We are having a standing rib roast for Christmas dinner and my family has
their heart set on popovers as an accompaniment. I make popovers often but
not when I have a roast in the oven that needs to cook at 325º. Popovers
need a very hot oven to pop and then a slower oven to finish. Popovers
usually take 35-45 minutes to cook and that's a long time to leave the roast
standing. Any chance I could make the popovers in the morning and reheat
them? All my popover recipes say "serve immediately". What do you all
think? By the way, I only have one regular oven and a microwave.
Audrey