Archive for April, 2011
Our Home Entertainers let us know how they will use Devonshire Cream to put a little English in their April to celebrate the highly anticipated Royal Wedding of HRH Prince William to Catherine Middleton.
Devonshire Cream has been enjoyed by the Royal family since the 11th century, when the Royals first started having cream with fresh bread. It was not until the early 19th century when Anna, the 7th Duchess of Bedford, unwittingly invented the grand tradition of English Tea. At the time, people usually had only two meals a day: breakfast and a late dinner around 8 o’clock. To squelch her late afternoon “sinking feeling,” the Duchess sent for a pot of tea and light snack of baked goods, adorned with homemade cream and butter, to take privately in her boudoir to tide her until dinner. So enjoyable was the ritual, friends were later invited to join the Duchess and the tradition caught on throughout England. To this day, the Queen of England has “High Tea” every day at 3:30pm.
Here are several ways our Home Entertains enjoyed Traditional Double Devon and Clotted Cream:
Sam’s Clotted Cream & Strawberry Ice Cream
4 oz whole milk
3 oz heavy cream
1 teaspoon vanilla extract
½ vanilla pod
4 large egg yolks
3oz. caster sugar (superfine sugar)
4oz. strawberry puree
6 chopped strawberries
6 oz jar of Devon Clotted Cream
- Boil milk, cream and vanilla
- Meanwhile, whisk egg yolks and sugar
- Pour the milk mix into the egg mix and stir
- Pour back into the saucepan and simmer very lightly (or it will split)
- Stir continuously until the custard mix coats the back of a wooden spoon and thickens
- Whisk in the Clotted Cream
- Fold in the strawberry puree and chopped strawberries
- Pour into and ice cream machine or set in a shallow container in the freezer, stirring every 30 minutes till set, approximately 3 hours.
Monika’s DRIED FRUIT SCONES (CHERRY IN PHOTO)
2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1/3 cup butter (keep chilled)
1 large egg
1 jar of Clotted Cream
1 cup dried fruit
2 teaspoons vanilla extract
Egg Wash: 1 egg beaten with 1 tablespoon milk
Preheat the oven to 325 degrees F
- Combine dry goods: flour, sugar, salt, baking powder, in mixing bowl
- Dice butter, add to flour mixture and blend
- Add Clotted Cream and vanilla to mixture until fully incorporated and moist
- Add dried fruit to mixture – which will have a very sticky consistency
- Put mixture onto floured surface and knead
- Cut ½ inch circles and put on greased baking sheet
- Brush each circle with egg wash and sprinkle with sugar
- Bake for approximately 17 minutes
Serve with either Clotted Cream or Double Devon Cream and Strawberry jam (strawberry is most traditional, but substitute with any flavor).
Result – super rich and perfectly tender scones that are still flaky.
And to elevate some breakfast favorites to enjoy the royal treatment at home, Sadaf and Sam say, just dollop on the cream!