NY Style Bagels

Who Needs Noah?
NY Style Bagels have been a popular topic lately. The rise of the Boichick Bagels from Berkeley (as well as the article in the New York Times) have led to bagel lovers searching far and wide to get a taste of what the Times called the best bagels in the country. That’s what they said. I’m not trying to start a fight. I know how adamant people can be about their bagels. I do, however, propose another way to enjoy a great bagel.

Many of us in the last year have turned to bread making—as anyone looking for flour and yeast last April can attest. Thousands of people were introduced to the world of sourdough. I myself got back into bread making but I went a different direction. A few months ago, I had this idea that I wanted something different for breakfast that weekend, but I was tired of the usual sweeter stuff. My daughter had been making some soft pretzels that she saw online. And, watching her prompted me to want to learn about making bagels. (The concept is somewhat similar)

The idea may sound daunting but it’s really not. It does require an overnight rise in your fridge. So, planning ahead is key. Admittedly, the process would have been harder had I not seen a video on YouTube from NY Times contributor Clair Saffitz. As a visual learner, watching this video made the whole process easier. If you are interested in trying to make bagels, I highly recommend you watch this 10-minute video first.

When making bagels, be prepared for a workout. You will be kneading this dough for at least 20 minutes. It’s the perfect excuse to miss arm day…

My first batch of bagels was kind of wonky. I followed Claire’s recipe exactly and while they tasted good, even though I left them in the oven a couple minutes too long, I struggled with shaping them. Ultimately, I gave up on the rope/snake version and tried shaping by making a hole in the middle of the dough ball and stretching it out. (She mentions that method briefly in the video) The result was a puffy, perfectly chewy bagel that looks more like the bagel shape I am used to seeing. (Not sure if that makes it any less authentic?…) This has remained my go-to method of making bagels ever since.

I have yet to make my bagels with toppings on them like everything seasoning or sesame seeds. Personally, I prefer a plain bagel so that I can go savory or sweet depending on my mood. Also, you may or may not get a full dozen out of the dough. I weigh all of my ingredients on a scale and I have never had the same quantity result. Don’t worry if that happens to you. It is what it is…

I have also learned that doubling the batch is a requirement if you have teenage boys in your home. A single batch is great if you just want bagels for a Sunday morning. If you want to have some, say for the week, it’s best to make a double batch. Whatever you don’t eat that day can be sliced and put in the freezer. All you do is grab one and throw it in the toaster for a perfect weekday breakfast.

Another word of advice? Line your cookie sheets with parchment and/or spray them lightly! The water and malt syrup bath can make them stick to the sheet, which is a bummer.

NY Style Bagels Recipe
Adapted from the New York Times Cooking
Yields 12 bagels (most of the time)
Read more…

Amy’s Almost Battenburg Cake

Battenburg Bunny
When I think of Easter baking two things come to mind: Hot Cross Buns and Carrot Cake. They are two undisputed staples of the Easter celebration. But, as much as I enjoy a good carrot cake with cream cheese frosting, sometimes you just want to do something different. Be a rebel. Take a walk on the wild side. (Okay, wild might be a bit strong.)

My issue is while I know I want to something different, I’m just not sure what that might be. My strawberries are starting to bear fruit—but not nearly in the quantities I need for a dessert for a crowd. There are enough for a nice little snack while watering the garden, though.

Something lemony is always a good idea. The bright yellow color and bright lemony flavor are perfect for a Spring /Easter brunch or dinner. But, finding something new was challenging until I remembered a cake from one of my favorite TV show binges from this past year.

My mother-in-law had been telling us to watch the Durrells in Corfu on PBS for the past couple of years…well before lockdown. So, my husband and I decided to take the plunge out of a desperate need for entertainment. And, we were very glad we did. It’s hilarious, and made even more so because it was way too similar to how my husband was brought up.

Battenburg cake has a reoccurring part in the show. So, of course I was intrigued. I have never made one nor have I ever tasted one. But, there’s no time like the present…right? I found a recipe on Food 52 and have adapted it with lemon rather than marzipan and a buttercream frosting. So, while it may not actually be a Battenburg cake, it will still look like one! Read more…

Fondue Bourguignonne

Boiled in Oil
Have you ever experienced hot oil hot pot? Me neither. That will be remedied this weekend. To be honest, I have done the hot broth version. But, the hot oil kinda scares me because I am that person that no matter how many precautions I take when frying something like chicken, I get burned. Not badly but enough to remember it. Maybe I should get one of those heat suits you see in the movies. You know the silver ones with the square windows in the helmets? Or maybe I should just chill out. I have been told that a time or twenty…mostly by my children.

So this weekend I will face my fears and give hot oil fondue a go. I was not aware that this was even a thing until I went fondue-crazy after Christmas. I knew about Asian hot pot, of course, but not this.

Hot oil fondue, or Fondue Bourguignonne at it is actually called, is a Swiss invention. It was the inspiration of field workers who did not have time to go back home for a meal. So, they started bringing pots of oil with them that they heated and then stuck chunks of meat in to cook. It got the name Bourguignonne from the imported French beef from Burgundy that was the most widely used.

Beef is still the most popular and most traditional meat for hot oil fondue. But, really you can use whatever meat or fish you want as well as you favorite vegetables. Just make sure the pot is stable….

There is a wealth of information on the internet about hot oil fondue if you want to dig a little deeper. This Chef’s Notes blog post was particularly helpful.

Our classic recipe is delicious. And, it can be the basis for experimenting with sauces and flavors. And, of course, a good fondue cookbook is always a good idea…

Fondue Bourguignonne Recipe
Yields 4 Servings
Adapted from Emeril Lagasse and The Food Network

Our basic recipe prepares the meat beautifully. And, the real star of this meal is the selection of dipping sauces. This is where you can get creative, and we recommend that you choose at least three favorites. The variations are infinite!

Some great recipes for sauces are Harissa Mayonnaise, Cilantro Sauce, and Fig Sauce. You can also stop by our Cheese Department and pick up a container of one of our house-made dipping sauces like Dixie’s Dipping Sauce or our Blue Cheese Dressing and Dip. Then we carry a variety of delicious BBQ sauces like Everett & Jones, and dipping sauces like the Jade Sichuan Peanut Sauce or Mekong Ginger Sauce. Read more…

Bananas Foster Fondue

Melting Your Heart
There really is no legitimate argument against dipping things in melted chocolate. I challenge anyone to walk by a chocolate fountain and not stare in rapture at its decadent beauty. Tragic though it may be, my guess is that you do not have a chocolate fountain in your home. So if a gal was compelled to dip something like a strawberry or a piece of pound cake into some luscious melted chocolate, what would her options be?

Sure, you could always melt your favorite chocolate in the microwave and dip your food item of choice directly into the bowl. Effective—but that method lacks a certain flair. For me, the better option would be using a fondue pot.

As I have talked about in a previous post, I have been exploring the world of fondue in recent weeks. And, as Valentine’s Day approaches, I have been looking towards the dessert versions as something different and fun with which to celebrate. Now, I could go with the tried and true straight up chocolate fondue which is definitely tasty…but that would be too obvious. There are more interesting options that contain flavored liqueurs or, most intriguing to me, espresso for that jolt of mocha flavor. However, the fondue recipe that called to me the most came from an unexpected place.

Despite the love I expressed for chocolate fondue, I was surprised to find that the recipe that got my mouth watering more than any other was a recipe for Bananas Foster Fondue. I mean, can you even handle the decadence?

Sure, the recipe calls for white chocolate so technically it’s a chocolate fondue. But, the star of this show is the caramel. And then there’s the rum…

Bananas are the obvious dippers for this. But, you could also use coconut macaroons, macadamia shortbread, chocolate pirouline wafers, apples, or whatever strikes your fancy…

Bananas Foster Fondue Recipe
Adapted from The Melting Pot Cookbook
Yields 4 to 6 servings Read more…