Goose fat is the secret ingredient in these popovers from chef Brian Alberg. Substitutions are acceptable if you don’t have any on hand, although the goose fat gives them a subtle silky richness that really ups the ante. The end result may look fancy, but with just seven ingredients, this side dish comes together easily and quickly. Serve warm — right out of the oven — with a spread of butter or some grated aged gouda.
Rosemary Popovers
Details
Yields: 12 popovers
Ingredients
- 1 cup flour
- 1 cup milk
- 1 1/2 tablespoons minced rosemary
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 2 eggs, lightly beaten
- 3/4 cup rendered goose fat (rendered beef or pork fat, olive oil or blended oil — can be used as a substitute)
Directions
- Heat oven to 400°F.
- Whisk flour, milk, rosemary, salt, pepper and eggs in a bowl.
- Place 1 tablespoon of fat into each of 12 cups of a muffin pan; heat in oven for 20 minutes.
- Pour 3 tablespoons of batter into each cup; bake until puffed and golden brown, about 30 minutes.
- Serve hot.
