Tuesday, November 25, 2014

Rosemary Popovers

If you're looking to bring some simple, homemade goodness to your table, then homemade popovers is a great way to go.  I baked some over the weekend, adding in fresh rosemary for an extra savory touch.  It was my first time--and a good excuse for putting my popover pan to use, although you don't need one to make these.  A muffin pan will also suffice in yielding warm, delicious popover goodness.

Happy Eating!

Rosemary Popovers
Recipe courtesy of Williams-Sonoma

When making popovers, its important to use a pan that absorbs heat well. The batter needs a burst of heat to convert the moisture to steam, which causes the batter to expand and pop over the sides. When perfectly cooked, popovers emerge with crispy brown exteriors and moist, almost hollow centers.



2 eggs  
1/4 tsp. salt 
1 cup milk 
2 Tbs. unsalted butter, melted 
1 cup all-purpose flour 
1 1/2 Tbs. very finely chopped fresh rosemary 
1/2 Tbs. very finely chopped fresh flat-leaf parsley



Butter a popover pan or the wells of a 12-well muffin pan.

In a bowl, lightly whisk together the eggs and salt. Stir in the milk and butter. In another bowl, stir together the flour, rosemary and parsley. Add the flour mixture to the egg mixture, whisking until just blended. Do not over beat.

Fill each cup about half full and place the pan in a cold oven. Set the oven temperature to 425ºF and bake for 20 minutes. Reduce the temperature to 375ºF and bake until the popovers are golden, 10 to 15 minutes more. They should be crisp on the outside. Quickly pierce each popover with the tip of a small knife to release the steam. Return the popovers to the oven for 2 minutes for further crisping, then remove and serve immediately.

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