This sounds like a great addition to our hometown feast! Yorkshire Pudding (adapted from a recipe by Colin Bedford, executive chef of the Fearrington Village Country Inn, Pittsboro, NC) 2 cups all-purpose flour, sifted 2 cups whole eggs (about eight) 2 cups milk Kosher or sea salt and freshly ground black pepper 1 to 2 tablespoons finely chopped herbs such as parsley, chives or sage (optional) Vegetable oil 1)Combine the flour and eggs. Then whisk in the milk (with a mixer or by hand) until there are no visible lumps. Strain through a fine mesh strainer. Set aside (Batter refrigerated for up to 24 hours. Bring to room temp before using.) 2)Set oven to 425 degrees. Pour the vegetable oil 3/4 of the way up each mold in a 12 cup muffin or popover tin and place the tin in the oven. 3)Meanwhile, season the batter with salt and pepper to taste and herbs, if desired. 4)When the oil in the tin begins to smoke, after about 10 minutes, remove the tin from the oven and carefully pour out just enough oil so that each mold is about 1/4 full of oil. Pour the batter into each mold to just below the lip of mold. 5)Put the tin into the oven. After 15 minutes turn the heat to 350 degrees and cook for 20 minutes more until the popovers rise and turn brown. (Don’t open the oven until the popovers are done. If you need to open the oven to check, wait at least 30 minutes.) 6)Remove the tin from the oven and unmold. Serve immediately. Makes 12 popovers
Posted on: Thu, 19 Sep 2013 01:06:53 +0000