On my numerous trips to England I discovered Black Pudding (British version of a blood sausage). One of my favorite dishes at The Bubble Room where they serve it both for brunch and dinner appetizers.
Blood sausages are made by various countries creating a version with their unique blend of flavors. And I have tasted quite a few and found myself leaning to the British version. To satiate my longing for it, I tried to create our Sunday Supper around it.
The one other dish I fell in love for its lightness was Crumpets. Crumpets are the quintessential after noon tea served warm with lots of butter. They are typically served warm with butter, and a little jam as well for an extra special treat. The other toppings added are honey, poached egg, marmite, and nutella.
I created a meal encompassing all the flavors I relished the most, especially from The Bubble Room. Since Valentine’s is round the corner, I figured why not have a sample tasting of some dessert options. After all, it is Sunday Supper. Time for families to create beautiful memories around the dinner table.
Crumpets with Butter and Blood Orange Marmalade
Poached Eggs with Black Pudding & Lemon-Chive Hollandaise
Red Velvet Crepes with Mascarpone Cheese, Raspberry Jam, & Chocolate Ganache
Orange Crepes with Creamy Chocolate Filling
- 1/2 cup water, heated to 110°F (43°C)
- 2 teaspoons sugar
- 1 envelope active dry yeast
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups milk, warmed
- Butter, at room temperature
- Strawberry or raspberry jam for serving
- In a bowl, combine the water, sugar, and yeast. Let the mixture sit for about 5 minutes.
- Stir in the flour, salt, baking soda, and milk. Cover and leave in a warm place for about 2 hours.
- Butter a large nonstick skillet and place it over low heat.
- Generously butter crumpet rings or 2 1/2-inch biscuit cutters. Place the rings in the skillet and fill each halfway with batter. Cook over low heat for 10 minutes, or until small holes appear and the top of the crumpets have started to dry. Remove the rings, turn the crumpets over, and cook for 1 to 2 minutes, or until lightly browned. Repeat with the remaining batter.
- Serve the crumpets warm or toasted with butter and jam.
Lemon-Chive Hollandaise Sauce
Hollandaise is one of the five sauces in the French Haute Cuisine (mother sauce) repertoire. It is considered notoriously difficult to make since yolks tend to scramble if the sauce isn’t made at the right temperature. This recipe however is fool-proof. Yielding creamy and butter results. Personally, it is few indulgences which I allow myself rarely.
- 4 oz butter, melted
- 2 tsp fresh lemon juice
- 2 tsp white wine vinegar
- 2 egg yolks
- salt and pepper to taste
- 2 tbs chives
- Place butter in a saucepan and bring to a very gentle simmer.
- Place the lemon juice and vinegar into a separate bowl.
- Blend the yolks with a pinch of salt for few seconds in blender.
- With the motor running, add the lemon and vinegar. Slowly add the melted butter until the sauce comes together.
- Transfer the sauce to the a bowl and season with salt/pepper to taste. (keep warm)
Recipes for Crepes available by request.