Whoopie Pies?

Yes, I know … they have nothing to do with Great Britain.  Whoopie Pies are uniquely American, actually a New England creation.  And, being from New England, I just had a craving for a Whoopie Pie (not sure why).  What do you do when you want something and you just know that whatever you buy at the grocery store is not going to be as good as the ones you grew up with? Well, you get out the ingredients and make it yourself!  Couldn’t be easier.

This recipe is ‘borrowed’ from Martha Stewart.  Thank you, Martha.  It is rich, chocolaty, cakey and delicious.  I did not make a traditional marshmallow-fluff-type filling, but rather crunchy peanut butter.  Just felt the need to do something different.  Give this a try and let me know what you think.

WHOOPIE PIES with PEANUT BUTTER FILLING
Preheat the oven to 375°.
1-3/4 cups all purpose flour
3/4 cup unsweetened dark cocoa powder
1-1/2 tsp. baking soda
1/2 tsp. salt

4 tblsps. softened butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 large egg, room temperature
1 cup buttermilk
1 tsp. vanilla

I always gather all the ingredients and tools before cooking anything (with a cuppa, of course).  It just ensures that I have everything I need before starting.  Preheat the oven to 375° and grease two large baking sheets (or mold sheets).


In a mixing bowl beat together butter, shortening and sugars until light and fluffy (about 3 minutes).  While this is beating, in another bowl add the flour, cocoa powder, baking soda and salt.  Whisk well to mix and lighten.


To the butter and sugar mixture, add the egg, beat until light and fluffy.  Add half the flour mixture to this, blending well.  Then add the milk and vanilla.  Beat well.  Add the remaining flour.  Beat together, scraping down the sides of the bowl.


Using a rounded spoon or, as I like to use, an ice cream scoop, drop 24 equal rounds of dough onto a greased baking sheet.  If you have a whoopie pie mold, that works beautifully.


Bake the cookies in the center of the oven for 12 to 14 minutes (turning the pans halfway through the cooking time).  Do not overbake or they will be dry.  Less is more!

When baked, let cookies cool for a few minutes and then transfer to a baking rack.  While cooling, make the Peanut Butter Filling (or whatever filling you might like).

 

 

 


PEANUT BUTTER FILLING

3/4 cup natural peanut butter (smooth or crunchy)
1 stick softened butter
3/4 cup confectioners sugar
pinch salt (to taste)

Using an electric mixer beat the butter and peanut butter together til smooth.  Add the sugar and continue beating until light and fluffy, about 5 minutes.

 

Assemble the cookies by spreading (or piping) one tablespoon filling on the bottom of one cookie, then press the bottom of the same size cookie to it.  You can certainly be fancy and pipe the filling onto the cookie bottoms (although I was too anxious to pipe this time, I’ve piped the filling ever since.  It’s much neater and more professional looking).

Presto, you’ve made Whoopie Pies! Now all you need is a big glass of milk ….. or a big pot of tea!!

~ ~ ~ ~ ~ ~

References:  Martha Stewart

Bye, Bye, Downton Abbey

Downton Abbey Robert and CoraI’m not the only one saddened to see this award-winning British TV series end.  It’s been six years of pure joy and escapism.  For the past six glorious years, we’ve been transported to the opulent ancestral home of aristocrats Robert, the Earl of Grantham, and his wife, Cora, Countess of Grantham and their daughters, Mary, Sybil and Edith.

Downton Abbey sisters
Mary, the eldest daughter, elegant and graceful but headstrong, opinionated and daring to strike out on her own.  Darling Sybil, the middle daughter who defies the family by falling madly for the politically-active chauffeur. Edith, the youngest daughter for whom love and affection are always an arms-length away.

We’ve experienced the joys and heartbreak of life during this time as we’ve watched the Grantham family and the household staff experience love,  marriage, childbirth and death. We’ve stood hand-and-hand as they lost family members in the sinking of the Titanic in 1912 . . . faced the direct, hard-hitting impact of the war years on their home, their lives and their future . . . coped with the changing morals, dress and labor landscape of the Roaring 20’s . . . and struggled with the decline of finances, lifestyles and ever-changing political climate.

We’ve become part of the inservice family below the stairs as well, watching as the fiercBTCyys-d4Rxlely loyal Mr. Carson, butler to the Earl of Grantham, manages the house and staff with discipline, integrity, and on occasion, patience. His stern demeanor masks the soft, squishy teddy-bear interior that we all know exists.  Firmly planted in the traditions of the past, Mr. Carson painfully and slowly must adapt to a new age.

His female foil and ultimate soul-mate is the pragmatic housekeeper, Mrs. Hughes.  Respected, admired and feared by the female servants, Mrs. Hughes runs the household staff efficiently and compassionately.  Just a jiggle of those intimidating house keys hanging around her waist and everyone pops to.

Mrs. Patmore is my absolute favorite character.  She is the plump, protective, persnickety head cook who doesn’t let anyone get the last word. High-strung and quick tempered, her sharp wit, below the stairs, is as enjoyable as the Dowager Countess’s are above season2_world_onset_04the stairs.  And, of course, the Dowager Countess, matriarch of the family, mother of Robert and grandmother of Mary, Sybil and Edith, who is an absolute joy to watch. Proud, loyal and schooled in the old traditions, she never lets impropriety get in the way of her sharp tongue.

The cast has come and gone over the six years, but not to be forgotten are my favorites:  Mrs. Crawley, Matthew’s mother, firmly planted in her middle-class mores and feminist attitudes. John Bates, the wounded soldier who fought side-by-side with Robert, Earl of Grantham, in the Boer Wars and who now works as his faithful and trusted valet.  Anna Smith, the head housemaid and chambermaid to Mary who falls madly for Mr. Bates (who wouldn’t) and somehow survives so much pain and hardship.  We’ve watched the scheming, manipulative Thomas Barrow advance from footman to butler, leaving no one in his wake.  And, Daisy, such a sweet, naive soul who wants nothing more than to be heard and to be loved.

We’ve witnessed the installation of electricity, the telephone and the radio in the grand house. Below the stairs, we’ve seen the world of those “in service” shaken with the introduction of the typewriter, the sewing machine and the electric “whisk” or hand-mixer.  We’ve seen the uneducated become learners and teachers . . . the acceptance of what was once unacceptable . . . and the role of women grow, mature and become equal.
downton_abbey_2032777c
We’ve had ‘tea’ everyday at 4:00 pm in the book-laden library
and dined in opulent, chandeliered dining rooms, served from the left by tuxedoed footmen.  We’ve been driven in chauffeured touring cars and ridden side saddle on fox hunts over the northern dales.  We’ve seen hemlines creep up and hair be cut off.  We’ve donned our gloves for dinner and put on our “wellies” to slop the pigs.

foxhunt

For me, I’ve never been so captured and captivated by a TV program.  Yes, of course, its a soap opera, but it’s been a glorious soap opera taking us into a lifestyle of opulence and luxury, rich in traditions and landscapes that doesn’t exist today.  A life that some of us may have fantasized about, but knew we would never experience.

Thank you Downton Abbey for six “masterful” years!

~ ~ ~ ~ ~
Downloadable Downton Abbey list of characters, PBS, Masterpiece

Treacle Pudding

Hubby wanted “treacle pudding”.  I know it’s available in some international markets sold under the U.K. brand of Heinz in tin cans, but I don’t want to open a can.  I want to make Treacle Pudding.  What I was not sure about was what exactly is “treacle”?  I looked in the grocery stores and couldn’t find it.  I asked family and friends.  They’ve never heard of it.  I checked all my cookbooks and there was no recipe either using it, or for it.  Even hubby wasn’t sure what it was or where you bought it. How am I going to make this classic English dessert if I don’t have any treacle?  Time to go online and do a little research.  Here’s what I learned . . .

When sugar cane is harvested, it is crushed to squeeze out the juice. That juice is then boiled down (very similar to making maple syrup).  Depending upon how many times, and for how long the juice is boiled, will produce the depth of color and flavor of the syrup. The syrup can range from a light golden color and flavor, to a medium amber color with deeper flavor to a very dark, thick syrup with almost sweet bitter flavor.  The first boiling produces golden syrup or light treacle, similar to honey in color.  The second boiling produces treacle, which we call molasses. The third boiling produces ‘dark treacle’ which we call blackstrap molasses.

Lyle's Golden Syrup

Lyle’s Golden Syrup

“Golden Syrup” is produced by the Abram Lyle & Sons company and sold everywhere in the U.K.  In the U.S., however, it did take a bit of hunting, but I found it.  I also found out it is available through Amazon, but, honestly, who wants to wait for a UPS delivery before making dessert.

Now to find a ‘good’ recipe for Treacle Pudding.  After looking through all my English, Scottish, Irish and Welsh cookbooks, I found ONE recipe.  Thank you Paul Hollywood!  But why, if this dessert is so popular can’t I find more than one recipe?  It seems this dessert isn’t as popular as hubby had thought. More research has shown that it’s a regional favorite, only popular in northern England and Scotland.  Okay, back to the “world wide web”.

Recipes appear to be either the very same, copied from website to website, or completely hard-to-understand.  What exactly is a 900ml pudding basin?  And do I really want to use suet?  Or a splash of brandy?  No, I don’t think so.  This is suppose to be a nostalgic, humble steamed pudding made from flour, eggs, butter and this sweetener they call “treacle”.

My first attempt was a simple recipe from the BBC FOOD website, very similar to Paul Hollywood‘s.  Quite basic.  Nothing I couldn’t handle.  Throw everything in a bowl, mix and steam for 1-1/2 hours.  But when I unmolded it, the whole pudding fell into a big, soggy heap. Undercooked and cloyingly sweet.  Back to the “world wide web”.

My second attempt was just a little more complicated, beat the butter and sugar til fluffy and add eggs one at a time.  The ingredients were just about the same.  Steamed for 1-1/2 hours, and when I unmolded it, it looked fabulous.  But, it was very dry and not very sweet at all.  Okay, let’s try once more.

Here’s the one we liked . . .

TREACLE PUDDING
Serves 4 to 6
4 tablespoons golden syrup (light treacle)
1 stick butter, softened (plus more for greasing)
1-1/2 cups all purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1/4 cup brown sugar
1 tablespoon molasses (treacle)
3 large eggs, room temperature
grated lemon peel

 First get a very large pot with tightly fitting cover.  Put a saucer, ramekin or something in the bottom of the pot so that the bowl you are going to steam your pudding in doesn’t sit directly on the bottom of the pot.  Fill the pot halfway with water and bring to a boil.

While the water comes to temperature generously grease a large bowl, 4 cups or more, in which your pudding will cook.

 Pour the Golden Syrup into the bottom of the bowl.  Mix together the dry ingredients.  In a mixing bowl beat the softened butter with the sugars and molasses (treacle) til light and fluffy. Add the eggs and beat well.  Add the dry ingredients and grated lemon peel and blend til well combined.


The batter should be like thick pancake batter.  If it’s too thick, add a bit of milk to loosen.  Pour the batter into the bowl. Take a piece of aluminum foil and wrap it tightly around the bowl.  This needs to be sealed tight so that the moisture doesn’t get in when boiling.

 Place the bowl into the pot, setting on top of the saucer or ramekin.  I used a steamer basket, which worked beautifully.  Make sure the water comes up to the middle of your pudding bowl. Cover the pot and steam for about 1-1/2 hours.  The water should be a soft boil.  If the water isn’t hot enough, the pudding won’t cook.  Check the water level every now and then.  You don’t want the water to boil away.

After 1-1/2 hours your pudding should be done.  Carefully remove the bowl and lift the foil.  With a cake tester, puncture the the pudding to see if it is ready.  If the tester comes out clean and dry, the pudding is ready.

Carefully run the tip of a knife around the top of the pudding, then place a plate on top of the bowl and invert. Pour a bit more Golden Syrup around the top of the pudding and serve warm. Traditionally this dessert is served with custard, but we like vanilla ice cream with ours.

 Sticky, sweet and gooey, everyone will love this humble, old fashioned dessert.

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References:  Lyle’s Golden Syrup, Wikipedia, BBC Food

The Willow Tea Room

A “must” visit during our trip to Glasgow was the world-famous Willow Tea Room.  I have to admit that I didn’t know much about the Willow then, just that I had to go.  What I did know was this tearoom was designed by one of the most talented architects of the time, Charles Rennie Mackintosh, in 1903 in the futuristic “Arts and Crafts” style.  What I didn’t know was the “back story” of how this tearoom, created by Kate Cranston and Charles Rennie Mackintosh, had become one of the most expensive and famous tearooms of Europe.

Born in 1849, Catherine, or Kate as she was known, was the daughter of George Cranston, a successful Glasgow baker.  George bought the then very popular hotel, the Edinburgh and Glasgow Railway Chop House and Commercial Lodgings.  He renamed the hotel the Royal Horse, which then became known as Cranston’s Hotel and Dining Room.

 Glasgow at the turn of the century was riddled with problems … industries were closing, slums were prevalent, and overcrowding was a huge problem, followed by diseases like cholera and typhoid.  Social centers were male dominated pubs serving coffee and ale, where politics was always the conversation of the day.  Glasgow was also the center of the temperance movement and political tensions were high!

Stuart Cranston's TEA Spoon

Stuart Cranston’s TEA Spoon

Kate’s older brother, Stuart, following in his father’s footsteps, was quite the visionary and saw through all these problems.  One of his visions was how “tea” (up until now only afforded by the upper classes) could be an alternative to alcohol, afforded by all.  Stuart set out to and had become a successful importer of tea.  When customers would come into his shop, he would put the kettle on and offer them a sample.  From there he decided to create a place where both men and women together (which was unheard of at that time) could enjoy tea and perhaps light sandwiches in a simple, clean, safe, pub-free atmosphere.  This concept was so successful, he opened two more.

Now enjoying great success, Stuart went on to buy one of the first covered shopping malls in Europe, Glasgow’s Argyll Arcade.  Built in 1827, the Argyll Arcade housed many retailers and craft shops, but was beginning to be run down and in need of major repairs.  Cranston was very focused in what he wanted in this row of shops, from uniformity of shop front designs and styles, to the quality of goods to be sold, as well as a very strict code of conduct for shop owners … which still applies today.

Kate, following in the entrepreneurial spirit of her family, opened the Crown Luncheon Room in the Argyll Arcade.  Although Glasgow was ranked as one of the richest cities in Europe, it also suffered from some appalling social problems …  poverty, crime and disease.  Kate’s father and her brother had taught her well because Kate was a force to be dealt with … not only on quality of tea and food, but on service and cleanliness.  With the success of this luncheonette, Kate then opened Miss Cranston’s Tearoom in 1878 where she continued to place great emphasis on the details, from the decor and design, to her strict code on cleanliness, quality of food and service.

Glasgow, in an effort to raise money for the city and showcase what Glasgow had to offer, opened The International Exhibition of 1888 at Kelvingrove Park (which attracted over 5 million visitors).  Kate wanted to be able to offer exhibition goers a place where they could sit and enjoy a cuppa in a clean, safe and well organized atmosphere. She opened what is now a very popular concept, a “pop-up” tearoom.  Like her brother, Kate was becoming quite successful.

Catherine “Kate” Cranston

Kate was a bit eccentric at times, always defying social conventions. She dressed in Victorian crinolines, similar to what her mother might have worn, long after they had gone out of fashion.  She’d also be seen around town dressed in a grey suit and bowler hat.  However she dressed, she was a very astute business woman and although Kate married John Cochrane in 1892, she continued to be known as Miss Cranston of Miss Cranston’s Tearooms.

Charles Rennie Macintosh

Charles Rennie Mackintosh

 

After the success of her luncheonette and first tearoom, Kate opened a second, then a third and then in 1903, the one which was to become her most famous of all, on Sauchiehall Street.

As a prominent businesswoman, Kate had become very well known in the artist community. This is where she had met the young Charles Rennie Mackintosh.  Charles Rennie Mackintosh was born in Glasgow on June 7, 1868, one of eleven children.  From the age of 9 he studied art and design, then trained as an architect in a local practice.  At art school Mackintosh and his friend and colleague, Herbert MacNair, met sisters, Margaret and Frances MacDonald, also artists.  Margaret was later to become his wife and worked with Charles on many of Kate’s projects.

Frieze of woman in rose trellis.

Kate first employed Charles in 1896 to provide just a stencil for the walls of her first tearoom on Buchanan Street.  Mackintosh created a frieze depicting delicate elongated lines of female figures in pairs facing each other surrounded by roses.  Kate loved it.  She then gave Mackintosh more responsibility for the Argyll Street tearoom, where he created his first major piece of furniture, the elegant high-backed chair (now housed in the Hunterian Museum and Art Gallery).  In 1900, working closely with Kate, Charles designed the ladies’ luncheon room for Miss Cranston’s Ingram Street tearoom.  Then came the two-year Sauchiehall Street project.

Mackintosh constructed a barricade around the building to protect his project, decorated with his classic stenciling and lettering, of course.  Nothing escaped Mackintosh’s attention. He and his wife, Margaret, designed everything from the furniture and menus, to the silverware and the waitresses’ uniforms.  Within this tall, white-washed four story building, Mackintosh created a casual tearoom for ladies on the first floor, with a tea gallery on the  mezzanine level above it.   On the second floor, he created a more exclusive ladies’ room, the Room de Luxe.

Stained Glass Mirror Wall

Stained Glass Mirror Wall

Overlooking the street, this room had white walls with a frieze of stained glass and mirrored glass, stained glass double doors (Mackintosh’s largest and most elaborate stained glass creation) and his signature high-backed chairs in silver with sofas upholstered in rich purple. The third floor was to be a men’s billiard and smoking room.  Sauchiehall Street was the “crown jewel” of tearooms.

Kate’s defiant bohemian attitude was frowned upon by the ‘old order’.   Her tearooms broke traditions.  They provided a fashionable destination for women who were dissatisfied with their lot … where women and men were invited to not only dine together, but to play cards, billiards and smoke.  She had created a place where, not only the elite could see and be seen, but where the artist community flourished.  She encouraged young artists to showcase their talents by using her tearooms as galleries.

Unfortunately, Kate’s husband, John, died suddenly in 1917 and Kate was no longer interested in the tearooms or in business in general.  She sold her tearooms and wore black for the rest of her life.  Kate developed dementia and became increasingly difficult to deal with.  She moved from her fashionable mansion to a hotel in the south side of Glasgow where she was looked after by a female companion until she died in April 1934.  Having had no children, when she died, Kate left two thirds of her £67,476 estate (20 times more than her brother Stuart) to the poor of Glasgow.

Willow Tearoom Today

Willow Tearoom Today

Never actually receiving true recognition for his work, Mackintosh left Scotland with the hopes of living in Austria, where his work was admired.  This was halted because of the outbreak of World War 1.   He and Margaret moved to Walberswick, England, where he was arrested as a spy, possibly because of the letters he received from his friends in Austria.  After being released they moved to London.

As happens with so many talented artists, Mackintosh wasn’t recognized as the pioneer of modern architecture until the 1960s with the renewed interest in Art Nouveau and the Arts and Crafts Movement.  It was only then that the art world recognized his talents.  Charles Rennie Mackintosh died from cancer in London in 1928 – destitute.

Miss Cranston’s Tearooms had become the places to see and be seen for Glasgow society and continued to be for many years.  The partnership between Kate Cranston and Charles Rennie Mackintosh lasted for 20 years, the most important being the tearoom on Sauchiehall Street … now known as the Willow Tearoom.  Today Charles Rennie Mackintosh is studied and celebrated around the world.  Did I know any of this when we visited the Willow?  Absolutely not! But it doesn’t take long when approaching the building to realize you’ve come upon a tearoom unlike any other.

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References:  Wikipedia, Undiscovered Scotland, Argyll Arcade, BBC, Willow Tearooms, BBC HistoryCRMSociety,

A Perfect Cuppa

Yes, I know, everyone knows how to make a cup of tea.  Right?  Wrong!  I am simply amazed at how many people make tea BADLY.  The water is generally not hot enough, or too hot.  If they use a teabag, it’s left in the cup or pot FOREVER!  And these are the very same people who would never think of serving a badly prepared cup of coffee.  A well made cup of tea is delicious. Please don’t offer me a tepid cup with a teabag hanging out.  If you do, of course I will accept, but don’t be offended if I don’t drink it.

It’s not complicated.  There are really just three simple steps:

HEAT THE WATER
Get a tea kettle or a saucepan, fill it with as much water as you think you will need for the pot or cup you are making. DON’T use water that’s been sitting in the kettle most of the day.  The oxygen has dissipated and now it’s flat.  Use freshly drawn water from the tap. Bottled water is not necessary.OLYMPUS DIGITAL CAMERA

You don’t need any fancy appliance.  By all means, if you have an electric kettle, use it, but if not, put the kettle or a saucepan on the stove.  Please do not use a microwave.  It’s just not possible to know what the temperature of the water is when using a microwave oven.  And, if the water gets too hot, there is a chance the cup will explode. Yes, it does happen!

WATER TEMPERATURE
The temperature you heat the water to is very important.  If you use boiling water (210°) for green tea, you will stew the leaves and it will be bitter.  If you use water that’s under the boil (180°) for black tea, it will be flat and insipid.   When making black tea (English Breakfast, Earl Grey, etc.), bring the water to a rolling boil.   When making green tea (Jasmine, flavored or unflavored greens), bring the water to a soft boil and let it cool for a minute or two before pouring over the tea.  It’s not complicated.

POT OR NO POT
Yes, I use a teapot every time I make tea.  Must you use a teapot?  No.  But I truly believe it adds to the ceremony, the enjoyment and the taste.  Using a teapot doesn’t mean you need to get Grandma’s old 6-cup porcelain pot from the back of the cupboard.  Teapots come in all sizes and styles.  In the morning I use a three-cup ceramic pot, perfect for making two large mugs of tea.   Later in the day, I use my two-cup glass teapot, for an afternoon pick-me-up.

LOOSE OR TEA BAG
Do you drink instant coffee?  No.  Then why would you use a teabag, which is nothing more than instant tea?  Yes, teabag offerings have become much better recently.  This is only because the large tea companies were losing market share as consumers started buying more and more loose leaf tea.  As a result, these large tea companies had to step up their game to compete with the loose leaf tea market.  Certainly you can use a tea bag if you’d like, but given the choice, use good quality loose leaf.  Don’t you deserve it?

MEASURE THE TEA 
 Use one teaspoon of tea for each 8 oz. cup.  An 8 oz. measuring cup is not the same as a teacup. Teacups are usually 5 oz.  Mugs are usually 12 to 14 oz.  All the more reason to use a teapot for accurate measurements.  A three-cup teapot uses three teaspoons of tea.  What is the capacity of your teapot?  Just get a measuring cup and find out.

Green teas and white teas are lighter in weight than black teas.  You may want to use a bit more green or white teas than a teaspoon.  Black teas are heavier.  You might want to use just a bit less than a teaspoon.  Your taste will ultimately determine how much to use.

Then put the tea into an infuser or directly into your teapot.  Pour the boiling water if it’s black tea (cooler than boiling if it’s green tea) over the tea.  Cover and let it steep.

TIMING – HOW LONG TO STEEP
This is also a critical point.  You need to steep the tea long enough for the flavor to be extracted from the leaves.  30 seconds is plenty of time for a tea bag, but certainly not enough for loose leaf tea.  For black tea, steep for 3 to 5 minutes.  For green tea and white teas, steep for 2 to 3 minutes.  Start with these times and then adapt to your own taste.  If you like your tea steeped a little more, or less, adjust the steeping time slightly.  But, please, remember you must take the tea bag or infuser out of the cup or pot at the end of the steeping time.

POUR AND ENJOY
OLYMPUS DIGITAL CAMERAAgain, please remove the infuser or the teabags from the teapot or cup.  Don’t leave them in the pot or your tea will oversteep and become bitter.  Do you take milk and sugar with your tea? Feel free.  Now relax and enjoy!

To recap, all you need to make the perfect cuppa is:
.. good quality tea
.. water at the right temperature
.. steeped for the correct amount of time

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Toad in the Hole … my way!

For  hubby, this is comfort food to end all comfort foods!  Toad in the Hole … really?  Who am I to say what is comfort food.  For me, it’s Mac ‘n Cheese!  At least with Mac ‘n Cheese you have an idea of what it is. Toad in the Hole . Bubble ‘n Squeak . Jam Roly Poly . Spotted Dick . where do the Brits get these names?

The origins of Toad in the Hole, which are sausages baked in a Yorkshire Pudding (aka Popover) batter, generally served with onion gravy, are sketchy.  Some food historians theorize that this dish originated in the late 1600’s when a flour and egg batter (now known as Yorkshire Pudding) was placed under the meat while it was cooking on an open spit, in order to catch the drippings. Others say that “no, it wasn’t until the early 1800’s” that this type of batter was used.

Today this very economical dish is traditionally made with bangers (sausages).  But in The Modern Housewife by Alexis Soyer (1850), she suggests using “any remains of cooked beef, veal, mutton, pork, roasted or boiled, salt or fresh, game and fowl”.  As a result, you can see that this dish was probably not served to the aristocrats or royalty, but rather to the working class and poor. Dishes like this, however, are what we have all come to love.  Comfort food!

Where did the name come from?  No one is really certain.  Does the finished dish look like toads poking up out of a quagmire?  Was the dish originally made using toads or frogs?  Or was it named after a pub game of tossing discs into holes in a pub table?

All I know is, tonight I’m making Toad in the Hole – My Way!  Why am I calling it My Way? Because I think the original recipe is a little bland, so I am kicking it up just a bit with Harissa and adding onions coated in a mixture of Ketchup and Chili Sauce.  Like many family recipes, there are quite a few variations. Give this one a try and let me know what you think.

TOAD IN THE HOLE (my way)
1 cup all purpose flour
4 eggs, room temperature
1 cup milk (whole or 2%)
salt and pepper
1 tsp Harissa seasoning (or more to taste)
8 to 10 good quality pork sausages (sweet or spicy)
2 tablespoons ketchup
2 tablespoons sweet chili sauce
2 onions, sliced
olive oil
4 tablespoons sausage drippings

Make the batter first  and then set it aside for at least 30 minutes (up to 3 or 4 hours).

Into a bowl sift 1 cup flour, 1/2 teaspoon salt, pepper to taste and the Harissa seasoning.

Mix together and make a well in the center.  Add 4 eggs and beat well.

Add the milk while beating the mixture.  Be s ure to beat til smooth and lump free.  Set aside.

 

Preheat the oven to 400°.

In a saute pan, heat the olive oil over medium heat and brown the sausages.  I prefer spicy sausages, but you can use sweet, or flavoured.

When nicely browned put the sausages into an ovenproof baking dish (approx. 13″ x 9″).

In the same saute pan add a bit more olive oil and, over medium heat, saute the sliced onions. Season with salt and pepper. When they are soft (about 10 minutes) add the ketchup and sweet chili sauce, coating the onions well.  Pour this over the sausages in the baking dish.

If you do not have 4 tablespoons of drippings after cooking the sausages and onions, make up the difference with olive oil.  Add it to the baking dish and then put the baking dish into the 400° oven for 5 minutes until everything gets very hot.

Remove the dish from the oven and quickly pour the batter over the sausages and onions.  Pop the dish back into the oven and bake for 35 minutes.  Don’t peek!  You want the Yorkshire Pudding to puff up and if you are opening and closing the door, it will deflate.

When the pudding is golden brown, and still a bit soft in the middle, it is ready.  Serve immediately with a crisp green salad.  Hot, crisp and soft with a bit of heat from the Harissa … English comfort food!!

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References:  BBC Food, The Telegraph, Britain Explorer,

A Burns Night Celebration

“Fair fa’ your honest, sonsie face
Great chieftain o the puddin’-race!
Aboon them a’ ye tak your place,
Painch, tripe, or thairm:
Weel are ye worthy o’ a grace
As lang’s my arm.”

Which translates to …
“Fair and full is your honest, jolly face,
Great chieftain of the sausage race!
Above them all you take your place,
Stomach, tripe, or intestines:
Well are you worthy of a grace
As long as my arm.”


Yes, that is the beginning of Robert Burns’ famous ADDRESS TO A HAGGIS.  If you’ve ever visited Scotland, hopefully, you’ve put aside your squeemishness and ‘tucked in’ to Scotland’s most famous dish,  “Haggis”.*

January 25th all of Scotland will be celebrating their national poet laureate, Robert Burns. Unless you are of Scottish decent, or have visited Scotland, you’re probably unaware of what a national celebrity Robert Burns was.  Rabbie, as he was called, was born in 1759 (on January 25th, of course) to a poor family.  As any young  lad is expected to do, he began his working with his father on the farm.  But, Rabbie’s father recognized that the young Burns was quite talented and decided to invest in hiring a teacher for him.  Young Burns loved listening to stories, especially those of the supernatural, and when he was older he began turning the stories he heard as a child into poems and songs.

Robert BurnsRabbie’s father died when Rabbie was 25.  He was now responsible for the family and the farm. Unfortunately, young Burns was not very successful at either. Two years later, not only was the farm in receivership, he made two young women pregnant (the first of many).  Burns’ hopes were to leave the country and go to Jamaica.  In order to do so, he had to raise money which he did by selling his first collection of poems,  ‘Poems Chiefly in the Scottish Dialect’.

His poems were an immediate success and he was persuaded to not leave the country after all. A year later Burns married, Jean Armour (who was also pregnant at the time).  Jean was a very forgiving woman because Robert was not a faithful husband.  When his eldest child was born to Jean, Robert already had three illegitimate daughters.  In celebration of this birth, Burns wrote a poem entitled “Welcome to a Bastard Wean.”

Robert Burns was not only an amazingly talented writer, he was a romantic, he held strong political views, and he loved his whiskey and his women.  Although Burns life was cut short at the young age of 37, he had managed to write over 500 songs and poems.  I’m certain everyone knows Robert Burns’ most famous song of all, sung all over the world on New Year’s Eve . . .  Auld Lang Syne.

A few years after Burns’ death his friends began celebrating his life.  That same celebration continues to this very day, each year on the day of his birth, January 25, now known as Burns Night.  If you are in Scotland on January 25, please join in the celebration.  You will find everything from very formal affairs to just laughter and toasting at the local pub.  It’s great fun!!

To  hold your own Burns Night, you will need the following:

Scottish bagpipe music – for the ceremonial processional of the Haggis.
Master of Ceremonies – for the Selkirk Grace, “Addressing” the Haggis,
and the “Toast to the Lassies”
“Haggis” – and plenty of it, presented on a silver platter
A Ceremonial Knife – to plunge into the Haggis
Neeps and Tatties – to accompany the Haggis (potatoes and turnips)
Genuine Scotch whiskey – a wee dram for toasting and enjoying
Traditional Scottish Music – for dancing, toasting and cheering
A Quiz – could be fun to find out who actually knows Robert Burns
And, of course, everyone must wear a bit of tartan!

* And what is “Haggis”?
Haggis is a traditional Scottish dish, much like a sausage, made from the organ meats of a sheep, chopped up and mixed with oatmeal, suet and spices.  The mixture is then stuffed into the casing of a sheep’s stomach, tied with twine and cooked for several hours.  Delicious!

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References:  The Complete Works of Robert Burns, Historic U.K., Robert Burns Night,

Soup’s On!

When I was a little girl I used to love to go to the library.  It was such a fascinating place.  I loved the high ceilings, the wood paneling and, to my amazement, they had a section just for kids with child-sized tables and chairs, and books … so-o-o many  books!  I’d spend hours at the library completely entertained.  On long holiday weekends and over summer vacation, we used to take a trip to visit my grandparents.  On one visit, I was about 8 or 9 years old, when it was time to pack up and go home, no one could find me.  I remember hearing about how they searched the neighborhood because I was nowhere to be seen.  Where was I? At the library!

What does any of this have to do with soup?  In the library I would always search for my favorite book, STONE SOUP.  STONE SOUP is a story about three soldiers who come into a small village. They are tired and hungry, but have no food (just a big pot).  The villagers are unwilling to feed them so the soldiers have to become resourceful.  They build a fire, fill their pot with water, set it over the fire to boil and then plop in a big stone!  What happens next?  You’ll have to read the book to find out.

Back to today … it’s winter, it’s cold and it’s time to make the soup!  I’ll make a few in the next couple of weeks, but today I’m starting with one of my Dad’s favorites, an old fashioned Split Pea and Ham.  This is one of the heartiest and most economical soups I know … STONE SOUP perhaps?

For me, making soup always takes two days.  One day to prepare the stock, the second day to finish the soup and enjoy.  Of course, you don’t have to make your own stock.  Pre-made stocks have come along way and are very good.

SPLIT PEA AND HAM SOUP
2 to 3 lbs. ham hocks (I like smoked)
2 large onions
2 large carrots
2 large stocks celery
2 bay leaves
salt and pepper
1 lb. dried split peas

Have a large, heavy stock poOLYMPUS DIGITAL CAMERAt ready. Into it, put the ham hocks.  Then rough cut the onions, carrots and celery and add them.

Cover everything with water (about 8 cups).  Add the bay leaves and season to taste.  Don’t be too generous with the seasoning.  You can always adjust later.

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Bring all this to a boil, then reduce the heat to simmer, cover tightly and leave it alone for about 4 hours.

At this point you can rehydrate the dried peas – by placing them in a large bowl and covering them completely with cold water for 4 to 6 hours – while the stock is cooking, or you can leave it for later.


Peek if you want to, but soup does its best work when left alone.

After about 4 hours the vegetables should have just about disintegrated and the meat should have completely fallen off the bone.

OLYMPUS DIGITAL CAMERANow it’s time to strain the stock. Get a large pot and place a colander in it. Pour the stock into the colander to strain out all the bones and bits.

Let everything cool down and then pick through the bits in the colander, discarding the bone, skin and whatever you don’t want.  Be sure to remove the bay leaves.

At this point, I put  everything i n the frig til the next day.

If you haven’t rehydrated the peas yet, now’s the time to rinse them, discarding any you don’t like the looks of.

Place the peas in a bowl and cover them completely with cold water.
Cover the bowl and let the peas sit for at least 4 to 6 hours, or  overnight.

After the stock is completely cool, it should have a nice fat cap on the surface, which can easily be skimmed off.

Drain the peas and toss them into the pot.  Bring the stock to a boil, then reduce to simmer, cover and let cook for about an hour (or more).  

A good stir or two will let you know if the peas have been reduced to a nice thick consistency.  Taste to adjust the seasoning and serve.

 

 

 

 

 

 

Serve with crusty bread and a tossed green salad.  Hearty, flavorful and absolutely delicious! The perfect lunch or dinner for everyone this winter!!

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The Holidays and then ….

Time is going by at warp speed … at least for me it is.  I can’t believe my last post was in November.  Somehow it was time for Thanksgiving … and then Christmas was here almost before i could blink!  Now it’s all over … gone … what happened?  It was all too fast.

I had all sorts of things I wanted to research, bake and write about.  None of it happened and I’m not quite sure why.   From traditional Christmas Pudding to Boxing Day and Hogmanay, I was really looking forward to adding these and other posts.  Well, it’s the New Year and time to restart.  So get ready for an onslaught of information.  I hope you enjoy them and I wish you all the best in the New Year.

I can’t believe it’s 2016!!

Barm Brack

The first time I had Barm Brack was in Ireland about 35 years ago when it was served to me with breakfast … warm from the oven, rich and dark, speckled with dried fruits and slathered in sweet, creamy butter.  Barm Brack is not a bread you see for sale here in the U.S. unless you go to a bakery which specializes in Irish foods.  Determined to make my own, I started the search for the definitive recipe.  The problem is, there appears to be as many different recipes for this classic Irish loaf as their are dried fruits in the mix.  As with every country, many ‘homey’ recipes are passed down from generation to generation, most often never having been written down.  As a result, they vary significantly.

Many websites (including Wikipedia) refer to Barm Brack as a ‘quick bread’ (requiring no yeast at all).  The name Barm Brack actually comes from the English word, “beorma,” which means yeasty.  As a result, this is a “yeast” bread, not to be confused with the quick bread version, Tea Brack, which uses baking powder as its leavening agent.  The Gaelic word for speckled is “brac” so whether you use yeast or baking powder, what we have is a delicious bread with dried fruits.

 Although Barm Brack is enjoyed all year round, it is traditionally served at Halloween.  Small trinkets are concealed in the bread … much like the baby in the King Cake at Mardi Gras.  On Etsy you can actually buy Barm Brack kits to add the charms to your dough – a coin (for riches), a ring (for marriage), a pea (for no marriage – or maybe divorce), and a stick (for an unhappy marriage).

If you, like me, use a stand mixer with a dough hook to make bread, then this is not a difficult bread to make at all.  And on a cold, rainy day, what could be more perfect than the smell of bread baking in the oven?  Of the many versions of the classic recipe, this one’s my favorite.  If you make it, let me know how it comes out.  Enjoy!

BARM BRACK
Makes one super large round loaf or two 1 pound loaves.  When ready to bake, preheat oven to 375°.

4-1/2 cups unbleached white flour
1 tsp. allspice
1-1/2 tsps. salt
1 pkg. active dry yeast
3 tablespoons brown sugar
1-1/4 milk – warmed
4 tablespoons melted butter
1 beaten egg
1-3/4 cup dried fruits (raisins, cranberries, currants, cherries, candied peel) soaked in …
2/3 cup water
vegetable oil
1 beaten egg white

A couple hours before you begin to make the bread, put the dried fruits into a bowl – bring the water to a boil and pour over the dried fruits.  Soak the fruits until softened – anywhere from an hour to overnight. 

When softened, drain the fruits and reserve the water – to add to the bread batter.

Into a large mixing bowl add flour, salt, allspice and blend together.  In a separate bowl mix together the sugar, yeast and warmed milk (not too hot).  Make a well in the center of the large bowl and pour in the yeast mixture.  Add the beaten egg, melted butter and most of the water from the fruits.

Using a dough hook (or wooden spoon if you are not using a stand mixer), blend all ingredients together until incorporated.  Mix well.  Add more water if needed to make a smooth dough.  I like to beat the dough briskly so that my kneading time is reduced.  Add the dried fruits at the last moment – incorporating thoroughly.

Turn the dough onto a lightly floured board and let it rest for a few minute while you wash out the bowl and oil it.  Then knead the dough vigorously for at least 10 minutes to build up the gluten.  It should be smooth and not sticky.

Place the dough back into the bowl, oil the top of the dough so it doesn’t dry out and cover with plastic wrap.  PutOLYMPUS DIGITAL CAMERA the bowl in a warm spot, free from drafts, to let the dough rise until its about double in size (one to two hours).

When the dough has risen fully, it should retain an indentation when you press into it with your finger.   Punch the air out of the dough and turn it out onto a lightly floured board once again.

Grease or oil your pan(s).  The classic shape is one large round loaf, but you can create any size or shape you’d like.  In the past I’ve chosen to make two one pound loaf pans, today its going to be one super large loaf.

When shaping the dough, making sure there are no air holes in it.  Place the dough into the pan(s).  Let it rise again until doubled in size (30 minutes or so).   Brush the tops with the beaten egg white.  You can cut slits into the top of the loaf if you’d like … or not.

Bake at 375° … 1-1/4 hours for one loaf … 60 minutes for two.  The loaf should sound hollow when rapped on the bottom with a spoon.  Turn the bread out onto a wire rack and let cool.


Look at the size of this thing!!  It could be a weapon, it’s so large.  But it is beautiful and will be delicious!!  So now its time to take the butter out of the frig to soften … put the kettle on and enjoy!

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References:  THE COMPLETE IRISH PUB COOKBOOK

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