Jenna Ritter, Central Park Sunday Women A2
Vegetable oil
¾ cup whole milk
2 large eggs
2/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 yellow onion, thinly sliced
¼ tsp. granulated sugar
8 oz. thinly sliced roast beef
2 Tbsp. prepared horseradish sauce
1 Tbsp. chopped fresh chives for garnish
Preheat oven to 400 degrees. Place a 24-cup mini muffin tin on a rimmed baking sheet. Add enough vegetable oil to each muffin cup to coat the bottom. Transfer to the oven so it gets hot as the oven preheats. Whisk together the milk and eggs in a large liquid measuring cup. Next, add the flour, 1/4 tsp. salt and 1/4 tsp. pepper and whisk to combine. Set aside.
Heat a sauté pan over medium-high heat. Add 1 Tbsp. of vegetable oil and the onions. Cook, stirring frequently, until the onions begin to soften. Stir in the sugar and 1/4 tsp. salt. Continue cooking until the onions are slightly browned and softened, about 10 minutes. Turn off the heat and set aside.
Carefully remove the hot pans from the oven. Add the batter and the onion mix to the muffin cups, filling each about 2/3 full. Bake until the puddings are puffed and golden brown, about 20 minutes; do not open the oven before the 20 minutes are up or the puddings could collapse. Garnish with horseradish and chives.
