The Beaumont Hotel – Crumpets Comfort Carbs

Still in need of Comfort Food as we enter a slightly less confined Shelter in Place?

The humble crumpet is thought to have originated in Wales and was traditionally cooked on a griddle when bread ovens weren’t available. In early years, crumpets were firm pancakes, but the addition of yeast in the Victoria era saw them develop into soft, springy crumpets. From the 19th century, the addition of bicarbonate of soda created the crumpet we know and savor today. Yeast is responsible for the delightful little craters that are perfect for soaking up warm butter.

Crumpet | food | Britannica

The earliest reference to crumpets dates from 1382, when John Wycliffe, the theologian and Yorkshireman, translated a word in the Latin Old Testament as “Crompid cake”:”a cake of a loaf, a crusted cake spreynde with oyle, a crompid cake”. The cake bears little resemblance to today’s crumpets – except in that it was cooked on a hot stone. The crumpet is the royal queen of the toasted snack – adaptable, soothing and utterly delicious. British folk have a global reputation for their affection of crumpets, a notion that has travelled to the far corners of the world.

The Royal crumpet is the perfect base for a wide variety of flavor combinations. Ranging from naturally simple to festive gourmet, there’s no wrong way to enjoy your crumpet. While they’re traditionally known for being a British go-to afternoon tea-time snack accompanied with a cuppa tea, crumpets are an adaptable tuck. Add gooey soft cheese for a savory snack, or an egg for brekkie, or smother with chocolate spread for dessert. Many opt for the simple yet classic: soft butter, butter and even more butter. Popular sugary toppings included fresh fruit jam, clotted cream, golden syrup, honey, or my favorite lemon curd.

This recipe is from chef Ben Boeynaems at the Beaumont Hotel Colony Grill, my favorite brekkie location!

Ingredients
1 1/2 c. bread flour

1 tsp. sugar

3 Tbsp. fresh yeast or 2 tbsp. dried yeast  

1 tsp. baking soda

14 oz. room temperature water  

1 tsp. salt

Preparation

  1. Mix everything in a bowl and whisk until smooth.  
  2. Cover and leave to prove until batter doubles in size and bubbles over the surface.  
  3. Put English muffin rings into a non-stick pan on a low heat and fill each ring three-quarters with batter and cook until the top has formed a skin.
  4. Remove the ring.
  5. Flip the crumpet and cook for another 2-3 minutes.
  6. Cool on a wire rack.
  7. Slather with creamy butter or fresh raspberry jam.

Crumpets were not bound by class restrictions: Unkempt urchins peddled crumpets on the streets of growing cities, providing warm and delicious snacks for the masses. At the same time, ladies and gentlemen in brick towers would delight on crumpets whilst, writing droll poetry and painting garden landscapes.

Cheers!

Amankora Bhutan Wanderlust Momo’s

I’ve been fueling my wanderlust by culinary measures — making delicious Thai spicy shrimp salads filled with sweet pomelo and snacking on French Truffle Frites; trying out recipes in my dusty cookbooks now that I have more time to do so.

If I can’t go to these places, at least I can be transported there by my taste buds! The Gift from Bhutan & Amankora. I travel for adventure, culture and new recipes, oh and maybe some shopping. In many destinations I am introduced to divine cuisine, these meals inspire a dinner party based on a native dish.

The Gift from Bhutan & Amankora. I travel for adventure, culture and new recipes, oh and maybe some shopping. In many destinations I am introduced to divine cuisine, these meals inspire a dinner party based on a native dish. Do you remember the first time you dined on a tangy spice infused chicken and date tagine in Morocco?  And then schlepped a clay tagine home to create a full blown Moroccan Feast – guests in exotic caftans, babouche (shoes), and of course accompanied by ancient folk music. I’ll never forget that spicy summer evening in my garden.

Our initial evening Amankora Thimphu pre-prandial cocktail hour included amid a platter of morsels, a humble dumpling, known as a Momo, accompanied by a fiery red chili sauce. Who knew it would become the precious darling of Bhutan and virtually demanded by our travel group exploring Amankora Lodges. Momo became a rally cry from thereafter. An absorbing 10-day Aman Adventure enriched by sampling Bhutanese cuisine including: Yak steak with radish red chili, diced chicken curry with glass noodles, chili cheese and Yak butter tea.

On a wintry snowy morning, I requested a Momo cooking class at Amankora Paro – as Amankora is inclined to do, please their guests, Chef invited me to the kitchen for a personal class, just like that!


Chef ‘s Tej Bakadur Rai and Richard Bia at Amankora Paro, Kadren chela! And of course, compliments to Mark who alerted each Lodge of our Momo Addiction!

I’m eternally grateful !