These warm little popovers lure you in with their aroma while baking then hook you with their flavors of herb, cheese and browned butter. We gild the lily by giving them a touch of Just Jan’s Apricot Spread.
The cheese and herb filled popovers are great made in a mini muffin tin to make a bite size appetizer, or made in a standard size pan for a bigger bite along side a bowl of soup. or as a change of pace from a dinner roll on your Thanksgiving table.
Cheddar Herb Popovers with Apricot Spread
(Inspired by Shutterbean)
1 c. whole milk
2 large eggs
1 c. unbleached all purpose flour
2 Tbsp. unsalted melted butter (divided)
1/2 tsp salt
1/8 tsp black pepper
1/3 c. shredded white cheddar (we used Dubliner Irish Cheddar)
1 1/2 Tbsp. chopped fresh thyme
1/2 tsp. dried oregano
Whisk together (or shake in a large jar) milk, eggs, flour and half of the melted butter, salt and pepper. Stir in the cheese and herbs. Let the batter rest for an hour.
In the mean time pre-heat the oven to 425 degrees. Put the rack in the upper third of the oven.
Butter a standard size muffin tin, or use two mini-muffin tins with the remaining tablespoon of butter and put in the oven until it sizzles (about 2 minutes). If the butter browns a bit, don’t worry, the nutty taste of the browned butter just adds to the wonderful flavor of the popovers.
Stir the batter and divide between muffin cups.*You may add a 1/2 tsp of Just Jan’s Apricot Spread to the batter after you pour it in.Bake for 18 to 20 minutes until they are puffed and golden brown. It’s best to serve them immediately. Just keep the batter waiting until the time is right!
Variations: Use any cheese of your choice, i.e. provolone, smoked gouda, blue cheese and vary the herbs. Chives, or rosemary would be good too. Use your imagination or what’s ever in your refrigerator. Of course you can also vary the flavor of Just Jan’s Fruit Spread you use as well. Any Just Jan’s flavor would be fabulous!