Preparation:
Make batter:
In a blender blend batter ingredients until smooth and transfer to a
bowl. Let batter stand, covered, 1 hour.
Preheat oven to 425°F.
Put 2 mini-muffin pans on 1 baking sheet and put remaining pan on
another baking sheet. Spoon 1 teaspoon oil into each cup/ Put first
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
procedure with other baking sheet. Shells may be made 3 days ahead and
chilled, covered, or 1 month ahead and frozen in airtight containers.
Bring shells to room temperature and recrisp in a 300°F. oven 10
minutes.
In a small bowl stir together sour cream, horseradish, and parsley and
transfer to a small pastry bag fitted with 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.
For this recipe you will need three mini-muffin pans, each containing
twelve 1 3/4- by 1-inch cups.
Makes 36 hors d'oeuvre |
