I am embarking on a first for my blog. I am posting something that I have already posted. These are just too good to pass up – and when I posted them the first time, I was just starting out, so I am not sure too many people saw these. This recipe was originally printed in Gourmet (yes, paying a little tribute here, because I still miss it each and every month), but I have changed it slightly by updating the cheese and the herb used.
My family loves these, in fact, polishing off 24 is not a problem at all. They are super easy to make – you just have to remember to plan ahead and make these an hour before you want them in the oven. You can use whatever cheese you have in the house – and whatever herbs – or, you can skip the herbs all together – although everything tastes better with fresh herbs.
Happy New Year everyone, and enjoy this recipe, again!
Ingredients
- 1 cup whole milk
- 2 large eggs
- 1 cup all-purpose flour
- 2 tablespoons unsalted butter, melted, divided
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/3 cup finely chopped brie cheese with the rind removed
- 1 1/2 tablespoons chopped dill
- Equipment: a 24-cup mini-muffin pan
Preparation
Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheese and dill. Chill 1 hour to allow batter to rest.
Preheat oven to 425°F with rack in upper third.
Butter muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.
Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.
Makes 24 mini-popovers that you can pop right into your mouth.
For a printer-friendly version of this recipe, please click here: Mini-popovers with Brie Cheese and Dill
First Look, Then Cook 