If you love cheese like I do you will love these savory popovers.
1/3 cup plus 4 tablespoons reserved beef fat, butter, or vegetable oil (or a combination)
6 eggs
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1/2 teaspoon freshly ground black pepper
2 cups milk
1/4 cup heavy cream
4 ounces goat cheese, cut or crumbled into 18 to 20 equal pieces
Preheat
the oven to 400 degrees F.
Brush
18 to 20 wells of 2 popover or muffin tins with some of the melted fat. Place
tins in the oven to heat while you prepare the popover batter.
Combine
the eggs, flour, salt, thyme, rosemary, and pepper in a blender and blend until
well combined. Using a spatula, scrape down the sides of the blender. While the
blender is running, add the milk and cream in a slow stream until smooth and
thoroughly combined.
Remove
tins from the oven and fill each prepared well halfway with some of the batter.
Place a piece of the cheese in the center of each cup and pour the remaining batter
over so that the cups are filled 2/3 of the way. Bake the popovers until puffed
and golden, 20 to 25 minutes. Serve immediately.
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