Contains: Offal, gluten (wheat), dairy? soy? READ LABELS on your crumpets, see below! Is: Quick and easy.
Beef marrow is practically identical, substitute this in as available or desired.
You can also switch the crumpet(s) out with English muffins (sliced open), or your favorite bakery toast. Crumpets, btw, are typically made with some dairy products – but the commercially packaged collection I got, had no dairy – but did have soy. YES, read your labels!
I would recommend finding the marrow bones that are sliced open longitudinally rather than in cross sections (like mine here were), as it is easier not to have the marrow juices run away elsewhere when baking. But sometimes you do what is available. Which I did. (Butchers have to do more work to make the longitudinal sections, and considering the massive popularity – not – of bone marrow, I can’t blame them for not doing this as often as some of us would like!)
I’d serve this as appetizers at an actual meal – rather than the finger pickups at cocktail parties. Although I did pick this up with my fingers.
As either a side or a preliminary course (appetizer) at a meal, I’d consider something not having a lot of fatty material for the rest of that meal. A good soup, a fancy seafood dish, or a light vegetarian one (light on creams and cheeses, if any).
Anyhow, before I lose my place, here are a couple websites that talk about the differences between crumpets and English muffins:
- Crumpets vs. English Muffins – Bake from Scratch
- What’s the Difference? Crumpets Versus English Muffins | Kitchn (thekitchn.com)
Since I wanted a quick and easy recipe – and since crumpets are not a major feature in the landscape of my region of the world, I decided to purchase the store bought ones. This time. They are tasty enough I may well really want to make crumpets from scratch!
I added the lemon juice at the end, so it doesn’t develop any bitterness while cooking.
Prep Time: 5 minutes,
Cook Time: 15 minutes.
Rest Time: None.
Serves: 1 – 2 at the table.
Cuisine: English/French cuisine.
Leftovers: Possibly, but not desired.
Bison/Beef Bone Marrow with Garlic, Lemon, and Balsamic Reduction
- 3-6 bone marrow cross-section segments cut from beef or bison long bones (typically femurs). OR 1-2 longitudinally-cut marrow bone sections cut likewise from bison or beef long bones. The amount of bone sections you’ll use will be subjectively dependent on the amount of marrow contained.
- 1-2 store-bought (or home-made) crumpets. You can sub in a whole English muffin if you have to, or prefer; in such a case, split the muffin in half at its natural seam.
- About a teaspoon of softened butter
- 1 teaspoon finely minced garlic, or garlic paste.
- 1 teaspoon balsamic reduction, either white or dark.
- The juice of 1/4-1/2 lemon.
Preheat your oven to 425 F. Layer out the marrows – if a longitudinal slice, marrow side up. If cross sections, the side with the most marrow on top. Dot around over the marrow portions of the bone, the balsamic reduction and then the garlic.
Place in oven for about 15 minutes, or until very much softened.
Meanwhile, toast the crumpets for three to five minutes, in a toaster or toaster oven, until lightly browned. Remove and add a little butter especially to the outer portions of the crumpet.
Remove the marrow bones from the oven, and with a butter knive, scoop out the soft marrow and distribute it on the crumpets.
Squeeze the lemon juice over the marrow, and serve, still hot.
(Optionally, you can garnish this with some finely chopped parsley.)
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