I just looked at the title of this, and my mind immediately went to a breakfast association.  The interesting thing is these popovers were conceived as a thought for an awesome dinner accompaniment: a hollow, savoury, buttery puff with which to scoop up extra sauce or even a jus.

I was eating Van Leeuwen cinnamon ice cream (out of the container) when I came up with the thought for these tasty treats.  Van Leeuwen, which creates incredible artisanal ice cream, uses a Ceylonese version of cinnamon – the flavor reminiscent of Atomic Fireballs, those crazy hot candies we ate as kids that turned our tongues red.  Although lovely, I prefer the more woodsy and subtle flavor of Vietnamese or Saigon cinnamon…Which I’ve read is actually a version of the cassia plant, not cinnamon after all.

Cinnamon is such a diverse spice and is a staple ingredient in many savory ethnic dishes; it adds such complexity and nuance to even a simple marinade.  Whether part of Indian garam masala or a Mexican spice blend, the added note can elevate a simple dish to something much greater.  Pan-roasting the cinnamon deepens the smoky-woodiness of the spice, which makes this even better as a savoury side.  And who doesn’t love a popover?  I mean their shapes alone are comical.  And there is something about serving a warm baked (from scratch!) good at dinner that is suggestively decadent.

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