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Apples, for the most part, are at their peak. And it's time to put them to some good use! Alana Chernila, who wrote the new cookbook Homemade Kitchen stopped by Tonia's Kitchen to talk about her Baked Apple Popovers. Alana told Tonia that not only are they delicious, but they use the flavors of the fall season (including ingredients like apple cider and maple syrup). Alana also says she recommends Honeycrisp apples for use in this recipe, as that variety provides just the right kind of flavor for this recipe
3 large eggs
1½ cups (360 ml) whole milk or buttermilk (for homemade, see page 34)
1½ cups (180 g) all-purpose flour
½ teaspoon kosher salt
4 tablespoons (½ stick/56 g) unsalted butter, melted and slightly cooled
Safflower oil or melted butter, for greasing the pan
Optional: ¼ cup fresh herbs; 4 ounces (115 g) chèvre (for homemade, see page 99)
1 Preheat the oven to 425°F. Combine the eggs, milk, fl our, salt, and butter in a blender. Blend until you have a smooth batter, 15 to 20 seconds. Let the batter rest for about 10 minutes.
2 Generously grease a 12-cup muffin or popover tin with oil. Divide the batter evenly among the cups, filling them most of the way. Add a pinch of fresh herbs and a dollop of chèvre, if using, to the center of each muffin cup. Bake until puffed and golden, WITHOUT OPENING THE OVEN, 25 to 28 minutes.
Serve immediately.
