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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Herbed Yorkshire Pudding Recipe

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This recipe for Herbed Yorkshire Pudding is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ c. whole milk
3 large eggs
Kosher salt and ground black pepper
2 T. unsalted butter, melted and cooled slightly
1½ c. all-purpose flour
2 T. finely chopped fresh parsley
1 T. finely chopped fresh chives
1 T. finely chopped fresh rosemary
vegetable oil
Directions:
Directions:
1. Put a 12 c. muffin pan in the oven and preheat to 400º.
2. Whisk milk, eggs, 1 tsp. salt and ½ tsp. pepper in a large bowl. Whisk in the melted butter. Then whisk in the flour until smooth. Stir in parsley, chives, and rosemary. Let batter sit at room temperature at least 10 minutes.
3. Remove the hot muffin pan from the oven and generously brush each cup with vegetable oil. Divide the batter among the cups, filling each about halfway. Bake until the puddings rise and are deep golden brown, about 35 minutes. DO NOT open the oven during baking.
4. Let them cool 5 minutes in the pan, then remove with a small offset spatula. Serve warm or at room temperature.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Yorkshire puddings are easy, easy, easy but do need to be made close to the time you intend to serve them. Classic accompaniment for prime rib.

 

 

 

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