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"Popovers are both comforting and elegant, an old-fashioned favorite\u2014their heyday in the U.S. was in the 1950s\u2014that now seems more stylish than ever. And they are extremely versatile: You can serve them at breakfast or brunch with fresh jam and butter as a wonderful alternative to toast or brioche, or pair them with savory dishes. In fact, the popover is essentially a modified take on that English classic, Yorkshire pudding, a traditional side dish to roast beef. I often prepare a version with herbs added to the batter, and they&amp;#039;re delicious with just a slice of prosciutto and cheese. Popovers are easy to make. The crepelike batter is thin, but rich and eggy. A special popover pan is nice to have, but not essential, as a muffin tin also works well. Heat the pan or tin in the oven before greasing and ladling in the batter so the outsides cook quickly and the insides rise, becoming puffy and steamy. I like to pull them out of the pan with tongs and turn them upside down for the last few minutes of baking, so they become crispy all around. Popovers are ideal for entertaining, since you can prepare the batter in advance. But don&amp;#039;t bake them ahead, as nothing is better than serving them hot from the oven. Plus, my berry-jam recipe couldn&amp;#039;t be simpler and is the essence of spring. If you&amp;#039;re feeling really decadent, serve some sweet or clotted cream or cr\u00E8me fra\u00EEche on the side. What to Drink To accompany this classic spring brunch dish, Daniel Johnnes, the wine director of Daniel Boulud&amp;#039;s restaurants, suggests serving a light sparkling ros\u00E9. &amp;quot;These have a moderate amount of alcohol and a touch of sweetness, so they pair nicely with the jam,&amp;quot; he explains. &amp;quot;The three I recommend are all delicious, with a fresh, lively acidity and a hint of sweet crushed-berry fruitiness.&amp;quot; His choices are Domaine Robert S\u00E9rol Turbullent NV ($23), made from the Gamay grape grown in the southern Loire Valley; Domaines des Terres Dor\u00E9es FRV100 Ros\u00E9 NV ($18), from the Beaujolais region; and Renardat-F\u00E2che Cerdon du Bugey NV ($21), produced in the Bugey from Gamay and Poulsard grapes. Click here to see the recipe for Popovers with Berry Jam. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2528/daniels-dish-perfect-popovers-a-64138/>