Together again, a full ensemble at play, igniting a memory of childhood - no, I'm not British, but I have many fond memories of my time abroad - freshly fried fish and chips, lamb kabobs, and the highly celebrated English tea. It was a time that I was introduced to, as an American, to sample a scone or three paired with marmalade or jam, and always a clotted cream. The items were usually plated for me, due to the age, but warm and delicious they always were. Whether it was baked fresh or bought from a local vendor, everyone knew just what to do, and I wanted to recreate it as I know how to do.
I was introduced to Clotted Cream during my youth, accompanying the warm scones and jams I ate during snack time. It was my "non-butter" - it would melt similarly, if not more quickly, was a bit creamier in texture, and contained a mild sweetness. If it was a mini-container of cream, I would warm the pack between my palms and allow my body heat to bring it to room temperature. In imagining my own adult version of a snack time (including scones and jam), clotted cream surely needed to make its way on the menu. This recipe is an adaptation of how it is made in factories and uncovered through a series of online reading. The basic principle: thin layer of heavy cream + heat source + time, and a clotted cream one will make.
In my mind it was all there: a warm English tea, fresh scones, and clotted cream melting, being soaked up by the scone's texture. The more I considered it, the more I wanted something extra - a sweetness to add to the dish but remain distinct from the other flavors. I also wanted a tartness and blueberries offered both (attached to its own boldness). Much like before, this is an incredibly quick, simple, and tasty topping that can be used for pies, cheesecakes, cobblers, and so much more!
'Food-astrophes' happen all the time in the kitchen, how can they not? The kitchen is a creative forum for a different kind of artist to explore various food thoughts, theories, recipes, and ingredients. Over-whipping whipped cream, for example, minutes before serving isn't unheard of; this do-it-at-home trick can validate those times the whipped cream was over-whipped ("Oh...I meant to make butter..."). Needing buttermilk? That can be done at home too. With a little research of recipe alternatives over the years, these tricks become less tricky and bolster the taste of most given dishes. As it can be guessed, this isn't a recipe as much as it is a shortcut to fulfill a few items absent the grocery list.
I grew up enjoying the simple sweet breads: zucchini, pumpkin, and banana - either my grandmother was always baking or she froze a few loaves in anticipation of the arrival of her grandkids. Banana bread was one of the staples that felt a bit 'more' than a bread - a legitimate splurge that took the cake, so to speak. To hint back at my childhood and make a rendition of a dessert standard in my family, I made this double-layer Banana Cake iced with an Almond Cream Cheese Frosting. The use of brown and white sugar with the natural sweetness of the banana actually created a lightness pairing well with the richness of the frosting. This cake was claimed by and distributed to friends and their tummies within 24 hours!
About
Hungry? Well you're in the right place! eatTALK introduces you to visually interesting, flavor-enticing & aroma-seducing 'food for blog'! Satisfy your love of food with Andrew's photo-heavy recipe creation site for lovers of all things food! Still hungry? Follow Andrew on Instagram @eatTALK in his #eattalk pictorial path to tasty.
Stay tuned for what's coming soon in food, recipes and more!