Try something bold at brunch

By Metro Creative

Popovers make a great addition to any brunch menu. Home cooks who want to get a little creative with their popovers can whip up a batch of “Popovers With Goat Cheese & Chile” from Linda Collister’s “Quick Breads” (Ryland, Peters & Small).

Popovers With Goat Cheese & Chile

Serves 4 to 6

1 cup milk (not fat-free)

1 cup unbleached all-purpose flour

1/4 teaspoon salt

1 tablespoon wheat germ

3 extra-large eggs

2 tablespoons unsalted butter, melted

5 to 6 ounces goat cheese

1 medium-hot chile (or to taste), finely chopped

12-cup muffin tin, or flexible molds set on a baking sheet, well buttered

Preheat the oven to 425 F.

Put the milk, flour, salt, wheat germ, eggs, and melted butter in a food processor and run the machine until you get a smooth batter.

Cut the goat cheese into 12 fairly even pieces.

Pour the batter into the cups in the muffin tin so each cup is about half full. Add a piece of cheese to each and a little of the chopped chile.

Bake immediately for 25 minutes. Then, without opening the door, turn down the heat to 350 F and bake for an additional 15 minutes. Serve straight from the oven.