My mother used to make Yorkshire pudding when I was young, and popovers are just a “personal” serving of Yorkshire pudding. They are one of those trademark side dishes some guests remember even more than the main dish. The Buena Vista version takes an old James Beard Cookbook recipe and adds a little rosemary as our little touch. When baking it fills the whole kitchen with a wonderful aroma and I’ve never had to throw these away.

1.  Mix in a bowl:
   • ⅞ cups flour
   • 1 cup milk
   • 2 eggs
   • 1 tsp salt
   • A generous handful of garden-fresh rosemary.
2.  Stir together all ingredients. The batter will be a little lumpy.
3. Coat a muffin pan with olive oil.
4. Preheat oven to 450°F.
5. Pour batter into muffin tin.
6. Place muffin tin in oven.
7. Bake at 450°F for approximately 25 minutes until popovers rise and are lightly brown on top.
8. Lower oven temperature and continue to bake at 350°F for 10 minutes to allow popovers to set without burning.
9. Remove popovers from pan and serve with butter.