Chef Frank McMahon of Hank's Seafood in Charleston, S.C., is a hot commodity in the Holy City, thanks to his distinctive Irish brogue and modern take on classic Southern seafood. A native of Limerick, Ireland, McMahon serves as the Chef Chair of the Charleston Wine & Food Festival and brings his expertise of local seafood to the kitchen at Hank's. "Christmas morning in the McMahon household begins with gifts exchanged at the crack of dawn along with a breakfast casserole of sausage, egg, and cheese made with leeks and Texas toast-style bread,” says the chef For Christmas dinner, McMahon serves a standing rib roast and Yorkshire puddings with a sherry trifle for dessert inspired by the dessert his Irish grandmother used to make with layers of sherry-soaked sponge cake topped with fruit, custard, jam, and cream. McMahon's young daughter, Keely, was so inspired by her family's Christmas traditions that she wrote the poem, "Kitchen," published in the Cool Inside: Hank's Seafood Restaurant cookbook, in 2011.
Yorkshire pudding was an excellent and affordable way to fill up on a meager budget. Often, Yorkshire pudding was served before a less-than-filling meal as a way to stave off hunger. While not enjoyed by the upper crust, Yorkshire pudding — along with a side of jam or cream — is the kind of snack Mr. Mason would serve to Daisy during her after-Christmas visit.
Ingredients: 8 large eggs, beaten 3 cups milk 3 cups flour 2 tsp kosher salt 1 tsp ground black pepper One hour before the roast is finished, prepare Yorkshire Pudding batter. Place eggs in a large bowl; whisk in milk, then flour (one cup at a time) ...
Yorkshire Puddings are a traditional British dish served with roast beef. Borne out of necessity as a stomach filler in days gone by when there wasn't much meat to go around. Traditionally they would be browned in dripping from the roast (whatever wasn't used in the gravy that is). They are absolutely delicious and a roast beef meal just isn't complete without them. It is essential both to let the mix stand and to have your oven very hot. Recipe by Joan ELLIS published by Joanna SAVILL. Prep time includes standing.
30 min. before roast beef is done, mix all ingedients 'til smooth. Spoon off beef drippings & add shortening to make 1/2 cup. Drippings in 9x9x2 pan, add batter. Bake 30 to 40 min. in 425 oven (As the roast finishes it's last 1/2 hour)
Hate the mess of making Yorkshire Puddings with hot beef fat in the muffin cups? Here's the trick to solve your troubles! Cooking Spray! These Yorkshire puddings bake up wonderfully, with no chance of an oil spill-over in the oven. I credit my mom with trying this trick and discovering how wonderfully it works!