The other day at Kroger (grocery store) I noticed something unusual near the eggs in the refrigerated section – Crumpets. Yes, crumpets. Having never tried crumpets before and having a maybe-not-so-healthy love of all foods bread-like, I bought some.
I took them home and toasted them before slathering on a thin layer of butter and a (slightly thicker) layer of blueberry jam. All I can say is DAMN YOU BRITS! I lurve me some crumpets. The sponge-like texture is perfect. OMG NOM NOM NOM! I must have recipes, so I can make them at home. I also tried them with some tart cherry jam – even more noms have been had. What other foods have I yet to discover from the UK?
I guess I shouldn’t introduce you to tortillas, if you have previously been innocent of this foodstuff. Tortillas are very versatile, and can be used for sweet or savory fillings.
1/2 cup warm water (105° - 115°)
2 teaspoons sugar or honey
1 tablespoon active dry yeast
2 1/2 cups all-purpose flour or bread flour
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups milk
Stir the sugar or honey into the warm water. Sprinkle the active dry yeast over the top and let it sit until it bubbles, about 5 minutes.
Stir in the remaining ingredients. Cover and let it sit for about half an hour in a warm place.
Grease a griddle or frying pan and the crumpet rings or cookie cutters. Place the rings on the cooking surface and preheat all.
Pour about 3 tablespoons of batter into each 3" ring and cook over low heat until set, about 10 minutes.
The top must set completely so the heat must be extremely low or you will burn the bottom. If you turn the heat up a tad and flip it after five minutes or so you have an English muffin.
I’m willing to accept that i might be wrong about this, but it’s always seemed to me that crumpets and muffins were too different in their taste and texture and consistency to be the same recipe cooked over slightly different heat levels.
Your Majesty, I beg to report that our plan to recover The Colonies is proceeding according to plan.
Next time, try more butter. And Philadelphia cream cheese.
As for other British goodness, can I suggest tea? Not the Boston stuff, as it’ll taste stewed. And leeks; leeks are gorgeous, especially when done with cream or creme fraiche and a touch of whisky.
Of the cheeses, I can recommend Stilton. Stilton and cheese biscuits, with a glass of port is heaven.
Let’s see – I have tried (and make my own occasionally) scones – the more traditional, the better. I don’t much care for the Americanised version that is sickly sweet and slathered in sugar. As for tea? HA! Again, I say HA! I know how to brew tea properly and have taught my daughter the art as well – even bought a nice little ceramic pot for her to do it right I like Irish Breakfast blend, personally. Leeks are good, as are mashed parsnips with a little cream, a little butter and loads of pepper – YUM! I have yet to meet a cheese I don’t love, but I tend to enjoy the Irish cheeses a bit more than the British ones (Dubliner is the bomb as a snacky snack!).
I would love to make it over to the UK sometime – perhaps if we do get to go to Spain next year we will spend a day in the UK as well. That would be loverly.
Eccles Cakes – yum Clotted Cream – meh…it’s ok in place Yorkshire Pud – eh, I never was very impressed with Yorkshire pudding, perhaps it’s an acquired taste? Shweppe’s Bitter Lemon (w/gin) – I’m not a fan of gin, but if this is a bitter lemon soda, that might be worth a try? Cadbury’s Flake Chocolate – definitely yum. I like Cadbury’s chocolates, we occasionally get the flake bars at World Market, as they’re inexpensive and yummy.
ETA – mushy peas are definitely an acquired taste, yuck! I love peas, but only fresh or lightly steamed. I don’t like very many of my veggies mushy.
mhendo, the reason crumpets have those biggish holes on top is because they are only cooked on one side. Think of making pancakes. If you left the pancake on the first side instead of flipping it, those air holes would continue to grow until the top had set. Same idea.
Devonshire Cream Tea anyone?
Summer pudding - all the berries from the garden in a bowl layered with bread and chilled.
Rubarb crumble
Don’t bother with the Spotted Dick - the only good things about it are the name and the … well … spotted-dickishness of it.
Baked egg custard.
Cornish icecream - oooh - I’ve not thought about that for years.
I’m having a cup of Earl Grey right now - but when I’m in a serious tea mood - it’s gotta be Irish Breakfast.
Litoris if your English friends tell you they’re going out looking for some tasty crumpet … don’t put the kettle on - there’s another meaning!
Digestive biscuits are yum – the way they just melt in your mouth. I know what “going looking for a tasty crumpet” means, thanks, though I would think that a proper curry is more an Indian/Middle Eastern dish than British (and yes, I love love love me some good curry!)
I like Irish Breakfast blend, personally. Leeks are good, as are mashed parsnips with a little cream, a little butter and loads of pepper – YUM! I have yet to meet a cheese I don’t love, but I tend to enjoy the Irish cheeses a bit more than the British ones (Dubliner is the bomb as a snacky snack!).
I would think that a proper curry is more an Indian/Middle Eastern dish than British (and yes, I love love love me some good curry!)