PREP : 25 MIN | COOK : 20 MIN| TOTAL : 45 MIN | SERVE : 6 BIG YORKSHIRE PUDDINGS
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If you are looking for flavourful crowd pleasing appetizers for your next dinner party, look no more! 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 have actually created this recipe with Sauvignon Blanc in mind. Vive le Sauvignon!
A few details about the 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, Quincy. Sauvignon Blanc in this part of the world often display citrus and herbaceous aromas and flavours.
Cue the decadent roasted lemon, garlic and chives butter to spread on top! It adds an extra layer of depth while perfectly balanced with the goat’s cheese and Yorkshire Puddings.
This recipe is perfect when 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, poor the batter and bake for 20 minutes. A warm and crispy welcome to your guests!
What to serve this with?
The Goat’s Cheese Yorkshire Puddings are plenty for an apéro. However, for a heartier meal, I recommend serving them with arugula drizzled with Mandarin vinaigrette. A great match with Sauvignon Blanc too!
🍷Wine Pairing for Goat’s Cheese Yorkshire Puddings
The Match
Sauvignon Blanc!
I actually created this recipe with a grape variety in mind: Sauvignon Blanc.
I specifically recommend a Sauvignon Blanc wine from France. In cooler climate, 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 know 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
FREQUENTLY ASKED QUESTIONS
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, poor 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 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.
Other delicious Snack & Appetizer recipes
Recipe
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Goat’s Cheese Yorkshire Puddings with Lemon, Garlic and Chives Butter
If you are looking for flavourful crowd pleasing appetizers for your next dinner party, look no more! 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 have actually created this recipe with Sauvignon Blanc in mind. Vive le Sauvignon!
- Total Time: 45 minutes
- Yield: 6 big Yorkshire Puddings 1x
Ingredients
For the batter
6.8 ounces (200 ml) of full-fat 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 moulds
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
Instructions
Make the batter
- Preheat the oven to 450°F (230°C).
- In a small saucepan, heat 2 tablespoons (30 g) of butter, the 2 cloves of garlic and the lemon peels over very low heat. Cook until the butter is slightly golden, the garlic tender and the lemon peels golden and crispy around the edges, about 10 minutes.
- Remove the garlic and lemon peels from the saucepan and reserve for making the garlic, lemon and chives butter. Reserve the melted butter to add to the batter.
- In large mixing bowl, vigorously whisk together the eggs and milk, until frothy.
- Add the garlic and lemon flavoured melted butter, 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 for two minutes in the oven. The butter must bubble nicely.
- Remove the tin from the oven. Then, using a ladle, immediately poor the batter into each cups, 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 chill glass of crisp Sauvignon Blanc!
Nim Keys
- I recommend sifting the flour onto 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 ensure maximum aeration and fluffiness for your Yorkshire Puddings!
- Removing the Yorkshire Puddings from the tin as soon as they are baked will ensure they remain crispy. Leaving them for too long in the tin will condensate and make them soggier.
- Prep Time: 25
- Cook Time: 20
- Category: Appetizer
- Method: Oven Baked
- Cuisine: European
- Diet: Vegetarian
Nutrition
- 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
