My Christmas tree has been getting smaller every year! I shopped around and found this one at Plantation Garden Center. I contemplated going even smaller and realized I wouldn’t have room for any ornaments!
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Last year I made these felted, embroidered initials and as I hung them on the tree I thought they are a like my “family tree” and so I ordered them going from the top down.
As with all “family trees”, ours is continuing to grow! There is another little one expected soon and so I’ll be taking up my embroidery kit again! Hopefully this baby arrives after Christmas so I’ll have a full year to make it!
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I wanted to post this roast recipe before I forget how I made it! I so rarely make a roast with the cost of meat so high, but decided it had been at least a year or more! It was high time to make one again, so I asked the butcher at Calgary Coop at Crowfoot Crossing which cut he recommended and the size for number of people. He said he loved Top Sirloin and that made the decision easy!
I found this recipe somewhere online and when I find it again I’ll link it here! I loved the rich garlic and rosemary rub, my home smelled heavenly while it was baking. The timing is all in the recipe, just ensure you use an instant thermometer near the end and let it rest to finish cooking. Given the size of roast and time set to rest, this turned out perfectly with an even pink throughout the center, just the way we like it!
Rare: 125-130°F (Cool red center)
Medium-Rare: 135-140°F (Warm red center)
Medium: 145-150°F (Warm pink center)
Well-Done: 160°F+ (Little or no pink)
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This yorkshire pudding recipe comes from a good friend years ago when I was still teaching. I’ve posted this recipe before but I have added further “make ahead” instructions, so this is an updated version for you here. If you’ve never made yorkshire puddings you must.. this recipe gives you the highest, flufiest soft inside and crispy bits outside that capture the gravy perfectly! They’re super easy, just make sure to get the oil in the muffin tins preheated until the batter sizzles when you scoop it in! Then watch the magic happen! If you’ve never tasted one, Yorkshires are similar to dutch baby pancakes, the link to that recipe is here!
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I’d like to show you the finished slices on a beautifully displayed plate, but you’ll have to use your imagination! My kids crashed into my home and with the ensuing laughter and chaos no further photos were to be done! I plan to make this again, maybe in the new year and will update with photos then.. I hope!!
- 1.4 kg Top Sirloin Roast, tied
- Kosher Salt
- Freshly ground pepper
- 4 garlic cloves or 2 large, grated
- 3-4 tbsp finely minced rosemary leaves (no stem)
- 1 tbsp olive oil
- Carrot wedges (optional)
- Bisto (optional)
- Instant Read Thermometer
- Remove your roast from the fridge two hours before serving.
- Pat dry and press salt and pepper on all sides before allowing it to come to room temperature.
- Preheat the oven to 375F.
- In a small bowl, stir together the grated garlic cloves, minced rosemary leaves and olive oil.
- Press this onto the roast, trying to get all sides and the end.
- Set in the roasting pan.
- If making, scatter the carrot wedges around the roast, then drizzle with olive oil, season with salt and pepper to taste..
- Roast for approximately 30 minutes.
- Reduce heat to 275F. continue to roast for approximately one hour. Start checking the temperature after 30 minutes or so. Bake until the roast is 5 degrees lower than the desired internal temperature:
- Rare: 115 - 120F
- Medium Rare: 120-125F
- Medium: 130-135F
- Medium Well: 140-145F
- Well-done: 150-155F
- Times vary depending on the size of your roast. This 1.4kg roast took 1 hour and 25 minutes to reach 130F on the instant read thermometer. Move the roast to a wooden carving board, lightly tent with foil to keep warm while it rests. Allow the meat to rest while making your gravy, approx 20-30 minutes to allow the juice to reabsorb into the meat. Once sliced, this method had pink entirely through the center of the roast with no deep rare area in the middle.
- If making carrots, they can be set in a serving bowl and covered with foil then set aside. Allow the meat to rest while making your gravy, approx 20-30 minutes to allow the juice to reabsorb into the meat.
- Place the roasting pan on your stove, covering two burners. Add a cup of water and 1-2 tbsp Bisto. Whisk to blend. Add more water and Bisto until you have the desired amount and consistency.
- *If making yorkshire puddings, recipe to follow, immediately turn your oven up to 425F and prepare your muffin tin.
- This size of roast fed 4 with just a bit left over.
- 4 eggs
- 4 oz milk
- 5 oz water
- 5 heaping tbsp flour
- Pinch of salt
- canola oil
- 12 pce muffin tin
- Whisk together eggs, then whisk in the milk, water, flour and a pinch of salt. There may be some small lumps, this is fine. Refrigerate overnight or for at least 2 hours to let the mixture rest.
- Remove from the fridge one hour before making the puddings to allow the batter to come to room temperature.
- Meanwhile, heat the oven to 425F.
- Preheat oven to 375F.
- Pour 1 tsp of oil in the bottom of each muffin cup. Place the muffin tin on a rack and into the preheated oven. Bake until the oil is steaming hot, approximately 5-10 minutes.
- Remove and quickly pour the batter evenly between all the muffins cups. It should sizzle as it is added.
- Place back in the oven and bake for approximately 20 minutes, checking often. The puddings will rise and turn golden, dark brown on top.
- Remove and serve.
That looks delicious! You’ve got the secret to yorkshire puddings – very hot oil or fat. Merry Christmas Smidge!
Merry christmas to you and your loved ones!!