What are we doing for New Year’s? So glad you asked!
We are going to save our New Year’s Eve meal for New Year’s day. Our intention is to make a Prime Rib Dinner a la The House of Prime Rib in San Francisco. We will begin with Martinis and Manhattans, some cheese (Manchego perhaps), Quince Paste that just arrived at The Local Butcher Shop from Happy Girl Kitchen Co. and some Local Butcher Shop Turkey Rillettes. These nibbles will be followed by Prime Rib with Creamed Spinach, Yorkshire Pudding and a beautiful Cabernet. The Yorkshire Puddings will be made following the recipe from the Canal House Cooking Volume 2 with the slight variation of using beef fat instead of butter:
1 cup flour
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup whole milk
3-4 tablespoons beef fat
Whisk together flour and salt in a medium bowl. Add eggs and milk, whisking until batter is well mixed (it’s okay if there are a few lumps). Cover and refrigerate the batter for at least 1 hour or as long as overnight.
Preheat oven to 425 degrees. Put a small spoonful of (beef fat) into each cup of an 8-mold popover or muffin pan and put pan into the oven until it is hot. Give batter a stir then pour it into hot cups, filling them no more than three-quarters full. Quickly return pan to oven and bake for 15 minutes. Reduce heat to 350 degrees and continue baking until puffed and browned, about 20 minutes more (resist the urge to open the oven door and peek; the puddings will deflate). Tip puddings out of cups and poke their sides with a toothpick to let steam escape. Serve hot.
Our plan it to eat this gluttonous meal in front of the fireplace. We will end with Vanilla Cream Puddings and Moscato di Asti. Then we will pass out.