tag:blogger.com,1999:blog-1001156153899984046.post725357202941697326..comments2024-03-28T08:07:50.717-04:00Comments on Jungle Red Writers: Proper English Yorkshire PuddingJungle Red Writershttp://www.blogger.com/profile/16646429819267618412noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-1001156153899984046.post-57969411840981386402014-01-19T02:15:00.094-05:002014-01-19T02:15:00.094-05:00Auntie-Mom makes Yorkshire pudding with the fat fr...Auntie-Mom makes Yorkshire pudding with the fat from the roast. She says, "Once a year won't kill you." She serves it with a sour cream horseradish sauce and au jus. We dip pieces of beef and pudding in the broth and horseradish sauce, in some of us put both on our baked potato. It's wicked.Maureen Harringtonhttps://www.blogger.com/profile/03499876353651763590noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-89358675356723598052014-01-19T00:02:12.258-05:002014-01-19T00:02:12.258-05:00I have never made nor had Yorkshire pudding, but a...I have never made nor had Yorkshire pudding, but always wanted to try it = will try next time I make a roast<br /><br />Peg Cochran - when you have them for leftover at breakfast, how do you serve them, sausage gravy, butter, jam ????<br /><br />Thanks for sharing recipe Debs - I will have to try it Rosie123https://www.blogger.com/profile/11528374618939863598noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-36051536957350640122014-01-18T22:59:51.575-05:002014-01-18T22:59:51.575-05:00Thelma Straw, is that you? Thelma Straw, is that you? Hank Phillippi Ryanhttps://www.blogger.com/profile/17420701704169428286noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-66880759986092335982014-01-18T22:56:16.491-05:002014-01-18T22:56:16.491-05:00Hank. yes the starter Yorkies are very tasty, Go o...Hank. yes the starter Yorkies are very tasty, Go over in a big way .and good with a dollop of horseradish,also.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-10954983533419336082014-01-18T22:00:41.533-05:002014-01-18T22:00:41.533-05:00Debs, yes it's that second pan with oil back-i...Debs, yes it's that second pan with oil back-in-the-oven heating that I missed. The time that I ended up with icky yucky gummy puddings must've been the times when the oil wasn't hot enough. A second pop back in the oven before adding the batter would have done it. You have saved my family from future Yorkshire pudding yuck festivals.Maureen Harringtonhttps://www.blogger.com/profile/03499876353651763590noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-53015729966617393752014-01-18T21:24:48.290-05:002014-01-18T21:24:48.290-05:00Kathy:
Sorry to be so late in replying; we are jus...Kathy:<br />Sorry to be so late in replying; we are just in from our marathon drive home from Norfolk. Here's the currant cake recipe [a variation on currant buns for afternoon tea]:<br /><br /> Currant Cake with Brandy Glaze<br /><br />Pour 5 tablespoons brandy over 1-1/2 cups currants; soak the currants for ten to fifteen minutes. <br /><br />Grease with shortening, then flour two 8-1/2 inch by 4-1/2 inch loaf pans; set aside. Preheat oven to 350 degrees.<br /><br />Sift, then measure 1/2 cup flour; drain plumped currants, then stir them into the flour, making certain all currants are coated; set aside.<br /><br />Sift, then measure 3-1/2 cups flour; resift with: <br />1 teaspoon double-acting baking powder; 1/2 teaspoon freshly ground salt; set aside.<br /><br />Cream until light:<br />3/4 cup unsalted butter, softened; 2 cups sugar<br />Beat in, one at a time, 5 eggs [beat just until yolk disappears, then add next egg]; add 1 teaspoon vanilla; beat until light.<br /><br />Stir flour mixture into butter/egg mixture; beat just until thoroughly mixed; fold in floured currants.<br /><br />Divide the batter between the two prepared loaf pans; bake in preheated oven for about one hour, until cake tester inserted into the center of the cake comes out clean.<br /><br />To make brandy glaze, mix together until smooth:<br />1 cup confectioner’s sugar, 1 tablespoon milk, 1 tablespoon brandy, 1/2 teaspoon vanilla<br /><br />Cool currant cake in pan for ten to fifteen minutes; remove from pan and cool completely; drizzle with brandy glaze.Joan Emersonhttps://www.blogger.com/profile/06810313925049108163noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-23843010205621622882014-01-18T20:53:15.171-05:002014-01-18T20:53:15.171-05:00Who's being anonymous with the mini-Yorkies? t...Who's being anonymous with the mini-Yorkies? that sounds DELICIOUS!!Hank Phillippi Ryanhttps://www.blogger.com/profile/17420701704169428286noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-35932753344025256012014-01-18T20:19:24.032-05:002014-01-18T20:19:24.032-05:00Have any of you Yorkshire pudding lovers ever made...Have any of you Yorkshire pudding lovers ever made small Yorkist with a small piece of roast beef in center ,and a dollop of hollandaise sauce,<br />As a starter with a glass of burgundy ? Delish!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-90057176861862251512014-01-18T19:14:35.679-05:002014-01-18T19:14:35.679-05:00Nancy, the puds should be lovely with a veggie ent...Nancy, the puds should be lovely with a veggie entry, too.<br /><br />Reine, when I poured the oil into the muffin cups, I was afraid the puddings were going to be really icky and greasy. But the trick of putting the oiled cups back in the over BEFORE adding the batter works a treat. They puds don't absorb much of the oil at all, and you take them out of the muffin pan as soon as they're done so they don't soak it up as they cool.Debhttps://www.blogger.com/profile/11519514786198185277noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-53243713745464919352014-01-18T18:37:59.594-05:002014-01-18T18:37:59.594-05:00Can't wait to try them - thanks for the recipe...Can't wait to try them - thanks for the recipe, Deb!<br />Vegetarian here, so they'll have to go with the tofu - or the breakfast suggestions.Nancyhttps://www.blogger.com/profile/06495937280335984726noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-21705657688470284412014-01-18T16:55:31.478-05:002014-01-18T16:55:31.478-05:00I'll have to check out the cookbook. Don't...I'll have to check out the cookbook. Don't have any "English" style food around. I guess I'll just have a Bushmills to drink.Pat Dnoreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-54836628721231259452014-01-18T16:52:41.288-05:002014-01-18T16:52:41.288-05:00Mmmm should have said... now I know that I did no...Mmmm should have said... now I know that I did not have the heat right.<br /><br />Can't blame my speech-to-text this time!Maureen Harringtonhttps://www.blogger.com/profile/03499876353651763590noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-54516971517423353742014-01-18T16:49:06.146-05:002014-01-18T16:49:06.146-05:00Debs, yes I have made Yorkshire pudding a number o...Debs, yes I have made Yorkshire pudding a number of times. Sometimes it was great and fabulous crispy. Sometimes it was gummy yuck. But now I know why mine has failed so often. I was failing at it so frequently that I haven't made it in a long time. I can't thank you enough for this post today, because now I know that I had the heat right. When I got it right it was an accident. All the other parts of the recipe and technique I had down. I knew the oil had to be very hot. What I had never caught onto was how I was losing heat before adding the batter to the cups. So—thank you! Thank you! Thank you! Thank you! Now I have to order a roast, so I'll be ready for tomorrow night. xoxoxoMaureen Harringtonhttps://www.blogger.com/profile/03499876353651763590noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-80553584727635712072014-01-18T16:19:24.867-05:002014-01-18T16:19:24.867-05:00Deb, you've sold another of Jamie's Food R...Deb, you've sold another of Jamie's Food Revolution cookbooks. I may have to buy two to keep my daughter from borrowing mine.Kathy Reelhttps://www.blogger.com/profile/17004247271452356577noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-18706454294943193922014-01-18T15:58:25.642-05:002014-01-18T15:58:25.642-05:00Kaye Barley, that is Jamie's mission--to get p...Kaye Barley, that is Jamie's mission--to get people to cook fresh, good quality food! Some of the cookbooks have considerably more complicated recipes, and the ones I've made are delicious. But Jamie's Food Revolution is the one I go to when I'm wondering what on earth I'm going to fix for dinner this week.Debhttps://www.blogger.com/profile/11519514786198185277noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-12945137834689149732014-01-18T15:37:43.501-05:002014-01-18T15:37:43.501-05:00I can't believe how this group turns me on to ...I can't believe how this group turns me on to new recipes and cookbooks. Debs' comment, "This particular Jamie Oliver cookbook is designed for people who don't know how to cook at all--the folks who live on fast food and frozen dinners." just sold another copy of the man's cookbook. sigh.<br /> <br />Kaye Wilkinson Barley - Meanderings and Museshttps://www.blogger.com/profile/07486129009717476920noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-81199294441058019722014-01-18T15:20:40.979-05:002014-01-18T15:20:40.979-05:00I've never made YP either, but I did used to m...I've never made YP either, but I did used to make popovers. Are they identical? anyway, I'm with Hallie--butter and honey!<br /><br />I won't spoil anything for those who aren't up to date on DA, but last week's episode was very intense!Lucy Burdette aka Roberta Isleibhttps://www.blogger.com/profile/04660402177299546055noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-28922542672210986112014-01-18T14:56:30.858-05:002014-01-18T14:56:30.858-05:00I don't like roast beef so I've never both...I don't like roast beef so I've never bothered making it, and I've never had YP. This recipe sounds super easy, though, so I might just make it to have with a Saturday breakfast!<br /><br />Red Susan: A few years back when I was broiling salmon, something I have done many, many times, I set my broiler on fire, so I can sympathize with you about setting an oiled pan on fire!<br /><br />Susan D: Because I don't have TV, I wait until the end of the season, and then purchase the DVDs of DA. I started watching the program while visiting a sister in another state. I told my sister that I didn't know if I ever wanted to watch it again after the way last season ended. She agreed with me. Then her daughter found out how they could begin watching this season's episodes on the computer about three weeks ago. My sister now tells me she's enjoying it more than she did last year - but she thinks that I might have some issues with the writers of this year's episodes, a comment that really intrigues me! So now I don't know what to do!Deb Romanonoreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-31261996755366544882014-01-18T13:28:22.720-05:002014-01-18T13:28:22.720-05:00Susan D, you won't be banned! I actually tend ...Susan D, you won't be banned! I actually tend to agree with you. But the Todds and I thought we'd have a little fun with it tomorrow, so tune into JRW even if you don't intend to watch DA.Debhttps://www.blogger.com/profile/11519514786198185277noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-28937700751553612472014-01-18T13:25:51.748-05:002014-01-18T13:25:51.748-05:00I have to admit that while I have made pot roast m...I have to admit that while I have made pot roast many times, I've never made proper English roast beef. So I'm going to give it a try, a la Jamie.<br /><br />This particular Jamie Oliver cookbook is designed for people who don't know how to cook at all--the folks who live on fast food and frozen dinners.<br /><br />While there are gaps in my culinary education (roast beeef!) I've been cooking since I left home for college (so that means I've been cooking a really long time...) but interestingly, this cookbooks has become one of my favorite, if not THE favorite. You should see my copy--it's filled with post-its stuck on recipes I've tried and loved or recipes I want to try. Most of the recipes are simple but interesting--and fast, which is my biggest requirement for weeknight dinners.<br /><br />Enjoy your puds!<br />Debhttps://www.blogger.com/profile/11519514786198185277noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-47150815128834138102014-01-18T13:15:09.747-05:002014-01-18T13:15:09.747-05:00Oh, I must try this, really. I have had YP very r...Oh, I must try this, really. I have had YP very rarely,and certainly not in the last 40 years or so, but I remember when I did, it was lovely (but I don't think it can be saved until tomorrow, can it?)<br /><br />I love the recipe... Free range or organic eggs, canola oil. Mrs Bridges would have scorned such fal-lals, as would Mrs Patmore. Nothing but artery-hardening drippings from the roast, I'm sure.<br /><br />And now to confess.... I have finally given up on DA. Sorry, but I just can't bring myself to care any more. Self-absorbed lot of-- no, I won't go there, or I might be banned from JRW.<br /><br />So I'll make the YP (with canola oil) and put on my DVD of Gaudy Night, Testament of Youth or 84 Charing Cross Road (which see for Helene Hanff's celebration of Yorkshire Pud).Susan Dhttp://www.destevenson.orgnoreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-45814930458824539592014-01-18T10:39:54.833-05:002014-01-18T10:39:54.833-05:00I've never made Yorkshire pudding, but this re...I've never made Yorkshire pudding, but this recipe begs to be tried. Quite honestly, I was expecting one of those "easy" recipes that seem easy only to people who have dabbled in this food before. I was so pleasantly surprised, as it indeed appears to be "elementary, my dear Watson." <br /><br />Looking forward to Downton Abbey tomorrow night. I'm embarrassed to say that I am arriving quite late at the party for Sherlock, as I plan to start watching it with tomorrow's night opening show for season 3, but I still have to go back and watch the first two seasons (hanging my head in shame).<br /><br />Jack, you are too funny. Joan, would you be willing to post your recipe for currant cake?Kathy Reelhttps://www.blogger.com/profile/17004247271452356577noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-42230641773702855832014-01-18T10:23:04.880-05:002014-01-18T10:23:04.880-05:00I've made them but so long ago! Time to try t...I've made them but so long ago! Time to try them again. We had prime rib for Christmas and these would have been perfect. Love the idea of having them for breakfast the next day! Yum!Peg Cochranhttps://www.blogger.com/profile/05319534671560625590noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-18607179857692849222014-01-18T10:15:48.209-05:002014-01-18T10:15:48.209-05:00Back in the days when a roast was a weekly staple ...Back in the days when a roast was a weekly staple of our diet I always made Yorkshire pudding with roast beef, and pretty much the way Jamie Oliver does. I've always liked the little individual ones rather than the big kind, but my family always made one big dish--too easy to go soggy.Rhysnoreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-52935480458906539452014-01-18T10:10:01.940-05:002014-01-18T10:10:01.940-05:00Tried a few years ago for the holidays and set the...Tried a few years ago for the holidays and set the oiled pan on fire! A little scared to try again....Susan Elia MacNealhttps://www.blogger.com/profile/00349842866995778987noreply@blogger.com