So, we are opting to do some great steaks for our Christmas this year. I still want to make popovers using my Yorkie pudding recipe. Is there a way I can still make those tasty, all essential beef drippings for my popover pans???
I think that would be fine. I usually ask my butcher for extra fat trimmed from the prime rib and then render it in a cast iron skilliet in the oven - medium heat. Works great and if there are some little browned crispy bits in the skillet - even better!
WEnt to a friend's house recently who made a roast lamb and yorkshire pudding. She said that she used regular oil- canola or some such thing, since she didn't have beef- and the pudding was excellent. So- I guess you can use almost anything.
On a regular day that I am just making popovers with no beef, I just use butter. Works great, tastes great, but because its Christmas, I am looking for that beefy tangy creaminess that beef drippings provide!