Holiday Fever Continues: Yorkshire Pudding

(pic courtesy of KD cameraphone!)

Last Saturday at the winery, we served Prime Rib with Cabernet Reduction (made with our Toasted Head Cabernet Sauvignon, natch). Roasted Acorn Sqush and Cauliflower, Mashed Potatoes, and the classic Yorkshire Pudding. We paired the mini meal with a glass of Toasted Head Meritage, all for $12. A steal, considering the glass of wine alone would cost one $9 in a restaurant.

Here is the recipe for the Yorkshire Pudding we made (swiped from Tyler Florence). It sounds intimidating/tricky, but actually, it's quite easy. I multiplied the recipe by 9 to make enough for our patrons (27 eggs, baby!). Also, I used muffin tins to make individual servings.

Ingredients:
3/4 cup all-purpose flour
1/2 teaspoon salt
3 eggs
3/4 cup milk
1/2 cup pan drippings from roast prime rib of beef

Directions:
Preheat the oven to 450 degrees F.

Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated. Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.