Will Write for GREAT Food: part 3…

With Easter just around the corner, executive chef, Sean Ashley, is pulling out all the culinary stops to wow patrons at Deer Creek‘s annual off-the-charts Easter Sunday Brunch Buffet.

Here’s his menu to whet your appetite…

HAND CARVED APRICOT GLAZED HAM • GOURMET SANDWICH SLIDERS • BELGIAN WAFFLE STATION • LUXE BREAKFAST BUFFET WITH ALL YOUR FAVOURITES • GOURMET SWEET TABLE • FRESHLY BAKED PASTRIES & SO MUCH MORE!

In these inflationary times, I don’t know how Chef does it, but he’s managed to keep this gourmet feast at yesteryear’s pricing: ADULTS $34.99; CHILDREN 10 and under still pay only twice their age. Incredible value for such stellar food and service… not to mention the stunning surroundings in which it is served.

For those celebrating Easter at home this year, it appears prime rib will rein supreme instead of a traditional gobbler.

In light of this change in taste, Chef Ashley has graciously given us permission to reprint his recipe for Yorkshire pudding. Enjoy!


Deer Creek Golf & Banquet Facility’s Yorkshire Pudding (makes 12)

Compliments of executive Red Seal chef, Sean Ashley

6 large eggs
3/4 cup canola or vegetable oil, divided
1 cup all-purpose flour
2 1/4 cups warm milk
1 cup melted clarified butter
1 teaspoon kosher salt

• Preheat oven 420F.
• Pour 1 tablespoon oil into each cup of a medium 12-cup muffin tin, set on a rimmed baking sheet, and place in oven to heat oil.
• Meanwhile, in a large mixing bowl, whisk together eggs, then very slowly so eggs do not curdle, whisk in milk and butter, followed by flour and salt. Continue whisking until well combined.
• Pass batter through a fine mesh sieve into a pitcher, then carefully remove tin from oven and pour batter into muffin cups filling almost to the top.
• Return tin to oven, reduce temperature to 325F, and bake until Yorkshires are puffed and golden, about 30 to 35 minutes.
• Transfer tin to a wire rack and let cool 10 minutes before removing Yorkshires from cups.


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