Blue Cheese Popovers

On Monday, I mentioned a celebratory dinner party and went straight to discussing dessert. Today, I’ll backtrack and describe the hors d’oeuvre course. We toasted with a Louis Bouillot blanc de blancs sparkling wine and whetted our appetites with blue cheese popovers and herb-marinated green olives. I found the mini popovers in Martha Stewart's Hors d'Oeuvres Handbook. I’ve used this book many times over the years and have come to depend on it. The chapters are organized by shapes or styles such as skewered, stacked, or stuffed. There are meat, cheese, and vegetable options throughout, and several of the spiced nut variations have become perennial, holiday favorites of mine.

The genius of these popovers is that the batter needs to be chilled before it’s baked so it’s not just convenient but also necessary to make it the day before. I crumbled a Roquefort cheese as small as I could into the milk and melted butter batter which sat in the refrigerator overnight. Unlike baking full-sized popovers, the pan does not need to be pre-heated. A mini-muffin pan is used, and the batter is spooned in to fill each cup. They pop up nicely, hold their shape well even as they cool, and they can even be re-heated which I discovered when we snacked on the leftovers.

Served warm, these little, bite-sized morsels had a light, golden crust on the outside with pillowy, moist, and savory insides. The amount of blue cheese used here provides just a mild pungency. To my taste, I would actually consider increasing the amount to push that flavor forward. But, if blue cheese isn’t your thing, try these simple, tidy popovers with gruyere or parmigiana reggiano for your next cocktail hour.

Tweet