Our good friends Justin and Sarah took us to The Bistro at the Cliff House in San Francisco a few years back. It was our first day in San Francisco after a long drive from Wyoming. Great company and a wonderful birthday feast in honor of Sarah’s father greeted us. Of all the good food The Bistro served, most memorable were the popovers that came piping hot to the table by the basketfuls. This was the first time I tried popovers. The memory of this event solidified around these light pillows of bread and now every time I make them I remember that day with our friends. Cheers to Sarah and Justin for sharing such a great experience!
Popovers are easy to make. This recipe came from Food and Wine.
1 1/2 cups milk
1 1/2 cups all-purpose flour
4 large eggs
1 1/2 teaspoons kosher salt
3 tablespoons rendered beef fat (from the roast) or melted butter
1. Preheat the oven to 425°. Put a large 12-cup muffin pan in the oven to heat. In a medium bowl, combine the milk with the flour, eggs, salt and 1 tablespoon of the beef fat. Using an electric mixer, beat until very smooth.
2. Remove the hot muffin pan from the oven and add 1/2 teaspoon of the beef fat to each cup.
3. Return the muffin pan to the oven and heat until the fat is very hot, about 5 minutes. Carefully and quickly pour the popover batter into the muffin cups and bake for 20 minutes; don’t open the oven door. Reduce the heat to 350° and bake for about 20 minutes, until the popovers are golden brown and puffed. Serve right away.
Makes 12 popovers.

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