Tom’s Tiny Kitchen was first sold at the Agricenter’s Farmers Market and that was it. Today, you can get the original recipe and the chipotle (swoon!) at 130 stores, spanning five states in the southeast. Locally, it’s available at Kroger, Miss Cordelia’s, Superlo, High Point Grocery, Easy Way, John’s Pantry, Charlie’s Meat Market, and Whole Foods.
In honor of their hard-won success the TTK folks have shared their drool-worthy recipe for pimento cheese popovers.
Tom’s Tiny Kitchen Pimento Cheese Popovers
Start to finish: 35-40 minutes
Prep time: 5 minutes
Servings: one dozen
Ingredients:
3 large eggs
1 cup whole milk
1 cup all-purpose flour
Pinch kosher salt
2 tablespoons butter, melted – plus additional for greasing pan
1/2 cup Tom’s Tiny Kitchen Pimento Cheese
Step 1: Preheat oven to 450 degrees.
Step 2: Add a generous 1/2 teaspoon of butter to each cup of a popover pan or muffin tin.
Step 3: Put the buttered pan in the oven to warm for one minute.
Step 4: In a large bowl, lightly beat eggs with a whisk. Add the milk, melted butter, flour and salt, and stir with the whisk just until smooth.
Step 5: Fold in the pimento cheese, stirring lightly to combine.
Step 6: Ladle the batter into the heated pan, filling each cup about 2/3 full.
Step 7: Bake the popovers for 12-15 minutes at 450 degrees. Turn the oven down to 350 degrees and continue to cook for 12-15 more minutes until you reach your desired amount of browning.
Step 8: Remove the popovers from the oven; immediately take a sharp knife and pierce the top of each popover. This will allow steam to escape and keep your popovers from getting soggy.
Step 9: Eat immediately or at room temperature. (May be reheated in 350-degree oven for 5 minutes.)
Adapted from Lisa’s Food Life.
