For some folks, holiday plans include a roast beef dinner – along with Yorkshire pudding — for Christmas. If you are not quite sure what Yorkshire pudding is, you may be surprised to learn it is not something eaten for dessert, but rather a side dish to go along with the roast and served with gravy. Yorkshire pudding, a puffy batter pudding that is traditionally baked in a shallow pan containing a layer of hot beef drippings, can also be baked as individual “popovers,” and as anyone who has ever baked popovers know, they can’t be held, or be made in advance. It may seem mad to incorporate anything into a holiday meal that must be immediately dashed from the oven to the table, but Yorkshire pudding is so sublime with roast beef, it would probably be less disappointing to skip the beef than to skip the pudding. If you don’t intend to eat roast beef during the holidays, but would still like to bake popovers, take heart. They can readily be made with butter instead of beef drippings. This might also be a good time to re-visit the recipe for Ellen Ecker Ogden’s Parmesan Herb Popovers from Ogden’s 2011 “The Complete Kitchen Garden: An Inspired Collection of Garden Designs & 100 Seasonal Recipes,” as good a popover recipe as you could hope for, containing Parmesan cheese, rosemary and parsley. This is the season for going slightly wild in the kitchen and Christmas dinner the perfect time to do it.
Now dash away! Dash away! Dash away all!”
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at firstname.lastname@example.org.