We're bringing the East and West sides of the Atlantic together this month for a Christmas recipe swap! We chose recipes that were similar, but ultimately served a little differently from each other. Take this holiday season to try out something new at your Christmas dinner table!
Roast Beef and Yorkshire Pudding (U.K.)
Yorkshire pudding is a traditional British dish typically served with roast beef and gravy. Not actually a pudding, Yorkshire pudding is more of a cross between a light, airy bread and a croissant.
Ingredients (Roast Beef)
4 lb rib roast
2 tablespoons oil
Ingredients (Yorkshire pudding)
3/4 cup flour
1/2 teaspoon salt
3/4 cup milk (whole or low fat)
1 tablespoon water
Preheat oven to 450 degrees. Place the beef fat side up in a roasting pan and coat with oil. For rare beef, roast for approximately 1 hr 15 mins. Your meat thermometer should register between 130-140 degrees. For medium-well done, cook 1 hour and 30 minutes with a thermometer temperature of between 150-160 degrees. Baste meat frequently while cooking.
As the meat cooks, prepare the batter for Yorkshire pudding. Sift the flour and salt in a mixing bowl, beat the eggs until fluffy. Add them to the flour mixture. Beat until bubble rise to the surface. Pour batter into a pitcher or bowl and refrigerate for 1/2 an hour.
When the meat is cooked, remove the roast from the pan and place it on a platter. Cover with aluminum foil and let stand for 25 minutes before carving. Remove batter from fridge and pour it quickly into the still hot cooking pan (with meat drippings). Bake in oven for 10 minutes at 450 degrees. Then, reduce heat to 350 degrees and cook for an additional 15 minutes until it is well risen and has turned golden brown. (Do not open the oven door while it is cooking). Serve immediately from the pan in which it has been cooked with sliced roast beef and gravy.
Recipe courtesy of Cooks.com
Perfect Popovers (U.S.)
Popovers are a New England tradition and can be served as both a savory (by adding shredded cheese) or sweet, by topping with sugar or jam.
1 Tablespoon unsalted butter, melted, plus more for greasing tin
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs
1 1/2 cups milk (whole or low-fat)
Preheat oven to 450 degrees. Lightly grease and flour a popover tin or muffin tin
In a large bowl, whisk together flour and salt. In a separate medium bowl, whisk together eggs, milk, and 1 tablespoon melted butter. Pour over flour mixture, and fold until just blended.
Fill the popover/muffin tin cups two-thirds to three-quarters full.
Transfer to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees, and bake until well browned and crusty, about 20 minutes. Remove popovers from the oven, and unmold onto a rack.. Puncture the sides with a sharp knife to let steam escape, and serve immediately.
Recipe courtesy of MarthaStewart.com
Mincemeat Pie (U.K.)
A traditional Christmas pie (or mini pies, depending on preference) Mincemeat did at one time contain actual meat, but today is mainly found to be made with a combination of fresh and dried fruits. Mincemeat must be made three days in advance of baking.
2 Granny Smith apples, peeled and finely chopped
2/3 cup golden raisins
2/3 cup dark raisins
2/3 cup dried currants
1/2 cup packed dark brown sugar
1/4 cup brandy
2 tablespoons fresh lemon juice
2 teaspoons finely grated fresh lemon zest
2 teaspoons finely grated orange zest
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Optional: 2 oz shredded beef suet (1/2 cup)
1 pie crust dough (top and bottom)
2 teaspoons granulated sugar (for top of pie crust)
1 egg, lightly beaten (to bush on top of pie crust)
Stir together all mincemeat ingredients. Chill in an airtight container for at least 3 days.
Preheat oven to 400 degrees.
Roll out 1 piece of pie crust on a lightly floured surface and transfer into a pie plate. Stir mincemeat and spoon into shell. Chill pie while rolling out top.
Roll out remaining disk into a 10' round on a lightly floured surface. Cut into 10 (1' wide) strips with a knife. Arrange strips in a lattice pattern on top of filling and trim strips and edge of bottom crust, leaving a 1/2' overhang. Seal edges and crimp decoratively. Brush lattice and edge with some of the egg and sprinkle with sugar.
Bake until pastry is golden brown, approximately 50 minutes to one hour. Cool for two hours before serving.
Recipe courtesy of Epicurious/Gourmet Magazine
Apple Pie (U.S.)
This is as American as it gets. Apple pie is served year-round, but especially makes appearances during the winter holiday season.
2 1/2 lbs (about 6 large) apples (Honey Crisp or Pink Ladies perferred), peeled, cored and thinly sliced (about 1/8" thick)
1/4 cup granulated white sugar
1/4 cup dark brown sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
1 pie crust
1 egg, lightly beaten + 1 tablespoon of milk (for top of pie crust)
Preheat oven to 425 degrees
Combine all ingredients in a large bowl and mix well. Let sit for about 30 minutes (room temperature) so all juices will combine.
Roll out bottom pie crust and place in pie plate
Stir apple mixture and spoon into waiting pie plate
Roll out top crust and place over pie and use a knife to make slits (or use a lattice-style top like with the mincemeat pie recipe)
Brush egg and milk mixture over top of pie
Bake approximately 45-55 minutes or until pie is golden brown and bubbling through the slits
Remove from oven and cool for approximate 30 minutes
Recipe courtesy of Joy of Baking (with modifications)