Grand Trunk & Rosemary Popovers
A true marvel, the popover is a delicious bread-like creation that is satisfyingly crispy on the outside, and fluffy and soft on the inside. Made using just a few simple, staple ingredients. All you need to whip up a basic popover recipe are eggs, milk, salt, and flour. Once you've tried these bad boys, they'll be you new go-to side for any meal!
If you've ever had a Yorkshire pudding before, a popover is very similar. They use the same batter recipe but while Yorkshire puddings are typically baked beef drippings from a roast, popovers are cooked in tins with hot butter.
We added our Grand Trunk Gruyere-style cheese from Stonetown Cheese and added some fresh organic rosemary to these popovers. The result were these perfectly cheesy popovers with a hint of rosemary that pairs perfectly with the salty and nutty notes of the Grand Trunk cheese but feel free to substitute your favourite herb and cheese combo of choice in this recipe.
Meet Our Farmers & Producers
Our go-to baking flour, we've used K2 Milling's Viking AP flour in this recipe. The flavour in K2 Milling's grains is unmatched and it really comes across in the depth of flavour in these popovers!
Alliston's "Golden Dawn" brand of butter adds a delicious flavour to the crispy outside of these popovers! It's made using milk from the Niagara and Golden Horseshoe region and provides this cornbread with a rich buttery flavour.
Our Market eggs are all sourced from Homestead Farms and their community of Mennonite Farmers. One of the main ingredients in a popover recipe, these eggs all come from small flocks that receive a high level of care.
Harmony Organic is a family owned and operated farm in Kincardine, Ontario. All their dairy farms share a philosophy of high animal welfare and environmental sustainability and their dairy herds have access to sunshine, fresh air and clean water daily. We used their 2% organic milk in this recipe.
Stontown's Grand Trunk cheese is a Gruyere style cheese that is firm cheese with a distinctive salty flavour. Tastes great by itself, but is that perfect cheesy element that takes these popovers to another level!
Ingredients (Yields 24 Popovers)
- 6 x Homestead Eggs
- 3 cups K2 Milling AP Viking Flour
- 3 cups Harmony Organic 2% Milk
- 1 tbsp salt
- 1 x 170g wedge grated Grand Trunk cheese, grated
- 2 x tbsp fresh Mike & Mike's organic rosemary, minced
- 12 tsp Golden Dawn salted butter (1 tsp for each muffin cup)
Prepare a muffin tin by putting a teaspoon of butter in the the bottom of every tin. Place your tin in the oven and allow to preheat to 400°F.
While your oven is preheating, warm your milk gently in a saucepan over medium to high heat until the milk starts to form tiny bubbles. You don't want to bowl your milk here.
In a large bowl, whisk your six eggs and until they are light and frothy. Set aside.
In a separate bowl, sift together your flour and salt (you'll want to use a fairly large bowl here as well, it's a lot of flour!).
Finely grate your entire Grand Trunk cheese wedge, removing the brown rind around the edges.
Remove your milk from the heat and carefully pour it into the egg mixture in a slow, steady stream to temper the eggs, whisking continuously. Be careful not to add the milk too quickly as this may overcook your eggs!
Once the milk and eggs are combined and the mixture is nice and smooth, slowly add your flour and salt mixture and whisk until smooth. You don't want there to be any lumps of flour in the batter. This will be a very thin batter, similar to crepe batter.
Using oven mitts, carefully remove your preheated muffin pan from the oven and fill each cup with batter until it is 3/4 full. Enjoy the sizzle the hot butter makes when it meets the popover batter!
Top each popover with a generous topping of grated Grand Trunk cheese.
Place the pan back in the and bake for 35 minutes or until golden (for smaller muffin tins) or 45 minutes for larger popover or muffin tins. You may want to place a baking sheet on the rack below your popovers to catch drips of butter. Practice your will power and refrain from peeking by opening the oven during the cooking time - the popovers need the steam to cook and "pop"!
Once the popovers are done cooking, remove them from the oven. Let them cool for 5 minutes and carefully pop them out of the tin. Serve immediately with a flavoured butter or a drizzle of honey!
Did You Try This Recipe?
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