Redwood Coast Creative Arts

Honey Nougat Recipe ( this is like Bit-O-Honey but better)

2C sugar
1C light corn syrup (Karo)
1/2 C honey
1/4 t salt
2 egg whites
2 t vanilla extract (I use Tahitian)
1/4 C butter

1 1/2 C whole blanched almonds toasted (optional but strongly recommended). Peanuts or other nuts would work as well.

Combine Sugar, corn syrup, honey, salt, and 1/4 C water in a large sauce pan. Stir over medium heat until sugar is dissolved.

Cook with out stirring until a small amount forms a hard ball in water (about 250F on candy thermometer).

While sugars cook, beat eggs in large bowl until stiff peaks form.

Pour about 1/4 of the hot syrup over egg whites, in a thin stream, while beating constantly, at high speed until mixture holds it's shape (about 5 minutes).

Cook remainder of syrup until it forms brittle threads in water (about 315F).

In a thin stream, pour hot syrup over meringue mixture beating constantly at high speed until stiff.

Add vanilla and butter and beat until combined and stiff again (about 5 minutes).

If adding nuts, add them now by stirring in with a wooden spoon.

Spread mixture into a buttered pan and refrigerate until firm.

Cut into 1" pieces and wrap with waxed paper. Store in refrigerator.

Strip Loin Roast with Yorkshire Pudding by Williams-Sonoma

I found this recipe on the William Sonoma website.  It looks pretty good.  I have never had Yorkshire Pudding but, it looks pretty good!  I think I'll try it.  I'll let you know how it turns out.

A classic Sunday dinner in England, roast beef with Yorkshire pudding makes an impressive meal for a festive gathering. The pudding, which is prepared in the same pan that was used to roast the meat, is baked until puffy and golden brown.

 

Ingredients:

For the Yorkshire pudding:

• 2 cups milk
• 6 whole eggs
• 2 egg whites
• 2 cups all-purpose flour
• 2 tsp. kosher salt
•  
• 1 boneless New York strip loin, about 4 1/2 lb., tied
• Kosher salt and freshly ground pepper, to taste
• 6 to 8 fresh rosemary sprigs, each 3 to 4 inches long
• 1/4 to 1/2 cup vegetable oil

Directions:

To make the Yorkshire pudding batter, in a blender, combine the milk, whole eggs and egg whites and blend on high speed for 1 minute. Add the flour and salt and blend for 30 seconds, scraping down the sides of the blender as needed. Cover the batter with plastic wrap and refrigerate for at least 2 hours or up to overnight.

Generously season the strip loin with salt and pepper. Carefully tuck the rosemary sprigs underneath the twine. Place the roast on a wire rack set over a roasting pan and let stand at room temperature for 1 hour.

Preheat an oven to 450°F.

Transfer the pan to the oven and roast for 20 minutes. Reduce the oven temperature to 350°F and continue roasting until an instant-read thermometer inserted into the center of the meat registers 130°F for medium-rare, 50 minutes to 1 1/4 hours more, or until done to your liking. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for about 20 minutes before carving.

Increase the oven temperature to 425ºF.

Remove the rack from the roasting pan. Add enough vegetable oil to the drippings in the pan to form a thin layer. Return the pan to the oven for 5 minutes to heat the oil. Carefully remove the pan from the oven and pour the pudding batter into the pan. Bake until the pudding has risen and is golden brown, about 30 minutes. Don’t open the oven door during baking as this will cause the pudding to deflate.

Just before the pudding is ready, carve the roast and arrange on a warmed platter. Serve the pudding immediately with the roast. Serves 6 to 8.

Williams-Sonoma Kitchen.

 

http://www.williams-sonoma.com/recipe/loin-roast-yorkshire-pudding.html?cm_src=RECIPESEARCH