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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a different twist on the classic popover. It's from the June 1983 issue of Bon Apetit magazine from The Cooks Exchange- Readers Best Recipes and won awards in a bake-off in Gilroy, California, the nation's garlic capital.Delicious with roast pork or serve them with butter, cream cheese, or a good sharp cheddar. Ingredients:
5 1/2-6 teaspoons vegetable shortening |
1 cup all-purpose flour |
2 teaspoons bouquet garni, finely crushed |
1 teaspoon salt |
1/4 teaspoon baking powder |
4 eggs |
1 cup milk |
12 garlic cloves, crushed in a garlic press |
Directions:
1. Position rack in lower half of oven and preheat to 450 degrees.
2. Place 1/2 teaspoon shortening in each cup of a heavy-duty muffin pan or cast iron popover pan.
3. Heat in oven until shortening is almost smoking, about 5 to 10 minutes.
4. Meanwhile, sift flour, seasoning, salt and baking powder in medium bowl.
5. Beat eggs in large bowl with electric mixer until just foamy.
6. Add milk and stir through.
7. Add flour mixture to eggs and milk and mix until smooth;stir in crushed garlic.
8. Fill popover cups about 2/3 full.
9. Bake until popovers are puffed and tops are golden brown, about 20 to 25 minutes.
10. Do not open oven door for the first 20 minutes.
11. Serve popovers immediately.
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