Yorkshire Puddings?

[greysangel]

Does anyone have a good recipe for this? The one on epicurious is not all that great. My husband's birthday is coming up and he loves roast beef with yorkshire pudding.

Also looking to see if anyone has any mustard based roast or beef tenderloin recipes. I have several that are various onion and mushroom sauces (the port wine one from CL was terrific!) but would love to do something with spicy mustard.

Any recipes/advice would be helpful!

JeAnne

[Susann]

I have a recipe at home, which I will post later today!

[Searcher]

Hi, Here's a rib roast recipe that I found on the Martha Stewart web site. It's Ann Willan's recipe. She's a fantastic chef and teacher and this "rub" could be used for any roast of beef. My daughter often makes Yorkshire Pudding to go with their roasts. She has a ceramic top electric stove and just heats her muffin tins on that with just a little Pam sprayed in. I think she uses the Olive Oil Pam and it's amazingly good. She also puts a little chopped parsley in hers (her recipe is almost the same as this one) I usually cook a short rib or two with my roasts for extra drippings and I put about 1/2 a tablespoon of the drippings in each muffin tin for my Yorkshire puddings. Yum!


STANDING RIB ROAST
Serves 6 to 8

7 to 8 pound rib roast with three to four ribs, trimmed
2 teaspoons dry mustard
2 teaspoons sugar
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
2 tablespoons all-purpose flour
2 cups beef stock
Roasted Potatoes (recipe follows)
2 pounds cooked Brussels sprouts, for serving
Horseradish Sauce (recipe follows)

1. Remove any excess fat from the roast, leaving a thin layer. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or up to overnight.

2. Heat oven to 450°. Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes. Reduce heat to 350° and continue to roast, basting every 15 minutes, until it reaches a temperature of 125° for medium rare on an instant-read thermometer. Remove roast to a platter. Let rest for 15 minutes before carving.

3. Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on stove over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes. Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon. Season with salt and pepper. Strain gravy and serve with potatoes, Brussels sprouts, and horseradish sauce.


ROASTED POTATOES
Serves 6 to 8

3 pounds Idaho potatoes, peeled and halved
Coarse salt
1/2 cup drippings

1. Heat oven to 400°. Place potatoes and salt in a large saucepan. Add enough water to cover. Bring to a boil, and cook for 5 minutes. Remove from heat, and drain. Score potatoes all over with the tines of a fork.

2. Combine cooked potatoes and drippings in a roasting pan large enough to allow the potatoes to roast in a single layer. Transfer to oven, and roast until crispy and golden brown, about 1 hour.


HORSERADISH SAUCE
Serves 6 to 8

1 heaping tablespoon freshly grated horseradish or 3 tablespoons bottled
Coarse salt and freshly ground black pepper
Juice of 1/2 lemon
1 cup heavy cream, whipped to soft peaks

Stir horseradish, salt, pepper, and lemon juice into whipped cream.

YORKSHIRE PUDDING
Makes 12 servings

2 cups all-purpose flour
1 teaspoon coarse salt
Freshly ground pepper
4 large eggs
3 to 3 1/2 cups whole milk
6 to 8 tablespoons drippings from roasting pan, vegetable oil, or lard

1. In a large bowl, combine flour, salt, and pepper. Make a well in the center, and add eggs and add one-quarter of the milk. Using a whisk, combine the eggs and milk, then incorporate the flour; begin with the inner rim of the well. Continue whisking until a smooth, stiff batter forms. Stir in half of the remaining milk. Cover with plastic wrap and let stand at room temperature for 30 minutes.

2. Heat oven to 400°. Place 12 3/4-cup capacity muffin tins in oven until very hot, about 5 minutes.

3. Stir enough of the remaining milk into the batter until it is the consistency of heavy cream. Transfer 1 to 2 teaspoons of drippings into each muffin tin. Pour batter in the muffin tins, filling them about one-third full; the batter should sizzle in the hot drippings. Return to oven and bake until puffed, browned, and crisp, 25 to 30 minutes. Yorkshire pudding is best served fresh from the oven, but it can be kept warm in a low oven for about 15 minutes.

[beejayw1]

If you don't want to do the individual Yorkshire puddings, you can always do what my mother does:

Spray the roasting pan with cooking spray.

Cook the roast, take it from the pan and put it somewhere safe, preferably out of the reach of canines or felines.

Pour the extra grease from the pan (leave hardly any at all) and loosen the brown bits with a spatula. If you plan to make gravy, you may wish to take out about half the brown bits and the juices.

Turn the oven up to about 400.

Mix:

1 C flour
1 C milk (preferably room temperature)
2 eggs (preferably room temperature)
1/2 tsp salt
(Look familiar? It's the standard pop-over recipe. I think pop-overs and Yorkshire Pudding have the same origin)

Pour this mixture in the roasting pan, which you have kept hot in the oven. Shove it into the oven and bake till puffy and golden, checking after about 15 minutes.

Cut and serve, telling the children that this is not something they will enjoy until they are grown up (more for you! http://www.cookinglight.com/bbs/wink.gif )

Beej