kelly said

a recipe repository

15 December 2005

Yorkshire Popovers (Tyler Florence)

Growing up, my father loved Yorkshire Pudding. My mom used to whisper "He thinks its really hard to make". I never liked it in a pie pan, I always thought it was odd that you had to rip off a piece of something that was supposed to be so elegant. When I was planning my holiday meal, my mom inquired about the yorkshire pudding and mashed potatoes...they were staples of a prime rib dinner... Well, I skipped the mashed potatoes but delved into options for individual yorkshire puddings.

I settled on this Food Network recipe (thank you, Tyler Florence). My mom was right, it is easy. I did learn a few lessons however.

First, I really wanted to use my new spiffy silicone muffin tin but I wasn't sure how it would change the recipe since you actually have to pre-heat the tin before you add the ingredients. I skipped the trial and error this time around, I had already had enough problem solving for the day. The other dilemma, after much debate, I chose a prime rib recipe that slowly roasts the meat at a low temperature (I will post this recipe separately) but there were very little drippings from the roast because of the low heat. I scraped what I could but I had to use butter for the rest of the "drippings". I think this threw off the salt ratio, the popovers could have used a little more salt in the end. One last note, I had to fill the rest of the empty cups with water in my large metal muffin tin, as I lifted it out of the oven... Some of the liquid spilled in the oven, POOF! A fire ball... No one was hurt, I still have my eyebrows but man, that would have been bad.... Just don't tell Dad that these are sooo easy...

Yorkshire Popovers
Yield: 6 servings

2 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
Fresh cracked pepper
1/4 cup reserved beef drippings or melted butter

Preheat oven to 450 degrees F. Place a popover or large muffin pan in the preheated oven for 10 minutes to heat it up. In a mixing bowl, beat the eggs until foamy and light. Whisk in the milk until combined. Add the flour, salt and pepper, beat just until the batter is smooth. Pour the beef drippings in the bottom of the hot pan. Then pour in the batter and bake for 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking for 15 to 20 minutes more until puffy and brown. Serve immediately, it deflates rapidly.