A vision of hosting a wine and cheese party sometime over the holidays has been dancing in my head recently. With a small gathering of guests bringing their favorite varieties, it’s a perfect way to try different wines while being surrounded by the warmth of the season.
Of course, a wine and cheese party wouldn’t be complete without a few tasty items to nibble on between the swirling and sipping. There is no formal date for the event quite yet. But that’s not going to stop me from testing a couple of new recipes to have in my back pocket.
I decided to take advantage of a wheel of Ile de France Camembert cheese I happened to receive as a free sample a couple of months ago. It’s been sitting in my fridge while I found the perfect recipe to give it a try. Its robust flavor and creamy texture is similar to Brie, and worked out as a perfect substitute. Consider sprinkling a some dried thyme over the popovers before serving to help bring out an earthy tone to the dish.
- 2 eggs
- 1 cup flour
- 1 cup milk
- 1 tsp. sugar
- ½ tsp. salt
- ½ lb. Camembert or Brie cheese
- Preheat the oven to 450 degrees. 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 together all of the ingredients 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 degrees for 5 minutes. Reduce the temperature to 350 degrees and bake for an additional 10 minutes. DO NOT peak. 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.