Weekend Recipe - Chive & Rosemary Popovers

I was going to post Zucchini Bread since I just made some, but I posted that recipe the last time I had too many zucchini back in 2014.  So I had to do something else.

I do not know if your library does this, but mine does -- they called it the Library of Extraordinary Things -- you can borrow, for 7 days, pots, pans, canning supplies, video recorders, pasta makers, pretty much anything you want to cook or play around with, but really don't want to own because you will use it once a year.  It is awesome.  I borrowed two pans.  A bundt cake pan shaped like a rose and a popover pan.

So in addition to making zucchini bread I made these wonderful rosemary chive popovers.  And I will be making a rose pound cake in the bundt pan.  That recipe is for next week!

Rosemary Shallot Popovers

Makes 6

To make popovers that really pop over, use a popover frame. A muffin tin is a substitute, but won't produce the best results.

2 1/2 tablespoons plus 1 teaspoon unsalted butter

1/2 cup finely snipped fresh chives

1 Tablespoon chopped fresh rosemary

2 Tablespoons minced onion

1 1/2 cups milk

1 1/2 cups all-purpose flour

1/2 teaspoon salt

4 large eggs

Heat oven to 450°. Place rack on bottom level. Rub tins with a little oil and set aside. Heat 1 teaspoon butter in a small sauté pan over low heat. Add onion and cook until soft and transparent, about 5 minutes. Add rosemary and chives and stir to heat through, then set aside.  Melt l ½ tablespoons butter. Combine with milk, flour, and salt in a bowl. Beat in eggs one at a time. Add onion, chives and rosemary.  Heat empty tins for 5 minutes; remove from oven. Divide remaining tablespoon butter among tins and heat until butter sizzles. Divide batter evenly among cups.  Bake for 20 minutes; turn down heat to 350° without opening oven. Bake 20 minutes more. When done, sides should feel crisp and firm. Poke with a sharp knife to release steam; serve immediately.  Serve with butter or honey butter.