Brown Butter Rosemary Popovers (with Cranberry-Jalapeno Butter)

Servings: 6

For the Cranberry-Jalapeno Butter:

• 8 tbsp. Westgold Grass Fed Salted Butter, softened
• 2-3 tbsp. Cranberry Sauce
• 1 tbsp. Pickled Jalapenos, finely chopped

For the Brown Butter Rosemary Popovers:

• 3 tbsp. Westgold Unsalted Butter
• 2 tsp. Fresh Rosemary, finely chopped
• 4 large Eggs, room temp.
• 1 ½ cups Whole Milk, room temp.
• 1 ½ cups All Purpose Flour
• Generous pinch of salt

1. To Make the Cranberry-Jalapeno Butter: Add the softened butter to a stand mixer fitted with the whisk attachment. Beat for 2-3 minutes, until light and fluffy. Add the cranberry sauce and chopped pickled jalapenos to taste. Whisk 2-3 more minutes, until well combined.
2. To Make the Popovers: Preheat oven to 450F. If needed, place a rack in the middle of the oven and remove any racks above it. (Optional: Add a small dish filled with hot water in the rack below.)
3. Grease your muffin tins or popover pan with butter or cooking spray.
4. In a small saucepan over medium high heat, add the butter and rosemary. Stirring constantly, cook until the butter is melted and browned. It will begin to smell nutty, about 4-5 minutes.
5. In a high-speed blender, combine the eggs, milk, and salt (about ¾ teaspoon). Blend until well-combined.
6. Add the flour. Blend until smooth, about 1 minute.
7. Add the browned butter. Blend until frothy, about 1 minute.
8. To Bake: Immediately pour into your prepared pan. Place the pan into your preheated oven.
9. Bake for 20 minutes.  
10. Without opening the oven, reduce the heat to 350F to finish baking 12-15 more minutes, until golden brown.
11. Remove from oven and immediately puncture slits into the centers of each popover to help release the steam. You can also gently pull the two sides to help release steam in the center.
12. Enjoy warm with the cranberry-jalapeno butter!