Use your browser's "print" button to print this recipe. Use your browser's "back" button to return.




----------------------------------------- Side 1 Cut Out Below -------------------------------------

Roquefort Popovers Popovers and blue cheese are naturals in their own right with beef, but when combined into one, the results are incredible. This recipe is not complicated but it must be made and served at the last minute to ensure the best results. If you are not a fan of blue cheese, try using a crumbly goat cheese in its place. Vegetable oil, shortening, or   lard for the pans 1 1/2 cups whole milk 6 oz Roquefort cheese, crumbled 1 tsp salt Freshly ground black pepper 9 oz (2 cups) all-purpose flour 6 large eggs Directions 1 Set the oven rack to its lowest position in the oven.    Heat the oven to 400 degrees F. Generously grease 12 popover tins    (preferably nonstick) with oil, shortening, or lard (butter won't    work). 2 In a small saucepan, warm the milk and cheese over    medium-low heat until the cheese is melted. Remove from the heat and    whisk in the salt and pepper. (You can also melt the cheese in the    milk in a glass measuring cup in the microwave on low power for 1

----------------------------------------- Side 2 Cut Out Below -------------------------------------

min.) 3 Put the flour in a medium bowl. Whisk in the milk    mixture until just combined; it's fine if the batter is a bit lumpy.    Add the eggs one at a time to the batter, whisking well after each    addition. Pour the batter into the prepared tins and bake on the    lowest shelf for 20 min. at 400 degrees F. Don't open the oven, but    reduce the temperature to 350 degrees F and continue to bake another    15 min. until the popovers are browned and fully puffed. Remove the    popovers from the oven and immediately take them out of the tin to    keep them from getting soggy. Poke each popover with a knife to    release steam. Serve immediately or reheat just before serving.