Give Thanks, To Fat Calories: Thyme and Parmesan Popovers
I luuurrrvvee buttermilk biscuits.
But this year?
At this year’s Thanksgiving meal, we’ll welcome a new carbohydrate to the table. A baked-to-a-golden-brown pancake, anyone?
We’ll be eating these beauties. Thyme-Parmesan Popovers.
I considered altering this recipe to reduce the fat content, but then I changed my mind. Why? Thanksgiving comes once a year and sometimes? You’ve got to let it (waistline management) go. And believe me, you are certainly letting them go here.
This popover recipe is incredible interchangeable – you can make them sweet or savory. For our Thanksgiving meal, I’ll make these savory, but if you wanted to, you could substitute a couple of tablespoons of sugar in place of the thyme and Parmesan.
Unlike a buttermilk biscuit or roll, these popovers have a thin, crispy outer crust and an airy, almost creamy, most definitely light and slightly chewy interior. Popovers really and truly are an incredibly invention.
Happy Thanksgiving everyone!!! Safe and Happy Holidays!
Thyme and Parmesan Popover
Thyme-Parmesan Popovers
Adapted from Tyler Florence’s Yorkshire Popovers
Ingredients
2 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
1/2 teaspoon Fresh cracked pepper
7 teaspoons of melted butter
1/4 cup of grated Parmesan reggiano
1 tablespoon of dried thyme
Directions:
Preheat oven to 450 degrees.
Place a regular muffin tin (or a popover tin, if you have one) in the oven for 10 minutes.
In the a medium bowl, mix the eggs and milk. In a large bowl, mix the flour, salt, pepper, Parmesan and thyme. Add the liquid egg mixture to the flour mixture and stir until just combined/smooth.
After 10 minutes, remove the muffin pan from the oven and place 1 teaspoon of melted butter into 7 muffin tins. Quickly pour in the batter into the tins about ¾ of the way. Cook for 10 minutes.
Do NOT open oven. Reduce heat to 350 degrees. Cook for an additional 15-20 minutes, or until the popovers are golden brown. Serve immediately!
Category: Appetizers, Breakfast/Brunch, Featured Articles: Travel & Culture, Recipe Vault, Sides, Sauces, and Breads, Travel & Culture, US & Canada
About the Author (Author Profile)
We all have a friend in our lives who is smart, witty, intelligent: you give her cold pasta and chicken and she will whip out a gourmet meal in 15 minutes, she makes chicken soup from scratch for her sick neighborhood even though she is nursing a cold herself… you know that friend who will always be there to drive common sense into you, but doesn’t realize that she is as perfect as they come as a mother, wife and friend. That is our Patty….Comments (6)
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- Holiday 2009: Know Thy Limit | Zomppa - Food, Meet People | December 28, 2009
These popovers look delicious!
Oh my gosh! Oh my gosh! Oh my gosh!!!!! I am so excited to see these and let me explain why! First of all, I just received a cast iron pan yesterday perfect for these popovers. Second, I was a bit saddened as the only dish I was asked to take for Thanksgiving was a salad and rolls. A SALAD AND ROLLS! I know, maybe a side dish, a fun dessert… no! Salad and rolls! Well, I’m so excited now because I’m going to be taking the best tasting rolls ever thanks to you! Thanks so much for this wonderful popover recipe Patty!
I agree with Christine: your popovers look delicious!
Those popovers look oh so very good. I’m going to make them tomorrow.
Margie
Oh wow, these look amazing!