This post may contain affiliate links, please see our Privacy Policy for details.

If you are looking for flavorful, 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 created this recipe with Sauvignon Blanc in mind. Vive le Sauvignon!

Goat's cheese Yokshire Pudding with Lemon and Chives Butter on a wooden board with a glass of Sauvignon Blanc

Subscribe for free weekly recipes!


A few details about this recipe

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!


A vintage jug of milk, cold butter, garlic, chives, eggs, flour and a whisk on a marble countertop

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🍷


SAUVIGNON BLANC

I 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


FAQ

Can this be made in advance?

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 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 to soften it. It will be easier to spread!

How long does this keep?

The Yorkshire puddings can be kept for up to 3 days in the fridge in an airtight container.

How to reheat the leftovers?

Bake the leftovers in a preheated oven at 400°F (200°C) for 10-15 minutes, or until heated through.


Other delicious Snack & Appetizer Recipes


Subscribe for free weekly recipes!


Goat's Cheese Yorkshire Puddings with Lemon Chives Butter on a wooden board with a glass of Sauvignon blanc

Goat’s Cheese Yorkshire Puddings with Lemon Chives Butter

If you are looking for flavorful 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!
No ratings yet
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Appetizer
Cuisine European
Diet Vegetarian
Servings 6 big popovers

EQUIPEMENT

  • Large Muffin Pan
  • Whisk

INGREDIENTS
 

For the batter

  • 6.8 ounces (200 ml) whole milk
  • 4 free-range eggs
  • 1 heaping cup (140 g) all-purpose flour
  • ¾ cup (200 g) semi-hard goat’s cheese cut into 0.8 inches (2 cm) cubes
  • 2 tablespoons (30 g) unsalted butter + 6 teaspoons (30 g) to grease the popover molds
  • ½ teaspoon fine sea salt

For the lemon, garlic, and chives butter

  • 2 cloves 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) unsalted butter soften at room temperature
  • 2 tablespoons (5 g) thinly chopped fresh chives
  • ¼ teaspoon sea salt

INSTRUCTIONS

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!

NIM KEYS - USEFUL TIPS

  1. 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!
  2. 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!
  3. 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.

NUTRITION

Calories: 239kcalCarbohydrates: 2gProtein: 10gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 156mgSodium: 451mgPotassium: 108mgFiber: 0.2gSugar: 2gVitamin A: 898IUVitamin C: 2mgCalcium: 103mgIron: 1mg
Keyword garlic chive and lemon butter, goat's cheese appetizers, popovers, Yorkshire puddings
Did you make this recipe?Don't forget the last step! Leave a comment below to let me know how it went!

Leave a Comment & Rating

If you enjoyed this recipe and wine pairing, please consider giving it a star rating along with your comment! It helps others discover my blog and recipes, and your comments always brighten my day! Thank you for your support :)

Your email address will not be published. Required fields are marked *

Recipe Rating