{"id":111510,"date":"2025-06-27T09:32:53","date_gmt":"2025-06-27T13:32:53","guid":{"rendered":"http:\/\/summerofjim.com\/?p=111510"},"modified":"2025-06-27T09:32:53","modified_gmt":"2025-06-27T13:32:53","slug":"toad-in-the-hole-w-2022-clos-st-antonin-cotes-du-rhone","status":"publish","type":"post","link":"http:\/\/summerofjim.com\/?p=111510","title":{"rendered":"Toad in the Hole w\/ 2022 Clos St. Antonin C\u00f4tes du Rh\u00f4ne"},"content":{"rendered":"\n

England might not take first place for unappealing names for food, but here is a small sampling of names that are certainly worthy of consideration: Spotted Dick, Clotted Cream, Mushy Peas, Bangers & Mash, and for our consideration today: Toad in the Hole.   {Before we get too far, Toad in the Hole on this side of the pond<\/em> usually refers to an egg cooked in a hole cut out of a piece of bread.} Essentially this recipe is a brilliant combination of two of my favorite foods: Yorkshire Pudding and Bangers (sausages with an English accent). However, I have tweaked the original recipe and substituted Dutch Baby for Yorkshire Pudding.  Dutch Baby can either be prepared sweet or savory, and savory is the call here.  Simply put, add garlic and fresh rosemary to Yorkshire pudding and voil\u00e2… <\/em>Dutch Baby! An improved version of the English staple. Most recipes for Toad in the Hole also include an onion gravy as a side.  And while I do think that the gravy does well with Bangers and Mash, I think it hurts the aesthetics for this dish.<\/p>\n\n\n\n

 My choice for wine is Clos St. Antonin C\u00f4tes du Rh\u00f4ne \u201922. Since 2019 I have used previous vintages of this wine in 16 tastings<\/strong>. It is no secret how much I love this wine.  Why would it be a go-to red in so many tastings?  Because it is my \u201cSwiss Army Knife\u201d red wine.  It\u2019s enjoyable on its own merit, and it goes with every comfort food dish imaginable. Cue Toad in the Hole!! Other wines that would work? Alsatian Pinot Gris, Mosel Riesling and Greco di Tufo from Campania.<\/strong><\/p>\n\n\n\n

Clos St. Antonin C\u00f4tes du Rh\u00f4ne \u201922 (Southern Rh\u00f4ne, France)
<\/u><\/strong>Clos Saint Antonin is a 15ha estate located outside the town of Jonqui\u00e8res within the C\u00f4tes-du-Rh\u00f4ne Village of Plan de Dieu.  Clos Saint Antonin was purchased by the Sabon family, owners of Domaine de la Janasse, in 2014. While the whole family is involved with its farming and winemaking, Isabelle Sabon is heading up this new project \u2013 one supplemented by some of her family\u2019s vineyards in Le Crau for the Clos Saint Antonin Ch\u00e2teauneuf-du-Pape.  The C\u00f4tes-du-Rh\u00f4ne from Clos Saint Antonin comes from the younger vines on the property between 30-50 years old. The 2022 is a sturdy C\u00f4tes du Rh\u00f4ne, with a lot of stuffing. A stylish core of cherry and apple wood rests upon smoldering iron and graphite, adding to the firm structure. The finish is long and firm, with notes of warm spices and black tea. Grenache, Mourv\u00e8dre and Syrah. 90pts Wine Spectator<\/em><\/p>\n\n\n\n

TOAD IN THE HOLE <\/strong><\/p>\n\n\n\n

Ingredients<\/u><\/strong><\/p>\n\n\n\n

6 ounces of Tanqueray Gin
\u00bd ounce of Noilly Pratt Dry Vermouth
3 Blue cheese stuffed olives
3 eggs
\u00be Cup flour
\u00be Cup milk
1 tsp Kosher Salt
6 thinly sliced garlic cloves
1 tbsp chopped fresh rosemary
6 tbsp butter
4 Dinner sized English bangers (or sausages of your choice)<\/p>\n\n\n\n

Directions<\/u><\/strong><\/p>\n\n\n\n

1. Put gin and vermouth into a glass pitcher, fill with ice, stir vigorously while incanting, \u201cYou who know all, thank you for providing us juniper and all the other obscure ingredients responsible for creating this sacred liquid!\u201d Strain into a pre-frozen Martini glass of admirable size.\u00a0 Skewer the olives on one of those tacky cocktail swords, place in glass. Immediately begin consuming.\u00a0 Now you can begin the food prep, and the cooking!
<\/strong>2. Set oven to 425\u00b0
3. Whisk together 3 eggs, flour, milk & kosher salt. Let sit for 5 minutes
4. In cast iron skillet on blazing high, melt butter, saut\u00e9 garlic and chopped rosemary. About 1 minute, \u2018til fragrant. Add the bangers to the skillet.
<\/strong>5. Add egg batter to skillet around the bangers.
6. Bake for 18 to 20 minutes, until puffed and golden
7. Thank me, when you get the chance.\u00a0 Personal checks, also welcomed!<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

n.b.<\/strong>\u00a0I used Weisswursts for my sausages which I pre-browned on my Weber Grill.\u00a0 I sourced the sausages from Alpine Wurst & Meat House.\u00a0 They have local availability in Shop Rite, but the selection is limited. They offer a \u201ccombo pack\u201d 1 each of Bratwurst, Krainerwurst, Weisswurst & Bauenwurst which I think would be a great play.\u00a0 And the next time I think I will cut the sausages into 1\u201d pieces and scatter them in the skillet\u2026 sorta like pepperoni on pizza.\u00a0\u00a0 Easier to slice and plate. \u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

England might not take first place for unappealing names for food, but here is a small sampling of names that are certainly worthy of consideration: Spotted Dick, Clotted Cream, Mushy Peas, Bangers & Mash, and for our consideration today: Toad … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-111510","post","type-post","status-publish","format-standard","hentry","category-sandys-table"],"_links":{"self":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/111510","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=111510"}],"version-history":[{"count":1,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/111510\/revisions"}],"predecessor-version":[{"id":111512,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/111510\/revisions\/111512"}],"wp:attachment":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=111510"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=111510"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=111510"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}