Rosemary, Pear and Brie Popovers
I asked yesterday on my Facebook Page what you wanted to see here today – Sweet or Savory Popovers. I was hoping you’d give me an answer, since I couldn’t decide. But you know what?
You guys suck.
It was a split decision – neither side won.
So I had to do what I had to do…a sweet AND savory popover. Rosemary, Pear, and Brie Popovers. A little sweetness from the pears, and a little savory from the rosemary and brie. Except, well, brie can be both sweet and savory. I guess that’s a win.
Brie is ALWAYS a win. Especially warm, melty, gooey brie.
Rosemary, Pear and Brie Popovers
Prep Time: 5 minutes
Cook Time: 33 minutes
Total Time: 38 minutes
Yield: 12 mini or 6 large popovers
3 tablespoons butter
4 large eggs
1 cup milk
1/4 cup heavy cream
1 1/2 cups flour
1/4 teaspoon salt
1 medium pear, chopped
2 tablespoons (or more) fresh rosemary, chopped
1 cup brie, cubed
- Preheat oven to 375. Prepare a large, evenly prepare a 6 cup Popover Pan with the butter, or, a 12 cup Mini-Popover Pan. Place the pan in the oven for 3 minutes to melt the butter. Remove when melted. Spray each vessel with cooking spray to prevent any sticking.
- In a large bowl, beat the eggs with the milk and cream. Add in the flour and salt, stir to combine. Fold in the rosemary and pears. Pour batter evenly into the popover pans. (I poured mine almost to the top of each vessel.)
- Bake at 375 for 10 minutes, then reduce heat to 350. After 18 minutes at 350, remove from oven and quickly stuff cubes of brie into each popover. Return to oven for 5 minutes, or until all are puffed and golden brown.
- Remove from oven, serve and enjoy!
These popovers are best if puffed and golden brown, hot out of the oven, and served alongside a meal. Lunch, perhaps? I ate mine with a side of sliced Creminelli Salame.
Of course, these days Creminelli is about all I eat. It’s impossible to leave alone. (So I don’t.) If you haven’t had it, you are definitely missing out. We gave away lots of it in Seattle during our parties, but lucky for me, I shipped a few home to myself. It’s almost gone now…so, so sad.
However – Creminelli will at a minimum be back in my life in November, during the MIXED conference. They’ve signed on as a sponsor, and I am THRILLED! Have you signed up yet?
New food blogger, pro food bloggers, people who want to learn to take better videos, write an e-book, take great photos…everyone is welcome. Maybe you just love Duff Goldman (yep, the Ace of cakes), and you want him to show you one on one how to roll fondant.
Here’s your chance!!
And, better yet, if you buy your ticket by Saturday the 21st, you’ll lock in to the reduced rate, PLUS, you are entered to win a gorgeous piece of Le Creuset (another sponsor we are proud to have!) valued at $279. We’ve even got 20 other prizes ready to dish out just for those Early Bird ticket buyers. So, get off the fence, get your ticket, and join us for an incredible weekend! (And what a great Christmas gift to yourself, right? A weekend in the mountains, at a beautiful resort, where you don’t have to cook a single thing? Yes, please!)
Let me know if you have ANY questions…that’s what I am here for!
As a disclaimer, no one, especially Creminelli, paid me anything at all to say nice things about their salame. I truly LOVE it, and now that I know a store about 45 minutes from me has it, I’ll be heading over there the first chance I get. Now, get back here tomorrow, as I am having a GIVEWAWAY you won’t want to miss!