Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
Garlic Scape English Muffins
- Ready in: 20 minutes prep; 2 hours rise
- Serves: 12
- Complexity: medium
When toasted these muffins fill the kitchen with a lovely mellow garlic scent. Original recipe by Claire Fitts.
- 2 cups of milk
- 2 Tbs. maple syrup
- 1/4 cup butter
- 1 Tbs. or 1 package active dry yeast
- 5 cups all-purpose flour, plus more for dusting
- 2/3 cup puréed garlic scapes
- 1 tsp. salt
Heat the milk, maple syrup, and butter to 110 degrees (it will feel hot, but comfortable to your finger). Mix the yeast, flour, scapes, and salt in a large bowl. Add the liquid to the flour mixture and knead for 10 minutes or so. The dough should be sticky, yet smooth. Let the dough rise in a warm location (roughly 80 degrees) for 11/2 hours, or until doubled in size. Sprinkle two baking sheets or cutting boards with cornmeal and set aside. Turn the dough onto a floured countertop and pat it down to about 1/2 inch thick. Use a biscuit cutter to cut out the English muffins and lay them on the cornmeal to rise for another 30 minutes, or until they don’t spring back readily to the touch. Lightly grease a large frying pan and cook the English muffins on the stovetop over low -medium heat until they are golden brown on each side.Makes about 20 muffins.