Friday, April 26, 2013

Recipe: Rosemary Yorkshire Puddings

Every year for our birthdays, we request a special meal. One of the things that Joey requested this past year was Yorkshire Puddings. I had never made them before, so I was intrigued. Let's just say that they were amazing! They take about 5 minutes to prepare, about 20 minutes to bake, and then you have the most delicious little puffs to go with your dinner. We always have leftovers, and they still taste great the next few days. This time we decided to add some rosemary, and that made it even better! They would work well with any kind of herbs, probably with cheese too.

Obviously using pan drippings (the traditional method) wouldn't be okay with me, so we use clarified butter instead. Definitely use a clear fat - regular butter wouldn't work because the milk solids would burn.

Recipe: Yorkshire Puddings

1 cup all purpose flour
3/4 tsp kosher salt
2 eggs
1 cup milk (we use almond milk and it works just fine)
2 tbsp clarified butter, divided

Preheat oven to 400 F, with a 12-cup muffin tin inside.
Meanwhile, start making the batter. Blend the flour, salt, eggs, milk, and 1 tbsp of the clarified butter (melted) until smooth.
Add a small amount of clarified butter to 9 of the muffin cups, and put it back in the oven to melt.
Remove from oven, and immediately pour batter into the cups, about 2/3-3/4 full.
Bake until puffed and golden brown, ~20 minutes.


I also made up another batch of banana bars! This time I forgot to add in the melted butter - whoops. Still turned out just fine! This time I got 11 of them.