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Michael in Naples

Rec: Herbed Yorkshire Puddings

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Joined: Dec 18, 2005

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Posted to Thread #13135 at 6:12 pm on Dec 19, 2008

I think they are very easy to make. A lot of chopping that can be done ahead.

Herbed Yorkshire Puddings

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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3 large eggs
1 cup whole milk
1 cup all-purpose flour
1/4 teaspoon salt
3 teaspoons fresh parsley -- chopped
3 teaspoons fresh chives -- chopped
2 teaspoons fresh sage -- chopped
2 teaspoons fresh thyme -- chopped
1 teaspoon fresh rosemary -- chopped

6 tablespoons pan drippings or olive oil

Whisk eggs in medium bowl to blend. Gradually whisk in milk. Sift flour and salt into egg mixture; whisk until well blended and smooth. Whisk in all herbs. Let batter stand at room temperature at least 30 minutes or refrigerate up to 3 hours. Rewhisk beford using.

Preheat oven to 450F. Place 15 standard (1/3) cup metal muffin cups in oven to preheat 10 minutes. Place 1 teaspoon drippings from rib roast in each muffin cup. Return pan to oven until drippings are very hot, about 8 minutes. Immediately spoon 2 generous tablespoons batter atop hot drippings in each muffin cup. Bake until puddings are golden and puffy, about 12 minutes (puddings will sink in center but edges will stay puffy). serve hot.

Source:
"Bon Appetit December 2001"
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Per Serving (excluding unknown items): 55 Calories; 2g Fat (26.9% calories from fat); 3g Protein; 7g Carbohydrate; trace Dietary Fiber; 45mg Cholesterol; 58mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.


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