YORKSHIRE PUDDING WITH BACON AND SAGE
Individual souffles are a nice change from traditional dinner rolls. The savory treats are tastefully topped with crumbled bacon and fresh sage. —Melissa Jelinek, Menomonee Falls, Wisconsin
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings., Transfer drippings to a measuring cup; add enough melted butter to measure 1/4 cup. Pour into 12 ungreased muffin cups. Place in oven until hot., Meanwhile, in a small bowl, combine the flour, 2 tablespoons sage and salt; beat in milk and eggs until smooth. Fold in two-thirds of the bacon. Divide batter among prepared muffin cups., Bake for 10 minutes. Reduce heat to 350° (do not open oven door). Bake 10-12 minutes longer or until popovers are puffed and golden brown. Sprinkle with remaining bacon and sage.
Nutrition Facts : Calories 150 calories, Fat 8g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 224mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
YORKSHIRE PUDDING WITH BACON AND SAGE
Categories Dairy Egg Herb Pork Side Bake Sauté Christmas Thanksgiving Bacon Fall Winter Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Place rack in center of oven and preheat to 450°F. Sauté bacon in large skillet over medium heat until crisp. Transfer to paper towels to drain. Transfer drippings to glass measuring cup. If needed, add enough melted butter to measure 1/4 cup total. Pour drippings into 13x9x2-inch glass baking dish. Place dish in hot oven to heat drippings 10 minutes.
- Whisk flour, 2 tablespoons sage, and salt in medium bowl to blend. Whisk milk and eggs to blend in large bowl; add flour mixture and whisk until batter is smooth. Whisk in 2/3 of bacon. Remove hot baking dish from oven. Using oven mitts or pot holders to protect hands, tilt dish to distribute drippings evenly. Pour batter into pan. Bake 15 minutes; reduce oven temperature to 350°F and continue to bake until golden brown and puffed, about 12 minutes longer (do not open oven door while baking).
- Remove pudding from oven. Crumble remaining bacon over pudding, sprinkle with remaining 1 tablespoon sage, and serve.
BLUE CHEESY YORKSHIRE PUDDING
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 2h15m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F.
- Cook the bacon using the "Mauro Method." Line a baking sheet with parchment, overlapping each side 1 to 2 inches. Put the bacon on the parchment and bake until crisp and brown, about 20 minutes. This way, the fat will fry the bacon to a perfect crisp, but not come in contact with the metal pan, creating a mess. Drain the bacon on paper towels and let cool. Once the fat is cooled, reserve 6 tablespoons.
- Microwave the milk for 45 seconds. Whisk together the milk, eggs and 2 tablespoons of the cooled (yet liquid) bacon fat in a bowl. In a separate bowl, whisk together the flour and salt. Slowly combine the liquid ingredients with the dry ingredients and whisk until combined. Let the batter sit for at least 1 hour (at room temperature) or overnight in the fridge (ideal).
- Preheat the oven to 425 degrees F.
- Evenly ladle the remaining 4 tablespoons bacon fat into the cups of a 12-cup muffin tin. Heat the muffin tin in the hot oven until smoking, about 4 1/2 minutes. Quickly ladle some batter into each cup of the muffin tin, almost up to the brim. Bake until golden brown with a dramatic rise (doubling in size), 25 to 30 minutes.
- Once immediately out of the oven, place some blue cheese crumbles in the center of each warm Yorkshire pudding. Grind some black pepper over them and serve right out of the muffin tin.
GORDON RAMSAY'S YORKSHIRE PUDDING
The Yorkshire pudding mix can be made two or three days before and kept in the fridge. Be sure to make the baking tray piping hot, says Mr. Ramsay, so that when the cold batter hits, the puddings will puff up. Once ladled into the tray, sprinkle with coarse salt, and then once in the oven, leave the door closed. "Treat it like a soufflé." Try this with a roast and gravy but they are so good that you can have them with anything! I included the minimum amount of resting time in the prep time and the time for the stove to heat up before cooking in the cooking time. Enjoy!
Provided by Nif_H
Categories European
Time 55m
Yield 12 puddings, 6 serving(s)
Number Of Ingredients 5
Steps:
- In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
- Preheat oven to 425°F.
- Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.
- As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.
- Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse.
Nutrition Facts : Calories 259.8, Fat 14.5, SaturatedFat 3.4, Cholesterol 130.1, Sodium 267.9, Carbohydrate 23, Fiber 0.7, Sugar 3.3, Protein 8.8
SAGE & ONION YORKSHIRE PUDDINGS
Add sage and onion to Yorkshire pudding batter for a delicious side dish to go with a Sunday roast or your Christmas dinner
Provided by Good Food team
Categories Side dish
Time 35m
Yield Serves 8-10
Number Of Ingredients 6
Steps:
- Cut the onions into thin wedges, keeping the root intact so they hold together, to make about 12-16 thin wedges.
- Whisk the eggs and flour in a large bowl to make a smooth paste, then whisk in the milk to make a smooth batter. Season, then stir in the sage. Leave to rest for 10 mins at room temperature. Will keep chilled for up to 24 hrs (bring up to room temperature before using). Heat the oven to 230C/210C fan/gas 8.
- Pour a drizzle of oil evenly into 10 holes of a 12-hole muffin tin, or in all of two four-hole Yorkshire pudding tins to coat the bases. Add a wedge of onion to each hole and put in the oven for 10 mins to heat up.
- Transfer the batter to a jug, carefully remove the tins from the oven and pour the batter over the onions, dividing it evenly between the holes. The batter should sizzle as soon as it hits the oil. Put back in the oven and turn the temperature down to 220C/200C fan/gas 7. Cook for 15 mins until golden and risen. Don't open the door until the time is up, or they may sink.
Nutrition Facts : Calories 174 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
ONION YORKSHIRE PUDDINGS
This easy recipe is a cross between traditional Yorkshire pudding and popovers that makes a great complement to prime rib. We also like it with beef stew and steak. Make more than you need because everyone loves them. -Emily Chaney, Blue Hill, Maine
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large skillet, saute onions, 1/2 teaspoon salt and pepper in butter until tender but not browned. Divide among eight 6-oz. ramekins or custard cups. Place on a baking sheet., In a large bowl, combine flour and remaining salt. Whisk the eggs, water and milk; whisk into flour mixture just until blended. Pour 1/4 cup into each ramekin. , Bake 30-35 minutes or until puffed and golden brown. Serve immediately.
Nutrition Facts : Calories 118 calories, Fat 5g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 343mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
YORKSHIRE PUDDING WITH BACON AND SAGE
Make and share this Yorkshire Pudding With Bacon and Sage recipe from Food.com.
Provided by KathyP53
Categories European
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place rack in middle of oven and preheat to 450 degrees.
- Saute bacon in large skillet over medium heat until crisp. Transfer to paper towel to drain. Transfer drippings to glass measuring cup. If needed, add enough melted butter to measure 1/4 cup total. Pour drippings into 13X9" glass baking dish. Place dish in hot oven to heat drippings for 10 minutes.
- Whisk flour, 2 tablespoons sage, and salt in medium bowl to blend. Whisk milk and eggs to blend in large bowl, add flour mixture and whisk until batter is smooth. Whisk in 2/3 of bacon. Remove hot baking dish from oven. Using oven mitts or pot holders to protect hands, tilt dish to distribute drippings evenly. Pour batter into pan. Bake 15 minutes; reduce oven temperature to 350 degrees and continue to bake until golden brown and puffed, about 12 minutes longer. Do not open oven door while baking.
- Remove pudding from oven. Crumble remaining bacon over pudding and sprinkle with 1 tablespoon sage. Serve immediately.
Nutrition Facts : Calories 265.2, Fat 16.1, SaturatedFat 6.5, Cholesterol 96.4, Sodium 540, Carbohydrate 20.8, Fiber 0.9, Sugar 2.5, Protein 8.8
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- Place rack in center of oven and preheat to 450°F. Sauté bacon in large skillet over medium heat until crisp. Transfer to paper towels to drain. Transfer drippings to glass measuring cup. If needed, add enough melted butter to measure 1/4 cup total. Pour drippings into 13x9x2-inch glass baking dish. Place dish in hot oven to heat drippings 10 minutes.
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- Remove pudding from oven. Crumble remaining bacon over pudding, sprinkle with remaining 1 tablespoon sage, and serve.
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