BLT Steak Gruyère Popovers

Christmas Eve dinner with our Aunt Patty has been an event we look forward to each year. She is an incredible chef and hostess. This year I was able to help her in the kitchen to learn her recipes that she has been making for many years. I was surprised on how simple each dish was to make! The biggest key to a successful dinner party is timing, patience and organization.

IMG_3400There are many dishes in her holiday meal and I will post each separately but categorize them under the menu “Holiday Meal” so that you can find them with ease.

Recipe courtesy of Williams-Sonoma – http://www.williams-sonoma.com/recipe/blt-steak-gruyere-popovers.html

These airy golden puffs are served warm from the oven at BLT Steak, a modern American steakhouse opened by acclaimed French chef Laurent Tourondel. After rotating the pan partway through the baking time, don’t open the oven door again until the popovers are done; this will help ensure they rise evenly.

BLT Steak Gruyère Popovers

  • Servings: 12
  • Difficulty: medium
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Ingredients:

  • 3 cups milk
  • 3 cups all-purpose flour
  • 1 Tbs. kosher salt
  • 6 eggs
  • 6 oz. Gruyère cheese, grated

Directions:

Place a 6-cup popover pan in the bottom third of an oven. Place a baking sheet on the rack underneath to catch any drips. Preheat the oven to 400ºF.

In a small saucepan over medium-high heat, warm the milk until small bubbles form around the edges. Put the flour and salt in a fine-mesh sieve and sift onto a sheet of waxed paper. In a large bowl, whisk the eggs until frothy, about 2 minutes. Slowly whisk in the hot milk, whisking constantly so the eggs don’t cook, then gradually whisk in the flour mixture until almost smooth.

Remove the popover pan from the oven and spray the cups with nonstick vegetable spray or 1 tsp of melted butter. Fill the prepared cups about three-fourths full with batter and sprinkle each with 1/2 oz. cheese.

Return the pan to the oven and bake for 15 minutes, then rotate the pan 180 degrees. Continue baking until the popovers are browned and puffed, 30 minutes more; do not open the oven after rotating the pan.

Invert the pan and remove the popovers. Serve immediately. Using a paper towel, wipe out the excess fat from the popover cups. Heat the pan in the oven for 5 to 10 minutes. Repeat to bake the remaining batter. Makes 12 popovers.