Clotted cream. Is there anything more quintessentially British-sounding than clotted cream? You never hear of it being eaten anywhere but with scones at tea time, and it sounds sinfully rich and somehow snooty at the same time. I had it for the very first time at a tea party, where it came out of a tiny jar (which did nothing to change my idea that it was a rare luxury), and blew my tastebuds away.
Seriously, this stuff is like a cross between butter and whipped cream. Rich enough that fills your mouth with decadence, but light enough that it’s not like you’re eating a mouthful of fat. You can pile it onto a scone in a way you could never do with butter, but it’s got more heft than whipped cream so it doesn’t just melt away on your tongue. It is also NOT SWEET, so anyone who claims that sweetened whipped cream is “basically the same” is lying…
I could sing its praises all day, but instead let’s make some!
I attended a tea party recently– the best kind of tea party, with tiered servers and tiny sandwiches and itty-bitty desserts of all kinds– so of course I had to bring something of my own to contribute. The more elaborate dishes were already taken care of, so I thought it would be nice to have a plateful of relatively simple tea cakes on the table.
I immediately thought of friands and financiers– two traditional French cakes made with almond meal that I’ve always wanted to try– but the guest list included some nut allergies, so those were out. Still, I figured that I could use brown butter (another traditional component of French cakes) for flavor and a high sugar content to get a touch of chewiness, and with a little searching found a recipe that I thought might work as a base.
I will note at the outset that this is “Indian Pudding” as it’s made in New England– basically an enriched and sweetened cornmeal mush, baked in the oven until thick– rather than a pudding of the style made in India (which can include pumpkin). I basically decided to make it on a whim during a recent snowstorm, figuring it would help combat the cold, wintry weather outside.
I’ve never actually liked Indian Pudding in its original form– it’s not really sweet enough for me and it’s kind of one-dimensional. I decided to make it more interesting by the addition of pumpkin purée, as I love pumpkin pie and figured the pumpkin would go well with the flavor profile of the standard pudding recipe. The resulting pudding is (for me at least) the ideal breakfast food– it’s warm and comforting, with more heft than regular pumpkin pie (and all the flavor) so you don’t feel guilty about eating it for breakfast!
You know how sometimes you wake up in the morning, with a long day of doing nothing in front of you, and you feel like having an indulgent breakfast? It doesn’t happen very often for me (at least not the “doing nothing” part), but recently I found myself with just such a day, and decided to take advantage of it. But what to make? Pancakes weren’t special enough, I didn’t have any good bread to make french toast, and we didn’t have any good omelette fillings in the fridge. I scrolled through my list of bookmarked breakfast ideas when I came across a recipe for “breakfast puffs.”
Breakfast puffs (also referred to as “french breakfast puffs” or “doughnut muffins”) are basically nutmeg-scented muffins, dipped in melted butter and rolled in cinnamon-sugar while still warm. They supposedly taste just like warm doughnuts, but without the frying. Sounded perfect.
I fried up a bunch of bacon last week to make a savory bread pudding (for the record, it was kale/bacon/onion bread pudding and it was amazing), and found myself with almost half a cup of leftover bacon fat. I poured it into a ramekin to chill in the fridge, and set about trying to figure out what I could use it in.
With the advent of chillier weather, biscuits seemed to fit the bill nicely. I decided to substitute chilled bacon fat for butter, and to punch up the flavor with some wilting green onions and some cheddar cheese I found in the fridge. Basically these biscuits were a delicious way to use my leftovers, and they turned out wonderfully!
Last weekend I woke up before everyone else in the house (except for the cats, they were bugging me for food), and decided on a whim that I wanted to bake something for breakfast. Biscuits seemed just the thing, but they sounded kind of boring, so I tried to figure out a way to spice things up a bit. I considered jam– in college I used to whip up a jam scone-type thing that was always well-received– but didn’t have enough of any one flavor of jam in the refrigerator to make it worthwhile.
Instead I decided to go with cinnamon sugar, and to evoke the classic cinnamon roll I ended up doing a cinnamon swirl rather than just a topping. At the last minute, I added one small apple, chopped, which I think added both flavor and textural interest. All in all, a pretty decent result that took less than an hour from start to finish, though in all honestly it wasn’t so incredibly delicious that I’ll be crowing about it to all of my friends. Will I make it again? Perhaps, if I’m ever in the mood for something sweet at breakfast and have limited time to make it in.
I was going through my freezer the other day when I came across a small bag of chopped frozen rhubarb from last spring. Since it’s been a year and we are once again in the middle of rhubarb season, I figured I should finally use up my previous supply. As luck would have it, Smitten Kitchen recently posted a recipe for Rhubarb Crumb Cake, which sounded great and which (when doubled) conveniently called for just about as much rhubarb as I had on hand!
It also called for a whole bunch of butter, but that’s never been an issue for me…