Merry Christmas from the REDS

DEBORAH CROMBIE: From all of us to all of you, our wonderful community of readers, we wish you a joyous holiday, however you may spend it.

 

 It's certainly been a season of upheaval. At our house we've gone from planning a proper sit down Christmas dinner with family to–hopefully–cinnamon rolls and mimosas on the patio, thanks to the unseasonable tropical weather here in Texas. I'd much prefer a crisp, cold Christmas (a dusting of snow would be lovely) but nature has given us the gift of safer gatherings.

Next year, hopefully, we'll have roast beef with Yorkshire puddings, sticky toffee pudding,  Christmas crackers (the kind you pull!), and paper hats.  But in the meantime, we are blessed by our connections. Whether they are socially distanced or virtual, or much longed for in person hugs, the Christmas spirit flows through them.

JENN MCKINLAY:: Happy Holidays, Reds and Readers, from a very cold and soggy Phoenix. Wishing you all good things in the year ahead. XOXO

LUCY BURDETTE: We’re lucky to have good weather and be able to hang outside…though I do yearn a little bit for snow and a fresh Christmas tree:). We’re grateful to share the Red space with all you wonderful people! Wishing you a peaceful and healthy Christmas and a much improved new year!

 

HANK PHILLIPPI RYAN: We do have a dusting of snow, and it looks–ephemeral, so it’ll be gone in a minute. We are counting blessings and making rack of lamb and we are going to drink the champagne that someone gave me after the publication of TRUST ME. Yes, five years ago!  All this has taught me to DRINK the champagne, don’t save it. Try to enjoy what we can. And WOW, all of you are key to that! I cannot imagine life without all of you, and I am so grateful. Love love love, and thank you, and may all your good dreams come true. 

JULIA SPENCER-FLEMING: Merry Christmas from Southern Maine, where we are having the proverbial white Christmas; snow on the ground and gentle snow falling through the air. I'm making a super simple dinner for my family, turkey, a spinach and feta quiche for Guest Son, who is vegetarian, and a few side dishes, including a ridiculously rich sweet potato casserole with pecans.

It's the first time since August that I've seen Youngest and Guest Son, and a whole year since we've been able to spend time with Spencer and his sweetheart Veronique. So the biggest gift of all to me is having family around. I wish that for all of you, today and in the year to come.

RHYS BOWEN: Joyful chaos in my household as we have two of my children staying here with family plus dog. At the moment mince pies are bring made while someone is Zooming with her personal trainer in the living room. Tomorrow it will be 15 of us. Crazy but fun

Merry Christmas to all

 

HALLIE EPHRON: My daughters and son-in-law and grandkids are here making it joyously chaotic! I made a ham glazed with rootbeer and a cranberry trifle. Making new traditions, I hope. Christmas is a wonderful reminder to live in the moment and enjoy your loved ones. 

 

P.S. from DEBS: Maybe I shouldn't say this on Blogger, but it's NORAD for the win on the Santa Trackers! Not a single vote for Google! 

 

Merry Christmas and much love to you all!

Proper English Yorkshire Pudding

DEBORAH CROMBIE:  In anticipation of tomorrow night's episode of Downton Abbey, as well as Episode 1 of Sherlock, Series 3 (in the US) we have a real treat for tomorrow's JRW--Charles Todd's Inspector Ian Rutledge is going to visit Downton Abbey and solve a very mysterious crime!

To whet our appetites even more, I thought we could plan our Sunday around a roast with very proper Yorkshire Puddings.  Afterwards, you can have your mince tarts, and then curl up with your sherry for an evening of British telly.

Would you believe I had never made Yorkshire pudding until this last year, when my friend convinced me to try the recipe in Jamie Oliver's Food Revolution cookbook (which I had convinced her to buy. So what goes around, comes around.) Yorkshire pudding had always sounded daunting to me, and to be honest, the puddings I'd had in English restaurants had been a bit soggy and tough.

Oh, the revelation!  The delight! Jamie's puddings are light and fluffy and practically melt in your mouth.  And they are easy peasy!  I also discovered that as good as they are with savories like roast beef or lamb, they are perhaps even better for breakfast the next day, reheated and served with a dab of jam.  Good English jam, of course.

Here is Jamie's recipe.  It serves 12, but believe me, if you have leftovers, you'll be hoarding them for breakfast.

3 eggs, preferably free-range or organic
1 cup all-purpose flour
a pinch of salt
scant 1 1/4  cups milk
vegetable oil (I use canola.)

Whisk the eggs, flour, salt, and milk together really well in a bowl to make your batter. Pour the batter into a jug and let it rest to one side for 30 minutes before you use it--this helps to make it smoother, giving you wonderfully light and crispy puddings.

Turn the oven up to 475 F and let it preheat fully. As it's warming up, put a muffin pan on a cookie sheet and place on the top shelf of the oven. When the oven is up to temperature, carefully remove the pan and sheet, close the oven door, and add a tablespoon of vegetable oil to each muffin hole in the muffin pan. Pop the pan and sheet back into the oven for 5 minutes until the oil is smoking hot.

Open the oven door and slide the rack with the pan and sheet on it halfway out. Quickly fill each muffin hole with batter, then slide the rack carefully back into the oven. Leave the oven door shut for at least 15 minutes, and don't open it to check on how the Yorkshires are doing, otherwise they'll end up all sunken.

After 15 minutes, the Yorkshires will be crisp and golden with a soft, fluffy center. If you prefer them to be crispy all the way through, turn the oven down to 300 F and cook 10 more minutes. 

Remove the pan from the oven once the puddings are crisp, golden, and puffed up. Serve as soon as possible with your roast beef and gravy--or anything else you fancy...

I cooked them the way Jamie recommends, still fluffy in the center, and highly recommend it!

So, REDS and READERS, have you ever made Yorkshire puddings?   Did they turn out as well as Jamie's?

And what will you be doing to get you in the mood for a great night of British telly?