Overall we did pretty well. We had a dinner of Chicken Chili Soup with Popovers, Cinnamon Rolls with Maple Glaze, and Heart-Shaped Biscuits. Here's the last of the recipes from that challenge - the cheesy popovers. I started with a Breakfast Popovers recipe and adapted replacing skim milk with Soy Milk and adding the Pecorino Romano Grated Cheese to give the popovers a more savory flavor. If you're new to baking popovers, check out The Perfect Popover by Lynn Bonnett, she gives Tips and Tricks and explains how they work (steam).
Ingredients (makes 6 large popovers or 10 mini popovers)
- 1 cup All-Purpose Flour
- 1/4 teaspoon Salt
- (Optional) 2 Tablespoons Pecorino Romano Cheese, grated
- 2 teaspoons Canola Oil
- 2 Eggs
- 1 cup Unsweetened Soy Milk
|Tip: Before I preheat the oven, I have all my ingredients assembled and ready to go. Soy milk and eggs are room temperature.|
- Position a rack near the bottom of your oven and preheat oven to 450 degrees.
- Grease popover pan with Earth Balance and preheat.
- In a medium mixing bowl, combine Flour, Salt, and Pecorino Romano Cheese.
- In another bowl, lightly beat Canola Oil, Eggs, and Soy Milk.
- Add a spoonful of the flour and cheese mixture to the soy milk mixture and mix.
- Slowly add the moistened flour and cheese mixture to the rest of the soy milk mixture and mix until smooth.
- Remove popover pan from oven and fill cups half-full.
- Bake for 40 minutes. Serve hot with a dab of Earth Balance.
NOTE: This recipe doesn't really work without a popover pan (yes in desperation I've tried it before). The individual wells are what gives the popover the crusty shell. I have two Chicago Metallic Non Stick 6-Cup Popover Pans. I don't recommend spraying the cups with Pam or something similar as it's a pain to clean off. Lightly coating the cups with Earth Balance works just as well and doesn't leave a sticky residue.