Search Site   
Patio Picnic on a Paper Plate
BALCMT Sandwich
Baked Pita Crisps
Honolulu Cheese Steak Sliders
Smoked Bacon Pork Alfredo
Easter Chilled Peanut Butter Pie
Squealers Smoked Turkey
Squealers Pulled Pork
BBQ Nachos Deluxe
Thumbprint Butter Cookies
Spiced Honey & Black Pepper-Glazed Ham
Smoked Salmon Salad with Wisconsin Dill Havarti Po

2 large eggs
1 c. 2% or whole milk
1 c. all-purpose flour
1/2 t. salt
2 T. unsalted butter, melted
1/2 c. shredded Wisconsin Dill Havarti cheese (or regular
Wisconsin Havarti tossed with 1 t. chopped fresh dill or 1/4 t. dried dill)

Salad: 1 (5-oz.) package spring greens or mixed salad greens (8 c. packed greens)
1 c. thinly sliced peeled cucumber
1/2 c. shredded Wisconsin Dill Havarti cheese
1/4 c. bottled vinaigrette or Italian salad dressing
4 oz. thinly sliced smoked salmon, cut crosswise into strips
2 T. chopped fresh dill (or 1 t. dried)

Heat oven to 450F. Whisk eggs in medium bowl; whisk in milk. Add flour and salt; whisk well. (Some small lumps of flour will remain.) Whisk in butter.

Coat eight 6-ounce custard cups or ramekins with cooking spray; dust lightly with flour. (Note: Popovers may be made in muffin tins with 4-ounce cups. Coat 10 of the cups of a 12-cup muffin pan with cooking spray. Fill and bake as directed with custard cups.)

Pour batter into cups filling 1/3 full. Divide cheese evenly over batter. Pour remaining batter over cheese filling cups 2/3 full. Place cups on baking sheet; bake 15 minutes. Reduce oven temperature to 350F; continue baking 20 to 25 minutes longer until puffed and deep golden brown (do not open oven during baking time).

Immediately remove popovers from baking cups to serving plates. While popovers are baking, combine greens, cucumber, cheese and dressing in large bowl. Toss well and transfer to 4 serving plates. Top salads with salmon and dill. Serve with warm popovers.