Rosemary Shallot Popovers

Adapted from The Martha Stewart Living Cookbook

I finally broke down about a year ago and bought a popover tin. Since then, I’ve also used it to make cornbread muffins and mini omelets. Popovers aren’t for every day. This recipe makes six very large popovers. If you don’t have a popover tin or are serving a larger crowd, you can easily double the recipe and use standard muffin cups. They should be served piping hot right out of the oven before they deflate!

Olive oil
3 tablespoons unsalted butter, divided
4 shallots, finely minced
1 tablespoon finely chopped fresh rosemary
1-1/2 cups whole milk
1-1/2 cups all-purpose flour
1/2 teaspoon kosher salt
4 large eggs

Preheat the oven to 450 degrees F. Rub a little olive oil in the popover or muffin cups. Place the oven rack on the lowest level.
In a medium skillet over low heat, melt 1 teaspoon of the butter. Cook the shallots for about 5 minutes. They should be softened and becoming transparent. Stir in the chopped rosemary, then remove from the heat and set aside.
Melt 2 tablespoons of butter, then add it to the milk, flour and salt. Using a whisk, beat the eggs in one at a time. Fold in the shallot-rosemary mixture.
Place the popover or muffin tin in the oven and allow it to warm for 5 minutes.
Divide the remaining 2 teaspoons of butter evenly among the tins and place into the heated cups. The butter should sizzle a bit. Divide the batter evenly among the cups, then place the tin on the bottom rack of the oven.
Bake for 20 minutes, then without opening the oven door, reduce the heat to 350 degrees and bake for another 20 minutes. The tops will be puffed up and golden brown. Remove the popovers from the oven, then poke the tops with the tip of a knife to let out the steam. Serve immediately.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 6

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