Subject: Crumpets
From: Unicorn (unicorn@indenial.com)
Date: Mon Mar 26 2001 - 03:24:46 EST
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F O O D F U N N Y
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It has been quite a while since we heard from the mysterious
"DRSPAGHETI," who graces us with this timely topical food funny:
A famed English explorer was invited to Dartmouth to tell of his
adventures in the African jungle. "Can you imagine," he demanded,
"people so primitive that they love to eat the embryo of certain
birds, and slices from the belly of certain animals? And grind up
grass seed, make it into a paste, burn it over a fire, then smear it
with a greasy mess they extract from the mammary fluid of certain
other animals?"
When the students looked startled by such barbarism, the explorer
added, "What I've been describing, of course, is a breakfast of bacon,
eggs, and buttered toast."
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T O D A Y ' S R E C I P E
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My parents are planning a trip to England and Scotland during the
month of April, and I got jealous thinking about all the great English
breakfasts they will surely be enjoying while I slave away here at
home. I figured a week of Breakfast & Brunch recipes featuring
traditional English breakfast fare is the closest I could come to
joining them, so here they are.
No English breakfast would be complete without fried bacon and eggs,
but I feel no need to publish recipes for those.
This is the ancestor to the English muffin, which is actually an
American creation and virtually unknown in England. For this recipe
you will need 4 to 6 ring molds about 3 inches (7.5 cm) in diameter.
An excellent substitute would be tuna cans that have had both ends
removed.
Crumpets
1 package (1 Tbs, 15 ml) active dry yeast
1/2 tsp (2 ml) sugar
2 Tbs (30 ml) lukewarm water
1 cup (250 ml) all-purpose flour
1/4 tsp (1 ml) salt
1/2 cup (125 ml) milk
1 egg
1 Tbs (15 ml) melted butter
Additional butter for frying
Stir together the yeast, sugar, and water in a small bowl and allow to
proof for 10 minutes. Sift together the flour and salt in a mixing
bowl and stir in the yeast mixture, milk, egg, and 1 tablespoon (15
ml) of melted butter. Beat vigorously until the batter is smooth.
Allow to rise until doubled in volume, about 1 hour. Heat a small
amount of butter in a large skillet over moderate heat, and butter the
insides of the ring molds. Place the ring molds in the skillet and
pour about 1 tablespoonful (15 ml) of the batter into each ring.
Remove the rings when the crumpets begin to bubble and the bottoms
start to brown. Turn the crumpets over and brown the other side.
Serve immediately with butter, jams, or marmalade. Makes about 10
crumpets to serve 4 to 6.
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