Showing posts with label Yorkshire Pudding. Show all posts
Showing posts with label Yorkshire Pudding. Show all posts

Tuesday, December 30, 2025

MORE CHRISTMAS PHOTOS FROM THE 25TH, STARTING WITH CHATEAU DE CHANTILLY CAFE 12-29-25

I am writing this the evening of December 29th. It's very windy now and our electricity has been going on and off for the last three hours. I expect a lot of branches have been falling onto power lines. It is 32 degrees F. (2 degrees C). We have more blessed pinecones on the deck. I thought there surely couldn't be any left after all that had dropped off our tree the last couple of months, but there are at least three or four dozen out on the deck, with more falling, and they are even larger than before. We can hear them as they hit the deck. Our pine tree sure is shaking her skirts today. When Gregg picked up the trash bin, it had blown all the way down the street.

 On a whim we decided to go out for breakfast, though it was nearer lunch. It was 55 degrees Fahrenheit (13 degrees Celsius) a nice sunny day and too good to waste being stuck indoors. 


The place was hopping but we managed to get a table in the far back. A change of scenery from our usual spot. Wall to wall books, floor to ceiling here.


The tables are tiny and a little more crowded next to each other, but we were happy to get a spot on the end of the wall. The table next to us was vacant but the threesome two tables over might as well have been sitting in our laps. They were squeezed in on the same sized table we had, two sitting at the back having dragged an extra chair over, two ladies and a gentleman. One lady was very animated, and we heard all about her family gathering over the holidays. It didn't sound like it was a happy experience, but at least she was getting things off her chest. Not long afterwards two young ladies sat in between us, giving us a bit of a buffer, and the lady telling her friends all her woes, brought her decibels down a bit. Good to have friends to get the angst out of the way. The conversation returned to normal, not that I was being a nosy parker, but it was difficult not to hear everything that was being said. We can't complain, we knew it would be busy during the lunch hour and took a chance on getting a parking spot (we only had to circle once) and were lucky to get this table. There are a lot of college kids who make use of the cafe, and I see laptops and books on several tables. I think there is a 2-hour limit from the time anyone sits down. Next time we'll go in the off-hours which we usually do.


Above you can see Gregg's choice. He always gets the Cheese Danish and coke. Mine was an individual quiche, which was a change from my usually pastry, quite tasty. Shocked to say I am very tired of sweet things after the holiday. Even my vanilla latte was too sweet. We are going back to our every-once-in-a-while treat. I will be having my one cup of black coffee in the morning and tea for the rest of the day, along with a bowl of oatmeal, dried cranberries and blueberries or a banana for breakfast, or at least my good intentions tell me. Fortunately, it is one of my favorite breakfasts.


I had a chuckle at the next photo as we drove by the house. It's trash day as you can see, a much bigger one after the holidays. Yes, she even takes photos of trash, what can I say? My first thought was I bet somebody's mom is happy the old drum set had been put out to pasture and can give their ears a rest. My second thought was maybe a new, much bigger set had been acquired, maybe he is in a school band. This looked in pretty good shape. I hope somewhere here and between the trash place there will be a lucky child who will get a newish drum set. 


The rest of this post will be from Christmas Day.


A lovely ceramic Christmas Tree is a gift from our son and daughter-in-law, with a close-up of the tiny glowing cardinals below.


They also gave me this adorable glass teddy bear. 


The snowman is last year's gift from them.  You may have something like it as it is on a timer and comes on in the evening and shuts off before going to bed. It gives off a lovely warm glow, with little sparkly things floating around inside.


Son is a fun selfie taker. We usually take a lot more but dinner was ready and waiting and everyone had their appetite, but first....


this is us trying to sort out the Yorkshire Pudding. What can I say, I've been having trouble the last few Christmases and I was keeping my fingers crossed.


Let's just say it wasn’t a complete disaster…


but it didn't rise as nicely as last year when it sprang so high it had a fight with the top heating element. A nice thick pancake anyone? It actually tasted pretty good, but I think I have a mental block about Yorkshire Pudding now. Big mistake this time was my anxiety about burning the dang thing, and I not only lowered the rack - which was a good thing - but also lowered the heat during the process - bad thing -  plus we may have opened up the door too early. C'est la vie! I intend to get a lot of practice before next year's Christmas Dinner. Any tips out there will be gratefully appreciated.

The flowers Gregg gave me for our 50th Wedding Anniversary were still hanging in there, so I decided to keep them on display. The empty dishes will soon be filled with our meal. We had Roast Beef and Denise's new-style of flat, thick but tasty and what the heck pancake, Brown Gravy, Roasted Potatoes, asparagus and carrots. 


Another of our traditions growing up was the Yule Log but on special occasions we usually serve pumpkin pie and cherry pie with vanilla ice-cream or whipped cream or both.


That taller snowman is in three parts, bottom two contain the salt and pepper shaker, the top hat is a hollow container for mustard. This time he's just there for decoration. The two smaller snowmen to his right are a regular salt and pepper set. A few nibbles beforehand in a dish I found more years ago than I can remember, and in the photo after this one, there is a small dish in the shape of a sunflower that I use for dips. It has a sunflower handle on the spoon. Another gift from my darlings for a birthday last year.


One more shot of the kitchen table which we used buffet style once dishes were filled and sorry to say I forgot to take photos of our meal because well, I was still thinking of the blessed Yorkshire Pud!


Here is the table from the other end.


One more of the table set up in the dining room. I'm glad several of you said that you liked it. I had a hard time finding matching sets. During that good tidy-up session earlier in the year, I had tidied things into oblivion. Moving along, since childhood, I have always had the tradition of Christmas Crackers at each place setting, and I carried this on after marriage. My son loved them as a child and he still indulges me now, as does our sweet daughter-in-law and husband of course. I think they actually enjoy them. So, we sit down, pull the tapes in each end and wear on our heads our paper 'crowns' that fall out of the cracker. Little trinkets scatter on the table, an actual mini grater, spoon, I forget what else, and we read the funny jokes/facts inserted in each one as we start our meal. You can read the history of Christmas Crackers at this link. There is also a website that shows you how to make your own here. Pulling the crackers is a little tame now. When I was young, with each cracker pull, there was a flash and a bang where you felt your fingers singe a little bit. In my memory of it all anyhow but I still remember the heat on my fingers.


The painting on the wall (a closer look can be seen below), is of a Tudor house I used to walk by while in Worcester (UK). My dear other half had put out to sea for six months. I often went home to visit my parents, sister and brother-in-law on these deployments. This is before our son joined us. My niece was born much later when they lived in Scandinavia. I had passed by the house for many years on previous visits, from the age of 18, and it fascinated me, always loving the Tudor style. I noticed a shop had opened across the street on this particular visit, with a painting of the same house in their window. In I went as though drawn by a siren song. The owner of the shop was a very nice gentleman. He was also the artist and very happy to get his painting out of the window display.


This is the last of the rambles and photos from Christmas. 

Thanks for being such great friends throughout the past year, and if I am not able to visit before the end of this one, I would like to wish you all...











Monday, December 23, 2024

MONDAY MORNING RECIPE - YORKSHIRE PUDDING

An addition to my Monday Morning Recipe. I added another Christmas Card today as I enjoy putting them together and hopefully it will bring you a smile. The ornament is one of mine, and the frame is from Pip, an app I have on my iPad

On Christmas Day our special meal is a Standing Rib Roast with lots of gravy, roast potatoes and all the fixings.

Whenever we make this, we always add a Yorkshire Pudding. It has become our tradition. With us having a turkey for Thanksgiving, years ago it was put to the vote if the family wanted it again so soon after. The general feeling was that they wanted a change and I asked if they would prefer this meal instead. The vote was most definitely. 

I normally put the batter in one large pie dish, but I have had four-space Yorkshire Pudding pans for a long time and decided to make individual ones. 

You've probably done these yourself, but I always followed what my mother did. In the States they look almost identical to popovers (I've never actually made them). These definitely looked as though they popped over all over the place!

The last two times I made the pudding in the usual pie plate, they didn't turn out very well, so I felt it was time to give this recipe a test run before the 25th. I think my dear mother would have approved.  

I found the original recipe at food.com here. To give you an idea of what the pan I used looks like, I added a link here. I'm not saying go buy it just for this recipe. I've seen people use muffin pans, or the one pie plate I have always used.  If I didn't already have this pan in my supplies, that's probably what I would have used. I just wanted to give you an idea of what I was talking about.


Individual Yorkshire Puddings - serves 6 to 8

8-16 Yorkshire Puddings


1 cup beaten egg

1 cup all-purpose flour 

1cup milk

1cup water

Salt and Pepper

1 - 2 tablespoons cooking oil or 1-2 tablespoons beef dripping


Preheat your oven to 475F. 

You can go to the website linked above, to see metric measurements and tips about making this recipe.

Put a small amount of oil or beef dripping into each Yorkshire Pudding pan and set aside until your oven has preheated. 

Put the pan with its drippings added into the pre-heated oven about 5 minutes. 

Put flour, salt and pepper into a large mixing bowl. Give it a stir to mix in the seasonings.

Make a well in the center and add the beaten eggs bit by bit, mixing as you go along.

Add the water/milk mixture gradually and whisk between each addition.

Keep whisking until all the liquids have been added. The batter may be lumpy - not a problem.

Cover and leave to rest for up to 1 hour.

Just before cooking, whisk thoroughly to break down any lumps (again, no problem if there are a few). This will make it a bit more airy.

When you have taken the pre-heated pie pans out, carefully fill the pans with batter just under the fill line. You might have to wing it a little bit as the amount will be up to you, depending on how you like the look of it after cooking.

The oil will be sizzling hot so please take care in not only filling the pan with the batter, but while placing them back into the oven. I have already put my pan onto a larger baking tray, for lifting in and out of the oven more easily.

This should be done relatively quickly to keep the heat in the oven and in your pans but again, don't rush and go carefully.  

Cook for about 20 minutes until well risen and golden brown. 

Even if you are tempted to take a look, don't open the oven in the first 10-15 minutes, or they will sink!

If you have two pans cooking at the same time, rotate them from top to bottom shelves after the 10-15 minutes so they cook evenly.

Serve with Roast Beef and gravy!


What did we think? I really enjoyed the smaller, individual Yorkshire puddings. They turned out on the crispy side. These first test ones aren't that pretty as seen in my first photo. 

Gregg preferred it done in one pan and a little more dense/cake-like. 

We cooked another batch a few days later and used my own stand-by glass 9" pie plate. It came out really well but again more crispy.

 My dear other half suggested using all milk next time. I am not making this a third time until Christmas Day so fingers crossed, this is it. That's not to say we didn't enjoy both versions, we just had different ideas on making it and the finished pudding.


Two comments I took note of but there are many at the website. 
 
"I have tested many recipes for Yorkshire, this by far has been the best. Did them in muffin tins (used bacon grease for tins) and they were superb. Really impressed my dinner guests. Thank you for such a great, easy and foolproof."
 
and

"My family love these when I fix a prime rib roast. However, they're great with any roast beef with lots of gravy. I put about 1/2 teaspoon of dried, crumbled parsley in the batter, and used bacon grease instead of beef fat as we always have bacon grease in a pot in the fridge." 


Back to my notes: personally I wouldn't use bacon fat, only because I'm a traditionalist with this recipe and wonder if the bacon flavor would be overpowering. One day I will try it but for now I will stick to beef drippings.


This was on the second try and done in the 9" glass pie plate. When I looked at it, I thought "Dutch Baby", or at least what I had seen them look like in photos. I have never actually made one. (There is a recipe for Dutch Babies here. Also, a recipe for Popovers can be found here.)


This second try rose so high in the oven it almost touched the oven roof, and I actually let out a 'good grief' when I opened the oven door. It was still crisp (which I loved), but hubby asked for all milk and no water next time.

I had read somewhere that a slice of Yorkshire topped with baked beans and a poached egg would go nicely. It may have been the notes in this recipe, I can't remember. Anyhow, we used leftover slices the next day.

Gregg had his poached eggs on toast, along with baked beans and a slice of Yorkshire on the side. I topped my slice (no bread) with beans and a poached egg. Honestly, it was a nice change of pace, but there again, I wouldn't use Yorkshire Pudding with anything other than roast beef and gravy. I just prefer it that way. I'll stick with poached eggs only toast.

My own father heated up his leftover slice and spread with strawberry jam. This was something given to him by his mother when he was a child.  Gregg tried this also and thought it was very good. I prefer mine savory.

Last but not least, it is very important to give the pudding room to ‘grow’.  Set it in the middle of the oven.  And most definitely don’t use the top shelf. In days past, when making this recipe, I have always put it on the central rack on its own, after taking the roast out to rest. 

Do not use more than the 2 tablespoons of beef fat either, for safety reasons. I heard recently of an oven fire and this is what I thought of when someone cooked this. My whole life since as far back as I can remember, there has never been a problem, but safety when cooking anything is paramount. 

The following is the full recipe address:

https://www.food.com/recipe/my-mums-easy-and-traditional-english-yorkshire-pudding-203349


If you have any of your own tips for making Yorkshire Pudding, I would love to read them in the comment section. Have you made Popovers or Dutch Babies?