HERBED CHEESE POPOVERS1 cup flour1 tablespoon finely chopped flat leaf parsley½ teaspoon salt¼ teaspoon ground white pepper1-¼ cups whole milk, at room temperature2 large eggs, room temperature1 tablespoon butter, melted3 ounces Boursin or Alouette herbed cheese or creamy bleu cheese, crumbledvar zflag_nid='794'; var zflag_cid='1091/988'; var zflag_sid='122'; var zflag_width='300'; var zflag_height='250'; var zflag_sz='9'; 1. Preheat oven to 450 and place a rack in the bottom third of the oven. Spray a 24-cup, nonstick mini muffin pan generously with non-stick cooking spray. 2. In a medium bowl, whisk together the flour, parsley, salt and pepper. Ina separate medium bowl, whisk together the milk, eggs, and butter. Pour the milk mixture over the flour mixture and whisk together until just combined (a few lumps are okay). Pour the batter into the prepared muffin cups to within about ¼ inch to the top. Top each cup with a crumble of the Boursin or Bleu cheese. 3. Bake for 10 minutes without opening the oven door. Reduce the heat to 350 and bake until golden brown and nicely puffed, 8 – 10 minutes more. *Use non-stick muffin pan for this recipe.
Challah, Hallah, bread 311(photo credit: Ilan Nachum / Al Hashulchan Magazine)ByGOURMETKOSHERCOOKING.COM