>Gruyere Popovers Are the Ideal Weapon for this Artic Winter

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Popovers Warm from the Oven Fill the House with the Most Amazing Smell.

It’s cold in Chicago nowadays. Like, really cold. 10 degrees below zero when we wake up cold. Our driveway is an ice rink cold. Walking around without a hat is not an option cold. The only way to fight back with all that ice and snow is with baking and filling the house with the sweet and savory smells of warmth.

On a bitter winter night, when I want to make an average meal something really memorable, I whip up a batch of popovers. These little puffs of cheesy bread just melt in your mouth. They’re the ideal complement to a pork roast that’s been braising in cider all day long in your slow cooker.

This recipe whips up in less than five minutes with just a quick pulses of your blender. The toughest part is keeping the oven door for the full twenty-two minutes they take to bake. The penalty for peeking is pretty dire. These babies will fall and you’ll be having warm cheesy pancakes instead of light and fluffy popovers.

Plunging a knife into the popovers is scary, but it will keep them beautiful and tasty.

Gruyere Popovers
Makes 16 popovers
Prep Time: 5 minutes
Cook Time: 22 minutes
Ingredients:
4 eggs
1 cup of grated Gruyere cheese (I love the sharp nuttiness of gruyere but if you can’t find it at your local grocer, substitute Swiss cheese)
3/4 cups of skim milk
3/4 cups of heavy cream (alternatively, you can use 1 1/2 cups of whole milk)
4 Tablespoons of salted butter, melted
1 Tablespoon of Dijon Mustard
1 1/3 cups of flour
1 teaspoon of kosher salt
a little extra butter or pan spray for the pans

  1. Take two muffin tins (or popover tins if you have them. I don’t and am very happy with these.) and grease them, then place them in your cold oven on the middle shelf.
  2. Preheat your oven to 450 degrees Fahrenheit.
  3. IN a blender, combine your eggs, milk, heavy cream, mustard, and melted butter. Pulse a few times to blend and break up the eggs.
  4. Add the flour, salt, and gruyere and pulse until just blended.
  5. Once your oven has reached its temperature, remove the pans and fill each muffin hole 3/4 of the way, moving as quickly as you can.
  6. Return the filled pans to the oven and cook until puffy and golden, between 22 and 25 minutes.
  7. Remove the popovers from the oven, pierce each in the middle to let the steam escape and pop them out of their holes with the tip of a knife. Serve them while they are still steaming.
  8. Leftover popovers can be kept in a sealed container on the counter for a few days. With 10-15 seconds in the microwave, they make a fantastic stew sandwich for lunch.

5 Responses to >Gruyere Popovers Are the Ideal Weapon for this Artic Winter

  1. Patsyk says:

    >Those popovers look fabulous! I wish I had one this morning… printing off the recipe now so we can try them next week!

  2. Rachel (Hounds in the Kitchen) says:

    >Yum!! I love popovers and have never thought of putting cheese in them. I think I'll be making these tonight!

  3. Kathleen says:

    >Oh my gosh, they sound heavenly! I need to pick up some Gruyere next time I'm at the grocery store.

  4. Erin*Sparkle&Hay says:

    >whoa these look so delicious – the perfect mix of 2 of my favorite foods: cheese and bread!

  5. Amanda says:

    >You totally made me want to lick my screen!

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