If you are looking for flavourful crowd-pleasing appetizers for your next dinner party, look no further! These Goat’s Cheese Yorkshire puddings are fluffy, chewy on the inside, and crispy on the outside. When still warm, spread the lemon, garlic, and chives butter on top and enjoy with a glass of Sauvignon Blanc. Truth be told, I actually created this recipe with Sauvignon Blanc in mind. Vive le Sauvignon!
A few details about this recipe
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I created this recipe with a grape variety in mind: Sauvignon Blanc. In the Loire Valley of France (one of the French Kingdoms’ of Sauvignon Blanc), it is customary to enjoy local goat’s cheese with a glass of crisp Sauvignon Blanc wine such as white Sancerre, Menetou Salon, and Quincy. Sauvignon Blanc in this part of the world often displays citrus and herbaceous aromas and flavors.
Cue the decadent roasted lemon, garlic, and chives butter to spread on top! It adds an extra layer of depth while perfectly balanced with goat’s cheese and Yorkshire puddings.
This recipe is perfect for having people over! The batter and flavored butter can be made in advance and stored in the fridge. Just before your guests arrive, heat up the muffin tin, pour the batter, and bake for 20 minutes. A warm and crispy welcome to your guests!
What to serve this with?
These Goat’s Cheese Yorkshire puddings can be enjoyed as is for an apéro. However, for a heartier meal, I recommend serving them with arugula drizzled with a citrus dressing. A great match with Sauvignon Blanc too!
🍷Wine Pairing for Goat’s Cheese Popovers with Lemon Chives Butter
I actually created this recipe with a grape variety in mind: Sauvignon Blanc.
I specifically recommend a Sauvignon Blanc wine from France. In cooler climates, such as the Loire Valley, Sauvignon Blanc wines display lemony and vegetal aromas that will complement the lemon and chives butter beautifully. The Loire Valley is also known for producing extraordinary goat’s cheeses and the crispiness of the wines is known to make any goat’s cheese shine.
WINE APPELLATION SUGGESTIONS
White Sancerre, Loire Valley, France
Quincy, Loire Valley, France
Both the Yorkshire pudding batter and lemon garlic and chives butter can be made in advance and stored in the fridge. When having people over, just heat up the muffin tin, pour the batter, and bake for 20 minutes just before people arrive. Make sure to take the lemon, garlic, and chives butter out of the fridge for at least one hour in order to soften it. It will be easier to spread!
The Yorkshire puddings can be kept for up to 3 days in the fridge in an airtight container.
Bake the leftovers in a preheated oven at 400°F (200°C) for 10-15 minutes, or until heated through.
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For the batter
6.8 ounces (200 ml) of whole milk
4 free-range eggs
1 cup (140 g) of all-purpose flour
¾ cup (200 g) of semi-hard goat’s cheese, cut into 0.8 inches (2 cm) cubes
2 tablespoons (30 g) of unsalted butter + 6 teaspoons (30 g) to grease the popover molds
½ teaspoon of sea salt
For the lemon, garlic, and chives butter
2 cloves of garlic, lightly smashed
6 strips of lemon peel, about 2 inches (5cm) long (don’t peel too deeply to avoid the white pith)
4 tablespoons (55 g) of unsalted butter, soften at room temperature
2 tablespoons (5 g) of thinly chopped fresh chives
¼ teaspoon of sea salt
Make the batter.
- Preheat the oven to 450°F (230°C).
- In a small saucepan, heat 2 tablespoons (30 g) of butter, 2 cloves of garlic, and the lemon peels over very low heat. Cook until the butter is slightly golden, the garlic is tender, and the lemon peels are golden and crispy around the edges, about 10 minutes.
- Remove the garlic and lemon peels from the saucepan and set aside for making the garlic, lemon, and chives butter. Reserve the melted butter to add to the batter.
- In a large mixing bowl, vigorously whisk together the eggs and milk until frothy.
- Add the garlic, lemon-flavored melted butter, and salt, and gently sift the flour. Whisk vigorously until the batter is smooth, without lumps.
- Add the goat’s cheese cubes and gently stir with a spatula or wooden spoon until well combined.
Bake the Yorkshire puddings.
- Place 1 teaspoon of butter in each cup of your muffin tin. I used a large muffin tin (3.5 inches or 9 cm deep). If you don’t have a big, heavy-duty muffin tin, you can use a regular muffin one. Instead of having 6 big Yorkshire puddings, you’ll have 12 mini ones. Smaller, but delicious too!
- Place the muffin tin with the butter in the oven for two minutes. The butter must bubble nicely.
- Remove the tin from the oven. Then, using a ladle, immediately pour the batter into each cup, filling them about 3/4 full (they will rise!).
- Quickly transfer the tin back to the oven and cook for 20 minutes, until risen, golden, and crisp!
Meanwhile, make the lemon, garlic, and chives butter.
- Using a sharp knife, thinly mince the garlic cloves, crispy lemon peels, and 2 tablespoons (5 g) of fresh chives.
- Stir everything with 4 tablespoons (55 g) of room-temperature unsalted butter and ¼ teaspoon of sea salt until well combined.
- When they are done baking, take the Yorkshire puddings out of the oven and remove them from the tin.
- Serve warm with a layer of lemon, garlic, and chives butter on top.
- Enjoy with a chilled glass of crisp Sauvignon Blanc!
- I recommend sifting the flour into the mixing bowl. Sifted flour will make the Yorkshire puddings extra light and fluffy. And that’s what we want!
- When pouring the batter into the muffin tins, make sure to do it quickly. The muffin tin must be hot and straight out of the oven when you pour the batter in. This step is key to ensuring maximum aeration and fluffiness for your popovers!
- Removing the Yorkshire pudding from the tin as soon as they are baked will ensure they remain crispy. Leaving them for too long in the tin will condense and make them soggier.
- Prep Time: 25
- Cook Time: 20
- Category: Appetizer
- Method: Oven Baked
- Cuisine: European
- Diet: Vegetarian
- Serving Size:
- Calories: 433
- Sugar: 16.5 g
- Sodium: 344.7 mg
- Fat: 29.8 g
- Carbohydrates: 36.4 g
- Protein: 9.3 g
- Cholesterol: 154.5 mg
Keywords: popovers, Yorkshire puddings, goat’s cheese, garlic chive and lemon butter, goat’s cheese appetizers