Nov 9, 2011

Rosemary Popovers

Goose fat enriches these savory popovers. This recipe comes from chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts, and first appeared in our December 2011 issue along with Francine Prose's story The Glories of Goose.

Credit: Todd Coleman

MAKES 12 POPOVERS

INGREDIENTS

1 cup flour
1 cup milk
1 ½ tbsp. minced rosemary
1 ½ tsp. kosher salt
½ tsp. ground black pepper
2 eggs, lightly beaten
¾ cup rendered goose fat (see The Whole Goose)

INSTRUCTIONS

Heat oven to 400°. Whisk flour, milk, rosemary, salt, pepper, and eggs in a bowl. Place 1 tbsp. fat into each of 12 cups of a muffin pan; heat in oven for 20 minutes. Pour 3 tbsp. batter into each cup; bake until puffed and golden brown, about 30 minutes.

This article was first published in Saveur in Issue #143

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Ratings & Reviews (3)

by GAYLANWA on 2012-10-30

I made these and they did not stay pop up but after they cool they
sank. The flavor was very good but they tasted doughy.

by mhllewellyn on 2012-12-17

I used a 12 cup popover pan. One tablespoon of goose fat in each cup is excessive. Not only was there nearly a tablespoon left over in each cup after the popovers were removed, but most of the rest was transformed into smoke when the rising popovers pushed the fat out onto the oven floor. Winters are cold here, having to open the house to let the smoke out at night was a drag and having to clean burnt goose fat out of the oven was even more so. Perhaps a teaspoon per cup would be adequate.

I would say that some of the goose fat could have been added into the batter rather than the bottom of the cup but, they tasted fine without, so no need for the extra calories.

Otherwise, while the popovers rose beautifully, kept their shape when cooled, tasted very good and their exterior was pleasingly crispy, their interior was on the doughy/chewy side rather than eggy/melt-in-your-mouth side.

This recipe needs some tinkering.

by CMJRoss on 2013-01-02

As rosemary is one of my favorite flavorings, I am itching to try this. In lieu of the expense and smoke of the goose fat, what might be an acceptable (and tasty) substitute?

Rosemary Popovers 2 5 1 3