Caramelized Shallot Popovers

Recipes courtesy Chuck Hughes
Show: Chuck's Day Off Episode: The Butchers
TOTAL TIME: 1 hr 10 min
Prep: 20 min
Inactive Prep: --
Cook: 50 min
 
YIELD: 6
LEVEL: Easy

ingredients

GARNISH:
  • 2 tablespoons olive oil
  • 3 shallots, minced
  • Salt and freshly ground pepper
    POPOVER:
    • 1/4 cup bacon fat or duck fat, melted
    • 2 cups flour
    • 1 teaspoon salt
    • 2 cups milk
    • 4 eggs, at room temperature
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    Directions

    Chuck Hughes' popovers are savory little breads perfect for soaking up the tasty juices left on your plate after any meal!
    Preheat the oven to 450 degrees F.

    For the garnish: In a skillet, heat the oil on medium heat and cook the shallots until caramelized, about 10 minutes. Season with salt and pepper. Set aside.

    For the popovers: Place 6 ramekins on a baking tray and put a spoonful of duck fat into each ramekin. Place the tray in the oven and let warm for about 5 minutes so that the fat melts, but doesn't burn.

    Meanwhile, mix the flour and salt in a bowl. In a saucepan, heat the milk on low heat for about 5 minutes.

    In a large bowl, whisk the eggs until they get very frothy, 2 to 3 minutes. Slowly add the hot milk and continue to whisk. Stir the liquid ingredients into the flour mixture stirring the batter just until mixed. Do not over beat.

    Take the pan out of the oven and pour the batter into each ramekin, about three quarters full. Divide the caramelized shallot mixture on top of each popover and cover with rosemary, grated Cheddar and freshly ground pepper. Bake in the oven until they start to look crusty and golden brown, about 15 minutes. Reduce the oven temperature to 350 degrees F. Continue cooking for about 15 minutes. Make a small incision in each popover 5 minutes before the time is up to release the steam and dry the inside of the popovers. The popovers will be puffy, light, and golden brown.

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    5

    Newest Ratings and Reviews

    Read all 5 reviews

    • on October 17, 2012

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      Fantastic! Perfection in an easy and flavorful pastry. Pair with a meal or enjoy as a quick snack: Chuck does it again! Viva la Hughes!!!

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    • on April 27, 2012

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      Overall I really like the recipe. This was totally my fault but they didn't come out as light and fluffy as I wanted so make sure you really don't overmix and I also forgot to slit the tops :( whoops! so they stayed kind of doughy on the inside. Still tasted delicous though! I'm going to try them again today but this time without overmixing and making sure to slip the tops. also I don't have shallots right now so I think i'm going to try it with roasted garlic! :

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    • on February 13, 2012

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      Loved it with the shallots and cheese! Very easy to make and will definitely make it again!

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