Goat Cheese Popover ゴートチーズ ポップオーバー

This is another one based on a recipe from “Silver Palate Good Times Cook Book”.  This is basically a variation of  “Yorkshire pudding”. My wife said that “back in the day” she used to make traditional Yorkshire pudding from the holiday roast drippings. Although Yorkshire pudding is not a popular item served at restaurants these days, we used to have it regularly at a brunch we attended with a friend of ours at a local club/restaurant.  When my wife saw this recipe, it called to her because it is a mini version of the old time favorite and goat cheese is involved. Since these types of recipes can be finicky and we were not sure it would work. To our delight it did! It puffed up nicely and the center was hollow with a nice eggy crust and goat cheese inside on the bottom (picture #1 and #3). This is a nice hors d'oeuvre as suggested in the recipe. I will ask my wife to continue.

Ingredients: (makes about 30 to 35 mini-bites)
6 eggs
1½ cups unbleached all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme
Pinch ground nutmeg
2 cups milk
½ cup heavy or whipping cream
4 ounces herbed chèvre, cut into 18 to 20 piece

Ingredients (1/2 recipe. makes 16 to 17 mini-bites)
3 eggs 
3/4 cup unbleached all-purpose flour 
1/2 teaspoon salt 
1/8  teaspoon freshly ground black pepper (or cayenne)
1/2 teaspoon dried thyme 
Pinch ground nutmeg 
1 cup milk
1/4 cup cream
2 ounces herbed chèvre, cut into pieces

Directions:
Preheat oven to 400°F. Line mini muffin tin with paper cups.

Place the eggs, flour, salt, pepper, thyme, and nutmeg in a blender. Blend until well combined, about 10 seconds. Scrape down the sides of the container. With the blender running, slowly pour in the milk and cream and blend until smooth. (It will have a very watery consistency). Place the prepared muffin tins in the oven to warm slightly. Remove the warmed tins and fill each halfway with batter. Place a piece of the cheese in the center of each cup (#1). Pour in the remaining batter to fill each cup two-thirds. Bake the popovers 20 to 25 minutes or until puffed and golden (#2). Serve immediately (#4). 

These were unexpected perfection. Nice and crunchy with the pleasant taste of the goat cheese. Perfect as a little bite with wine as an appetizer.