Despite this crazy hot weather, September always gets me thinking of comfort food. I found this delicious recipe a couple of years ago on the Williams-Sonoma site as I was perusing the beautiful copper pots. In my opinion, these Roquefort Popovers are the perfect pairing for any soup for the family or serve them as hors d'oeuvres when entertaining. They are easy to make as long as you have a non-stick muffin pan. This recipe yields 24 warm bites.
I try to tell myself that when something has a lot of flavour, I will eat less of it because I will savour instead of devour. Not these. I eat plenty, just s l o w l y . . .
1 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. freshly ground white pepper
1 Tbs. finely chopped fresh flat-leaf parsley (I used chives)
1 1/4 cups milk, at room temperature
1 Tbs. unsalted butter, melted
3 oz. Roquefort or other strong-flavoured, crumbly blue cheese, crumbled.
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. (scant? Please.) 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 , 8-10 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. (Trust me, once you smell them baking, you'll serve immediately - after taste testing, of course.) Enjoy!
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