We'll admit, this recipe isn't for an actual English muffin, though the tasty bread is a key ingredient. What we have is basically a grocery list of yummy toppings for an English muffin, but they're easy to make and devilishly delicious, so we're not complaining. It doesn't take much to make this mini-meringue "pie" — all you need is a few lemons, some eggs, a cup of sugar, a little bit of butter, and a minimal amount of effort.
1. Zest the lemons into a small bowl. Juice lemons into a second small bowl. Strain to remove pulp and seeds before measuring 3/4 cup of juice into a medium saucepan.
2. Place saucepan over medium heat and whisk in eggs, sugar, and salt. Whisk in the butter and all but 2 tsp. of lemon zest. Cook, stirring constantly, until custard thickens enough to coat the back of a spoon.
3. Remove from heat and let rest at room temperature for 10 minutes. Cover and refrigerate until chilled.
4. Make the meringue. In a large metal or glass bowl, use a hand mixer to whisk the egg whites until smooth. Add sugar and cream of tartar, and continue to whisk until thick. Set aside.
5. Spoon some of the chilled lemon custard onto each toasted English muffin half. Top with a dollop of meringue. Lightly toast meringue with a handheld torch (or place in the oven, under the broiler until toasted). Sprinkle with remaining 2 tsp. of lemon zest and enjoy!
Good, fresh bread needs no recipe to transform it into a delicious meal. But once it's been sitting for an extra day or two, a little more ingenuity may be needed to get the most out of it. Every bread-eating culture in the world has produced brilliant uses for bakery leftovers — like Italy's panzanella or bruschetta, the United Kingdom's bread-and-butter pudding, or Spain's classic gazpacho. Here are a few of our favorite ways to make that special loaf go the extra mile.
Heat 4 ounces of olive oil in a frying pan over low-medium heat, then sauté 2 finely chopped white onions and 3 thinly sliced garlic cloves until very soft (10 minutes).
Grill 4 chicken thigh fillets and 5 ounces of smokehouse-style bacon both brushed in a little oil in a char-grill pan until cooked through and charred (6-8 minutes). Slice chicken crossways and set aside.
Toast 6 thin slices of sourdough bread in the bacon fat in the pan, turning occasionally, until golden and toasted.
Combine 2 ounces of mayonnaise with 4 finely chopped cornichons and 3 tablespoons of thinly sliced basil.
Season to taste, top with bacon and another slice of toast, then finish with thinly sliced Roma tomato and lettuce, and sandwich with remaining toast.
Process 10 ounces of day-old sourdough bread to coarse crumbs in a food processor. If bread isn't dry enough to process well, bake in oven at 300 degrees Fahrenheit (8 to 10 minutes).
Place crumbs and 2 lightly beaten eggs in separate bowls, then coat chicken slices first in egg, then in crumbs. Shake off excess and set aside.
Heat 2 ounces of butter and 2 tablespoons olive oil in a nonstick frying pan over medium-high heat and fry half the chicken, turning occasionally, until golden and cooked through (3 to 4 minutes). Set aside on paper towels.
Wipe out pan, add the same quantities of butter and olive oil to pan and repeat with remaining chicken.
Combine 2 baby fennel bulbs thinly shaved on a mandolin with 2 tablespoons of extra-virgin olive oil and juice of 1 lemon in a bowl, season to taste and serve scattered with extra parmesan and anchovy fillets to taste with the parmesan-crumbed chicken.
Whisk 2 ounces of chardonnay vinegar and 4 ounces of extra-virgin olive oil in a bowl. Pour over salad, season to taste, toss to combine, and serve.
Bread freezes well, of course, but if you're pressed for freezer space, consider whizzing it into breadcrumbs and freezing it sealed in bags, ready for use in toppings, puddings, and crusts.
For most of the recipes here we've used a country-style white sourdough loaf, but most types of bread will work. Good texture in the crumb is half the battle, so sliced white bread is usually less than ideal.
This post was originally written by Lisa Featherby. For more, check out our sister site, Gourmet Traveller.
Star-crossed newborns? That phrase must be on so many people's minds after two babies were named Romeo and Juliet at the same hospital.
The parents of Romeo and the parents of Juliet never met each other before they just happened to be at the same hospital in South Carolina at the same exact time. And they might never have gotten the chance to learn about this crazy event had it not been for Coastal Carolina Hospital’s resident photographer, Cassie Clayshulte.
“It was just a coincidence. They were both actually scheduled to be induced on March 26, but they both came early which is so neat,” Clayshulte said. “It just shows even more that it’s fate—they just happened to be in the room next to each other.”
Clayshulte let the sweet babes' parents know about the adorable news before snapping an aww-worthy shot of the two angels, born just hours apart from one another, sleeping nearby one another.
It's no surprise the pic has been liked more than 2,000 times. Clearly, many people are seeing the stars here!
“We’ve already made jokes they need an arranged marriage,” Clayshulte said. “I had told them that if they want to book me now as their wedding photographer, they could do that.”
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