Garlic and Cheese Popovers
These Garlic and Cheese Popovers offer a savory twist on the classic, featuring a light, airy texture with rich garlic, Asiago, and Provolone flavors. They are easily prepared using a blender, then baked until beautifully puffed and golden. Served hot with a unique anchovy-lemon compound butter, they make for a sophisticated side dish or a delightful addition to any breakfast spread.
Equipment
- 1 Blender
- 1 12-count Popover or Muffin Pan
- 1 Small Mixing Bowl
- 1 Whisk or Spatula for compound butter
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1/2 cup 1 stick unsalted butter, at room temperature
- 2 tablespoons anchovy paste
- 1 tablespoon chopped chives
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon lemon zest
- Kosher salt and freshly ground black pepper optional
- Vegetable oil cooking spray
- 6 large eggs at room temperature
- 5 cloves garlic minced
- 2 cups whole milk at room temperature
- 1 1/4 cups 3 ounces finely grated Asiago cheese
- 1/4 cup 1-ounce shredded sharp Provolone cheese
- 1 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
Instructions
- Butter: In a small bowl, mix together the butter, anchovy paste, chives, lemon juice, and lemon zest until smooth. Season with salt and pepper (if using), to taste.
- Popovers: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 12-count muffin or popover pan with vegetable oil cooking spray. Set aside.
- In a blender, add the eggs and garlic. Blend on medium speed until frothy, about 15 seconds. Add the milk and the cheeses and blend until smooth. Add the flour, salt, pepper and parsley. Blend on medium speed until incorporated. Pour the batter into the muffin cups, filling each cup to within 1/4-inch of the top. Bake, without opening the oven door, until puffed and golden, about 30 to 35 minutes. Remove the popovers from the oven and serve with the anchovy butter.
Notes
Achieving the signature lofty rise of popovers largely depends on all wet ingredients, especially eggs and milk, being at room temperature for optimal emulsification. Crucially, resist the urge to open the oven door during baking; any sudden temperature drop can cause the popovers to collapse. The anchovy paste in the compound butter is a masterstroke, offering a deep umami foundation without imparting a fishy taste. Ensure you fill the popover cups nearly to the brim to maximize their characteristic puff. For the best texture and flavor, these popovers should be served immediately from the oven, accompanied by the flavorful anchovy-lemon butter.