Breakfast All Day

Frittatas are highly versatile and notoriously good hot, warm, or room temperature. They are equally good as a finger food snack cut into small bites.

Depending on the combination, a frittata is satisfying any time of the day. It makes an easy receptacle for fresh or cooked vegetables like potatoes, chorizo and other meats, and leftovers such as pasta—or just about anything that can be suspended in eggs—that familiar binder that keeps it all together.

A frittata is so adaptable it’s hard to screw it up.  As a habit, I tend to begin with vegetables, sliced or in a standard chop, and sauté them over medium heat for even cooking. Any other inclusions are added, followed by the eggs, and it’s finished on the stove with a quick flip, or baked in the oven until set.

Recently, I came across a photo of a frittata that featured bigger pieces of cut-up vegetables—not a hugely innovative idea, but it caused me to rethink frittatas in general.

Frittata with Mixed Vegetables & Cheese

For a slightly different approach, why not simply bump up the heat a little?  Start by searing vegetables cut to any size with a fast steam to further soften?  Add other ingredients including the eggs and cook until set, and finish under the broiler.

Frittata fast track

No big deal, but it does provide a faster, more consistent outcome.  Those lovely vegetables are no longer lost and buried filler.

just a bite

The eggs rise up and elevate zucchini, onion, pepper, and baby tomatoes  into tempting chunks wrapped in a cheese bath.

Mixed Vegetables and Cheese Frittata

Ingredients
1-2 tablespoon olive oil
2 tsp butter
½ medium onion, thickly sliced
1 small zucchini, thickly sliced
1 pasilla, poblano or bell pepper, seed, cut into 1” pieces
1 cup halved baby tomatoes
1 tsp combo fresh thyme, savory, rosemary or other
salt and pepper
6 eggs
⅓ cup thick dairy such as yogurt or ricotta
2 Tbsp water or milk
½ cup crumbled or grated ricotta salata, feta, or cheddar cheese
¼ cup grated asiago or Parmesan cheese
½ cup green onions

Directions
1. Preheat oven broiler to 400°F degrees.
2. Heat 8-9” skillet heat over medium heat, add 1 tablespoon olive oil, and sauté the onion to soften for 1 minute. Increase heat to medium high, add zucchini, the green pepper, fresh herbs and a light dusting of salt and pepper.
3. Cook to color the vegetables, 4- 5 minutes. Add 1 Tbsp water and cover for 1-2 minutes to soften the vegetables.
4. Meanwhile, beat the eggs and liquid. Remove lid, toss the vegetables, add butter and a bit more olive oil if needed to coat bottom of pan.
5. Pour in the eggs and sprinkle with the cheese. Once the mixture begins to set, tilt the pan and gently lift the mass to loosen the bottom with a spatula and allow the egg liquid to run to the bottom of the pan. Continue to turn the pan, gently lifting to keep from sticking to pan and letting the loose eggs flow under.
6. When the eggs begins to set run the frittata under the broiler until the center is puffed and the top begins to brown in places. Remove and sprinkle with green onions or other fresh herbs. Serve hot, warm or room temperature, sliced into wedges. Serves 4.

Quintessentially laid back

I can’t believe I haven’t yet posted on Key Lime Pie, a favorite of many, including me. Once you’ve had a taste of its tart-sweetness, just thinking about this luscious pie makes your mouth water.

Key Lime Pie

This is a recipe that comes from my cheffing days based out of Florida—where  small, flavorful Key limes are readily available. If not, no worries, just substitute bottled Key lime juice or regular limes. It really doesn’t matter—it’s always good.  For a tropical climate with a laid back attitude, this legendary pie is one that everyone can wrap their minds around.

It’s a curious pie that hasn’t changed much in decades. One of its quirks comes from the inclusion of sweetened condensed milk. The knowledge that acid combined with evaporated milk could yield a thick filling was a boon to those living on the water or in remote locales. No need to fret over fresh milk or cream, and the addition of sugar in the canned milk made it even easier.

Chilled Out 

Still, there are many versions of Key lime pie.  I like to lighten the filling just a bit with a couple of  beaten egg whites.  An optional sour cream topping can introduce an interesting counterpoint to the sweetness of the pie.  Also included, a graham cracker crust alternative that bakes for only three minutes in the microwave.

Most Key lime pie lovers would agree that it is perfectly good morning, noon, or night—anywhere there’s a cool breeze and a little shade.  At times, I’ve been known to get further carried away by making candied lime slices ahead for garnish points. But that’s another story.

Key Lime Pie

Ingredients
1 recipe Graham Cracker Crust, baked (below)
Filling
1 – 14 oz. can sweetened condensed milk (Eagle Brand is good)
¼ cup Key lime juice (6 small), bottled Key lime juice, or fresh lime juice
1 tsp grated lime zest
2 eggs, separated
½ tsp vanilla
1 Tbsp granulated sugar
Optional:  Topping: 1 cup sour cream, ⅓ cup granulated sugar, 1 tsp vanilla; lime slices

Instructions

  1. Ahead bake the crust. Pre-heat oven to 325-350°F.
  2. For the filling, whisk condensed milk, lime juice and rind in a bowl to blend. Whisk in egg yolks and vanilla until smooth and thick.
  3. In a small bowl, whisk the whites until soft peaks form, sprinkle on sugar and continue until stiff. Gently fold into lime mixture.
  4. Pile filling into the pre-baked shell and bake 15 minutes to set; remove to rack to cool while making the topping. If not using, bake a total of 30 minutes.
  5. For topping, gently combine sour cream, sugar, and vanilla and spread over the warm pie. Bake the pie with topping an additional 15 minutes.
  6. Cool and chill well. Slice into wedges and serve with a lime slice. Yield: 8 slices.

Graham Cracker Crust
1½ cups graham cracker crumbs (10-12 graham crackers)
¼ cup granulated sugar
½ tsp cinnamon
⅓ cup melted butter

  1. Spray a 9″ pie plate with cooking spray.
  2.  For the crust, combine ingredients and pat into pie plate; chill for 15 minutes.
  3.  Bake the crust in the microwave for approximately 3 minutes, or in 375°F oven 6-8 minutes, until firm and crisp. Set aside to cool.

Singin’ the Blues

When you’ve got fresh blueberries the world looks brighter.

Fresh Blueberries

Here in the beautiful state of Oregon, I’m reminded of that fact—while across the state we are under siege from uncontained fires and COVID-19.

I can handle this. I am reminded I’ve survived the heat and turmoil of multiple hurricanes and their aftermath. Yet, after a week of approaching hellish fires capable of creating their own weather systems, we haven’t reached an end point. Thick, oppressive smog and particulates weaken our lungs—further exacerbating those threatened by the lurking COVID virus among us.

At this minute I am safe, and so I cook. I bake, use what I have on hand, and I keep it very simple. Lucky for me it’s blueberry season and in my cupboard I find cornmeal. A heavenly pair.

Food nourishes the spirit, the soul, and the body—and I become grateful as I cook. I give the gritty cornmeal a blast in the blender to eliminate any potential coarseness. It delivers a sweet earthy scent, a fine texture with a slight crunch.

I take my time, hand whisk the batter and meditate. It develops a gentle lightness, just enough to support the blueberries and allow them to float freely within. I love nutmeg with blueberries so I add a pinch for good luck. We need it.

Shareable Blueberry Cookies

I am rewarded with glorious, golden packages alive with juicy bites of blue goodness— shareable with neighbors.

Blueberry Cornmeal bite

I am restored. Life is beautiful… even in this bleak cloud.

Blueberry Cornmeal Cookies

Ingredients
4 Tbsp butter, softened
⅔ cup granulated sugar, or half brown sugar
1 egg, beaten
1 heaping Tbsp plain yogurt
¾ tsp vanilla extract
1 cup AP flour
⅔ cup fine cornmeal or polenta
½ tsp each baking powder, baking soda and nutmeg
¼ tsp salt
⅔ cup fresh blueberries

Instructions

  1. Combine the flour through salt on wax paper and set it aside. Preheat oven to 350°F.
  2. Beat the butter until light and cream in the sugars. Beat in the egg, then the yogurt, and vanilla.
  3. Dust blueberries with a bit of the flour mix and set them aside.
  4. Fold the flour blend into the egg mixture, it will be thick. Gently add the blueberries.
  5. Drop rounded tablespoons of batter onto lined or sprayed baking sheet 1-2” apart. Bake 11-15 minutes, until raised, golden and set on top; don’t overbake. Let rest 2 minutes then remove to wire rack to cool.
  6. Can be sprinkled with turbinado sugar before baking or dusted with confectioners’ sugar after. Store covered. Yield: 18-20 cookies.

Free! Green Onions

There was little doubt that my latest science project would work, but I wanted to know how long it would take and whether it was worth the effort.

I’d been reading that green onions will grow indoors in a mere glass of water with roots attached. Now, that’s appealing.  Rather than throwing trimming away, I love the idea of recycling onions for another growth or two.

This summer my doorstep garden has kept up a steady supply of my favorite herbs, but I’ve missed fresh picked chives or green onions. When I returned home from grocery shopping with another bag of very healthy green onions, I was more than ready.

I got busy, grabbed a handful of green onions, chopped all the greens off, down into their whites and set the pile aside for later use.

Scallion starts

I located a small jar, perched the 2-inch rooted starts around the edge and poured an inch or so of filtered water into the bottom. Like most sun loving plants they do best with at least 6 hours of sun per day, and my summer kitchen window supplies that and more. They get a daily change of water and grow so fast it’s like having a live YouTube channel for entertainment.

Free scallions!

By the end of week one, the green onions had grown from 2-inch starts to 6-7 inch lengths. Now, that’s cause for celebration! I cut 4 onions down to 2-inches again.

Scallion Pancakes

Enough to make a batch of scallion pancakes.

Scallion Pancakes

Ingredients
½ cup AP flour
½ tsp baking powder
½ tsp Montreal Steak Seasoning or salt & pepper blend
2 Tbsp minced green onion
1 egg, beaten
¼ cup water, approx.
½ Tbsp canola oil

Instructions
1. In bowl, combine flour, baking powder, salt and pepper.  Add the minced green onion and blend well.
2. Beat the egg and stir into the flour.  Add enough water to form consistency of pancake batter.
3. Heat skillet over medium-high heat with oil.
4. Drop 1 tablespoon or more batter onto skillet, cook cakes until bubbles form on top, turn and cook 2-3 minutes per side.   Makes 6-12 cakes, depending on size.

Finish idea: top with thin sliced smoked salmon, salted yogurt, and a sprinkle of green onion.

In Defense of Fat

This is a follow up to the previous post on keto-friendly Tomato Sauce.  In the process of developing and writing about the sauce from a higher fat, low carb perspective I realized my approach to fat has changed.

There was a time when fat was considered the enemy and popular nutrition made a shift away from fatty foods to no-fat, fat-free, and low fat alternatives. It took quite a while before we could accept that this wasn’t a solid nutritional solution and substituting fat for sugar or other chemical derivatives had its own problems. So I avoided fat as much as possible.

Somewhere along the line I finally grasped the concept that fat serves a purpose. I knew that fat made things taste better, but still held out, looking for ways to up my flavors without fat.  Then, I slowly and selectively eased unsaturated oils (and yes, butter) back into my cooking and noticed improved appearance, texture and flavor—in everything from salad dressing to cookies and cakes.

Fats serve many purposes. Current science tells us we need good fats for energy, that some vitamins and minerals actually need fat for the body to absorb and process them; that fatty acids can fight depression, improve eye care, and brain health.  Fats can improve blood cholesterol levels, protect our organs, and decrease the risk of heart disease and type 2 diabetes.

It gets confusing when sorting out the good from the bad fats. Rule of thumb on daily intake: 20-35% of total calories. Other than manufactured trans fats, it’s all good in moderation. Moving from best to worst: monounsaturated fat (15-20% of daily calories), polyunsaturated fat (5-10%), saturated fat (less than 10%), trans fats (none).

Take tahini for instance.  It’s a nut butter made from sesame seeds that’s high in omega-6 fatty acid, a polyunsaturated fat.  (1 tablespoon has 89 calories, 3 grams protein, 3 grams carbs, 8 grams fat, 2 grams fiber.)

It is all relative.

Tahini is not an oil, but it is oil-rich and a fortress of nutritional value. It is loaded with fiber, protein, vitamins B and E, and minerals including copper, phosphorous, selenium, iron, zinc, calcium. It’s good for the blood, bones, and the body, plus it aids in fighting heart disease and cancer.  Call it pro-active.

Here’s a quirky example of a bar that turns a simple sweet into an nutritional powerhouse.

Tahini Cocoa-Bean Blondies

It’s built with bland white beans, rich in minerals including potassium, and fiber for structure. Tahini is included for nutty richness, fiber, and moisture.  Chocolate looks like a candidate for flavor, but we opt for a small amount of cocoa powder.  It’s all we need, we can utilize tahini’s flavorful oil base to enrich the cocoa and bring it fully alive.

The result: a moist, mysterious fiber-rich bar with all the charm of a light butterscotch-amped blondie laced with cocoa nuttiness for sex appeal. What’s not to love?

Tahini Cocoa-Bean Blondies

Ingredients
⅓ cup AP flour
⅓ cup cocoa powder
½ tsp baking powder
½ tsp salt
15 oz can white beans, rinse & drain, @ 1 cup mashed
1 Tbsp butter
⅓ cup each brown and granulated sugar
½ cup tahini
2 eggs, beaten
1 tsp vanilla
1 Tbsp demerara sugar (optional)

Instructions

  1. Line 8×8” pan with foil and spray well.
  2. Combine flour, cocoa power, baking powder and salt, set aside
  3. In 1 cup microwaveable measure, melt butter, stir in sugar, heat 30-60 seconds to melt. Transfer to mixing bowl and cool briefly.
  4. Preheat oven to 350° F.
  5. Meanwhile, mash beans well and set aside.
  6. Stir the tahini into the cooled butter/sugar mixture. Whisk in the eggs, then vanilla. Stir in the beans. Mix in the dry ingredients to lightly combine.
  7. Evenly spread batter into baking pan and sprinkle top with demerara sugar.
  8. Bake 20-30 minutes until set in center. Cool on rack 10 minutes, then remove foil and bars to rack and cool 10- 15 minute longer. Cut into bars; these should be light and moist but not gooey. Store lightly covered in fridge. Yield 12-16 bars

Tomato Sauce, Keto-style

When my daughter Shannon recently sent her favorite recipe for Five Minute Keto Pizza I was off and running.  She has long been a keto fan, and a terrific source of the latest information.

Ketogenics is not new; it was developed nearly 100 years ago at the Mayo Clinic as a treatment for epilepsy.  It has gained a huge following by those interested in weight loss or other heath issues such as high blood pressure, diabetes, epilepsy, and more. The keto diet focuses on the restriction of carb-rich foods, forcing the body to burn fats rather than carbohydrates, resulting in a metabolic state of ketosis.

Turns out the pizza crust is made with eggs for protein, psyllium husk for fiber, and Parmesan cheese. The blended mixture thickens to form a bread-like base when cooked in an oil lined skillet for a couple of minutes.  Rao’s Tomato Sauce and mozzarella cheese are spread on and quickly broiled. Its fast!

No doubt this is a good recipe for those seriously interested in adhering to the keto program as ingredients and quantities are set out to meet specific criteria. On the hunt for psyllium husk, I found a small vaguely marked bag in the back of a cupboard.  I wasn’t sure if it was a powder form or whole, and this matters when it comes to the gut and intestinal processes.  I set it aside for later.

I turned my attention to the sauce;  as a recipe developer this looked like a good challenge.  Unlike other fruit, tomatoes are considered keto-friendly, thanks to their low sugar net carb status. Who knows what Rao had in mind, but I could surely make a homemade tomato sauce that stays within keto boundaries—and acceptable to me.

I zeroed in on Bagna Cauda, the incredible “hot bath” from Italy’s Piedmont region traditionally made with copious amounts of olive oil plus butter. It’s simmered with loads of garlic and anchovies and served as a hot dip, fondue-style. I would begin there. For a win/win, I’d cut back on the oil and butter and substitute a heritage tomato such as a San Marzano or Oregon Spring.

There are so few ingredients in this sauce, each one is important.  It needs a fruity, full flavored extra virgin olive oil, at least 1 clove garlic per serving, and red pepper flakes for a hit of heat. The anchovies give a mysterious umami boost, any fishiness fades to the background, and it’s not too salty.  The tomatoes should be thin-skinned, meaty, low in acid, with few seeds. If using a canned San Marzano, look for one with no sugar added.

Simple Tomato-Bagna Cauda Sauce

As the bagna cauda base and tomatoes simmer away, they break down together and develop into a richly rounded sauce. Serve with chicken, fish, pasta, or pizza.

Tomato-Bagna Cauda Sauce

Ingredients
½ cup extra virgin olive oil
4-5 cloves garlic, mash and mince
½ tsp crushed red pepper flakes
8 anchovy fillets, dice
4-6 large heirloom tomatoes such as San Marzano, chop
salt and pepper
1-2 Tbsp fresh basil, torn

Instructions

  1. Heat a wide pot over medium-low, cook olive oil, garlic, red pepper flakes and anchovies. Slowly cook; mashing the anchovies until melted, smooth, and aromatic, 5-10 minutes.
  2. Add the tomatoes, partially cover set to a low simmer an additional 15-20 minutes, stirring occasionally until thick. Adjust seasoning with salt and pepper. Remove from heat and stir in fresh basil. Makes 2 cups or more.

 

Five Minute Keto Pizza

Source: Ruled.me
Ingredients
2 large Eggs
2 tbsp. Parmesan Cheese
1 tbsp. Psyllium Husk Powder
1/2 tsp. Italian Seasoning
Salt to Taste
2 tsp. Frying Oil (I use bacon fat)
1.5 oz. Mozzarella Cheese
3 tbsp. Rao’s Tomato Sauce
1 tbsp. Freshly Chopped Basil

Directions

  1. In a bowl or container, use an immersion blender to mix together all pizza crust ingredients.
  2. Heat frying oil in a pan until hot, then spoon the mixture into the pan. Spread out into a cirlce.
  3. Once edges are browned, flip and cook for 30-60 seconds on the other side. Turn the stove off, and turn the broiler on.
  4. Add tomato sauce and cheese, then broil for 1-2 minutes or until cheese is bubbling.

Mushroom Cookies, seriously

If you like playing with your food, here is one entertaining cookie.  I’ve made them several times now and find them totally irresistible, both to eat and to make.  Similar to a sand cookie, these pale small batch bites have a light flavor and texture—and yes, they visually resemble fresh mushrooms.

Mushroom Cookies

This version is inspired by Turkish Mushroom Cookies found at the resourceful blog, My Excellent Degustations.  This past spring I liked including a few as a charming surprise tucked amid a basket of assorted cookies.

The dough mixes up easily into a soft pliable dough. There is a simple trick to forming their quirky mushroom shape—one that kids of all ages can pull off.

First, locate a small glass beverage bottle with a screw top. Dip the bottle rim into water, then in cocoa powder, and gently punch into the center of a small round of dough. Remove the bottle and you will have created a freshly harvested mushroom, stem and all.

That’s it!  These are best when kept to under a 1” sized round as they will spread; a batch should yield 18 cookies. They hold very well when stored airtight.

Mushroom Cookies, Small Batch

Ingredients
¾ cup AP flour + 2 Tbsp
¼ cup + 3 Tbsp cornstarch
1 tsp baking powder
¼ cup + 1 Tbsp unsalted butter, room temperature
⅓ cup granulated sugar
1 egg, room temperature, lightly beaten
1½ tsp vanilla
½ cup water
1 Tbsp cocoa
Tools/Props: 1 small screw topped glass beverage bottle

Instructions
1.  Sift flour, cornstarch, and baking powder and set aside.
2.  Cream the butter and beat in the sugar until light, then the egg.
3.  Mix in half the dry ingredients; then mix in the vanilla. Add the remaining dry. It should form a soft smooth dough. If sticky chill for 20
minutes.
4.  Line 1-2 baking sheets with parchment. Preheat oven to 350°F. Roll dough into 1” rounds, using rounded teaspoon, and set 1-2” apart; these will
expand.
5.  Place water and cocoa in 2 small bowls. Dip the rim of bottle in water and then in cocoa. Press the rim into each round to form the stem and mark
it with cocoa/dirt.  Repeat with all. Wipe the bottle top to form clean bond between cookies.
6.  Bake 14-18 minutes, until set but not colored. Cool on rack. Makes 18 cookies.

Forbidden Rice for Everyone

Here’s a rice with benefits worth knowing about. Yes, rice is a staple in much of the world—it comes in a variety of strains from white, to brown, and even black.  I’m late coming to the rice party, perhaps reluctant, in thinking it lacked nutritional value. That was until I became acquainted with black rice.

Forbidden Rice

Black rice, often referred to as Emperor’s Rice in China, harkens back to ancient times when it was prized for its medicinal attributes and thought to contribute to longevity.  So rare, it was reserved as tribute food for those of the highest status.

Times have changed and these days strains of black rice are available throughout Asia—where it is recognized as a source of anthocyanins, those coveted antioxidant wielding phytochemicals found in blueberries and acai. Interestingly, its black color transforms into a muted purple when cooked.

Black rice is considered a whole grain since the husk and germ remain in tact. It has more fiber and protein than brown rice and is also gluten-free. Studies have found black rice may reduce cancer, act as an anti-inflammatory, and even help with memory functions. Its toasty flavor and chewy texture are reminiscent of wild rice.

On the stove top, black rice can take up to an hour to cook, but I’ve come up with a more efficient method. I discovered Forbidden Rice from Lotus Foods, a heritage black rice that cooks in 30 minutes and now available in most well stocked markets.

Soaking rice also reduces cooking time. It’s worth noting than many sources believe the addition of an acid such as lemon juice during the soaking process is helpful in removing phytic acid, which can inhibit mineral absorption.

Steamed Forbidden Rice

In tandem with presoaking, steaming black rice in the Instant Pot or other pressure cooker can cut cooking time down to a mere 12 minutes. Once the pot is disconnected, a 6 minute natural release of pressure has just enough residual heat to finish the cooking process and allow a brief rest to separate and swell the rice.

Zucchini Rice Patties

The prepared rice is ready to use in any recipe calling for cooked rice. Forbidden Rice is not regarded as a sticky rice, but it does hold together when necessary. Here, Zucchini Rice Patties assemble quickly for a  tasty appetizer, a nutritious side dish, or entrée. They shine with a squeeze of lemon, or dress them up with raita or other light yogurt sauce.

They are even good the next day topped with an egg.

Zucchini Rice Patties

Ingredients
1 medium zucchini or summer squash, (1 generous cup, grated)
½ tsp salt
2 Tbsp green onion, fine chop
2 Tbsp parsley or 1 tsp fresh minced thyme, dill or fennel fronds
1 egg, beaten
½ tsp each salt and pepper
1 cup cooked black, brown, or white rice (see below)
¼ cup flour + ½ tsp baking powder, approx.
2-3 Tbsp vegetable oil

Instructions

  1. Place grated zucchini and salt in a strainer lined with paper toweling or a coffee filter to draw out excess liquid. Let drain 30 minutes and squeeze well.
  2. Combine the zucchini with green onion and herbs; add the egg, salt and pepper. Lightly blend in the rice. Stir in enough flour and baking powder to thicken and bind.
  3. Divide heaping tablespoons into 6-8 rounds and shape into patties.
  4. Heat skillet over moderate heat with enough oil to coat bottom of pan. Add patties, gently flatten and cook 3 minutes per side until lightly browned. Drain on toweling. Cook in batches if necessary. Makes 6-8 patties.
  5. Serve with lemon, raita or yogurt herb sauce.

To presoak Forbidden Rice
1 cup Forbidden Rice
1 cup water
1 Tbsp lemon juice (optional)
Rinse and drain rice.
Combine lemon juice and water and pour over the rice.  Cover and let stand 7-8 hours. Use as is or rinse and drain.

To cook soaked Forbidden Rice in Instant Pot
1¾ cup water, divided
pinch salt
Lower trivet into liner; pour in 1 cup water and set pot to Sauté Normal to begin preheating.
In a heat proof dish or steamer, spread the soaked rice in bottom and add a pinch of salt; barely cover it with ¾ cup water. Cover with foil or a lid and set on trivet.
Seal pot and manually set to Hi Pressure for 12 minutes. When complete, turn off pot and disconnect; let pressure release naturally for 6 minutes. Carefully remove lid and lift out cooking container.
Fluff rice with fork and proceed as needed. Yields 3-4 cups.

Crumpets, another culinary distraction

Are you looking for an entertaining bread alternative? If so, you might want to give crumpets a try. They aren’t complicated and don’t even require an oven.

You can’t help but become smitten by crumpets if you’ve read much English literature. Daphne du Maurier’s Rebecca, vividly describes ‘dripping crumpets’ as part of a delectable and sumptuous tea. In Harry Potter and the Philosopher’s Stone, one gathering is served a splendid meal of turkey sandwiches, crumpets, trifle and Christmas cake, leaving everyone too full and sleepy to do much else.

Actually, crumpets originated in Wales as hard griddle cakes long before making their way into the British hearts. During the Victorian era, yeast was added to yield a soft, chewier dough and teatime would never be the same again.

Here in the US, we tend to lump crumpets and English muffins together, but in the British way of thinking, they couldn’t be more different. A crumpet is not a muffin.  Although they can both be cooked on a griddle, the English muffin is more bread-like; it is split, toasted, and served as two halves. The smaller thinner crumpet is heavier (even called rubbery by some) and typically served whole.

The crumpet’s claim to fame stems from interior holes that are formed during the cooking process. While hot, the little cakes are summarily smothered with butter and/or jam, which in turn drips down into the craters of the crumpet— creating the havoc that is so dearly loved.

Crumpets

To make this happen, crumpet batter is thinner than English muffin dough. After the initial yeast rise, either baking powder or baking soda is stirred into the batter to increase the formation of air bubbles.  While both tend to use rings to hold their shape, an English muffin is often a bit larger, but any size will do. I’ve come across stray rings and unopened boxes at local thrift stores. In a pinch,  5-oz tuna cans with tops and bottoms removed will also work.

Seeded Crumpets

As a savory alternative, try a few dressed up with seeds. I happen to have a handy jar of Trader Joe’s Everything but the Bagel Sesame Seasoning Blend.  Otherwise, a few sunflower seeds are delicious, or dust the tops with any or a combo of  white and black sesame seeds, nigella seeds, and poppy seeds.

Savory Seeded Crumpets

Crumpets

Ingredients
1⅓ cup AP flour
1 tsp instant yeast
¾ tsp sea salt
½ cup warm water
½ cup warm milk
½ tsp baking soda, 1 Tbsp warm water

1 Tbsp vegetable oil or spray
1 Tbsp Trader Joe’s Everything but the Bagel Sesame Seasoning Blend;  or sunflower seeds;  or a combo of a combo white & black sesame seeds, nigella seeds, & poppyseeds.
Finish: butter, marmalade or fig jam
Tools: 2 to 4  3-inch rings

Directions

  1. Heat milk and water to 12-130°. In 4 cup measure, combine flour, instant yeast and salt; Stir in the hot water and milk.  Combine all, then beat the batter with the spoon for 1 minute.  Cover and place in warm spot; let rise in warm spot until doubled and bubbly on top, approx. 1 hour.
  2. Stir the raised batter down. Combine the baking soda and water and thoroughly stir in. It should be loose and batter-like; thin with a little warm water if necessary. Completely oil the insides of the rings and the surface of a flat skillet or griddle.
  3. Heat the skillet to medium low, until a drop of water sizzles when dropped onto it. Add the rings to preheat. Spread @ 2 Tbsp batter into each, barely fill to ½” thickness; level out the batter to rise evenly using floured fingers. If using seeds, lightly sprinkle across tops now.
  4. Cook 7-8 minutes, until tops begin to blister and bubble and edges firm. Rotate the rings to cook and rise evenly. Remove the rings, cutting around edges with a thin knife; turn crumpets over and bake 3-4 minutes on second side, for a total of 10-12 minutes.
  5. Clean the rings, oil them and skillet again; repeat process until all batter is used. Cool on rack. Serve warm, spread with butter or jam. Can be reheated in toaster.  Makes 8 crumpets

If forks could talk

This morning I pulled my kitchen apart looking for a fork, a small insignificant fork of little value to anyone but me. I hadn’t thought about it for a while, and suddenly I needed to see it and feel it in my hands.

Oneida Enchantment

When I was in high school I collected an entire set of Oneida silverware with Betty Crocker coupons clipped from box tops and packages of General Mills products. I even saved appetizer forks and iced tea spoons. When I married, I considered this part of my dowry. We used the flatware regularly; it presided over family dinners and celebrations and even spent time in the picnic basket.

Most of the pieces have found new homes or gotten lost, but two appetizer forks remain. When I traveled with a chef’s bag, the forks always came along for backup service touches. They have had quite a life and contributed greatly to food outcomes. In my opinion, they make everything taste better, from shrimp cocktail to olives… and fresh fruit cups.

Fork with Fruit

I’ve been making lots of mixed fruit bowls lately. I like having a combination of fruit cut up, stashed in the fridge, and ready to eat. Once prepared, it’s on standby to go with morning cereal, for a mid-day snack, or in the evening as a refreshing dessert.

The secret to a good fruit bowl is fresh citrus; it seeps into the flesh of fruit pieces and brings them alive. Not only does it provide a bright punch of flavor, it adds moisture and helps keep fragile fruit from browning.

Mixed Fruit

For a well balanced mixture, use a variety of colors, flavors and textures. If more sweetness is required, add a handful of dried fruit such as figs, apricots, dates, or even crystallized ginger. When softened, they blend with the fruit liquid into a beautifully infused syrup.

Mixed Fruit Bowl

Ingredients
citrus: 1 orange or small grapefruit
1 apple and or pear
1 nectarine or other stone fruit
1 cup blueberries or other berries, sliced if large
½ cup dried fruit, figs, dates, apricots, prunes, crystallized ginger

Instructions

  1. Cut citrus into bite sized pieces, include any accumulated juices.
  2. Cut up remaining fruit, leaving skin on if not tough, trim away any core and seeds.
  3. Toss all and blend for at least 20 minutes. Will hold 2-3 days. Serve 3-4.