Mini Beef Yorkies

by | Mar 12, 2017 | APPETIZERS, BEEF | 0 comments


Mini Beef Yorkies
Print Recipe
    Servings Prep Time
    20 Mini Yorkshires 10 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    20 Mini Yorkshires 10 minutes
    Cook Time
    20 minutes
    Mini Beef Yorkies
    Print Recipe
      Servings Prep Time
      20 Mini Yorkshires 10 minutes
      Cook Time
      20 minutes
      Servings Prep Time
      20 Mini Yorkshires 10 minutes
      Cook Time
      20 minutes
      Ingredients
      Mini Beef Yorkies
      Horseradish Sauce
      Servings: Mini Yorkshires
      Instructions
      Mini Beef Yorkies
      1. Preheat oven to 450℉ and set oven rack to the center position. Place a large baking sheet on rack to catch any oil or dripping that may occur. In a medium size bowl whisk together milk and eggs. Add flour, salt and melted butter and continue to whisk until smooth, approximately 1 minute.
      2. Using a mini muffin tin, add 1 tsp of oil to 20 mini cups. Place on prepared baking sheet set on the middle rack for serval minutes to heat oil. Once hot, remove mini muffin pan and quickly scoop 1 tbsp of batter into each of the 20 cups. Place back in oven and bake for 18 minutes. Remove from oven and tilt each mini yorkshire onto its side.
      3. Stuff approximately 10g of warm roast beef into the center of each mini yorkshire (a slit or hole should generate naturally at the top while baking). Pipe or squeeze approximately 1 tsp of horseradish sauce into the same hole. Serve immediately with au jus if desired.
      Horseradish Sauce
      1. While yorkshires are baking, whisk together all ingredients in a small bowl. Scoop into a piping bag or squeezable condiment container. Keep refrigerated until ready to use.
      Recipe Notes

      I used shaved deli roast beef for this recipe, however left over homemade roast beef, flaked, sliced or shaved is just as good, if not better.

      Spiced Peach Crepes

      by | Aug 21, 2016 | DESSERTS | 0 comments

      Spiced Peach Crepes nestle spiced peaches in a tender crepe, topping with caramel and vanilla ice cream.
      Spiced Peach Crepes
      Print Recipe
      Fresh peaches, sugar, spices and a little rum all nestled together in a tender sweet crepe.
        Servings Prep Time
        6 people 20 minutes
        Cook Time
        30 minutes
        Servings Prep Time
        6 people 20 minutes
        Cook Time
        30 minutes
        Spiced Peach Crepes nestle spiced peaches in a tender crepe, topping with caramel and vanilla ice cream.
        Spiced Peach Crepes
        Print Recipe
        Fresh peaches, sugar, spices and a little rum all nestled together in a tender sweet crepe.
          Servings Prep Time
          6 people 20 minutes
          Cook Time
          30 minutes
          Servings Prep Time
          6 people 20 minutes
          Cook Time
          30 minutes
          Ingredients
          Crepes
          Spiced Peaches
          Servings: people
          Instructions
          Crepes
          1. Combine all ingredients, using 2 tbsp of melted butter in a blender and blend until smooth and frothy, approximately 1 minute. Allow to rest at room temperature for a half an hour prior to using.
          2. Heat an 8" non stick pan over medium heat. When hot, brush with melted butter. Add approximately 40ml of crepe batter to the pan, swirl immediately creating a 6-7" crepe. Allow to cook for 1-1 1/2 minutes. Using a rubber spatula flip crepe over and cook for an additional 30 seconds. Slide out of pan onto plate. Repeat with remaining batter to create 12 crepes. Crepes can be stacked upon themselves.
          Spiced Peaches
          1. Peel peaches and cut in half. Remove stone and cut each half into thick slices. In a medium size sauce pan combine sliced peaches with rum, sugar, vanilla and spices. Cook over medium heat until sugar has dissolved and peach slices have started to soften, about 7-8 minutes. Combine orange juice with cornstarch and add all at once to the peaches, stirring constantly until mixture comes to a simmer and has thickened. Remove from heat and allow filling to cool down to a warm state.
          2. Lay one crepe on a flat surface and place 1/4 cup of spiced peaches in a slight line along the center of the crepe. Fold the bottom 1/3 of the crepe over the filling, press along filling to flatten slightly and move filling toward the outer edge. Fold top 1/3 of crepe down over the bottom, creating a long rectangle with open ends. Gently place on plate, seam side down. Repeat with remaining crepes and filling to create 12 crepes. Serve 2 per plate and drizzle with caramel sauce and top with vanilla ice cream.
          Recipe Notes

          Crepes and filling can be made one day ahead and kept covered and chilled until ready to use.  To serve warm, allow crepes to come to room temperature and warm peach filling over low heat until just warm. Assemble crepes and serve immediately.