Herbed Popovers

Listen to the interview.

Christine Hanna is the President of her family’s winery based in Healdsburg and Santa Rosa in Sonoma County, California. She grew up at the home ranch, making tiny batches of wine with her father, winery founder Dr. Elias S. Hanna, in the late ’70s and early ’80s. She’s written The Winemaker Cooks: Menus, Parties and Pairings, drawing from local farmers’ markets and the garden that grows beside the rustic, century-old Alexander Valley hunting lodge she and her family call home. Christine shared this recipe from the book. It’s a perfect Christmas dinner menu.  Serve these with Christine’s Rosemary-crusted Standing Rib Roast.

Adjust an oven rack in the center of the oven. Preheat the oven to 425°F/220°C/gas 7. Sift the flour and salt into a large bowl. In a medium bowl, whisk together the butter, milk, eggs, and thyme. Stir the wet ingredients into the dry ingredients just until incorporated.Add 1 teaspoon of reserved fat to each of 12 popover or muffin cups. Heat the pan in the oven until very hot, about 5 minutes.Fill each cup half full of batter and bake for 30 minutes, or until puffed and golden. Do not open the oven door or the popovers will fall.