England's Stony Mystery

Who doesn’t love a great mystery? Our planet has so many: crop circles, the Bermuda Triangle, the Lost City of Atlantis, the Loch Ness Monster and of course, England’s claim to mystery fame, Stonehenge. Theories abound, ranging from scientific and somewhat believable to completely outrageous. It has been excavated, surveyed, measured and x-rayed, yet no solid explanation for its existence has been forthcoming. Maybe a group of prehistoric people simply created Stonehenge for the sole purpose of making future generations endlessly ponder its meaning.

Want to visit this famous site? It is located in the county of Wiltshire in southwest England. Imagine driving for miles through the rolling hills of England’s countryside, then suddenly encountering this strange and somewhat eerie sight. The large standing stones and earthen mounds were set in a circular pattern approximately 5,000 years ago, causing some to believe its purpose was for religious rites, while others think it is tied to astronomy.

Okay…enough about Stonehenge. Here’s one last English recipe before we move on to another country (as yet to be determined!) I couldn’t finish England without a recipe for crumpets – what could be more English than that? And exactly what is a crumpet? By definition, “a porous England bread snack made from flour and yeast.” But check out the picture – it’s just what we call an England muffin, right?

CRUMPETS

1 (.25 oz.) package active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 tsp. sugar
1/3 cup warm milk (110 to 115 degrees F)
4 Tbs. butter or margarine, melted, divided
1 egg
1 cup all-purpose flour
1/2 tsp. salt

In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter and egg; mix well. Add flour and salt; beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes. Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving.

Enchanting England

Today we begin to taste England, land of Big Ben, Stonehenge, crumpets, Medieval castles and really hot accents. We’ll kick off with an English recipe. Stay tuned for more to come later in the week.

But first…for you readers out there, many wonderful books are set in England and a few of my favorites are written by Linore Rose Burkard, author of Before the Season Ends, The House in Grosvenor Square, and The Country House Courtship. Set in the early 1800s, these regency romances are as beautiful and elegant as their book covers, with plenty of twists and fascinating characters to keep you hooked from cover to cover. All three are rich in detail and historic references that flow seamlessly throughout intriguing plots. You can read my reviews of Season and Country House at www.faithfulreader.com. For a contemporary novel set in England, try Sisterchicks Go Brit by Robin Jones Gunn. Three women with unfulfilled dreams and wishes take off for England, unaware their little trip will lead them to some life changing decisions. For my review, click on http://www.faithfulreader.com/reviews/9781590527559.asp.

As I researched English food, I ran across several that sounded good and some that, well…didn’t. Mushy Peas were a definite “no.” I’m not posting a recipe with the word “mushy” in it. Steak and Kidney Pie – might be good, but I don’t do kidneys. And Spotted Dick – I won’t even go there. This one sounded rather delish though, so check it out.

Beef with Wild Mushrooms

1 onion, chopped

2 cloves garlic, chopped

Fresh thyme

2 tablespoons butter

1 1/2 pounds beef steak

1 tablespoon all-purpose flour

1 cup beef stock

9 ounces red wine

9 ounces wild mushrooms

Salt and pepper to taste

Cut beef steak into cubes. In a pan combine red wine, onion, garlic, and thyme over medium heat. Bring to a boil, and cook until liquid is reduced by about a quarter. Put aside to cool. Meanwhile, melt butter in a pan cook beef until brown on all sides. Remove beef, and stir into cooled wine mixture. Put aside to prepare sauce. Lower the temperature. Sprinkle flour into pan. Cook slowly until flour is browned. Next, stir in beef stock. Allow the mixture to come to a boil. Add salt and pepper to taste and let it simmer for 10 minutes. Stir in beef and wine mixture. Cook for another 40 to 45 minutes. Lay mushrooms on top of beef. Cover, and simmer for about 10 more minutes. Transfer beef and mushrooms to a serving dish. Taste sauce, and adjust seasonings. Simmer until sauce thickens. Finally, pour the sauce over the meat and mushrooms.