Hampton Weekends: Easy Menus for Casual Entertaining All Year Round by Ellen Wright

Author:Ellen Wright
Language: eng
Format: mobi
Tags: Middle Atlantic (NJ, Northeast, Travel, Cooking, United States, NY, PA), Decorating, House & Home, Entertaining
ISBN: 9780988767300
Publisher: East End Press
Published: 2013-06-10T07:00:00+00:00

H A M P T O N W E E K E N D S

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more broth or flour as necessary. Strain through a fine strainer and keep warm

until serving.

5.

Serve the sliced roast on a large platter garnished with watercress springs.

Y O R K S H I R E

P U D D I N G

You must make this batter far enough ahead for it to get very cold. It’s the

ELLEN’S

difference between the temperature of the pan and the pudding that makes

TIPS

the pudding puff. It’s magic.

• The Yorkshire Pud-

2 cups sifted all-purpose flour

ding is much tastier

1 teaspoon salt

when cooked in the

2 cups half-and-half

drippings from the

4 large eggs

roast beef.

1⁄2 cup roast drippings or canola oil

• If you have prob-

(see Ellen’s Tip right)

lems with lactose,

substitute Lactaid

1.

Place the flour, salt, half-and-half, and eggs in a large mixingbowl and beat

whole milk for the

with an electric mixer on medium-high speed until very smooth. Cover and

half-and-half.

chill for at least 3 hours or overnight.

2.

Preheat the oven to 450°F. Put the drippings or canola oil in an 8-inch square

glass baking dish and place in the oven until the fat starts smoking, 5 to 7 min-

utes.

3.

Pour the cold batter into the dish and bake for 15 minutes. When the pudding

L E F T: R O A S T B E E F W I T H

has risen, reduce the oven temperature to 350°F and bake until golden brown

Y O R K S H I R E P U D D I N G

A N D A S P A R A G U S W I T H

and crisp, 15 to 20 minutes more. Cut into squares and serve around the roast.

C R U M B L E D E G G S

S

P

R

I

N

G

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