Continuing our staycation holidays, we awoke on Xmas morning ready to continue our celebrations. Normally we have oatmeal for breakfast – I mean almost every single morning. But this time we splurged on a full “American” breakfast with bacon, eggs, whole wheat toast, OJ, and coffee. Afterward, we went out for a nice long walk because our bodies just weren’t accustomed to all of that … goodness. It was pleasant out – brisk but not cold – so we ended up making it an unanticipated four miler. It wasn’t just the weather that kept us walking. All the holiday lights and decorations were up and on while the streets and sidewalks were almost deserted. Peaceful and cheerful is how I would describe the overall ambiance.
We had once again decided on an early dinner with the following as our menu. Leafy green salad, cauliflower au gratin, cranberry sauce, roast beef, Yorkshire pudding. The cranberry sauce and cauliflower had been made ahead (the day before). Leafy green salad? Just some chopping and dicing to be done. The “new” dish for us – despite both of us having familial ties (however distant) to the British Isles – was the Yorkshire pudding. We had a recipe but had never even tasted a Yorkshire pudding much less made one. Those who have made this dish before will tell you that the key to the creation of the dish is the drippings from the roast beast.
Imagine my surprise when my sweetie unwrapped a beautiful, almost no-fat tenderloin of beef to put in the oven. Tenderloin of beef is a beautiful cut of meat. It was a very nice surprise on the one hand. On the other hand, it’s lack of fat meant a lack of drippings. No drippings, no Yorkshire pudding! What to do, what to do, what to do?!
I told you in a prior post that we – especially me – are follow-the-recipe cooks. But I didn’t want to just give up, so I hit the internet. I read many articles and posts about Yorkshire pudding and substitutions. I owe a debt of gratitude to fellow bloggers out there sharing their own experiences with Yorkshire pudding. They gave me a solution. Remember our big fatty American breakfast? We had put the bacon fat into a container to be discarded, but it was still waiting in the fridge. Hallelujah!
This time we got the meal on the table in a timely manner and enjoyed a Tempranillo from Spain with our Xmas dinner. It was a very tasty meal, if I do say so myself.
Appellation: Cariñena DO, Spain
Notes: Made by Bodegas San Valero, this was a dark burgundy-colored wine with a bouquet of berries, pine and a hint of mint. I thought tannins were mild and body was medium. Flavors I found included very ebullient berries (settling a bit with more oxidation), a touch of wood, some green herbal notes, and a nice finish that seemed to vacillate on my palate between ripe plum and prune.