These popovers get a double dose of dill in both fresh form and in the Danish cheese.
By Yuliya Childers
Dill is one of my most favorite herbs, and I use copious amounts of it in my daily cooking. If you open my fridge on any given day, rest assured, you’ll find a bunch or two of dill somewhere in there. I like dill sprigs, I like dill seeds, and I like dill stems. Is it any wonder then, that I like almost anything that’s dill flavored? Up until a few weeks ago, if you asked me, I would tell you that I pretty much tried anything that can be done with dill…but things started to get really interesting when I met this beautiful head of dilly Danish cheese by Castello.
Turns out I am not the only one who likes dill. Come to find out, in Denmark they like their dill very much. They put it on everything — from their gorgeous cured salmon, to their famous open face sandwiches, to savory pies, to cheese. I wasn’t exactly sure what to expect, but believe the dill junkie when I tell you that it turned out to be quite a pairing: indulgently creamy brie infused with dill flavor and coated in aromatic dill seeds. The cheese I got to try was Krondild (Dill) by Castello.
Today I tried something quite different with this wonderful cheese. I decided to amplify the whole dilly experience and made delicious popovers with both dilly cheese and fresh dill added for a good measure. I absolutely loved my popovers. The effect was quite what I was hoping for — steam from the popover dough created very noticeable flavor burst, the creamy delicate cheese melted and produced slightly gooey strands inside the firm shell of the popover, and fresh dill did wonders to both visual appeal and the flavor boost. All of this miracle was done within minutes with minimal effort.
I have to warn you that I do not own a popover pan. True popover connoisseurs claim that a proper pan creates most blown up, most crusty, most popoverish popovers, but I am not big on single-purpose items in the kitchen, so a trusty heavy muffin tin did just fine in this case. Feel free to experiment with both to compare results.Print
Yuliya Childers is a self-proclaimed cooking and writing addict born and raised in a cosmopolitan city of Odessa on the Black Sea coast. She started cooking at quite an early age and learned most of her skills by watching others and reading cook books. Made-from-scratch naturally grown food is her passion. Yuliya believes that truly good food either creates or invokes memories. Her blog Eat Already! is focused on everyday creative yet un-pretentious cooking that anyone with basic skill can replicate. Yuliya's recipes are usually accompanied by childhood memories or family stories related to the dish in some way. Her recipes are honest, eclectic, multi-cultural, imaginative, and often outside the box. Currently she's into artisan breads, traditional cooking, and everything fermented… Yuliya is cooking and writing about it from Alabama.