Gorgonzola Popovers
Source of Recipe
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List of Ingredients
Gorgonzola Popovers
A combination of two recipes � traditional popovers and Yorkshire pudding - makes these flavorful puffs slightly crunchy outside and delightfully moist and rich inside. Serve alongside a beef roast or hearty vegetarian soup.
Makes 6 popovers
2 TB ghee (clarified butter)
1 TB butter, melted
1 cup whole milk
1 cup sifted all-purpose flour
1/4 tsp salt
2 eggs, beaten
1 cup (about 4 oz) gorgonzola cheese crumbles
Preheat oven to 450�F.
Measure out and ready the ingredients for quick assembly (melt the butter, sift the flour, beat the eggs).
Spoon one teaspoon cold ghee into each of 6 large muffin cups and set aside. When oven is up to temperature, place muffin tin in the oven to melt the ghee in the cups.
With a fork, stir together melted butter, milk, flour and salt in a medium mixing bowl just until combined. Add beaten eggs slowly, taking care not to overbeat.
Remove hot muffin tin from oven. Working quickly and carefully, fill each cup about half full, dividing evenly between the 6 cups. Spoon about 2 tablespoons cheese into the center of each cupful of batter. Return the muffin tin to the oven immediately.
Bake 15 minutes, then, without opening oven door, lower heat to 350�F and bake about 15 minutes more until the sides are firm and the tops golden brown. Use a rubber spatula to loosen sides and remove popovers from tin. Serve while hot.
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