Eat, Drink & Be Merry

By Jessica Pleger
Photography by Lisa Taylor Hall

In the South we associate certain dishes with the Holidays. They are either family staples, recipes passed down from generation to generation or cultural traditions. I like to do Southern Fare with a Modern Flair so here are some traditional favorites with a twist. I hope you and your family have a wonderful holiday season and enjoy a meal around the table with family and friends. Most of my favorite memories of the holiday season is gathered in the kitchen or around the dinner table. So, from my family to yours, I wish you a Merry Christmas and a Happy New Year!

“It’s not how much we give but how much love we put into giving” – Mother Teresa


4 large eggs
1 cup plus 2 teaspoons all-purpose flour
3/4 cup whole milk (do not substitute with low-fat)
1/2 tsp. kosher salt
1 tablespoon plus 2 teaspoons water
1/2 cup beef drippings, lard, shortening, or vegetable oil


Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for at least 30 minutes. Alternatively, for best results, transfer to an airtight container and refrigerate batter overnight or for up to 3 days. Remove from refrigerator while you preheat the oven.

Adjust oven rack to center position and preheat oven to 450°F. Divide drippings evenly between two 6-well popover tins, one 12-well standard muffin tin, or one 24-well mini muffin tin. Preheat in the oven until the fat is smoking hot, about 10 minutes.

Transfer the pans or tins to a heat-proof surface (such as an aluminum baking sheet on your stovetop) and divide the batter evenly between every well. The wells should be filled between 1/2 and 3/4 of the way. Immediately return to oven. Bake until the Yorkshire puddings have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped; around 20 minutes.

Serve immediately, or cool completely, transfer to a zipper-lock freezer bag, and freeze for up to 3 months. Reheat in a hot toaster oven before serving.

Recipe notes:

• To get the largest rise, let the dough rest in the fridge for at least 12 hours. The longer the better. Then remove from the fridge 30 minutes before baking.

• For best flavor, use pan drippings from your beef and bake the pudding as your beef rests prior to cutting.