Popovers, at the risk of sounding too poetic, are beautiful pillowy bites of bready enlightenment. As a young girl, I remember going to a local restaurant on what my Mom and I called “a girl’s day”. The meal always began with fresh steamy popovers and chicken broth before the lunch was served. Even back then, I was obsessed with food and each crisp bite was pure joy and wonderment.
Now, years later, after figuring out the secrets of the popover, I make them for my daughter. Apparently the love of this divine treat is inherent, because she is just as amazed as I was as a kid.
With this much love for a recipe I figured I had to share this one with you. Right now, you’re probably thinking, “Oh dear sweetness, what have you done to the Yorkshire pudding, lady?” It’s true. American popovers hail straight from the Yorkie and words cannot express how thankful I am for it! Crispy on the outside, yet airy with a soft and slightly custard-like inside, these simple-to-make breads are nothing short of mind-blowing.
It all starts with a quick batter of warm milk, flour and eggs. I’ve heard you can make the batter the night before, but I’ve never tried it, because who could sit around knowing there’s popover batter in the fridge?
Next, combine goat’s cheese, honey, and diced strawberries. It’s finally strawberry season in Texas. The season starts in March and doesn’t last long at all because it’s so hot here, which means we’re now stuffing our faces with strawberries until peach season hits.
Then all there’s left to do is to pour the batter into popover tins, add the sweet goat’s cheese mixture, and send them off to the oven to work their magic – don’t you dare peek or they won’t rise! As my daughter says, “Magic only happens if you close your eyes”. I would think she’s wise beyond her years but really this is the only way she can perform a magic trick.
If you don’t have a popover tin, you can absolutely use a muffin tin like Jamie’s recipe for Amazing Yorkies.
Crisp, airy, sweet and fresh, these Strawberry and goat’s cheese popovers are the perfect weekend treat to enjoy with family and friends. From my Texas kitchen to yours, I hope you enjoy!
Strawberry and goat’s cheese popovers
Makes 6 large popovers 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 soft goat’s cheese
- 2 tablespoons honey
- ¾ cup fresh strawberries, diced
Preheat the oven to 230°C/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 heat, warm milk until warm to the touch, about 110°F (43°C).
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 mix 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’s cheese and honey, then blend until smooth. Add strawberries and stir to combine.
Pour the batter into the prepared popover or muffin tin, filling ¾ full. Place a spoonful of the goat’s cheese mixture into the center of each compartment. Place them in the oven and bake for 15 minutes. Without opening the oven, reduce heat to 190°C/375°F and bake for an additional 30 minutes, or until the popovers have risen and are golden. If you are using a muffin tin, the cooking time will be reduced. Start watching after you reduce the heat and pull from the oven once golden.
Best served warm.