Yes folks, it is exactly what you think it is - the now close to indispensable
aebleskiver pan. This has become a series. Today used for Mini Yorkshire Puddings. And, if I do say so myself, we have found the perfect implement for that traditional standby of a British Sunday dinner. A good source of information on which may be found
here.
An Aebleskiver pan is heavy and holds heat well for making mini puds. Also, an
unniappan pan could be used, a very intriguing utensil indeed! Check that link.
I have to say the prime rib, so-called, was a bit disappointing, however we all loved the little popover like, biscuit substitutes (if you're American), Yorkshire puddings (not anything like what I would consider a pudding), light, puffy, slightly crispy on the outside, soft middles, and wanted more of them. I served this combination for New Year's dinner and will definitely be doing it lots more. Hopefully with a better cut of meat. Sorry Safeway, but what can I say?
First step (before your roast is done) is to whip up the very simple batter and chill for an hour at least. They puff up better when a cold batter is poured into a sizzling hot pan. After removing your roast from the oven, let it rest on a carving board or plate, covered with foil. Pour the meat drippings into a glass measuring cup. Drop in some ice cubes if you like, and while the fat is separating, put your aebleskiver pan into the oven, heated up to 450F. Now, remove the pan and pour some of the separated beef fat (a tablespoon or less) into each well. Heat this fat to smoking on a top burner or in the oven. Immediately fill them almost to the tops with cold batter and replace pan in the oven for about 20 minutes, or until puffed and golden brown.
I received the new
Gourmet Today cookbook, edited by Ruth Reichl, for Christmas, from my wonderful daughter. Thank you Sunny! The recipe is from that lovely, and gnormous tome.
Yorkshire Pudding Recipe
Serves 8
1
1/2 cups all-purpose Flour
1
1/4 teaspoons salt
3 large eggs
1 ½ cups whole milk
3 tablespoons unsalted butter, cut into pieces – or you can use the more traditional fat drippings from your roast, which is what I did.
Combine flour, salt, eggs and milk in a blender and blend (or just use a wire whisk in a bowl), scraping down sides occasionally, until just smooth. Really, why dirty up an extra appliance if it's not necessary? You can do it in a glass measuring bowl, which fits better in the refrigerator as well. Refrigerate batter, covered, for at least 30 minutes (til cold).
Heat the fat in your cooking pan until spitting hot. Can be one large tin square, rectangular, round or, of course, the aeblskiver pan. When the fat is smoking hot, pour in the batter almost to the tops. Cook at 450F, 230C or gas mark 8. Large tins for about 30 minutes, small aebleskiver or muffin tins, 15 – 20 minutes,
or until puddings are puffed and center is golden brown.
I cut the recipe in half (which I shouldn't have done) and it made 10 muffin sized puffs. As mentioned above, we could have easily eaten more.
