Rosemary Popovers

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.


Yields: 12 popovers


  • 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)


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

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