Rosemary Popovers

Sometimes a side dish can rival the main course. The goose fat really enriches these savory popovers. This recipe comes from Executive Chef Brian Alberg of Red Lion Inn in Stockbridge.

Ingredients
1 cup flour
1 cup milk
1 ½ Tbs. minced rosemary
1 ½ tsp. kosher salt
½ tsp. ground black pepper
2 eggs, lightly beaten
¾ cup rendered goose fat (rendered beef or pork fat, olive oil or blended oil -- can be used as a substitute)

Instructions
Heat oven to 400°F. Whisk flour, milk, rosemary, salt, pepper and eggs in a bowl. Place 1 Tbs. fat into each of 12 cups of a muffin pan; heat in oven for 20 minutes. Pour 3 Tbs. of batter into each cup; bake until puffed and golden brown, about 30 minutes. Serve hot.