Hey all!  I am excited to be featured in a special Mother's Day guest post over at CafeMom today.  Please pop over there are read all of the great stuff Sheri has going on.  If you are new visiting my blog from there, thanks so much for stopping by.

And speaking of popping, I just came up with a recipe for rosemary popovers with truffle oil.  They were awesome!  Every time I eat a popover I can't help but think of the ones you get when you eat at Mariposa, the Neiman Marcus restaurant.  So fluffy and warm, they are the perfect roll for spreading on preserves.  We were having leftover vegetable stew I had stashed in the freezer the other day, and I like to always add one new item to a leftover menu.  These popovers were the perfect match to scoop up the little bits of stew from the bottom of the bowl.

My recipe calls for an addition of a bit of rosemary, parmesean cheese, and a smidge of truffle oil.  Although fresh truffles are extremely expensive you can usually find bottles of truffle oil at an affordable price.  A little goes a long way and you can add it to all kinds of dishes to jazz them up a bit and give the food a warm earthy flavor.  If you can't find truffle oil, I would substitute with a bit of garlic infused olive oil or leave it out all together.

Savory Popovers

1 1/2 c milk
1 T chopped fresh rosemary
3 eggs
1 1/2 c flour
1/2 t salt
2 t truffle oil
2 t olive oil
1/3 c parmesean cheese

preheat oven to 450F.  In a large bowl, mix milk, eggs, flour, salt, oils, and 1/2 of the cheese.  Blend until smooth.  Fill cups 2/3 full.

Bake 15 minutes; reduce to 325F.  Continue baking 25-30 minutes until very golden brown.  Sprinkle tops with remaining cheese.  Serve immediately.

Makes 6

*note*  I use a popover pan for these, which will give you the best results.  You can make them with a muffin pan, but they will not be as large.

As you can see, we have a few fans of them in this house!