December

Yes, I skipped November.  Just too much Thanksgiving going on.  But December?  Wait… WAY too much Christmas going on.  So I’m going to make this simple.  A Christmas Tea with just some great finger foods… using just Crostini. 

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How To make this very complicated item:

1 Baguette

1/4 cup Extra Virgin Olive Oil

Salt

Preheat oven to 375°

Slice bread diagonally into 1/4” thick slices

Lightly brush both sides of bread with OLIVE OIL; place on baking sheet; sprinkle with SALT.

Bake 5-7 minutes; carefully remove pan; flip crostini over; bake 5-7more minutes or until desired browning occurs.


Wow… exhausting.  Now… just let your imagination run away with you… but here’s some ideas

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However what happened when I was looking for lots of Crostini recipes is that I came across this…

beef:horseradish cream

Is this cute or what?!?


So the ‘rose beef’ with horseradish cream led me to this….

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OMG… Yorkshire pudding… which led me to this…

HOW TO MAKE MINI YORKSHIRE PUDDINGS

There are a few tricks worth keeping in mind, if you want nicely puffed-up puddings. FIRST, the oil/fat has to be smoking hot when you add the batter. SECOND, it is crucial to leave them bake undisturbed, as opening the oven too early could flatten them up. And, one more thing, the batter has to be really, really smooth. No shortcuts, please!!!

If this sounds familiar – it is probably because you have made popovers.  I LOVE making popovers.  Hence… Yorkshire pudding – British  Popovers – American.

Well… there is one difference, to be totally British you would probably use lard or beef drippings instead of oil….  I’d love to try that!

Mini Yorkshire Pudding Canapés

Prep Time: 15 mins           Cook Time: 20 mins                    Total Time: 35 mins

Ingredients

  • 1 cup plain flour
  • 3 medium eggs
  • 1 cup full-fat milk
  • salt and pepper to taste
  • 6 tsp vegetable oil  (or beef drippings for authenticity)
  • about 6 tsp horseradish sauce
  • 6 slices of roast beef

1.  To make the batter, sift the flour into a large bowl, make a well in the middle and add the eggs.

2.  Use a whisk to mix them very well, then gradually pour in the milk, and beat well until the batter is smooth.

3.  Season with salt and pepper to taste.

4.  You can pass the batter through a sieve, if you think it is not quite lump free, as it should be.

5.  Preheat the oven to 430 F

6.  If you do not have a Yorkshire puddings tin, which usually has larger holes, a muffin tin does a pretty good job. 

7.  Add one teaspoon of oil into 6 hole muffin tray and place the tin in the oven for 5-10 minutes, so that the oil can heat up.

8.  Carefully remove the tin from the oven, and quickly pour the batter evenly between the 6 holes.

9.  Place the tin back in the oven and leave undisturbed for 20 minutes until the puddings have raised and browned.

10.   Remove them from the tin, and top with rolls of roast beef and a good dollop of horseradish sauce.

Why are Yorkshire puddings called Yorkshire puddings?

When wheat flour began to come into common use for making cakes and puddings, cooks in the north of England devised a means of making use of the fat that dropped into the dripping pan to cook a batter pudding while the meat roasted.


BABY ITS COLD OUTSIDE


So if one MUST have tea…. how about something that requires very little work.

Apple Cranberry Slow Cooker Tea Recipe

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Produce

  • 1 Apple
  • 3/4 cup Cranberries, fresh
  • 5 bags tea

Baking & Spices

  • 1/4 cup Brown sugar, packed
  • 1 tsp Vanilla extract

Liquids

  • 3 cups 100% apple juice
  • 2 cups Cranberry juice cocktail
  • 1 cup Water

I think I’d add some cinnamon sticks too...

I bet this smells just awesome…..


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Well… not always.  And I’m a big pumpkin pie fan….

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Recipe: 

.5 oz Smirnoff Vanilla Vodka

1 oz Pumpkin Spice Liqueur [they make pumpkin spice liqueur????

.5 oz Kahlua

.5 oz Butterscotch Schnapps 

.5 oz half and half and a sprinkle of cinnamon to top it off  [and I’m pretty sure I see some whipped cream on there….]



HAVE YOURSELF A MERRY LITTLE CHRISTMAS



                                                                     © Michelle Young 2012