The grilled avocado salad has been one our favorites since the first time we tasted it in a California grilling class. It is amazing that though you only put it on the grill for a few moments, the grilling process seems to really wake up a new “earthy” flavor in the avocado. A gas or charcoal grill will work fine but as you know we are partial to charcoal as it just gives more of a smoky flavor to your food. Let’s get started!
PREP: 25 minutes
GRILL TIME: 1 minute
SERVES – 8
10 tomatoes, thickly sliced
4 avocados, peeled, haled & pitted
Extra-Virgin olive oil, for drizzling & adding to juice
1 red onion, sliced
Juice from ½ lemon
½ cup pine nuts
Parmiggiano-Reggiano cheese, shredded or cut into thin wafers
Freshly grated black pepper, optional
- Preheat grill over medium heat. Cover a large tray or serving platter with tomatoes and set aside
- In another bowl, cover the red onion slices with the lemon juice that has been mixed with a couple Tablespoons of olive oil.
- Place avocado halves on a platter and drizzle with olive oil. Place each half, cut side down, on a hot open grill for about 1 minute. Remove and place on top of the tomatoes arranged on tray.
- Place onions in the empty avocado pit holes. Drizzle the lemon juice-olive oil mixture over the top. Sprinkle pine nuts and cheese over all and grate pepper over if desired.
Now, the best part as always . . . ENJOY!
Thank you for following!
We will be having another grilling class (possibly the last for the season) at the Lark Inn in Cottonwood Falls, Kansas on the afternoon of September 9. For more information about our cooking classes and/or a great get-a-way in the Flint Hills of Kansas visit our web site: www.TheLarkInn.com
We had our first grilling class of 2012 at The Lark Inn last Sunday evening and it was a great success! Since everything . . . I mean everything was grilled, it brought out the male counterparts to the ladies who usually come to our cooking classes!
We learned early on in doing our cooking classes that people anticipate them most of the day before they come. What happens when you anticipate good food? That’s right . . . you get hungry! People showing up for our classes were hungry when they got there. To not have anything for them to nosh on and to have them prepare food for an hour before they got to eat anything was shear torture. After that first class, we learned to always have appetizers our for our guests when they arrive.
This recipe is really quite simple and you could roast the corn in the oven . . . but if you have a grill . . . why would you want to?!?! The smoky flavor adds so much more depth to the corn it truly is worth the effort.
Ready? Let’s make Grill Roasted Corn Salsa!
GRILLED CORN SALSA
PREP: 15 MINUTES
GRILL TIME: 37 MINUTES
SERVES – 8
- 10 large ears corn, husked
- 1/3 cup extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 8 vine-ripened tomatoes, about 1 pound total
- 1 cup diced red onion, 1/4-inch dice
- 4 tablespoons red wine vinegar, or more to taste
- 1/2 cup julienne fresh basil leaves
Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.
Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.
Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes.
Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.
Serve with tortilla chips or as a topping for tacos.
Now the best part . . . ENJOY!!
Thank you as always for following me. It is an honor for me to share!
For more information about cooking classes at The Lark Inn in Cottonwood Falls CLICK HERE
It’s summer time and with summer comes grilling and smoking outdoors. In fact, early next month at our Lark Inn in Cottonwood Falls, we will begin our series of grilling classes. CLICK HERE to learn more.
Many of you may know that when our daughter was married a couple of years back, my husband and I cooked meals for all the guests during the week prior to the wedding as well as a dinner and brunch for about 100 of the wedding guests. This recipe is for a smoked brisket we did for the rehearsal dinner and it was truly to die for! After a lot of trial and error we finally found the best blend of spices, flavorings and cooking technique.
Since Grilling and smoking is Pat’s department, I am having him share his recipe with you.
Let’s get started!
3 Full Briskets (about 15 pounds each)
6 Brisket Flats (about 7 pounds each)
French’s Au Jus Gravy Seasoning
Texas Pete Hot Sauce
Mesquite Liquid Smoke
Cotton Eyed Joe’s Barbeque Sauce*
You can go one of two directions with the brisket; if you buy the brisket flats, you will have very little trimming to do. But, if you buy the full briskets, you will have some fat to be trimmed. If you are starting with a full brisket, start with it laying flat with the fat side up (isn’t that was some of us do when we lay flat on our backs?!?!) Press around on the fat and find the hard nuggets of fat. You will have to trim these off because they will not render down during the cooking process. Be sure to leave about ¼ inch of fat over the entire brisket. The fat is needed to help keep the brisket moist during cooking.
Next you will need to trim the fat along the sides between the flat and the point. There is also a line of fat between the point and flat which also needs to be trimmed. You will notice that one end of the brisket is thicker than the other. This thicker end is the point and the other is the flat. I recommend that you separate the point from the flat. This way the two will be similar in thickness and consequently, they will cook in the same amount of time.
Because the brisket is such a tough cut of meat, two things need to happen; 1.) it has to cook low and slow . . . at a low temperature and for a long – long time. 2.) it needs some help staying moist and keeping the flavor throughout if you are going to cook it that long. I used a marinade from the book: “Competition BBQ Secrets” written by Bill Anderson and it worked great. Here is the recipe:
1 Cup of Moore’s Marinade
1 Tablespoon of Texas Pete Hot Sauce
2 Cans of Beef Broth
3 Tablespoons of melted bacon grease
1 Tablespoon of mesquite liquid smoke
Follow the directions on the French’s Au Jus package EXCEPT use the beef broth instead of water. Mix all the rest of the ingredients and simmer for 15 minutes.
Tip: to create the bacon grease, I fried up some bacon ends and pieces which were less expensive than bacon and fattier . . . it is the fat that we are after. You can also use the cooked bacon for Kris’ Cowboy Beans.
I use Adkins Rub from Texas for my rub. Liberally apply the rub over all of the surfaces of the brisket taking care to rub it into all the cracks and crevices.
After the rub is applied, inject the warm marinade into the brisket with the fat side up. You will want to insert the needle as far into the meat as you can with out punching through the other side. Injections should be make about every 1 – 1-1/2 inches over the entire surface of the brisket.
Tip: I use a baking pan with low sides (large enough for the brisket and lay plastic wrap over it extending the wrap past the edges of the pan by 10 or 12 inches each way and lay the brisket on top of the plastic before injecting.
After injecting the brisket, wrap it up in the plastic wrap and but it in the refrigerator overnight.
GOOD MORNING!! First things first, pour yourself a cup of coffee and go out to your smoker and stare at it until you wake up to figure out what you’re doing outside, staring at your smoker. Now that you’re awake, start your smoker and set it to a temperature between 225° and 250°. If this is your first smoked brisket, I recommend that you use equal amounts of oak and hickory for smoking wood. Mesquite has a wonderful flavor, but it is easy to over smoke with mesquite and cause the meat acquire a bitter taste . . . especially when you are smoking something for this long of a period of time.
Place the brisket on the grate of your smoker, fat side up. If you have more than one grate in your smoker, place the brisket on the upper one so you can put a disposable foil pan below it to catch the drippings. Be sure the pan is large enough to hold the brisket. We will add these dripping to the au jus sauce later.
Smoke the brisket for four hours and toward the end of that time frame you will want to pre heat your oven to 225°. Remove the brisket from the smoker then place it fat side down in the pan and add enough of the au jus sauce to make it ¼ of an inch deep. Be sure to simmer the au jus before putting it in the pan. Now, cover the pan with foil and put it in your oven and cook for another 6 – 7 hours. I recommend that every hour or so, you pull the foil back and use the au us sauce as your mop sauce to keep the brisket moist. I use a basting brush or a turkey baster will also work well.
At 225 – 250° it takes brisket .8 – 1.5 hours per pound. Because of the kind of cut of meat brisket is, you don’t just cook it to a specific temperature and you’re done. It’s a bit more subjective than that. 190° is a good guideline, but what you are really after is tenderness. Once your temperature probe slides into the meat easily, then you are on your way. Try a fork, when the meat is “fork tender” you have arrived at your destination!
Take the meat out of the oven, uncover it and let it rest for at least 30 minutes. If you push this time and don’t allow the meat to rest, the minute you cut into it all the juices you just took 10 – 15 hours putting in there and preserving will run out of the meat and life as you once knew it will cease to exist! Well, maybe it won’t be quite that bad but your brisket will lose a lot of it’s moisture and could tend to be pretty dry. STEP AWAY FROM THE BRISKET!
After the meat has rested, remove it from the pan and place it on a cutting board. Remove any remaining fat and turn the brisket over and start slicing. Be sure that you are slicing the meat perpendicular to the grain. This will result in more tender slices. Normally, you should slice the brisket ¼ inch thick. If it is a little tough though, you will want to slice it thinner and if it is falling apart, thicker slices will help it to stay together better.
After the brisket is sliced, strain the au jus and either drag the slices through it or simply pour it over the meat.
I don’t use the barbeque sauce in the cooking . . . especially for large groups. Some of your guests may like it and others may not. So I just leave it up to them if and how much they want on their food.
Now the moment you have been waiting for ENJOY!!
As always, thank you for reading! Please forward the link to this blog to anyone you think would enjoy it!
This is one of my favorite cakes to bake. It is not difficult to make but it will take a little bit of time . . . good things come to those who wait . . . only in this case you will be baking while you wait. Anyway, this coconut cake is for coconut lovers and non-coconut lovers alike. My husband, Pat is a died-in-the-wool NON-coconut lover . . . and even he loves this cake! Another recipe from our “Lady’s Tea” cooking class, I think you will like this one as much as I do.
PREP: 35 minutes
INACTIVE PREP TIME: 30 MINUTES
BAKING TIME: 50 MINUTES
SERVES: 10 – 12
3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut
For the frosting:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners’ sugar, sifted
6 ounces sweetened shredded coconut
Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don’t be concerned.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners’ sugar and mix until just smooth (don’t whip!).
To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.
As always, thank you for your amazing support and thank you for reading!
Don’t forget that Spring and Summer are the perfect time to come to The Flint Hills of Kansas and just chill . . . go to a gourmet cooking class . . . or enjoy all the culture, history and architecture here. Please Visit Our Website if you would like more information.
Scones are one of my favorite things to make. They taste great, they are relatively easy to make and they freeze and store easily! It seems that no matter what I make for guests, I always get the most positive response from my scones. I have always made an apricot scone and it is fabulous so I was a bit reluctant to try this one adding in the ginger. This one with the ginger is different but every bit as good as my praise-earning apricot scones.
Let’s get started making scones this morning!
CLEMENTINE APRICOT-GINGER SCONES
PREP: 15 MINUTES
CHILLING TIME: 20 MINUTES
BAKING TIME: 30 MINUTES
OVEN TEMP: 350 DEGREES
SERVES –8 SCONES
2 cups plus 2 tablespoons pastry flour
1/4 cup plus 4 teaspoons sugar, divided
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 stick butter, frozen, cut into 1-inch pieces
1/2 cup diced dried apricots
1/3 cup diced candied ginger
1 cup whipping cream, divided
4 teaspoons sugar
1. Place the pastry flour, one-fourth cup sugar, baking powder and salt in a food processor and pulse a few times to mix. Add the butter and pulse until fine crumbs form.
2. Spoon the mixture into a large mixing bowl. Stir in the apricots and ginger. Pour in three-fourths cup plus 2 tablespoons cream and fold with a spatula until the cream is incorporated, then use your hands to mix gently. Do not overwork the dough; it will be crumbly.
3. Turn the dough out onto a floured surface, pressing it together. Flatten into a 7 1/2-inch-square, 1-inch thick. Cut into quarters. Cut each quarter in half to form two triangles. Place the scones on a parchment-lined baking sheet, 2 to 3 inches apart, and wrap tightly in plastic wrap. Freeze until firm.
4. Heat the oven to 350 degrees. Brush the tops of the scones with the remaining 2 tablespoons whipping cream and sprinkle evenly with the remaining 4 teaspoons sugar. Bake until golden, about 30 minutes. Allow to cool before removing from the parchment.
Now the best part as always . . . ENJOY!
Thank you for reading, following and subscribing to my blog. Share the wealth . . . forward and share this with others!
For information about our upcoming cooking class which will feature grilling with my husband Pat Check Our Website
Also, we have a few vacancies left in July . . . a great time to visit the Flint Hills of Kansas. Check Us Out and come and chill!
When I decided to start offering cooking classes at our little guesthouses in the Flint Hills of Kansas, I wasn’t sure what to expect. I sort of figured that interested folks would go to one class and see what it was about and that would be that. But that wasn’t how is was to be. I have been very blessed that every time I offer a new cooking class, I have more people wanting to attend than at the last one! There seem to be two distinct groups who attend . . . my lovely regulars . . . and my ever-interesting newbees. In fact we are considering presenting one or two of our regulars with a perfect attendance award . . . but alas . . . the two top contenders have each missed one class! Perhaps a “Near Perfect Attendance Award” would be in order!
The classes are so much fun and exciting because the dynamics of the people attending is always different. Different levels of cooking skills and knowledge and . . . whooda thunk it . . . different people!
I don’t intend this as an advertisement but as friendly advice . . . if you are ever thinking about being in our area . . . Check our Cooking Class Schedule . . . see if it works with yours. You owe it to yourself to come to one of our cooking classes . . . it is soooo much fun!!
OK, enough about that. Let’s make some Mixed Berry and Thyme jam!
MIXED BERRY AND THYME JAM
PREP: 8 MINUTES
COOLING TIME: 1 ½ HOURS
SERVES – 1 ½ CUP
- 1 pound medium strawberries, hulled and quartered (about 4 cups)
- 8 ounces blueberries (about 2 cups)
- 1 cup pure maple syrup
- 2 tablespoons fresh lemon juice (1/2 a large lemon)
- 2 tablespoons fresh orange juice
- 2 1/2 tablespoons chopped fresh thyme leaves
Bring the mixture to a simmer and cook, stirring occasionally, until thick, 50 to 55 minutes. Cool to room temperature, about 1 1/2 hours (the jam will continue to thicken as it cools). Refrigerate in an air-tight container for up to 1 month.
Pretty Simple huh.
This jam is good on nearly anything. In fact one of my lovely people in one of our classes said: “This would be good on a roof shingle!”
I think that pretty well says it all!
As always, thank you so much for reading!
LA BREA BAKERY CHOCOLATE-WALNUT SCONES
PREP: 20 MINUTES
CHILLING TIME: 1 HOUR
BAKING TIME: 30 MINUTES
OVEN TEMP: 350 DEGREES
SERVES – 12
1 ¼ CUP TOASTED WALNUTS, DIVIDED
7 TABLESPOONS GRANULATED SUGAR, DIVIDED
2 ¾ CUP UNBLEACHED PASTRY FLOUR OR UNBLEACHED ALL- PURPOSE FLOUR
1 TABLESPOON PLUS 1 TEASPOON BAKING POWDER
PINCH OF SALT
½ CUP (1 STICK) PLUS 2 TABLESPOONS UNSALTED BUTTER, CUT INTO 1 INCH CUBES AND FROZEN
1 CUP (6 OUNCES) FINELY CHOPPED BITTERSWEET CHOCOLATE
1 CUP PLUS 2 TABLESPOONS WHIPPING CREAM, DIVIDED
¼ CUP CRÈME FRAICHE OR SOUR CREAM
1 TABLESPOON VANILLA EXTRACT
1. In a food processor fitted with the steel blade, combine 1 cup of the nuts with 3 tablespoons sugar and process until the mixture is the consistency of fine meal. Add 3 more tablespoons sugar with the flour, baking powder and salt and pulse to incorporate. Add the butter and pulse on and off until the mixture is the consistency of fine meal.
2. Transfer the mixture to a large bowl and stir in the chocolate pieces. Make a large well in the center and pour in 1 cup whipping cream, the crème fraiche and the vanilla. Whisk the liquids together. Using one hand, draw in the dry ingredients and mix until just combined. The mixture will be crumbly.
3. Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and knead gently a few times, then gather it into a ball. Roll or pat the dough into a circle 1½ inches thick. Spray the inside of a 1½ inch round cutter with nonstick spray and cut out circles, cutting them as close together as possible and keeping the trimmings intact.
4. Gather the scraps, press them back together and cut out additional circles. (If the dough gets too soft to cut refrigerate it for 15 minutes) lace the circles in groups of three on a parchment-lined baking sheet, spacing the groups 1 inch apart and gently pressing the edges together to form clovers. Freeze until firm about 1 hour.
5. Brush the tops with the remaining 2 T. cream and sprinkle with the remaining 1 T. sugar and ¼ cup ground nuts. Bake for 30 -34 minutes until light brown and slightly firm to touch.
These scones are very large and rich. In our second cooking class, because of the amount of food we prepared, we opted to bake these as each individual circle rather than the clover cluster of 3. This might be something for you to consider if you are serving these with other foods. If they will stand alone . . . I vote for the clover clusters.
For information about our upcoming cooking classes or for awesome accommodations in the picturesque Flint Hills of Kansas, Visit our Website!
This Citrus Compote with Honey and Golden Raisins is excellent served on its own for a weekend brunch, this compote can also be warmed over low heat and spooned over ice cream or sorbet. For the best flavor and most juice, choose pink, red or white grapefruits that are relatively heavy for their size and springy to the touch. The compote can also be made with tangerines, tangelos or blood oranges in place of the oranges and grapefruits.
Let’s get started!
CITRUS COMPOTE WITH HONEY AND GOLDEN RAISINS
PREP TIME: 20 MINUTES
COOKING TIME: 15 MINUTES
COOLING TIME: 30 MINUTES
2 cups sweet dessert wine, such as late-harvest
Gewürztraminer, late-harvest Riesling, French
Sauternes or Muscat de Beaumes-de-Venise
2 Tbs. honey
1/2 vanilla bean
1/2 cup golden raisins
5 seedless oranges
In a saucepan, combine the wine, orange juice and honey. Split the vanilla bean in half lengthwise and, using the tip of a knife, scrape the seeds into the pan. Add the pod and bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, until the liquid is reduced to about 1 cup, about 15 minutes. Remove from the heat and stir in the raisins. Transfer to a bowl and set aside to cool.
Using a sharp knife, cut a thick slice off the top and bottom of each orange to reveal the flesh. Then, standing each orange upright on a cutting surface, cut off the peel and white membrane in thick, wide strips. Working with 1 orange at a time, hold the orange over a bowl and cut along either side of each segment to free it from the membrane, letting the segments drop into the bowl. Repeat this same technique with the grapefruits, using the tip of the knife to remove any seeds.
To serve, spoon the fruit into individual bowls. Serves 6.
Excellent served on its own for a weekend brunch, this compote can also be warmed over low heat and spooned over ice cream or sorbet. For the best flavor and most juice, choose pink, red or white grapefruits that are relatively heavy for their size and springy to the touch. The compote can also be made with tangerines, tangelos or blood oranges in place of the oranges and grapefruits.
As always, thank you for reading!
Tell your friends, we will be starting our series of grilling classes at our Lark Inn Cooking Classes in May. Visit our website to learn more.
Ever hear of tea and crumpets? At our “Lady’s Tea” cooking class at The Lark Inn we had tea and made wonderful crumpets. They involve a yeast batter and while they are not particularly difficult, they do involve a couple of extra steps to produce these delectable treats! Let’s make crumpets!
PREP: 15 minutes
GRILLING TIME: 7-8 minutes
EQUIPMENT NEEDED: CAST-IRON SKILLET OR GRIDDLE AND 4 CRUMPET RINGS OR 4 TUNA CANS
SERVES –12 CRUMPETS
2 cups (230g) unbleached white bread flour
1 2/3 cups (230g) unbleached all purpose flour
3/4 teaspoon cream of tartar
1 envelope active dry yeast (2 1/4 teaspoons) plus 1/2 teaspoon sugar
2 1/4 cups lukewarm water
3 1/2 teaspoons coarse sea salt
1/2 teaspoon baking soda
2/3 cup lukewarm milk
Sift together the flours and cream of tartar into a large bowl. Mix the dry yeast, mixing the granules and the sugar with 3/4 cup lukewarm water and let stand until foamy, 5 to 10 minutes. Stir in the remaining lukewarm water.
Mix the yeast mixture into the flour to make a very thick, but smooth batter, beating vigor
ously with your hand or a wooden spoon for two minutes. It should have the consistency of batter. Cover the bowl with plastic wrap
and let stand in a warm spot until the batter rises and then falls, about 45 minutes to 1 hour.
Add the salt and beat the batter for about 1 minute. Then cover the bowl and let stand in a warm spot for 15 to 20 minutes, so the batter can rest.
Dissolve the baking soda in the lukewarm milk. Then gently stir it into the batter. The batter should not be too stiff or your crumpets will be “blind” — without holes — so it is best to test one before cooking the whole batch.
Heat a very clean griddle or frying pan over moderately low heat for about 3 minutes until very hot. Put a well-greased crumpet ring on the griddle. Spoon or pour 1/3 cup of the batter into the ring. The amount of batter will depend on the size of your crumpet ring.
As soon as the batter is poured into the ring, it should begin to form holes. If holes do not form, add a little more lukewarm water, a tablespoon at a time, to the batter in the bowl and try again. If the batter is too thin and runs out under the ring, gently work in a little more all-purpose flour and try again. Once the batter is the proper consistency, continue with the remaining batter, cooking the crumpets in batches, three or four at a time. As soon as the top surface is set and covered with holes, 7 to 8 minutes, the crumpet is ready to flip over.
To flip the crumpet, remove the ring with a towel or tongs, then turn the crumpet carefully with a spatula. The top, cooked side should be chestnut brown. Cook the second, holey side of the crumpet for 2 to 3 minutes, or until pale golden. The crumpet should be about 3/4 inch thick. Remove the crumpet from the griddle. Grease the crumpet rings well after each use.
The only even slightly tricky part of the actual crumpet-making is that you have to remember to butter the crumpet rings (or tuna cans or whatever) very well inside and on the edges between each batch. When you’re ready to turn the crumpets, though the recipe suggests using tongs, it’s just as easy to use a flat knife to nudge the rings up and off the crumpets as soon as the outsides are solid. That way you can set them aside to cool so you can handle them as soon as the crumpets presently in the skillet or on the griddle are done.
Pour a nice cup of tea and enjoy your crumpets . . . slathered with butter and jam!
Thank you for reading!
CHECK OUR WEBSITE for availability of room at our next cooking class or availability of our get-a-way guesthouses in the Flint Hills of Kansas.