Popovers a great bread anytime of year!

Recently my husband came across this wonderful and easy recipe at New York Times to make a popovers. We made this for Christmas dinner-- without evening trying it first! Risky move, I know. Beyond a little trouble we had with frozen butter, the popovers turned out fantastic. Many people came back for seconds. We changed the recipe by replacing the thyme with basil and rosemary. Next time I will start with room temperature butter, and perhaps use some bacon grease at the bottom of the pan instead of butter.

Here is the recipe from NY Times: Popovers

The video below shows Mark Bittman making them:



More of Mark Bittmans thoughts on Popovers.