Half Baked Harvest’s Parmesan Popovers with Crispy Sage Garlic Butter

Manageability – Achievable.

Some recipes require real attention to detail. Not only in the directions but in the measurements and timing. It’s lucky for me that I’m a detail-oriented person, but I know that isn’t the case for everybody. Just look at sloths. Those lazy jerks can’t even open their eyes all the way. But if you aren’t a sloth and you want some tasty side dish with dinner, these Parmesan Popovers with Crispy Sage Garlic Butter by Half Baked Harvest will be perfect for you.

Again, these require some technical focus, but they aren’t “hard” by any stretch. You just can’t slap them together real quick. I had to order a specific pan, and when you’re making the butter there are some very specific steps. You gotta follow the instructions to a T. But then again, anytime you’re working with a light puffy pastry you run the risk of running afoul. Mine came out just a bit too dense, rather than airy and puffy. Maybe we let them sit too long while making the rest of the meal? Who knows.

All I know is they were amazing once all the boxes were ticked. The butter is sweet and herby, and a perfect compliment to dinner. I doubt some lazy-ass sloth could make these. Sleeping in all day, lounging on his fat butt in some stupid tree like a hapless bum. Get a job, sloths!

INGREDIENTS

• 2 tablespoons, +6 tsp salted butter
• 1-2 cloves garlic, lightly smashed (like me after six White Claws, amiright?)
• 8 fresh sage leaves
• 8 fresh sage returns
• Just kidding. That’s a pun. You do need the leaves though.
• 1 1/2 cups whole milk, at room temperature
• 3 large eggs, at room temperature
• 1 1/2 cups all purpose flour
• 2 tablespoons freshly grated parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper (optional)
• 4 tablespoons salted butter, at room temperature

INSTRUCTIONS

1. Heat 2 tablespoons butter, the garlic, and sage in a small skillet over medium heat and cook the butter until it begins to brown and the sage is crisp, about 3-4 minutes. Remove the garlic and sage from the skillet and reserve for making the sage garlic butter.
2. Position a rack in the lower third of the oven. Preheat the oven to 450 degrees. 
3. Place 1 teaspoon of butter in each cup of a 6 cup standard popover pan. Alternately, you can use a 12-cup muffin pans and make 10 mini popovers. Transfer the popover pan to the oven.
4. In medium bowl, vigorously whisk together the milk and eggs until frothy, about 1 minute. Or, you know, use a mixer. Add the browned butter, flour, parmesan, salt, and pepper – if using, and whisk to combine. It’s OK if there are small lumps. Unless they’re cancerous. 
5. Carefully remove the popover pan from the oven and carefully swirl the butter around the cups to grease the pan. Evenly divide the batter between the popover cups, filling them about 3/4 of the way full. Transfer to the oven and bake for 20 minutes. Lower the oven temperature to 350 degrees. Bake another 15-20 minutes, until puffed, golden and crisp. 
6. Meanwhile, make the sage butter. Mash the reserved garlic with a fork. Chop the crispy sage. Stir both the mashed garlic and sage together with 4 tablespoons butter.
7. Serve the warm popovers immediately, with sage butter.