Today's recipe was a welcome distraction to my heartache as of late. My youngest has gone off to full time school and left me all alone for 7 hours a day. I know, everybody says I should be happy to have some time to myself. Apparently no one told my heart that. Yesterday I unconstructively spent my Monday morning watching a movie called My Life Without Me about a mother who learns she is dying of cancer in 2 months and decides not to tell anyone but enjoy every last minute she has. Too bad there wasn't any Ben and Jerry's in the house. So having the recipe and a craft project to focus on today was a good thing.
The host of these cute little popover treats as well as the recipes can be found on Paula's blog and Amy's blog. They can also be found in the cookbook Baking With Julia.
Hmm, little bread muffins. I was having a hard time wrapping my head around eating bread muffins, although the dripping with butter and honey description in the book sounded good. But that would mean they would be a side for lunch. So instead I decided to alter the recipe a bit and make a lunch out of them.
I happened to have a popover muffin tin and baking cups I picked up from my last IKEA trip. I made 6 with half a slice of prosciutto and gruyere cheese in the middle, and the other 6 with 3 slices of turkey pepperoni and mozzerella cheese. For those I put some pizza sauce in a dipping cup.
I only baked them for 25 minutes at 425, not any additional time at 350 as suggested, and they came out perfectly cooked. I'm sure that's because the middles were stuffed full of goodness instead of dough. For me the pizza stuffed popovers edged out the prosciutto stuffed ones, since I found them a bit salty. Perhaps if I tried that combo in the future, I'd cut down on the salt the recipe called for.
And they were filling too. My husband and I each had 6 to begin with, and I pawned off my last two to him because I couldn't eat anymore. He complained he was full at 6, but ate the last two anyway. I'll probably try these plain with jam for breakfast sometime, but I would like to experiment more with different fillings. Brie and mushrooms is next I think.