Ping: Michael Lonergan

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zeltcin14

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Good on ya! I swiped your recipe for Mini-Brie Popovers to serve as an
appetizer for Easter dinner. *Big* raves! Simple, light, a real show
stopper.

@@@@@ Now You're Cooking! Export Format

Mini Brie Popovers

appetizers

2 eggs
1 cup flour
1 cup milk
1 tsp. sugar
1/2 tsp. salt
1/2 lb. camembert or brie cheese

Preheat the oven to 450?F. Carefully remove the rind from the Brie
cheese and cube into 24 pieces. Generously coat a mini muffin pan with
cooking spray. It?s important to make sure all of the edges are
coated. Whisk togethe all of the ingredients except brie until
combined. Be careful to not over mix. Evenly pour the batter into each
of the mini muffin cavities. The batter will be close to the edge.

Bake at 450?F for 5 minutes. Reduce the temperature to 350?F and bake
for an additional 10 minutes. DO NOT peek. The cool air will cause the
popovers to deflate. Remove the mini muffin pan from the oven. Cut a
small slit in the center of each popover and fill with a cube of brie.
Return to the oven for 1 minute to melt the cheese slightly.
Immediately remove the popovers from the pan and serve warm. Makes 24
popovers.

Notes: culinarycory.com (c/o Michael Lonergan@RFC)

Yield: 24 popovers

(Squeaks' hint to getting rind off the brie: freeze the brie for an
hour - makes the rind more easily trimmed.)

Thanks!

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"
 
On Sun, 24 Apr 2011 22:03:04 -0700, Terry Pulliam Burd wrote:


I have a recipe pet-peeve to express. I'm very efficient in the
kitchen and I tend to write recipes/instructions the same way.

That said, why start the recipe with the cutting of the cheese when
it's the last thing you'll need and when you have 15 minutes to do so
while the popovers cook? The recipe SHOULD read: Make batter, bake,
meanwhile cube cheese, etc... Furthermore, the application of cooking
spray happens right before you pour the batter, not before you even
MAKE the batter.

I'm not losing any sleep over it, but like a said - it's a peeve of
mine. Like when a recipe calls for 3 teaspoons of something .

Thanks for the recipe :-) I may even try this with some other melty
cheese.
-sw
 
On Sun, 24 Apr 2011 22:03:04 -0700, Terry Pulliam Burd
wrote:


Thanks for the reminder! I saved this recipe the first time around
and haven't made it yet. It is as good an excuse as any to buy a
mini-cupcake pan (which I need as much as I need another hole in my
head). :)

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Mon, 25 Apr 2011 00:17:38 -0500, Sqwertz
arranged random neurons and said:


I am too lazy to rewrite every recipe that comes my way, so I
generally just copy and paste them into my recipe software as written.
That said, in this case I would leave it as written simply because I
freeze the brie for an hour which makes it easier to cut off the rind.
I cut the portions ahead of time because, esp. in this case, it's one
less thing to do when my guests arrive and I'm pulling the popovers
out of the oven.

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"
 
"sf" ha scritto nel messaggio
, Terry Pulliam Burd

That was one of the first silicone pieces I ever bought, and I have no
regrets. I now have also bought those adorable little muffin papers that
fit it.
 
"Giusi" wrote:

Yours must be some mighty small silicone boobies if they fit into
those "adorable little muffin papers"... I didn't think Italian babes
needed any enhancement... are you sure you're Italian? LOL
 
Steve wrote:


How about when the recipe starts off with "Preheat oven to 375F", then
requires a lengthy waiting period before anything goes into the oven? I see
that often where marinating or dough-rising is part of the recipe.

Bob
 
On Tue, 26 Apr 2011 20:57:04 -0700, "Bob Terwilliger"
wrote:


I like having the oven temp at the top of the recipe. Those who
actually *read* a recipe before starting will know when to turn it on.
Those who don't will soon figure out that they screwed up.

Otherwise: too bad, so sad.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
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