Goat Cheese Popovers
Joseph Margate
Clink at the Liberty Hotel Boston
For his Beard house event, chef Joseph Margate made these delicious popovers with goat cheese from Blue Ledge Farm.
Ingredients
- 2 tablespoons butter, plus more for greasing pans
- 1/4 cup goat cheese, at room temperature
- 1/2 tablespoon chopped parsley
- 1/2 tablespoon chopped chives
- 3 large eggs, at room temperature
- 1 cup whole milk
- 1 1/2 teaspoons kosher salt
- Small pinch cayenne pepper
- 1 cup all-purpose flour
Method
Preheat the oven to 400ºF. Liberally grease a nonstick, 9-cup popover or muffin pan with softened butter.
Combine the goat cheese, parsley, and chives in small bowl. Set aside.
Divide the batter among the 9 greased cups, filling each halfway. Drop a 1/2 teaspoon of the goat cheese mixture into the middle of each batter-filled cup. Bake for 30 minutes, or until the popovers are a deep brown. Serve immediately.
Yield
9 popovers
