This week at Backyard Huppah, we’re all about hors d’oeuvre receptions, a great option for small weddings. We started with tips for Hors d’Oeuvre Receptions, and all week we’ll be posting hors d’oeuvre recipes for a 40-person reception. The menu will be kosher, and meaty (with vegetarian options), with make-ahead options for couples self-catering their reception.
See the full Hors d’Oeuvres Reception Menu
This take on a traditional English Yorkshire pudding makes a hearty anchor for your hors d’oeuvres menu. The puddings are pastry cups, and here they are cooked in mini-muffin pans to create bite-sized — but full-flavored — servings. Make the wedding preparations a little easier on yourself by purchasing roast beef that has already been cooked and sliced into 3/8-inch slices by your butcher. The addition of homemade horseradish sauce gives these bites a real tasty twang.
The recipe comes out of my magazine archives, an issue of Gourmet from the late 1990s, but I’ve made a couple of ingredient substitutions to keep the hors d’oeuvres kosher.
Ingredients for Individual Yorkshire Puddings with Roast Beef Hors d’Oeuvres
Makes 72 hors d’oeuvres
- 4 eggs
- 1 egg yolk
- 2 cups beef stock
- 2 cups all-purpose flour
- 2 teaspoon salt
- freshly ground black pepper to taste
- 1½ cup vegetable oil
- 1½ cup parve sour cream substitute
- 3 Tablespoons drained bottled white horseradish
- 2 teaspoons chopped fresh flat-leafed parsley leaves
- 1 pound cooked rare roast beef, sliced 3/8-inch thick and slices cut into 1-inch pieces
- Garnish: Small fresh flat-leafed parsley leaves
Instructions for Individual Yorkshire Puddings with Roast Beef Hors d’Oeuvres
- Make batter: In a blender blend the first six ingredients until smooth and transfer to a bowl. Let batter stand, covered, 1 hour.
- Preheat oven to 425°F.
- Bake the puddings in three batches: Put 2 mini-muffin pans on a baking sheet. Spoon 1 teaspoon oil into each cup. Put baking sheet in middle of oven 3 minutes to heat oil in cups. Working quickly, pour 2 teaspoons batter into hot oil in each cup and bake in middle of oven 18 minutes, or until pudding shells are golden and puffed. Remove shells from cups with tongs and cool on racks. Repeat the procedure twice more to cook all of the puddings.
- In a small bowl stir together sour cream substitute, horseradish, and parsley and transfer to a small pastry bag fitted with a 1/8-inch plain tip.
- Fold a few beef slices into each shell and pipe 1 teaspoon horseradish cream onto each pudding.
- Garnish puddings with parsley.
Make Ahead Option
The shells can be made 3 days ahead and chilled, covered, or 1 month ahead and frozen in airtight containers. Bring shells to room temperature and re-crisp in a 300°F oven for 10 minutes.
√ See the full Hors d’Oeuvres Reception Menu…