Garlic and Cheese popovers​

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Garlic and Cheese popovers​

I am not sure if you ever had a popover, if you did not you’re really missing out.  They are very light and hollow and usually baked in a muffin pan.  

Some say they are similar to Yorkshire pudding. Now a few tips here.  The eggs and the milk must be room temperature also just as important is the bacon fat.

​Other fat just does not work as well, they will just not popover as they should.  Do not peak in the oven by opening the door until the time is up as well.

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Ingredients 

• 5 gloves of garlic chopped
• 3 eggs (room temperature)
• 1 1/2 cups whole milk room temperature
• 3 ounces asiago cheese grated
• 1 ounce provolone cheese grated
• 1 cup chopped parsley
• 1 tbl chopped fresh chives
• 1 1/2 cups flour
• 2 tbl. Bacon fat
• Dash salt
• Dash pepper

Bacon fat

Asiago

Provolone

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Directions

1. Preheat oven to 400 degrees and put in your muffin pan to get hot
2. Combine garlic and eggs in blender and mix til frothy
3. Add rest of ingredients and mix until well blended
4. Take out the muffin pan from oven and grease muffin pans with bacon fat
5. Pour in batter about 3/4 way full
6. Bake for 30 minutes or until golden brown.

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