NDT- Cooking with Cash-Wa

FARGO, N.D. (Valley News Live) - Ingredients -

3 large Eggs

1 ¼ cups Milk

1 ¼ cups Flour

½ tsp Salt Roasted Garlic & Honey Butter

4 oz butter, softened

3 T Roasted Garlic, smashed into a paste

2 T Honey salt and pepper Sundried Tomato & Olive Chevre Spread

4 oz Chevre Style Goat Cheese, room temperature

¼ cup Sundried Tomato-Olive Tapenade

1 T. Fresh Parsley, chopped

Preparation - Preheat oven to 425° F Mix the goat cheese, tapenade, and parsley together. Refrigerate. Crack eggs into the work bowl of a food processor or blender. Add the milk, flour, and salt. Process for about 20-30 seconds. Scrap down the sides and process for 10 seconds. Pour into a 4-cup measure or pitcher with pour spout. Meanwhile, place mini muffin tin in the oven for a couple of minutes. Lightly spray mini muffin tin with food release. Fill each cup 2/3 full. Remove goat cheese spread and place a teaspoon size portion in each cup. Slightly push into the batter to cover. Bake for 10 minutes at 425° F. Reduce heat to 325° F and bake for 8-10 minutes longer. Avoid opening the oven door during the baking process to maximize height. Meanwhile, prepare one or both spreads. Simply put the ingredients of one or the other in a bowl “whip” with a stiff spatula. You can also use a stand mixer fitted with a paddle. Start on slow speed to mix, scrap down. Gradually increase speed to get a smooth spread. Pull popovers from the oven. Carefully transfer to a decorative basket lined with a cloth napkin to keep them warm. Serve with flavored butter and/or goat cheese spread