Good Monday morning! I'm not sure if you're ready to make these wonderful popovers, but I thought I'd give you the recipe, and you can think about it. Popovers are kin to Yorkshire pudding, and I'll bet there are many of you who've never tasted them. This recipe is from the restaurant BLT Prime, so named for the kind of restaurant, and the chef and partner: Bistro Laurent Tourondel. I believe they have parted company now, but I saw him on Martha Stewart's show, making dishes from his new cookbook Fresh From the Market. There are several BLT restaurants...this one is in Manhattan. Since this recipe seems to have gone viral, you may already have it. But undaunted, I'll give it again!
Popovers with Gruyere Cheese
Makes 12 popovers or 24 muffins
4 cups milk, warmed
4 cups flour
1 1/2 heaping teaspoons salt
2 1/4 cups grated Gruyere cheese
Place the popover pan or muffin pans in the oven. Heat the oven and pan to 350 degrees. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside. Sift the flour with the salt. Slowly add the dry mixture and gently combine until mostly smooth.
Once combined, remove the popover pan or muffin tins from the oven and grease liberally, including the top. While the batter is still slightly warm or at least room temperature (definitely not cool), fill each popover cup 3/4 full. Top each popover with approximately 2 1/2 tablespoons of the grated Gruyere. I saw recipes using other kinds of cheese, so choose your favorite.
Bake at 350 degrees for 50 minutes, rotating pan half a turn after 15 minutes of baking. Remove from the oven and serve immediately.
The raves about these popovers are everywhere! So whether you use a popover pan or your regular muffin tins, give them a try. It's the kind of bread that can take your meal up a notch without very much extra work from you. And think how impressed your family or guests will be!
Have a good Monday and remember to count your blessings.