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MailTribune.com
  • Cocktail Popovers Made Three Ways

  • Mini cocktail popovers are an elegant and satisfying choice for a healthy party food.
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  • Mini cocktail popovers are an elegant and satisfying choice for a healthy party food.
    Even though they're satisfyingly eggy and have the irresistible carbs of a baked good, they're hollow in the center so they pack fewer calories. They also are amazingly simple to prepare.
    How to make them
    Start to finish: 40 minutes (10 minutes active)
    Servings: 30
    Ingredients:
    For the batter:
    1 cup skim milk
    2 large eggs
    1 large egg white
    1 tablespoon butter, melted
    1 tablespoon extra-virgin olive oil
    1 cup all-purpose flour
    1/2 teaspoon salt
    For olive cocktail popovers:
    24 Kalamata olives, pitted and chopped
    For herbed cheese cocktail popovers:
    1/3 cup light spreadable garlic and herb cheese (such as Boursin or Alouette)
    For herbed pepper popovers:
    2 tablespoons chopped Peppadew or jalapeņo peppers (jalapeņos will be hotter)
    2 tablespoons finely chopped scallions
    Directions:
    Heat the oven to 425. Set two mini muffin tins on a baking sheet. Coat the tins with cooking spray, then place them (on the baking sheet) into the oven to heat.
    Meanwhile, to make the batter, in a blender or food processor, combine milk, eggs, egg white, melted butter, olive oil, flour and salt. Blend for 15 seconds. Scrape down the sides of the container, then blend for another 30 seconds.
    To make olive cocktail popovers, remove the muffin tins from the oven and place 1 olive in each cup. Spoon a heaping tablespoon of batter on top of each olive. Bake for 25 to 30 minutes, or until deep golden brown and crisp. Serve immediately.
    To make herbed cheese cocktail popovers, remove the muffin tins from the oven and spoon a heaping tablespoon of batter into each cup. Bake for 25 to 30 minutes, or until deep golden brown and crisp. Remove the popovers from the pans and set on a rack to cool.
    To make the herbed pepper popovers, mix the peppers and scallions into the batter. Remove the muffin tins from the oven and spoon a heaping tablespoon of batter into each cup. Bake for 25 to 30 minutes, or until deep golden brown and crisp. Remove the popovers from the pans and set on a rack to cool.
    When ready to serve, poke a hole in the bottom of each popover. Put cheese in a small sturdy plastic bag. Gather the bag and squeeze the cheese into one corner. With scissors, snip off the tip of the bag and squeeze 1 teaspoon of cheese into each popover. Serve immediately.
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