Garden Hard, Eat Hearty: White Cheddar and Sage Popovers

Try this yummy combination for a twist on cheese popovers.

| June/July 1995


Serves 6

If your bakeware doesn’t include a popover tin, we urge you to buy one, or substitute individual glass custard cups. Popover batter takes only three minutes or so to mix. Here’s a flavor combination that we love.

  • 1 1/4 cups milk
  • 1 1/4 cups unbleached flour
  • 1/2 teaspoon salt
  • 3 large eggs
  • 2 tablespoons finely chopped fresh sage
  • 1/2 cup diced white cheddar cheese
  • Unsalted butter

1. Preheat the oven to 425°F. Pour the milk into a medium bowl and whisk in the flour and salt; do not overbeat. Blend in the eggs one at a time. Mix in the sage and cheese.

2. Rub the popover cups generously with butter. Pour the batter into the tin, filling each cup three-quarters full.



3. Bake for 20 minutes, then reduce the oven temperature to 325°F, and continue baking for 15 minutes longer, or until the popovers are golden brown. Serve immediately.

Per serving: calories, 204; fat, 7 g; cholesterol, 124 mg; sodium, 310 mg






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