Subject: Cheese Popovers
From: Unicorn (unicorn@indenial.com)
Date: Wed Apr 10 2002 - 22:29:23 EDT
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F O O D F U N N Y
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Here is a true yet unimaginable food funny from reader Kath Willet:
I get a number of newsletters but have been trying to diligently read
yours every morning. I opened it in haste and found Campbell's Cream
of Mushroom Soup at the top and thought, " Oh my goodness - the Chef
is using canned soup in a recipe." Then I realized that the world had
not come to an end... I had just opened my Campbell's newsletter!
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T O D A Y ' S R E C I P E
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Popovers are an American favorite, and my British readers will
recognize this as a Yorkshire pudding type of batter. In addition to
being a wonderful treat for breakfast or brunch, these are also great
with roasted meat at any time of day.
Cheese Popovers
1 cup (250 ml) milk
1 cup (250 ml) all-purpose flour
1 Tbs (15 ml) melted butter
1/4 tsp (2 ml) salt
2 eggs
1/2 cup (125 ml) grated cheddar or Gruyere cheese
Cayenne pepper to taste (optional)
Have all ingredients at room temperature. Combine the milk, flour,
butter, and salt in a bowl and beat just until smooth. Add the eggs
one at a time, beating as little as possible to incorporate. The
batter should be thin, about the consistency of heavy cream. Pour
into generously greased muffin or popover tins, filling the cups no more
than three-quarters full. Sprinkle with grated cheese and optional
cayenne. Bake in a preheated 450F (220C) oven for 15 minutes. Reduce
the heat to 350F (180C) (do not open the oven door) and bake an
additional 20 minutes. To test for doneness, remove a popover and
check to see that the sides are firm and golden brown. Makes about 8
popovers.
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