Simple Scallion and Cheddar Cheese Popovers

From the kitchen of One Perfect Bite...What do you serve with a soup or stew that spans the seasons? Popovers are a great idea, especially if you can find a version that your family will find interesting. I found this very simple recipe in Family Circle magazine and it immediately appealed to me because of its cheesy goodness and the ease with which it came together. The finished popover is moister than its more ordinary cousins, but the flavor of this savory, especially when served warm, is outstanding. This is a two bowl and wooden spoon affair, so you'll need no special equipment to assemble the popovers. You will, however, want to liberally coat the muffin cups or popover pans with nonstick spray. These puppies cling tenaciously to the pan and it would be a shame to spoil their appearance with tears or knife wounds. I must admit I had a couple that looked like they had gone a round or two with Mike Tyson. We ate them anyway. It is important to serve these warm. They become unpleasantly moist if they are allowed to sit for any length of time. You can, however, rewarm them successfully. While I thought the popovers were O.K., the Silver Fox really enjoyed them. The recipe speaks for itself. If you are looking for a different bread to serve with meals, you might want to give this recipe  a try. Here is how the popovers are made.

Scallion and Cheddar Popovers...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1 cup all-purpose flour
1/2 teaspoon salt
2 eggs
1 cup milk
1 cup (about 4-oz.) shredded sharp cheddar cheese
3 scallions, trimmed and chopped

Directions:
1) Coat 6 cups of a popover or 8 cups of a standard muffin pan with nonstick cooking spray. Fill empty cups with 1/2 inch of water (so as not to burn pan). Heat oven to 450 degrees F.
2) In bowl, whisk together flour and salt. In second bowl, whisk together eggs and milk. Add to flour mixture; stir just until blended. Fold in cheese and scallions.
3) Fill prepared cups about 3/4 full (about 1/3 cup batter in each). Bake at 450 degrees F. for 15 minutes. Reduce oven temperature to 350 degrees F. and bake for 10 to 15 minutes, until browned and puffed. Keep oven closed until end of baking time or popovers will deflate.
4) Remove popovers from oven and immediately remove from pan. Pierce sides once with a knife to release steam. Serve warm. If needed, reheat at 350 degrees F. for 5 minutes to crisp outside edges. Yield: 6 to 8 servings.







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