David Drake’s Crumpets

Serves 12

16 oz all-purpose flour
1/2 oz salt
1/2 oz fresh yeast
1 pint water

Sift flour and salt. In a separate bowl, combine yeast with 2 tbsp water. Combine remaining water with dry ingredients. Add yeast mixture to flour mixture. Mix well and refrigerate overnight.

Temper for 30 minutes. Cook as you would pancakes on a griddle, using crumpet rings. Cook over medium heat on one side until the top is almost set. Flip over and cook for one minute more. Serve hot.

Lingonberry Preserves
Serves 12

1 pint fresh lingonberries (or any dark berries), washed
Juice from 2 lemons
Zest of 1 lemon
2 cups sugar
1 tsp pectin

Combine ingredients in a thick-bottom pot and cook over low to medium heat for 15 to 20 minutes. Allow to cool.


Bookmark and Share