Recipe and Photography by Meredith Steele
Crispy on the outside, airy on the inside, popovers are a great garden party accompaniment, especially for brunch. With a surprise strawberry and goat cheese center, this simple-to-make bread is nothing short of impressive.
Makes 6 large or 12 small popovers
2 cups milk
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon sea salt
3 eggs, at room temperature
4 ounces fresh goat cheese
2 tablespoons honey
¾ cup fresh strawberries, diced
Preheat the oven to 450°F. Prepare a 6-count popover tin or 12-count muffin tin by lightly coating the compartments with butter.
In a saucepan over medium-low burner, heat milk until warm to the touch, about 110°F.
In a bowl, sift together flour, baking powder and salt. Using a stand mixer with a whisk attachment or electric hand mixer, beat the eggs on medium-high until pale and foamy—about 3 minutes. With the mixer still going, slowly add the milk. Next, add the flour mixture and combine until just incorporated. Be careful not to over mix. (It’s fine if the batter is still lumpy.) Set aside until needed.
In a medium bowl, combine goat cheese and honey and blend until smooth. Stir in strawberries and gently combine.
Pour the batter into the prepared tin, filling each compartment to ¾. Next, add a spoonful of goat cheese-strawberry mixture to the center of each.
Bake at 450°F for 15 minutes. Without opening the oven, reduce heat to 375°F and bake an additional 30 minutes, or until the popovers have risen and are golden.
If you are using a smaller muffin tin, the cooking time will be reduced. Start watching after you reduce the heat and pull from the oven once golden.
For more recipes from Meredith: steelehousekitchen.com