MINI YORKSHIRE PUDDINGS WITH ROAST BEEF AND QUICK CARAMELIZED ONIONS
This is all your favorite steakhouse flavors in one sophisticated bite. This show-stopping appetizer will be the bell of the ball for your holiday soirees and beyond. Roast beef, horseradish cream and chives are loaded onto pillowy mini Yorkshire puddings. It sounds (and looks!) fancy, but it's surprisingly easy to whip up.
Provided by Valerie Bertinelli
Categories appetizer
Time 45m
Yield 24 Yorkshire pudding bites
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Place a 24-cup mini muffin tin on a rimmed baking sheet. Add enough vegetable oil to each muffin cup to coat the bottom. Transfer to the oven so it gets hot as the oven preheats.
- Whisk together the milk and eggs in a large liquid measuring cup. Next add the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Set aside.
- Heat a saute pan over medium-high heat. Add 1 tablespoon of vegetable oil and the onions. Cook, stirring frequently, until the onions begin to soften. Stir in the sugar and 1/4 teaspoon salt. Continue cooking until the onions are slightly browned and softened, about 10 minutes. Turn the heat off and set aside.
- Carefully remove the hot pans from the oven. Add the batter to the muffin cups, filling each about three-quarters full. Bake until the puddings are puffed and golden brown, about 20 minutes; do not open the oven before the 20 minutes are up or the puddings could collapse.
- Transfer the Yorkshire puddings to a serving platter. Top each with some of the caramelized onions. Slice or tear the roast beef slices in half or in thirds and arrange the pieces on top of the onions. Top each with about 1/4 teaspoon of the horseradish sauce and sprinkle with the chopped chives.
ONION PUDDING
A friend's mother made this for us last year. We have tweaked it and added other spices, as well as the water chestnuts and almonds. We have served to rave reviews many times since then. We use Vidalia onions when they are in season.
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking dish with butter.
- In a large bowl, stir together the eggs, cream, and Parmesan. In a bowl, whisk together the flour, sugar, baking powder, cayenne, chipotle, and garlic. Stir the flour mixture into the egg mixture and set aside.
- Heat the butter and oil in a large skillet over medium-low heat. Add the onions and cook, stirring, until caramelized, about 25 minutes. Add the water chestnuts and cook for another 5 minutes.
- Stir the onion mixture into the egg mixture and spoon into the greased baking dish. Sprinkle with slivered almonds and bake until the pudding is set, about 30 minutes.
CARAMELIZED ONION & GRUYERE BREAD PUDDING
A friend served this for Christmas dinner with a huge beef roast--I thought I'd died and gone to heaven. This rich bread pudding is the ultimate comfort food. She said it comes from a William-Sonoma cookbook she has. This is truly a fabulous experience.
Provided by Judikins
Categories < 4 Hours
Time 1h45m
Yield 12 4 oz. ramekins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Lightly butter 8x8x2" glass baking dish, or 12 individual 4 oz. ceramic ramekins.
- Heat butter in a heavy large pot over medium heat.
- Add onions, garlic, parsley and thyme and saute until onions are tender and lightly browned.
- Remove pot from heat and season mixture to taste with salt and pepper.
- Whisk eggs, cream, milk, 1/4 cup Parmesan, Gruyere, salt and pepper in a large bowl to blend.
- Add the bread cubes and allow to stand 10 minutes.
- Stir in the sauteed onions.
- Transfer to prepared dish or ramekins.
- Sprinkle with the remaining Parmesan.
- Place the dish or ramekins in a hot water bath, cover with aluminum foil and bake until the pudding is browned, puffed and set in the center (about 1-1.5 hours). Remove foil and allow the tops of the puddings to color.
- Serve warm.
Nutrition Facts : Calories 370.3, Fat 28, SaturatedFat 16.3, Cholesterol 176.4, Sodium 465.5, Carbohydrate 17.4, Fiber 1.3, Sugar 3.4, Protein 13
CARAMELIZED VIDALIA ONION PUDDING
Make and share this Caramelized Vidalia Onion Pudding recipe from Food.com.
Provided by annh53182
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Use 1 tbsp butter to lightly grease 4 ramekins.
- In a saute pan over medium flame, melt 4 tbsp butter. Add onions and saute until they caramelize and turn golden brown. Cool and transfer to a blender or food processor and puree.
- In a medium bowl, beat the eggs. Then add the cream, salt, baking powder, nutmeg, and flour and mix well.
- Mix the onion mixture into the cream mixture.
- Pour into individual ramekins (about half full). Place ramekins in a roasting pan. Cover the ramekins with foil. Fill the roasting pan with water until the water reaches about half way up the side of the ramekin. Place roasting pan in the oven and bake for about 25 minutes until the pudding is set.
- Remove ramekins from the roasting pan to remove from the oven and let the water in the roasting pan cool before trying to remove. I've made the mistake of trying to remove the ramekins IN the roasting pan-let's just say the water is very very hot.
Nutrition Facts : Calories 449.7, Fat 40.3, SaturatedFat 24, Cholesterol 278.3, Sodium 752.9, Carbohydrate 16.6, Fiber 1.8, Sugar 5.5, Protein 7.5
CARAMELIZED ONION BREAD PUDDING RECIPE - (4.4/5)
Provided by Susan52
Number Of Ingredients 10
Steps:
- Heat butter in a sauté pan over medium heat. Add leeks, mushrooms, 1/2 teaspoon salt, 1/2 teaspoon pepper, brown sugar and nutmeg. Cook, stirring occasionally, until leeks are soft and golden brown, about 30 minutes. Place bread cubes on a baking sheet and bake 15 minutes or until dry and lightly browned. Preheat oven to 350F. Grease a shallow 4-quart baking dish. Combine leek mixture, bread cubes and remaining ingredients. Mix well and let stand 20 minutes. Press mixture into prepared pan and sprinkle with remaining salt and pepper. (You may cover and refrigerate the bread pudding up to 4 hours before baking.) Bake about 1 hour, or until pudding is set and golden brown on top. Remove from the oven and let cool 10 minutes before serving.
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