GRUYÈRE AND BLACK PEPPER POPOVERS

A few years ago, I was dying to make popovers. They are one of my favorite welcoming table gifts while dining at BLT Steakhouse in Charlotte. However, I had zero clue how to make them. As you know by now, I can cook very well. Baking is not really my jam. So, I ventured onto Pinterest and found this recipe for Gruyère and Black Pepper Popovers from a restaurant in Austin, Texas called Foreign & Domestic. They looked amazing. Of course, I immediately ran to Amazon’s website and ordered these popover pans. Yes, you can use muffin tins. However, I wanted the full experience and highly suggest investing in one of these. You will definitely be making these popovers again, and again!

For certain, you need to add these to your holiday dinner table. These Gruyère and Black Pepper Popovers will be a perfect compliment to your Thanksgiving Dinner or your even Feast of the Seven Fishes meal on Christmas Eve.

To be clear, this was my third time making these. After doing a bit more research, I found a recipe the other day that was similar to the one linked above, and used it. However, I believe the original worked so much better. You can view the video of this recipe by clicking here. Although it is a bit easier, I do not think the popovers puffed up as much as the original. So, follow the recipe below and only use the video as guidance.

Feel free to play around with the ingredients. Substitute the Gruyère with another cheese. A sharp white cheddar would be amazing. You could also eliminate the cheese and black pepper altogether, and serve the popovers with jam. Have fun, and get creative.

A FEW THINGS TO NOTE:

• invest in a popover pan (they are relatively inexpensive)
• the popover pan needs to be warmed in the oven prior to filling with the batter and baking
• eggs should be at room temperature
• do NOT open the oven while the popovers are baking
• remove the popovers from the pan immediately after baking
• the popovers are best enjoyed while they are warm and crispy

HOW TO PREPARE GRUYÈRE AND BLACK PEPPER POPOVERS

Preheat oven to 450 degrees. Place popover pan in oven to warm while you are preparing the batter. Warm the milk in a saucepan. You want the milk hot, but not boiling. Remove from heat. In a bowl whisk together the eggs, kosher salt and black pepper. Slowly whisk in the warmed milk. Add the flour to the mixture. Mix.

Remove the warmed popover pan from the oven. Reduce heat to 375 degrees. Generously spray each well with non-stick spray (including the sides). Fill the wells about three-quarters of the way full. Gently, place two to three cubes of the Gruyère cheese on top of the batter. Bake until the popovers have puffed up, and are a deep golden brown. This should take about forty minutes. Just be sure to check, with the oven light, at about the thirty minute mark. As mentioned above, do NOT open the oven door while the popovers are baking. If you do, you may run the risk that the popovers will collapse and not puff up.

Once fully baked, immediately remove the popovers from the pan. Garnish with additional freshly shredded cheese. Serve these amazing Gruyère and Black Pepper Popovers while they are warm. You should have enough batter left to bake up another batch.

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I am more than just recipes. I love fashion and style too! Most importantly, I love my Family. My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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