Vineyard Diary

Thanksgiving is just around the corner, and it's time to start planning a memorable menu--not forgetting, of course, the perfect wines to compliment your meal.

This year, why not try something a little different and treat your friends and family to a traditional British-style roast with all the trimmings; serve with Escafeld Zinfandel or Merlot to make the occasion extra special.

Below is a delicious menu, simple to prepare and always a hit with our guests. We'll be posting side dishes in our next blog, so be sure to look out for those.

Roast Beef and Herbed Yorkshire Puddings.

Roast Beef:
4 pounds rib roast
2 tablespoons olive oil
Yorkshire Pudding:
1 1/2 cups flour
1/2 teaspoon salt
1 1/2 cups milk
2 tablespoons water
4 eggs
Pinch mixed herbs

Preheat oven to 450. Place the beef in a roasting pan, fat side up. Drizzle with oil and season to taste. Cook 1 1/4 hours for rare beef, with meat thermometer registering 130-140. For medium, cook for 1 1/2 hours, with meat thermometer registering 150-160. Baste frequently while cooking.

In the meantime, prepare the batter for the Yorkshire pudding by sifting the flour, salt and herbs into a mixing bowl. In a separate bowl beat the eggs until fluffy, then add the milk. Make a well in the center of the flour mixture and add the milk and eggs. Incorporate and beat with a wooden spoon until smooth. Set aside in the refrigerator.

When the meat is cooked, remove from the pan and place on a warm platter, cover with aluminum foil and let stand for 30 minutes before carving. Meanwhile, thoroughly grease two muffin tins (enough for 12 individual puddings); rebeat and divide the batter evenly in the tins. Bake at 450 for ten minutes, then reduce the heat to 350 for 15 additional minutes (do not be tempted to open the oven door while the puddings are cooking). Serve immediately with sliced roast beef, roast potatoes, horseradish sauce and plenty of red wine gravy.

Escafeld Vineyards
San Antonio Valley, Monterey County, CA