Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Tiny Roquefort Popovers

Share
avatar
Lobo
Moderator
Moderator

Posts : 24901
Thanked : 1205
Join date : 2013-01-12

Tiny Roquefort Popovers

Post by Lobo on Sun 07 Feb 2016, 8:36 pm


Tiny Roquefort Popovers

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12
Most recipes call for pricking popovers as soon as they come out of the oven to prevent them from becoming soggy. These light and lacy popovers won't need to be pricked. Use mini-muffin pans with a nonstick finish so the popovers are easily freed from the cups. As noted in the recipe, you can reheat them but do not refrigerate, or they will become irreversibly soggy.



  • Printer Friendly Version






  • 663

Ingredients:


  • 1 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground white pepper
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • 1 1/4 cups milk, at room temperature
  • 2 eggs, at room temperature
  • 1 Tbs. unsalted butter, melted
  • 3 oz. Roquefort or other strong-flavored,
      crumbly blue cheese, crumbled


Wine Pairing

This pairs well with rich, full-bodied white wines like the Keswick Vineyards Estate Reserve Viognier, Monticello from our Wine Club.

Directions:

Position a rack in the lower third of an oven and preheat to 450°F. Generously brush one 24-cup or two 12-cup mini-muffin pans with vegetable oil.

In a large bowl, whisk together the flour, salt, white pepper and parsley. In a large measuring cup, whisk together the milk, eggs and butter. Pour the wet ingredients over the dry ingredients and whisk together until just combined (don't worry if a few lumps remain). Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 Tbs. each). Place a scant 1 tsp. crumbled cheese in the center of each filled cup.

Bake for 10 minutes. Do not open the oven door during this time. Reduce the oven temperature to 350°F and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more.

Remove from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter. Serve immediately. Or, let cool on wire racks for up to 2 hours, then reheat in a 350°F oven for 10 minutes.
Adapted from Williams-Sonoma Collection Series, Hors d'Oeuvre, by Brigit L. Binns (Simon & Schuster, 2001).

    Current date/time is Thu 22 Jun 2017, 10:32 pm