Pop!  Goes the holidays. This week we’re popping with excitement over these Blue Popovers. Bursting with Bayley Hazen Blue, thyme and a touch of lemon, these little hot mamas are warm and savory, perfect for these chilly nights of entertaining. Easy make-ahead batter means a quick hors d’oeuvre that will wow your guests. Best served warm, accompanied by spicy, Creminelli Calabrese, or sweeten up the savory with a drizzle of honey. Enjoy!

-Queen Christine

Bayley Hazen Blue Popovers
 
2 eggs
1 cup milk
2 tablespoons butter, melted
1 cup flour
3 ounces Bayley Hazen Blue, crumbled
1 tablespoon Parmigiano Reggiano
1 tablespoon thyme, rough chopped
Zest of half of lemon
Equipment needed:  mini muffin tin or mini popover pan.

1. With an immersion blender, whisk together eggs, milk, butter, flour, salt and pepper until the mixture is smooth.

2. Stir in the thyme, zest, blue and parmesan cheeses.

3. Chill for 2 hours up to 1 day.

4. Preheat oven to 425 degrees.

5. Melt a tablespoon of butter. Generously butter the muffin tins and fill each one to the top with batter.

6. Bake 20-25 minutes.

Makes 1 ½ dozen