English Muffins & Grammies

Dear Forsyth Friends,
We’re quarantining here in Kingston and doing lots of gardening (we will finally have that vegetable garden!) and stress baking. Which brings me to homemade English muffins. They’re perfect for toasting to be served alongside soft scrambled eggs, or with butter and good jam and a cup of strong tea. We can’t wait to serve them to you at The Forsyth, but in the meantime, here’s the recipe and some tips to help you.

Our next recipe will be tarte normande, a custardy apple tart, in honor of Apple Pie day on May 13th. Have you tried a dish at the Forsyth and want the recipe? Let us know and we will try to share it in an upcoming note.

Forsyth English Muffins

Makes 10

Ingredients

• 2 2/3 cups all-purpose flour
• 1 tsp quick-rising yeast
• 1 tsp salt
• 2 tbs melted unsalted butter, extra for greasing
• 2 tbs semolina flour

• 1. Pour 1 ¼ cups lukewarm water into a bowl, sprinkle on the yeast, leave for five minutes, stirring once. Mix flour and salt in large bowl. Make a well and pour in yeast mixture and melted butter. Use your hands to draw in the flour to form a soft pliable and VERY STICKY dough.

2. Knead dough on a floured board for five minutes. A dough scraper helps bring it together and off the board. Shape into ball and put in large greased bowl. Cover with plastic wrap and leave in warm place for an hour to an hour and a half, until doubled in size.

3. Sprinkle ¾ of the semolina on a kitchen towel. Turn out dough onto a floured board, knead lightly then divide into 10 equal balls. Place balls on towel and press them into flattish rounds. Sprinkle with rest of semolina. Let rise another 25 minutes.

4. Heat a large, heavy frying pan and cook muffins in batches. Cover with lid and cook gently 10-12 minutes until they puff up and undersides are golden and toasted. Turn over and cook another 3-4 minutes until undersides are golden. Cool on a rack.

Our next recipe will be tarte normande, a custardy apple tart spiked with Calvados, in honor of Apple Pie day on May 13th. Did you try a dish at the Forsyth and want the recipe? Let us know and we share it in an upcoming note.

And now for some good news. Because of your nominations, we’re one of only five b&bs in the Hudson Valley nominated for a Reader’s Choice Chronogrammy! Can you take a moment and vote for us for favorite B&B? Thank you so much.

Happy Easter and Chag Sameach until we meet again,
Your Innkeeper,
Tamara

PS Don’t forget to purchase a gift card for your next stay! Your support now would mean the world to us. Gift cards are 20% off until June 30th and never expire.