Dig In

Item of Holiday Death #1

So most of us who are the designated cooks for our family have requests we must honor during this season of food -- time-honored recipes we've served to our family as long as we've had one -- and sometimes before. 

I have a Heath Bar/chocolate chip cookie bar recipe that I've been making since the 1980s (college for me, which means I ate them at least once and chased them down with tequila) that I must make at least once during the season if I want to stay in everyone's good graces.

 The other food item that is more or less demanded of me is Yorkshire puddings at Christmas Dinner or Thanksgiving, which means from November - January 1, my kitchen menu features hearty portions of 1) sweets, 2) processed candy, and 3) lard. It's like the homestead kitchen I'm so proud of temporarily relocates to a trailer park somewhere and all I need is a bag of Doritos and Velveeta on the counter to make the transition complete.

It just always seems like it sends the wrong message to those I love most. It's like, "I love you yet I will nonetheless try and kill you with unhealthy food over these next few weeks." But in my defense, I only acquiesce to these requests at this time of year. The other 11 months of the year  I tend to make quinoa and flax-inspired food which makes Big Ag and the kids go "blech." Victory for me. Eat bland and enjoy the healthy blood values now, people. December's comin'.

#2

Because I make these two items, everyone loves me more during the holidays, no question. And I'm -- obviously -- willing to buy their love with deliciously bad food. If I lived in the trailer park, I'd no doubt be the most loved 500-pound woman there. Loved by my 700-pound family, that is.

Anyway, I found the cookie bar recipe where all cookie bar recipes are all invented -- some trashy women's magazine -- long before I became a convert to the natural foods movement. The Yorkshire puddings are a carryover tradition from my godmother's house. They are unhealthy but at least contain all natural ingredients -- bacon fat, flour and milk.  And they both have historical significance to those I love, and so I will continue making them for as long as they request them, even though I feel guilty about it.

So the cookie bars are done, I have all the ingredients on hand for Yorkshires tomorrow, and all we need are the Doritos and Velveeta to really knock everyone's trans-fat, salt and sugar intake out of the park. 

Merry Christmas from Yours Truly, known better by my other name this time of year, which is The Angel of Dietary Death.  

Yorkshire Puddings

Here is my family's recipe for Yorkshire Puddings.  Since I am a first-generation American (my mum and her family all come from London, and she still lives there) you can rest assured this recipe has been made in the "Old Country" for many, many years. 

Very simple and virtually foolproof...and very delicious!

Gannon's Yorkshire Puddings

1 cup milk

4 heaping tablespoons all-purpose flour

1 egg

pinch of salt

1. Preheat oven to 450.

2.  Mix flour and salt together in a bowl

2.  Mix milk and egg together in another bowl.

3.  Add the egg/milk liquid to the flour mix, adding a little at a time, stirring until it has a batter-like consistency.

4.  In a muffin tin, add a small pat (probably 1/2 teaspoon, no more) of bacon fat, butter, or oil of your choice to the bottom of each tin, and place tin in the oven.  

5.  Once the oil is hot, but not smoking, remove from oven and add some batter to each tin.  Should be no more than halfway full, as it will rise when it cooks.

5.  Cook for about 20 minutes.

6.  Remove and enjoy!