These recipes were in this past Wednesday's food section of the NYT. I made them for breakfast today. Well, I made the crumpets starting last night.
They looked pretty ugly because I didn't have anything to use as a ring to shape them as they cooked. I tried a jam jar ring, but the dough got stuck in the indentation and made a mess when I tried to turn them over.
So I went for free-form. The dough has half whole wheat and half white flour and is very simple to make. When it had risen, I put the bowl into the fridge and got it out this morning. Let it sit for a bit to warm up. Then I plopped some dough and tried to spread it around to make a lame approximation of a round....
So when they're done you split them and spread "clotted cream" on them. The author calls for cream and mascarpone, but I just couldn't bring myself to put all that rich, fatty stuff into the spread. So I used some mascarpone and some low-fat cream cheese.
One is also supposed to serve blood orange and Meyer lemon marmalade on them, but I didn't hat the time. Today, I DID have the time to make the marm. and it's cooking right now. I can't wait to try it because these 2 fruits are among my faves.
Will report back.