Popovers are deceptively easy to make and versatile as well. Today, we’re sharing a sweet and savory combination with our Parmesan Popovers and Blackberry Preserves – perfect for the holiday season!
Last I posted, we were in the process of putting together a Thanksgiving starters spread, and I gave some wine pairing suggestions courtesy of Decoy wines. Our starter spread was intentionally unconventional. I put an autumn spin on my family’s generations’ old ravioli recipe, and prepared them fried with a savory pumpkin filling, and served those alongside a platter of cream cheese filo bites.
Now, if my family is anything to go by, you’ll likely want bread from the start of the meal through to the finish. However, I’m not a terribly big fan of serving the same bread with the starters or with soup as I do with the main course. Naturally, some variety is nice, but just the way there are wine pairings, there are also bread pairings, and the hardy loaves or rolls that you serve with turkey and gravy are likely a bit too ‘much’ alongside your starters. You might want something a little softer, a little lighter, or just a bit less overpowering.
Naturally, that’s where today’s recipe comes in – Parmesan Popovers paired with Blackberry Preserves.
If I’m to be honest, popovers, despite being an ‘old-timey’ sort of roll, whose airy consistency pairs excellently with lighter dishes, are something that I only first tired my hand at a few years ago after my brother gifted me a popover tray. After my first batch, I was hooked – albeit these are still a relatively rare sight in my home, which I prepare more for ‘occasions’ or with specific meals as opposed to ‘just because.’
So, without further ado, let’s make some popovers.
To start things off, begin by thoroughly greasing your popover molds with some butter. Yes, you can use nonstick spray but…please don’t.
Then, in a medium bowl, whisk together about six ounces of milk and two eggs until it’s nice and smooth. Be careful not to over whisk, otherwise, you’ll beat too much air into the eggs and you know what happens when you overbeat eggs. Bad things, very bad things. Once the batter is smooth, add in salt, a cup of flour, and about two ounces of grated parmesan cheese, and whisk the batter again until all of the ingredients are thoroughly combined.
After that’s done, divide the batter into the popover molds, filling each until it’s about three-quarters of the way full. Do ‘not’ fill them to the top, otherwise, you will have a big mess on your hands after they start cooking.
Finally, bake them for about twenty-five to thirty minutes. You want them to reach a nice golden color as pictured below. Now, here’s where things get a little controversial.
No, I’m not joking.
There are two ways to cook popovers. When cooked ‘properly,’ which is for about twenty-five minutes, this maximizes their airiness. However, when cooked like this the popovers will ‘deflate’ slightly after cooking. Naturally, this isn’t a problem if you serve warm, as they’ll be on the table – and in your guests’ plates – before they cool down enough to noticeably deflate, and since the allure of popovers is their airy texture – deflated or not – this is considered the most ‘palatable’ way to serve them. However, if they ‘do’ deflate…they just simply aren’t as pretty to look at. That said, to achieve this ‘maximum airiness,’ cook them for no more than twenty-five minutes, or ‘just’ until they become slightly golden.
However, when preparing a Thanksgiving style meal, you don’t always have time to prepare them last minute in order to serve them warm, and if you want them to ‘look’ their best…well, that’s where Cooking Option Two comes in. To ‘force’ the popovers to hold their shape, you need to deliberately overcook them, but only slightly so – meaning cook them for about thirty minutes. This will give their outer shell a slight stiffness or ‘crunch,’ and naturally, that will clash with some of their airiness, but it will ensure they look their best, and around the holidays a pretty looking table is a joy in and of itself.
For the Blackberry Preserve, simply combine the ingredients listed below in a small saucepan and boil the mixture down until the blackberries have cooked down and the mixture has thickened, then remove it from the heat, pour the mix into a bowl and let it cool completely before serving.
Parmesan Popovers and Blackberry Preserves
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 popovers 1x
Ingredients
For the Popovers:
- 3 tablespoons butter, melted and cooled to room temperature
- 3/4 cup whole milk
- 2 eggs
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese
- 1 cup AP flour
For the Blackberry Preserves:
- 2 pints fresh blackberries
- 2 tablespoons honey
- 1 teaspoon chia seeds
- 1/2 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Zest of 1/2 orange
Instructions
For the Popovers:
- Preheat oven to 400 degrees F. and grease a popover pan. Set aside.
- In a medium bowl, whisk together milk and eggs until smooth. Add salt, flour, and cheese. Whisk again until the batter is smooth. Finally, whisk in the melted butter. Divide the batter between the popover molds and fill each about 3/4 full.
- Bake for about 25 minutes or until the popovers have reached a deep golden color. If you want the popovers to hold their shape, bake an additional 5 minutes or so but be careful not to burn them!
- Remove and serve immediately if desired.
For the Blackberry Preserves:
- Combine all the ingredients in a small saucepan and down until the blackberries have cooked down and the mixture has thickened.
- Remove from the heat and transfer to a glass dish to let cool completely. Serve with the fresh popovers and enjoy!
Nutrition
- Serving Size: 6
And that’s that, you’ve got the perfect roll to serve alongside your Thanksgiving menu.
Enjoy with Love!
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angiesrecipes says
Best popovers and they look absolutely irresistible!
DAVID J MYERS says
Catherine, I’ve had popovers but never Parmesan popovers… Pairing them with quality butter and blackberry preserves isn’t something that comes immediately to mind but what the heck, I’ll take 4 for a mid-day snack! Take Care, Big Daddy Dave
Kelly Walton says
I love popovers but have yet to try parmesan, will definitely be trying some
Chiara says
can’t wait to try this delicious recipe ! Warm hugs
Alexandra says
These look delicious! I have never made a popover before, but I shall look forward to trying your recipe soon.
Sherri says
Great tips for making popovers and keeping their shape! Love the idea of adding Parmesan too! These are perfect for any holiday table! 🙂
Sam says
This looks so good! Since my sister has dietary restrictions, she eats rolls or bread that meets her needs. It sounds like these ingredients could be substituted to make popovers for her.
Jessica says
Where has this been my whole life!!! This looks so wonderful I will have to try it!
Lebogang Xolo says
Great recipe, and it looks really easy to follow. Thank you for sharing.
Luci says
These popovers and the jam look and sound so delicious. Love the savory sweet combo. Must try both. Very well photographed as well!
xx Luci
Lisa says
Now these look like something I’d love! I’m an amateur baker, and love parmesan, so will be trying this out!
Danielle says
These look so amazing!! And that jam sounds devine! I cant wait to make these.
J says
blackberry preserves sound really good. I havent ever tried making my own
Pati Robins says
First of all your photos are so stunning , and recipe looks oh so yummy
Annette, 3 Little Buttons says
How have I not heard of popovers before. They look brilliant and I bet they taste just as good too.
stacey says
I love how light a good popover is. They are perfect match for some homemade jam and butter.
Daphne D Adams says
I am a lover of all of this. Cheese, Carbs and Preserves make my heart so happy!
Cathleen @ A Taste of Madness says
I have always wanted to make popovers, but it looks so hard to do!! Plus, I would need to get a popover pan. Maybe my black friday shopping will include one this year 😉
Kelly Anthony says
I’ve seen Alton Brown do these a million times, but still felt intimidated to make them at home! You’re giving me hope! This is a recipe I really want to try 😉
Angela Fernando says
this looks just delicious! Wow! Want to put my hand inside the monitor and take one!
Claudia Lamascolo says
When I was a kid I would eat blackberry preserves right off the spoon from the jar and still love that taste.. this is a great popover Id love to try
Mahy Elamin says
You are a genius! This simple and short list of ingredients is what I adore. Your recipe is great for holidays. I definitely want to try!
Dominique | Perchance to Cook says
The texture of these popovers is just perfect! Sooo soft on the inside yet crisp on the outside. They sound amazing. Parmesan is also my favorite cheese and I bet its perfect here!
Cheese Curd In Paradise says
Confession. I have a popover pan and have not used it. I love all of your tips and am going to give them a try! Thank you!
Denay DeGuzman says
There’s something very special about a freshly-baked popover with a pat of butter and a little jelly.
Karyl Henry says
I’ve never made popovers before, but these look absolutely fabulous! There’s nothing better than warm bread, fresh out of the oven.
Dan Zehr says
These popovers absolutely fantastic! So YUMMY! Would love to try this! This is so delicious and it makes my mouth watering.
Gloria says
These sound like the perfect addition to the weekend brunch menu. Thanks for the great recipe.
Pavani says
Oh my, those parmesan popovers look absolutely amazing — perfectly puffed up, airy and sooo inviting. Would love to have these for my breakfast 🙂 Awesome clicks.
Kiki Johnson says
Blackberries and Parmesan – such a great combination and I love the look of these popovers! Perfect for entertaining!
Jennifer says
Oh my, these Parmesan popovers sound so good! Saving for my next dinner party!
Kathryn @ FoodieGirlChicago says
Popovers are so fun for holiday parties and so tasty too! Love this flavor combo!
Allison says
I’ve always wanted to make popovers. Your version looks delicious! Perfect for the holidays.
Marisa Franca says
Your popovers look delicious and I don’t mind a bit of crunch to them. Just as long as they have the wonderful pocket I can fill up with some blackberry preserves. Yum!! They sound so good. It’s been ages since we made popovers and we do have the proper pan. I’ll be making them soon – I may wait until we have some beef.
Catalina says
Oh my goodness! This is absolutely amazing! I can only imagine how good this tastes. It’s a must try recipe!
Veena Azmanov says
I love popovers but have not made some in ages. And I have never made parmesan popovers. I can’t wait to try this. Look so good.
Melissa says
I love that the cheese goes right into the popover batter, sounds incredible! And pairing it with the blackberry spread makes it a really special dinner treat.
April says
It’s been awhile since I had stumbled upon a good popovers recipe. I don’t make them much myself so maybe that is why but your recipe is stunning and definitely makes me want to try it soon!
Jessica (Swanky Recipes) says
I was just at the grocery store today and they were out of some of my Thanksgiving essentials. I’m going to have to make my own and bring them to our traditional Christmas breakfast spread this year!
Mackenzie says
I love the balance of savory parmesan with the blackberry preserves in this recipe. Popovers are usually only done for ‘occasions’ in my home as well, but this recipe makes me want to do it more!
Swathi says
This Parmesan popovers looks perfect treat for with homemade blackberry preserve. I love this great breakfast idea.
Natalie says
Oh my… these popovers look absolutely delicious! And that sweet jam spread… I’m seriously drooling right now. This would go perfectly with my afternoon tea. I must save this recipe and give it a try.
Des says
I love it when I can incorporate blackberries into something. Sounds amazing!
Jenn says
Finally I can make popovers that don’t deflate! Thanks for the great recipe and the tips to keep them light and puffy!
kim says
This recipe was beyond delicious! So easy and scrumptious, I’ll definitely be making again!
Taylor Kiser says
I’m thinking ahead to how perfect these will be on a Mother’s Day brunch menu!
Jen says
Thanks for the baking time tips. I never knew that was how you keep the shape of the popovers. These look amazing!
Jill says
Loving your photos! And I’m a big fan of sweet and savory together. I need to try both the popovers and the preserves!
Scarlet says
Parmesan popovers sound so good with your blackberry preserve but also amazing with dinner! I can’t wait to try the recipe!