Crumpets

We picked up some crumpets at Trader Joe's.  It had been years since we had eaten them.  They were a treat, so I decided to find a recipe to try.

After proofing the yeast in 1/4 cup water and a bit of sugar, you add bread (320g) and AP (320g) flour, 3/4 teaspoon cream of tartar,  and 2 cups of water.  Beat for a few minutes.

After a one-hour rest, it should have risen and fallen.

Add 10g salt and rest for a few minutes before adding 2/3 cup milk and 1/2 teaspoon baking soda.

Then it's ready to put on the griddle.  Don't turn until the top is holey and dryish.

Serve the end result with lots of butter and anything else that appeals.  I used honey, but I'm thinking nutella would be good, too.

The holes are great at holding butter!!

These may have been too thin.  I did not use crumpet rings.  Maybe next time.

Rainbow

Tonight a quick burst of rain appeared out of no where, but the sun was still shining, so we got to enjoy a rainbow.

A lovely end to the day.

A Money Gift

We usually give a check for the kid's birthday.  This year is a special one, and since the check tends to sit uncashed for months, we thought about giving cash.  But how to do it?  In a card? Just hand it out?

A web search found a solution.  Origami money.  Oh, yeah, but you need talent for that.  And the ability to follow complicated directions.  That's a smallish problem.  We tried quite a few samples we found online - hearts, chains, boxes.  Sigh.  But this one turned out quite well and was surprisingly easy.

Fold the sides toward the center.

Fold the bill in half to make a crease.

Fold the corners to meet the center crease.

Fold the top to the center crease.

Fold the bottom to the center crease.

Fold it in half along the center crease.

Put three or four together.

Fasten at the center.

Gently open the petals.

And the final product.

The Berries have Started!

The red currants have been picked.

 With a little help from Tommy.

They have been juiced.  Some of the juice was mixed with lemonade.  And some made a deliciously tart sangria with white wine.  The rest is in the freezer.

The black currants have not been picked.  In prior years we have experimented with making black currant wine, but we decided it is too musky for our taste.  We dried the berries one year - took forever and that was just not worth the effort.

We will offer the fruit to friends who can appreciate it (and pick. . .).

Today was the first of the raspberries.  

Picked a quart and a half.

Made juice.

The season has begun. . .

Cinnamon Nut Wreath

I need another "Dish to Pass".  This bread looked so pretty in the recipe that I decided to try it.  I used my goto Challah bread recipe as the base.


After the first rise, I rolled it out into a rectangle.  Then dusted with cinnamon and powdered sugar mix.  Added chopped cashews.  Rolled it into a log.  Pulled the log into a circle.

 Put a can in the middle to keep the center open.

 After it had risen a bit, I used kitchen shears to cut segments 2/3 of the way to the center and then twisted each segment.

 It was allowed to rise more, then baked at 350º.

It's not super sweet.

If you wanted a sweet filling, there should probably also be sugar or brown sugar in the filling.

It could also be served with strawberry butter or strawberry cream cheese.

Wouldn't that be nice!

challah

This recipe comes from:  Rose Behrens.

RECIPE:

• 7 cups flour
• 1 T salt
• 1/2 cup sugar (or honey)
• 2 pkg yeast + 1/3 cup warm water (if using bulk yeast, it's 1-1/2 tablespoons, or 4-1/2 teaspoons)
• 1/2 cup oil
• 4 eggs
• 1 cup boiling water
• 1/2 cup cold water

This recipe makes the equivalent of 3 large braided loaves or 4 medium ones.

I have used this recipe to make many variations, including cinnamon bread, and cinnamon nut wreath.

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Here are the original directions.  (I tend not to follow them. . . )

Beat eggs in a small bowl.In a large bowl mix oil, sugar and salt.
Add boiling water to large bowl and stir until all is dissolved.
Sprinkle yeast into a measuring cup with 1/3 cup warm water. Wait a few minutes, then stir.
Add cold water to mixture in large bowl. (The stuff in the bowl should now be the right temperature to add yeast. If too hot, wait a few minutes; if too cold, put the bowl in the microwave to heat it.)
Add yeast to large bowl.
Add eggs to large bowl, reserving about 1 tablespoon.
Add flour 1 cup at a time, mixing thoroughly after each addition.
Turn out dough onto floured board and knead for 5 minutes, adding more flour as needed (but not too much). Dough is ready if it springs back after being poked with a finger.
Put back into bowl, cover with dishtowel, and put in warm oven (heated to 170-200, and then turned off beforehand) until doubled - about 1 hour.
Turn out onto floured board and knead for 1-2 minutes.
Divide dough into thirds.
Take one of the thirds, and knead for another minute. Form into 8-12 small "snakes" for bulkies, or 3 large snakes for braid. Make bulkies by knotting each small snake and pinching the ends together. Place bulkies close together pinched-end down in greased pan (I use Pam). For braids, pinch ends of 3 large snakes together and begin braiding. Pinch ends together when done. Place in greased round pan or loaf pan.
Repeat for 2 other thirds. Put formed loaves/bulkies into oven (pre-heated and then turned off, as before) for about 45 minutes.
Remove from oven. Turn oven to 350.
Brush tops gently with reserved egg. Sprinkle with poppy seeds, if desired.
Bake for about 30 minutes (loaves) or 20 minutes (bulkies). Times will vary. Watch for moderate browning on top, but be careful not to allow scorching on bottom.
Remove from pans, and put on dish towels to cool.
YUM!!

Daffodils and the First Asparagus

Today was our first taste of asparagus.

There were 7 stalks - someone has nibbled. . . 

The daffodils are quite late this year.

And they will peak this week.

We haven't checked in a while.

At one point we had 18 different ones.

They are such a cheerful bloom.

They brighten the world after a long, cold, snowy winter.

The last to bloom will be the ones with pink trumpets and the multiples.  So there is still more to look forward to.