I’m sort of in this mindset where I just need to make it until Christmas Eve and then I can rest. To be totally honest, this entire month has really tested my limits and pushed me beyond what I can comfortably handle. I’m pretty burnt out, but oh-so looking forward to some time off to simply sit back and enjoy Christmas… especially over a freshly baked batch of popovers, my latest obsession. Flaky, cheesy, airy, and so very delectable, this recipe is one of pure holiday perfection. Plus, they keep really well, making these popovers the perfect thing to keep on hand through the holidays for all of those unexpected guests!
Cheesy Popovers recipe (makes 10-12. prep time: 45 min, plus 1-2 hours to allow the batter rest before baking):
- 2 eggs
- 1 tablespoon sugar
- 1/2 heaping teaspoon salt
- 1 tablespoon olive oil plus extra to oil muffin tin
- 3/4 cup whole milk
- 1/4 cup half-and-half
- 1 cup flour
- 4 oz. shredded Tillamook cheddar cheese
In a 4-cup measuring bowl or any medium bowl with a spout, whisk the two eggs well. Just before whisking, take a moment to remove the “ chalaza,” which is the little opaque white cord that’s usually attached to the yolk. If you don’t do this, it will become a little chewy bit when the batter cooks. The easiest way to do this is to use a cracked egg shell to scoop it out, pushing it up gently against the inside of the bowl. Add the sugar, salt and oil to the whisked eggs, mix well, then add the milk. Whisk thoroughly. Mix in the flour gradually, in three additions, making sure that no lumps form and the mixture is homogenous. When all the flour has been added, whisk well again and allow the batter to rest for 1-2 hours at room temperature. This ensures that the flour will be completely saturated with the wet ingredients.
Heat oven to 425° F. Use a pasty brush to coat the bottom and sides of each cup in the muffin with oil. Before filling it with batter, place the oiled tin into the hot oven for 3-5 minutes or just until the oil begins to smoke a bit. Heating the muffin tin first helps the popovers rise. Using an oven mitt, remove the hot muffin tin from the oven and fill each cup to just above the halfway point. The batter should sizzle as it hits the hot tin. Sprinkle an equal amount of cheese on top of the batter in each muffin cup. Pop the tin back into the oven quickly, trying not to let too much heat escape.
Set a timer for 13 minutes. When timer sounds, lower the oven temperature to 350° F and set the timer for 12 minutes. DO NOT OPEN OVEN. This is very important if you want a your popovers to rise sufficiently! When the timer rings again, take the tin out of the oven and allow the popovers to cool in the tin for 2-3 minutes before removing them to a serving plate or bowl. Enjoy them promptly, with strawberry jam or honey if you wish. Popovers can be enjoyed for up to two days after baking; simply cover and leave them at room temperature.
Sources: Anthropologie napkins, Suite One Studio pour bowl, dessert plate, and serving bowl, enamel spreader (similar), enamel muffin tin (similar), cloud pot holder c/o Baba Souk.
recipe developed by Claire McAleese. photography and styling by Jojotastic.
more recipes here!
p.s. check out the ultimate ugly Christmas sweater guide!