Sunday dinner anybuddy?!
Autumn 🍂 leaves are falling… the perfect time for a drive to Sanson Estate Winery!
This comfort food dish got cozier with Sanson Baco Noir Reserve 🍷😋
Sanson Estate Winery Baco Noir Reserve
There are a handful of winemakers who can take the lowly hybrid cross, Baco Noir, and elevate it to something special – Dennis Sanson has made a career of it. Sanson came out of the gates when the winery opened about 15
years ago with award-winning Baco in the first year of operations and continues to be a master at turning this lowly hybrid into a wine to enjoy with anything from burgers and simple pastas in red sauce to steaks, prime rib or even rack of lamb. His 2012 continues in his tradition of providing gobs of juicy, brambly, bumble berry fruit with saturated, staining ruby colour. I think the thing that sets his apart from the rest though, besides its extremely saturated concentration, is the premium oak treatment that balances it’s naturally humble character and lends an elegance, with subtle, sweet vanilla nuances. A firm, full, wine to enjoy now
- 1 cup flour
- 1 cup 2% milk
- 2 large eggs well beaten
- 1/2 cup oil drippings from roast
- 1 teaspoon salt
- Sift flour and salt together in a medium bowl. Combine with eggs and milk. Whisk until smooth. Set aside for 30 minutes.
- Pour drippings into 8 cups of a muffin tin. Preheat it in the oven at 425 degrees F. for 15 minutes.
- Remove pan from oven and carefully pour about 1/3 cup of batter into each of the pre-greased cups in the muffin tin. Return to the oven.
- Do not open the oven for the first 20 minutes. Reduce heat to 375 degrees and continue baking for an additional 15 minutes, or until the puddings are golden brown and puffy.
- Remove Pan and set onto a heat resistant surface. Let Yorkshire puddings rest for a few minutes before serving.