Our Family & Friends blog series is hosted by Generation Seven
wines. At Generation Seven we celebrate family, friends and the
connections we create while sharing delicious food and wine. This blog
series will tell these stories while celebrating the Bosc family’s
commitment to sustainability and giving back.
Michèle Bosc from Château des Charmes has been kind enough to offer the following pairing suggestion for this dish:
You had me at Yorkshire Pudding. Growing up when it was my turn to pick my favourite meal for my mom to cook for our Sunday family dinners, roast beef and Yorkshire Pudding was my only answer. Its now comfort food for me. Just about any smooth red wine will pair well with this meal. Generation Seven Red is especially fitting because for every bottle sold our family donates 50¢ to Meal Exchange. At a time when we are thankful for family, friends and a wonderful meal its important to remember those who are less fortunate. And while you are at it, why not enjoy a bottle of Generation Seven White while you are waiting for the roast to cook.
3 cloves garlic, minced
1 teaspoon black pepper
Yorkshire Pudding (recipe below)
*Ask your butcher to remove the chine bone for easier carving. Fat should be trimmed to 1/4-inch thickness.
for Board Dressing:
6 tablespoons olive oil
2 tablespoons flat leaf parsley, chopped
kosher salt and black pepper, to taste
for Yorkshire Pudding:
1 cup milk or soya milk
1/2 teaspoon salt
1 cup all-purpose flour
1/4 cup reserved drippings from roast
- Preheat oven to 450 degrees F. Combine garlic and pepper; rub over surface of roast.
- Place roast, bone side down (bones take the place of a meat rack), in shallow roasting pan. Roast 15 minutes. Reduce oven temperature to 325 degrees F. Roast until internal temperature reaches 145 degrees F when tested with meat thermometer inserted into thickest part of roast, not touching bone, about 20 minutes per pound for medium.
- Meanwhile, prepare Yorkshire Pudding batter. Process milk, eggs and salt in blender or food processor for 15 seconds. Add flour; process 2 minutes. Let batter stand in blender at room temperature 30 minutes to 1 hour.
- When roast has reached desired temperature, transfer to cutting board; cover with foil. Let roast stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5 to 10 degrees F during standing time.
- Turn oven up to 450 degrees F. Process batter another 10 seconds; pour into hot beef drippings. Do not stir.
- Immediately return pan to oven. Bake 10 minutes. Reduce oven temperature to 350 degrees F; bake 10 minutes or until pudding is golden brown and puffed. Cut into squares.
- While pudding is baking, prep cutting board by spreading dressing over board. Carve roast and serve roast with Yorkshire Pudding.
Generation Seven wines wants to help you celebrate the gathering of friends and family, the sharing of delicious food and the appreciation of fine wine by offering one lucky UrbanMoms member and a guest a chance to win a Wine Country Romance prize package in beautiful Niagara wine country. Your prize starts with a private tour of family owned and operated Château des Charmes. Along the way you will learn how to slurp, roll and chew VQA wines and Canadian artisan cheeses. Discover your favourite pair. Then make your way to Queen’s Landing for an overnight stay where you will luxuriate in 4-diamond, award winning service and amenities.
For your third chance to enter the contest simply comment below and share how you celebrate Thanksgiving.
Click here for Contest Rules and Regulations.
UrbanMoms.ca members are eligible to win so don’t forget to sign-in. Not a member yet? Click here to join.