for us this year. My parents were incredibly kind and generous in that they surprised us with a brand spanking new iPad Mini. Something we quite needed to make our business even better! But as Apple products are so versatile, we know that it is not just for Lost in Drawers Vintage but also for recipes in the kitchen (I mean why not)! And being that a new recipe was to be tried, we found ourselves buying a new popover pan and trying these Blarney Castle cheese (similar to gouda) & Black Pepper popovers to go along with our soups that we have been making. I mean, who doesn’t love bread and cheese and butter and cheese again?
And we do have to say they turned out pretty great, crispy on the outside and soft chewy and cheesy on the inside.
2 cups whole milk
4 large eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cups all-purpose flour
2 ounces Gruyère cheese, cut into 16 small cubes, plus freshly grated cheese for garnish
1. Preheat the oven to 375˚ and position a rack in the bottom third. Place 2 muffin pans (or enough to make 16 popovers) in the oven to warm.
2. In a small saucepan, warm the milk over medium heat until it is hot (about 125˚) but not boiling. Remove from the heat. In a large bowl, whisk the eggs with the salt and black pepper until smooth. 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 oven. Spray the pans generously with nonstick cooking spray. Pour about 1/3 cup of the batter into each of 16 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 door or they may collapse). Remove the popovers from the pans, sprinkle with the grated Gruyère and serve immediately.