RECIPES

yorkshire pudding

serves 6-8

1/2 pound bacon, cut into 1/2-inch pieces
1 cup all-purpose flour
1/2 teaspoon salt
1 cup whole milk
2 eggs, beaten

preheat the oven to 425° f. 

heat a large sauté pan over medium heat.  add the bacon to the dry, hot pan and cook until the fat is rendered and the bacon is crisp, about 15 minutes.  lift the bacon from the fat with a slotted spoon and set aside on a paper towel-lined plate.  reserve 1/4 cup of fat from the sauté pan. 

whisk the flour and salt together in a large mixing bowl.  combine the milk and eggs and fold the wet ingredients into the dry ingredients until mixed completely into a batter.  fill muffin cups 1/4 inch with bacon fat and place in oven for 5 minutes to heat.  remove and fill each cup 1/3 of the way with batter. 

return to oven and bake for 5 minutes.  reduce heat and bake 10 minutes more.  remove and let cool on a baking rack. 

meanwhile, prepare the filling. 

1/2 pound smoked salmon, crumbled
1/4 c capers
1/2 small onion, minced
zest of one lemon, juice of half
1 t evoo
3 t mascarpone cheese

in small bowl, combine salmon, capers, onion, lemon and olive oil.  spoon a bit of mascarpone into each popover then fill with salmon.