Cheese Popovers & Cheese Shop Book #Giveaway from @AveryAames

From Daryl aka Avery:

We've been having a special giveaway this past week for Thanksgiving. 

We now have over 2000 Facebook followers and a horde of regular viewers of our blog. 

To thank you all, we have been giving away a book a day, through tonight. Winners will be announced on Thanksgiving! Check back to see if you won!

I'm giving away a copy of your choice of  Cheese Shop Mysteries to celebrate the upcoming launch of AS GOUDA AS DEAD, which debuts February! Say cheese! If you already have all of the Cheese Shop Mysteries,  I'll even give you a choice of the Cookbook Nook Mysteries,  including STIRRING THE PLOT.

Leave a comment with your email so you can be entered to win!

* * *

And now, to savor the season, I'm offering a tasty treat.  One of my specialties on Thanksgiving. Cheese Popovers. For all you gluten-free people who cannot eat the stuffing, this is a great alternative. I've provided both versions of the recipe for regular eaters and celiacs! 

They pop up beautifully and satisfy any palate.

And they're so easy to make. I did purchase a special popover pan for them, but you can use a muffin pan and the yield will be 12 instead of 6. 

Cheese Popovers
Gluten-free OR Regular recipe
Read ahead to see the difference

Ingredients:

3 tablespoons unsalted butter, melted and divided

¼ cup milk (I've used both 1% and 2% milk)

¼ cup water

2 large eggs

¾ cup plus 2 tablespoons gluten-free flour 
[To make regular popovers; substitute out the GF flour for regular; omit the xanthan gum]

½ teaspoon xanthan gum

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon garlic salt

½ teaspoon dried rosemary

½ teaspoon dried thyme

6 tablespoons finely grated Parmesan cheese (you'll need more if using cupcake pan)

Directions:

Preheat oven to 375 degrees F.

Divide 2 tablespoons melted butter among the wells of a 6-cup popover pan, brushing each to coat. Place popover pan in oven to preheat. [If you're using regular cupcake pan, use a little more melted butter so they are all well lubed.]

In large bowl, whisk together the milk, water, and eggs. Gradually whisk in remaining tablespoon melted butter.

Add the gluten-free flour, xanthan gum, salt, pepper, garlic salt, rosemary, and thyme. [As noted in the ingredients, to make regular popovers; substitute out the GF flour for regular; omit the xanthan gum]

Whisk until batter well combined. Carefully remove hot popover pan from the oven and ladel the batter evenly among the popover cups. (They’ll be about half full.)

Sprink each with 1 tablespoon Parmesan cheese.

Bake for 25 minutes until puffed and golden. Do not open the oven during baking time. Remove popovers from pan. Using a small knife, make a small slit in the side of each popover to release the steam. That will keep them from deflating. [Baking time if you're using cupcake pan is much shorter; 15-18 minutes.]

Serve immediately.

Remember, leave a comment and your email to enter to win a book!
Tell me what you most enjoy on the Thanksgiving table!


******************

Friend Daryl on Facebook

Friend Avery on Facebook

Follow Daryl on Twitter

Follow Avery on Twitter

Follow both of us on Pinterest

Check out our website.

STIRRING THE PLOT is available for order: order here.

AS GOUDA AS DEAD, February 2015, available for
preorder here.

If you haven't done so, sign up for the mailing list 

so you can learn about upcoming events, releases, and contests!