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Yorkshire Puddings
One just about has to have these to go with the Smoked Ribeye Roast ( here: http://www.furaffinity.net/view/15319332/ ). Crispy on the outside, tender and chewy inside, and gently flavored with chives and the succulent pan drippings from the roast. YUM!
Wuffy kicked this up a little with some whipping cream instead of milk, and the addition of chopped fresh chives for a bit of complexity.
This recipe is a case of "technique" trumping ingredients: you really need to have your batter ready to pour the moment the heated pan comes out of the oven. Then pop that sucker right back in that hot box!
The only leavening agent in these is the whipped eggs, and they rely on that hot oil and quick heating to puff up properly.
Note: These are normally made with pan drippings, but any fat will work; oil, butter, etc. If you use an oil with less savory flavors (like butter), you can put honey over these and serve them for dessert instead of a savory side dish with the meat gravy.
Ingredients
1 1/3 C Flour
1 C whipping Cream
~1/2 C Milk
3-4 Eggs
1 tsp Salt (or less, if pan drippings are very salty)
3 Tbs chopped fresh Chives (Optional)
Fat (beef pan drippings, butter, or an oil with a high smoke point, like Canola)
Directions:
Make the batter:
Sift the flour into a large bowl.
Add the salt, eggs, and cream. If using, add the (optional) chives.
Whisk together thoroughly. It should make a rather thin, lump-free, somewhat frothy batter that just coats the back of a spoon. If necessary, add additional milk to thin it out to the right consistency.
Transfer the batter to a pouring container (pitcher or large measuring cup, etc.), and refrigerate for about 1/2 to 1 hour.
Bake the Puddings:
You can bake your puddings in a loaf pan, large muffin tins, or a popover pan.
Preheat the oven to 400 degrees.
If using muffin or popover pan, put about 1 Tbs of fat in the bottom of each cup. If using a loaf pan, add enough fat to coat the bottom to between 3/16 - 1/4 inch.
Put pan in pre-heated oven. Heat pan and fat for 8-10 minutes (fat is likely to smoke some. Be careful when removing pan!)
Remove your pouring container from the refrigerator.
Carefully remove pan from oven and place on trivet.
QUICKLY fill the cups or loaf pan between 1/2 - 2/3 full. (The puddings will puff up high above the top of the pan!)
Quickly return the pan to the hot oven.
Bake for ~10 minutes.
Reduce oven temperature to 375 degrees.
Continue baking for ~20 minutes more, until puddings are puffed up high, crispy on the outside, and tender/chewy in the middle.
DO NOT open the oven door while puddings are rising, or they can fall.
Remove and serve immediately with gravy
If using butter or oil for the fat, you can serve these as desserts with honey.
OPTION: Slice individual puddings in half. Add some sour cream, capers, and smoked salmon and a few drops of lemon juice and devour!
Wuffy kicked this up a little with some whipping cream instead of milk, and the addition of chopped fresh chives for a bit of complexity.
This recipe is a case of "technique" trumping ingredients: you really need to have your batter ready to pour the moment the heated pan comes out of the oven. Then pop that sucker right back in that hot box!
The only leavening agent in these is the whipped eggs, and they rely on that hot oil and quick heating to puff up properly.
Note: These are normally made with pan drippings, but any fat will work; oil, butter, etc. If you use an oil with less savory flavors (like butter), you can put honey over these and serve them for dessert instead of a savory side dish with the meat gravy.
Ingredients
1 1/3 C Flour
1 C whipping Cream
~1/2 C Milk
3-4 Eggs
1 tsp Salt (or less, if pan drippings are very salty)
3 Tbs chopped fresh Chives (Optional)
Fat (beef pan drippings, butter, or an oil with a high smoke point, like Canola)
Directions:
Make the batter:
Sift the flour into a large bowl.
Add the salt, eggs, and cream. If using, add the (optional) chives.
Whisk together thoroughly. It should make a rather thin, lump-free, somewhat frothy batter that just coats the back of a spoon. If necessary, add additional milk to thin it out to the right consistency.
Transfer the batter to a pouring container (pitcher or large measuring cup, etc.), and refrigerate for about 1/2 to 1 hour.
Bake the Puddings:
You can bake your puddings in a loaf pan, large muffin tins, or a popover pan.
Preheat the oven to 400 degrees.
If using muffin or popover pan, put about 1 Tbs of fat in the bottom of each cup. If using a loaf pan, add enough fat to coat the bottom to between 3/16 - 1/4 inch.
Put pan in pre-heated oven. Heat pan and fat for 8-10 minutes (fat is likely to smoke some. Be careful when removing pan!)
Remove your pouring container from the refrigerator.
Carefully remove pan from oven and place on trivet.
QUICKLY fill the cups or loaf pan between 1/2 - 2/3 full. (The puddings will puff up high above the top of the pan!)
Quickly return the pan to the hot oven.
Bake for ~10 minutes.
Reduce oven temperature to 375 degrees.
Continue baking for ~20 minutes more, until puddings are puffed up high, crispy on the outside, and tender/chewy in the middle.
DO NOT open the oven door while puddings are rising, or they can fall.
Remove and serve immediately with gravy
If using butter or oil for the fat, you can serve these as desserts with honey.
OPTION: Slice individual puddings in half. Add some sour cream, capers, and smoked salmon and a few drops of lemon juice and devour!
Category Resources / Tutorials
Species Unspecified / Any
Size 718 x 539px
File Size 89.4 kB
Listed in Folders
*chuckles* What? No comment about whipping cream instead of milk? What sort of "purest" are you! *giggles*
Hey, they had a lovely flavor and the chives are so subtle.
Heck, if that one spun ya up, what about the smoked salmon and sour cream (or cream cheese) option? Like a Yorkshire version of Bagels and Lox! *grin*
Hey, they had a lovely flavor and the chives are so subtle.
Heck, if that one spun ya up, what about the smoked salmon and sour cream (or cream cheese) option? Like a Yorkshire version of Bagels and Lox! *grin*
Aren't they usually made with pan drippings? Regrettably, we had a couple of oven malfunctions and the roast that was supposed to be medium-rare ended up as well-done ... it was still delicious, but...
BUT! that wasn't my contribution. I made creme brulee ... with vanilla beans and more than a hint of lavender ...
OT
BUT! that wasn't my contribution. I made creme brulee ... with vanilla beans and more than a hint of lavender ...
OT
*nods* Indeed, the most common use is with pan drippings to flavor the puddings. And they were frequently eaten before the main course (instead of on the side as wuffy served his) to help quash the appetite with an inexpensive dish before the more expensive meat was served.
Vanilla and Lavender Creme Brulee? WOW! That sounds both exotic and VERY tasty! Good Show!!
Sorry to hear about the oven problems, but those sorts of things will happen from time to time.
Vanilla and Lavender Creme Brulee? WOW! That sounds both exotic and VERY tasty! Good Show!!
Sorry to hear about the oven problems, but those sorts of things will happen from time to time.
Our oven has this weird thing where the lower oven door pops open and won't remain closed. According to the repairmen (this is the 4th time it's happened) it's usually the result of small children playing with the oven door --
except we don't have any children
-- or placing heavy pans directly on the open oven door --
which we don't
-- or overuse --
we use the lower oven maybe eight times a year for dinner parties
-- none of which apply.
The vanilla is a traditional part of the creme brulee (and using a vanilla bean as opposed to mere extract makes a real difference). Steeping lavender in creme during the scalding step is an innovation (although not mine ... I had it in a restaurant years ago and the flavor was so haunting that I still recall it ...). Mine wasn't quite that good, but ... next time, next time!
OT
except we don't have any children
-- or placing heavy pans directly on the open oven door --
which we don't
-- or overuse --
we use the lower oven maybe eight times a year for dinner parties
-- none of which apply.
The vanilla is a traditional part of the creme brulee (and using a vanilla bean as opposed to mere extract makes a real difference). Steeping lavender in creme during the scalding step is an innovation (although not mine ... I had it in a restaurant years ago and the flavor was so haunting that I still recall it ...). Mine wasn't quite that good, but ... next time, next time!
OT
That oven problem definitely sounds annoying! And the repair person seems to be making excuses for a bad design. Hope it gets sorted out eventually!
Wuff LOVES the idea of steeping the lavender in the cream! And yes, a vanilla bean makes a considerable difference from the extract taste. Vrghr is definitely going to have to try that Lavender trick the next time wuff makes a custard!
Wuff LOVES the idea of steeping the lavender in the cream! And yes, a vanilla bean makes a considerable difference from the extract taste. Vrghr is definitely going to have to try that Lavender trick the next time wuff makes a custard!
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