Chef Lauren Mozer shares holiday hors d’oeuvre recipes on Cityline
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Our fearless leader and ladyboss Lauren Mozer has returned once again to the set of Cityline to share two delicious holiday inspired recipes!
In this segment, Mozer shared recipes for two types of mini yorkshire puddings. Watch it here!
Mini Yorshire Pudding Hors D’oeuvres
- stuffed with shaved roast beef tenderloin, caramelized onions, red wine jus, topped with freshly grated horseradish
- stuffed with French brie, fresh figs, truffle honey
Yorkshire Pudding Recipe
(makes 24-30 mini Yorkshire Puddings)
4 pcs large eggs
1 ½ cups whole (3.25%) homo milk
½ tsp salt (kosher)
1 ¼ cups all purpose flour
4 tbsps beef or duck drippings
- Preheat oven to 425 degrees.
- In a blender, combine eggs, milk, flour, and salt. Blend until well combined, but not more than 30 seconds. Place in refrigerator until ready to use (allow at least 30 minutes to rest).
- Using a mini muffin tin, put 1 tsp of beef drippings or oil into each section of the tray. Place the tray, oil only, into the oven on the top shelf until very hot, almost smoking.
- As soon as you take the tray from the oven, pour in batter three quarters of the way up the section of the tin (it should sizzle) and immediately put back into the oven.
- Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15-20 minutes. Don’t open the oven door until the end or they might collapse!
Shaved Roast Beef Tenderloin
1 pc beef tenderloin, centre cut (12 oz)
1 clove garlic, crushed/finely chopped
1 tbsp salt (kosher)
1 tbsp rosemary, finely chopped
1 tbsp thyme, finely chopped
1 tbsp canola oil or veg oil
- Rub beef tenderloin generously with oil, salt, cracked pepper, crushed/finely chopped garlic, rosemary & thyme. Let sit for 30 min to one day.
- Preheat BBQ or saute pan until very hot. Sear beef tenderloin.
- Preheat oven to 250 degrees.
- Finish cooking the beef tenderloin to a medium rare in the 250 degree oven. This should only take 15-20 minutes.
- Let rest for a good 30 minutes.
- Shave thinly with a sharp knife.
Red Wine Caramelized Onions
3 pcs vidalia/sweet onions, julienned
1 tbsp butter
1 tsp canola or olive oil
1 tsp salt (kosher)
¼ cup red wine
- Preheat saute pan to medium heat. Add canola/olive oil, butter, and julienned onions. Add salt.
- Slowly saute the onions on low heat until they begin to caramelize. Stir occasionally.
- This can take 45 minutes, minimum 30 minutes.
- Once the onions have caramelized and turn a perfect caramel colour, deglaze with red wine and reduce until dry.
Fig & Port Compote
12 pcs fresh figs, sliced in half
1 tbsp butter
¼ cup port wine
1 pc orange, zested and juice
1 sprig rosemary
- In a small pot, combine figs, butter, port wine, orange juice and zest, and rosemary. Reduce on low until it becomes the texture of a jam/compote.