Ingredients For the Popovers:

3 tablespoons Kerrygold

Unsalted Butter

divided

5 fresh sage leaves

2 cloves garlic

1 ½ cups whole milk, heated to 110 degrees F

2 eggs, at room temperature

9 tablespoons Kerrygold

Reserve Cheddar Cheese

grated finely, divided

1 ¼ cups bread flour

1 ¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

For the Garlic Sage Butter:

5 tablespoons Kerrygold

Unsalted Butter

at room temperature

Reserved garlic and sage

Pinch of kosher salt

Pinch of black pepper

Instructions :

  1. Preheat the oven to 400 degrees F and position the rack in the center of the oven. 
  2. In a small skillet, combine 3 tablespoons of the Kerrygold unsalted butter, 5 fresh sage leaves, and the 2 cloves of garlic, over medium heat. Melt the butter, and cook until the butter begins to brown, and smell nutty, about 4 minutes. 
  3. Remove the crispy sage leaves and garlic cloves from the butter, reserving them for the sage butter. 
  4. Pour the browned butter into a heatproof bowl. Set aside. 
  5. Next brush the popover pan with butter to lightly coat the sides and the top of each well. 
  6. In a small saucepan, heat the milk until it reaches 120 degrees F. Pour in the browned butter, and whisk to combine. 
  7. In a large measuring cup with a spout (or a batter bowl), combine the bread flour and 3 eggs. Use a wooden spoon to begin to incorporate the eggs into the flour. Next, slowly stream in the heated milk and butter mixture, whisking while you pour. Then, add only 3 tablespoons of the finely grated Kerrygold Reserve Cheddar, salt, and pepper, and whisk well to combine. The batter should be thin, about the consistency of heavy cream. 
  8. Work quickly to pour the batter into the popover pan, filling each cup 3/4 of the way full. Bake for 30 minutes at 400 degrees. They will become very puffy, and golden brown.  
  9. Carefully remove the popovers from the oven, and top each one with a tablespoon of grated Reserve Cheddar Cheese. Place the pan back in the oven for another 3 minutes until the cheese melts, and starts to bubble. 
  10. While the popovers are baking, make the sage butter. Finely chop the reserved crispy sage leaves, and mash the garlic cloves. In a small mixing bowl, combine the 4 tablespoons of room temperature butter with the sage, garlic, and a pinch of salt and pepper.  
  11. When the cheese on top of the popovers has melted, remove them from the oven, and immediately remove each popover from the pan. Using a sharp paring knife, poke a small hole in the side of the popover to let some of the steam out. This prevents them from collapsing and becoming soggy. Serve the popovers warm with the sage and garlic butter. 

Recipe by Lion’s Bread.