Tuesday, February 12, 2013

Parmesan Rosemary Popovers

I find that bread is one of the most comforting foods of all. Warm, soft, and chewy, with that little bit of crunch on the edge satisfies all of my cravings in one bite.
Popovers are no exception to this rule. If a muffin and a cheese souffle fell in love and had a baby, it would be a popover. It is light and fluffy, just like a souffle, but with a dense, toothsome quality that you would expect from a muffin. Slathered with butter and accompanying anything with gravy they kick biscuits to the curb. I have been dying to make popovers for quite some time now, but I waited because I didn't have a popover pan.


I know nobody ever tells you that, but it really is. I have included directions below to accommodate the pan-less. If you want a quick dinner, make a pot of soup or, even better, beef stew, and throw these on the side. The come together in a snap and seem decadent and special. Any add-ins you can think of will transform these to perfectly compliment your dinner.
Just writing about these right now is making me crave a mid-morning snack of warm popovers with butter and homemade strawberry jam...

If YOU don't have a popover pan, simply cut the recipe in half and use a muffin pan. They don't rise as high, but don't let that stop you from making this fast and delicious bread. Bake at 450 for 15 minutes, then turn the oven down to 400 for 15 more minutes.

Parmesan-Herb Popovers
2 cups whole milk
4 large eggs
4 Tablespoons butter, melted
2 cups flour
1/2 teaspoon salt
1/2 cup grated Parmesan
2 teaspoons finely chopped fresh rosemary

Preheat the oven to 450. Grease the popover pan as desired. Mix all the ingredients in a large bowl and divide between the popover pan.

Bake at 450 for 20 minutes, then reduce the heat to 350 and bake for 15 to 18 more minutes, until they are a deep golden brown.

Enjoy immediately...as if I even need to say that.

For classic popovers, omit the cheese and herbs and double the salt.

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