There are many things that I have inherited or picked up from my dad. One of those things is our mutual love of popovers. When I was a kid, I remember having them whenever we made a nice family meal. Now my stepmom will make them every time I come home.
If you have never had a popover, it is a light, fluffy, hollow roll made from a eggy and very wet batter. The batter itself if really simple, but because of that, it can be a wonderful canvas for lots of different flavors. Don’t get me wrong. I love a plain popover. But sometimes it’s nice to jazz them up a bit.
So what better way to jazz them up than with my favorite spice combination: garlic and rosemary. To the batter, I mixed in very, very finely minced garlic and chopped up dried rosemary. Because the batter is so wet, you want the garlic and rosemary to be pretty fine so it doesn’t sink to the bottom of the tin.
I can eat popovers breakfast, lunch, and dinner. These garlic and rosemary ones were perfect with a summer salad, but would also be wonderful with a nice steak dinner. The plain variety is wonderful in the morning with a little jam or honey.
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