December 19, 2013Christmas week is upon us. Time for all of the last minute details. What to serve on Christmas day comes to mind.
I love serving something special. This year I'll be preparing a family style take on Yorkshire pudding, traditionally baked in muffin cups. With eggs and bacon as the main ingredients, how can you go wrong. You'll begin this (simple) two part recipe on Christmas Eve and bake it in the morning.
Savory Yorkshire Pudding
1 lb. quality bacon, medium sliced
2 cups whole milk
4 large eggs
1 3/4 cups flour
1 teaspoon salt
½ cup chopped fresh chives
Cook the pound of bacon to just a medium crisp. Cut into bite size pieces, place in an airtight container and store on the counter over night.
Measure 1/2 cup of the bacon fat, cover and store over night on the counter.
In a large bowl beat the milk together with the eggs, flour and salt. Transfer to a secure container and refrigerate over night.
In the morning preheat oven to 400 degrees. Place the reserved 1/2 cup bacon fat in a glass 9-by-13-inch bake dish (or divide the oil into 2 pie plates, 1/4 cup fat each).
Place the bake dish (with the fat) in the oven for 5 or 6 minutes at 400 degrees.
Working swiftly and carefully remove the bake dish from the oven and givein a quick swirl to coat the entire bake dish with the melted bacon fat.
Scatter the cooked bacon pieces over the bake dish.
Give the refrigerated egg mixture another whisk then pour the batter over the bacon.
Scatter the chopped chives over the egg mixture then place in the oven and bake at 400 degrees for 35 to 45 minutes.
The pudding will be puffed up and golden brown around the edges. Serve straight from the oven.
After just a few minutes the puff will fall indeed but not the flavor. A drizzle of warm maple syrup is a lovely complement to this yummy breakfast pudding.
And forget the cookies. It's the aroma of bacon cooking on the night before Christmas that will get Santa down your chimney.
Merry Christmas from my kitchen to yours.