For this week’s Bacon Fridays post, I am honoring the Zinfandel Festival but pairing Jalapeno Bacon Cheddar Popovers with a California Zin. Zinfandel has been named America’s Heritage Grape, and for 4 days every January, the Zin world comes together in celebration.
The Bacon Freak graciously provided me of samples of the Jalepeno bacon, and i incorporated this into one of my favorite side dishes, the Popover. Ok fine. So i usually eat the whole pan. Shush!
To make this tasty treats, preheat your oven to 450 degrees. Spray a muffin tin with nonstick spray LIBERALLY! Try to use a light pan if you can, because dark ones burn easily.
While the oven is preheating, cook the Bacon Freak Coastal Caliente Jalepeno Bacon until crisp. I do this in the microwave, between 2 paper towels, on full power for 1 minute for each full slice. You want to be able to crumble it easily.
In a bowl, whisk together:
- 2/3 cup milk
- 1/2 cup + 2 Tablespoons flour
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 ground pepper
Whisk in 2 eggs, which you have beaten in a bowl.
Spoon 1 Tablespoon of the batter in to each muffin cup. Sprinkle each with 1 tsp sharp cheddar cheese, 1/2 tsp grated parmesean cheese, and 1/4 slice crumbled bacon.
When you have done all 12 muffin cups, spoon the rest of the batter on top of ecah cup to cover.
bake for 15 minutes, then reduce the temperature to 350 degrees. Continue to cook until golden brown, about another 15 minutes.
Remove from the baking tin and cool on a rack. These popovers are best slightly warm!
To pair, I suggest a spicy zinfandel. I tasted this with a lovely specimen from Paso Robles, which is known for black pepper and sweet spices. I also tried this with a Sierra Foothills Zinfandel, which also has some lovely baking spice flavor characteristics that match well off of the kick of the popovers.
Happy tasting and please follow @baconcandy on twitter!