Ham and Cheese Popovers


I've started creating new kinds of filled popovers. This first
experiment turned out very well. Note, with these cooking times, the
popovers should turn out well browned and crunchy outside, and moist
and flaky inside.


Ham and Cheese Popovers
by Dan Gannon

- Make the popover batter (any popover batter should work,) and let
it rest at room temperature for about an hour. Here's the
basic "Blender Popovers" recipe I used:
http://www.cdkitchen.com/recipes/rec...ers14172.shtml

Dice some ham and some cheddar cheese (about 9 Tbsp of each)
Sprinkle some black pepper and a tiny pinch of dill weed onto the
diced ham, and stir to coat the ham
Lightly oil three large ramekins with canola oil (I used ceramic
ramekins, about 1 1/2 cup capacity, wider than tall)
Preheat the ramekins in the oven for about 5 minutes (450 degrees
F,) then carefully remove with oven mitts
Pour about 1/4 of the batter into the 3 ramekins
Sprinkle 1/2 of the diced ham into each ramekin
Sprinkle 1/2 of the diced cheddar into each ramekin
Pour about 1/2 of the remaining batter into each ramekin
Sprinkle the rest of the ham, and the rest of the cheese
Add the rest of the batter into each ramekin. If any pieces of
cheese or ham are still visible, push them down so they are covered
by the batter.
Bake at 450 degrees for 25 minutes (no peeking!)
Bake at 375 degrees for 20 more minutes (again, no peeking!)
Open the oven door and pierce each popover deeply with a fork, to
release the steam (this keeps them from collapsing and getting soggy)
Carefully remove the ramekins from the oven, using oven mitts
Serve while hot. Enjoy!

I think my next experiment may be "Popovers Wellington." This is a
lot of fun!

Dan

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