English Muffins Take 2

My husband has been bugging me to make homemade English muffins again since I last made them about a year ago. But my new stove meant that I didn’t have the griddle attachment anymore, and I hadn’t bought a stand-alone version in the meantime. I also hadn’t found a local source for proper silicone English muffin rings, which is what I thought would have really helped create a better muffin than last time.

However, I had found a Flippin’ Fantastic pancake maker at a thrift store, so after a good wash I thought I’d give it a try instead. I discovered that if you want perfectly-round English muffins, this really isn’t the right tool. It’s great when they’re first starting out, but the rings need to be deeper, so once they started to rise they ended up being irregularly-shaped anyway. Not only that, but despite a good coating of non-stick spray, the batter stuck really badly to the silicone, making for a messy clean-up.

I also tried to use the flipper for the eggs that were going to go in the muffin sandwiches, and that was an unmitigated disaster. Eggs are a lot more liquid than English muffin batter, and they just leaked out the bottom of the flipper to create a single, solid mass of egg that I then had to break up with a spatula. Online reviews point out that this exactly the same thing that happens with pancake batter, so I don’t think that this product works as advertised. What a shame.

All that being said, the flavour and texture of the English muffins themselves was great despite the flipper not working out. I used Alton Brown’s English Muffin Recipe, which turned out lighter than my other attempt. I discovered that while this mixture is too liquid to mold like a bun, it can just be spooned out onto a pan without rings at all. The resulting muffins will be lopsided, but they will taste just as good! This time I served the muffins as sandwiches with bacon, egg, and cheddar cheese (lactose-free for me), with slices of navel oranges on the side. It was a hit!

Big Family Cottage Trip: Day 2

Since cooking was off the table the night before, we started Day 2 of the big family trip to the cottage with a hot breakfast even though the temperature and humidity were already starting to get out of hand.

I fried up bacon and eggs over hard while Mom cut up fruit for a salad and toasted up English muffins. The end result was homemade breakfast sandwiches and fruit salad, with whipped cream and/or maple syrup for those who wanted it on the latter.

Then we all jumped — okay, cannonballed — one by one into the lake, being sure to keep away from the dock spider, who was still at her post…

Where, at least until the kids came down and started making the normal kid amount of noise, some of the adults got to swim with the lake’s resident loons.

We stayed in the lake for a good hour, but before we knew it there was thunder in the distance. Not soon after, the storm clouds rolled in…

And then the heavens opened up. This meant that we were cooped up inside for a while (I don’t object to playing in the rain, but I draw the line at thunder and lightning). We played cards and taught the kids the game of “Spoons”. Luckily the downpour also brought down the temperature, or we wouldn’t have had the energy for such a competitive game.

Then there was another cold dinner, which was a combination of cleaning out the fridge before we left and leftovers from the night before. I made myself a spincach, strawberry, and goat cheese salad with sesame dressing…

Followed by more of Mom’s potato salad (sans bacon).

For dessert we absolutely had to finish off the blueberry pie and coconut-based whipped cream substitute that Mom brought. Oh, the hardship.