Doug's Cucumber Sandwiches

Doug’s Cucumber Sandwiches


White bread sliced length-wise 1 loaf
Cream cheese 1#
Lemon juice 1 ½ Tbsp
Lemon zest 2 tsp.
English cucumbers 2 ea.

1- Whip the cream cheese, lemon zest and lemon juice together in a mixer with the paddle attachment until light and fluffy. Scrape sides of the bowl as needed.

2- Slice cucumbers into desired shape (I like to halve them, and then remove the seed pockets with a melon baller).

3- Spread the whipped cream cheese across the entire piece of bread, and then cover decoratively with the cucumbers.

4- Next cut out the sandwiches using either a very sharp knife or cookie cutters. Serve.

Crumpets

Crumpets

(As modified from Rose Levy Beranbaum’s The Bread Bible)

AP flour 11 oz (or 2 cups and 3 Tbsp)
Non-fat Powdered Milk 1.40 oz (or ¼ cup)
Instant yeast 2 tsp
Sugar 1 tsp
Salt 1 tsp
Water (at room temp.) 1 ½ cups
Baking Soda ½ tsp
Water (at room temp.) ¼ cup
Clarified, unsalted butter 2 Tbsp

1) Mix the flour, milk powder, yeast, sugar, and salt together until thoroughly blended.

2) Add the first amount of water to the mixture and beat for 5 minutes.

3) Allow batter to rise until doubled (approx. 1 hour).

4) Add the baking soda and remaining water, and allow to rise until almost doubled again (approx. 30 minutes).

5) Meanwhile, preheat a griddle at medium heat, and melt clarified butter.

6) To cook, place crumpet rings on griddle, and brush the insides with the butter. Spoon in enough batter to fill each ring ½ way to the top.

7) Crumpets are ready to flip when batter appears to dry around the edges, and rings can be removed without the batter spilling over.