Crumpets revisited, Madeira cake, and cookbooks!

I had a container full of discard starter in the fridge that I had been saving for crumpets for about a week! Today, I was finally able to make them. This time I followed the method at Chocolate and Zucchini and they came out much better than my last batch. I think I might have oiled my cast-iron skillet too much though so I will do that differently next time. I think the key for me was not to add the baking soda to the batter until I was ready to cook it. I also did not flip the crumpets over, and I let them “set” by cooking on only one side. That way I was able to get the big holes on the top that characterize crumpets. I didn’t take pictures this time though because they still aren’t very pretty-looking. I think this is because I cooked them more like pancakes since I do not have crumpet rings. My kids kept asking to try them as I was making them. I don’t know if this is because they smelled good or because they were just hungry!


I also was able to make a Madeira cake, which I learned about from the Great British Bakeoff. Josh and I love how many new names for baked goods that we learn from the show. I think a Madeira cake is pretty close to a pound cake in ingredients. We’ll see how it is texture and taste-wise once I take it out of the pan.

I used Nigella’s recipe: My-Mother-In-Law’s Madeira cake.  I did change it a bit. I had just made that lemon pound cake I posted about a few days ago so I wanted a different flavor. Hopefully, I didn’t ruin the cake by doing that! I used maple sugar in place of some of the caster sugar, and then used maple syrup as part of the lemon juice portion.

My cake is cooling now but I think I might have underbaked it. Horrors! It is sinking a little bit in the middle. I had it in the oven at 325 degrees for 60 minutes.

Before I put it in the oven. I wasn't sure how much it would rise.
Before I put it in the oven. I wasn’t sure how much it would rise.

After baking. It doesn't have the crack across the length of the cake but hopefully it isn't too underbaked to eat!
After baking. It doesn’t have the crack across the length of the cake but hopefully it isn’t too underbaked to eat!


My cookbook reading material for the next few weeks!
My cookbook reading material for the next few weeks!
The San Diego Chef’s Table cookbook is more for me just to see what the restaurants in the area are like. I always like reading about them in the newspaper, but I think this book will be more in-depth. From a quick look-through, I don’t think there are any actual recipes I will try making from this book.

The Great British Bake Off: Big Book of Baking – There were a few recipes I wanted to try that I saw on the show. I haven’t been able to look through the whole book yet. I need a good hour I think to do that!

Eat What You Love Everyday by Marlene Koch – I have one of her other cookbooks, Eat What You Love, and my mom has the second one, Eat More of What You Love. I enjoyed those two cookbooks, so I thought I would take a look at this newest one.

Baking by Dorie Greenspan – I used her lemon-lemon cream recipe and wanted to see what other recipes she has. And no, I STILL haven’t been able to make lemon-lemon cream. Yes, this makes me sad. Somehow I have to carve about two hours out of my day to make it and when I do, I need to make a LOT because we love the stuff.


My two oldest went on a cruise with my parents last week and have been talking about the food on the ship almost every day. Today, Corran, my oldest, was telling me about getting to eat crepes for breakfast. At first, he said the word “crepe” differently, so I had no idea what he was talking about. We won’t go there. I’m sure my face when he said it was a bit comical though.

We often like to have breakfast for dinner, so I think tonight we will probably give crepes a try! Corran said it is more like a dessert, but since crepes are very thin pancakes, I told him that we will have breakfast dessert for dinner. I am hoping not to hear much complaining at dinner tonight!

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One thought on “Crumpets revisited, Madeira cake, and cookbooks!

  1. Look forward to your crumpet pics. I made them once using tab top cans from which I’d removed the bottom. They were ok.

    Crepes … I love them. You can use savoury meat, veggie or seafood fillings as well as fill them with sweetened ricotta cheese for blintzes, make a crepe cake. So many great ways to have them. I like a bit of honey inside. 🙂

    http://a-boleyn.livejournal.com/tag/crepes

    Like

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