Bagels, Schmears, and a Nice Piece of Fish - A Whole Brunch of Recipes to Make at Home

Description

A playful-yet-comprehensive cookbook that lets anyone create bagels, schmears, and other deli favorites at home. Bagel lovers rejoice! This delightful cookbook makes it easy to bake fresh bagels in your own kitchen with just five base ingredients and simple techniques. With advice on mixing the dough, shaping the bagels, proofing, boiling, baking, slicing, and storing, you will be a master bagel-maker in no time. Recipes include two dozen variations on the New York bagel, with classic and innovative flavors ranging from Sesame to Blueberry to Hatch Chile Jack. You'll also find recipes for homemade sweet and savory spreads, schmears, pickles, and other deli mainstays like Home-Cured Lox and Chicken Salad. With suggested menus for fun brunches and gatherings, photos of finished food and step-by-step techniques, and a charming deli aesthetic, this is both a comprehensive baking resource and a playful guide to making one of America's best-loved foods. BAGELS ARE EASY BAKING: This book brings bagels to the home baker with step-by-step recipes for making classic New York bagels, even in the smallest kitchen. And it's not about the water! It's about just five ingredients and straightforward technique. AWARD-WINNING AUTHOR: Cathy Barrow is an award-winning cookbook author. She's been recognized by IACP and the James Beard Foundation for her work on Mrs. Wheelbarrow's Practical Pantry and Pie Squared, respectively. Perfect for: • Home bakers and cooks who love bagels • Bread enthusiasts looking for a new project • New Yorkers who live elsewhere and want to make a classic NY bagel at home Contents Cover xhtml/02_fm01.xhtml Title Dedication Copyright Contents My Bagel Life A Homemade Bagel Bakery xhtml/09_fm04.xhtml Essential Ingredients Tools of the Trade No 1 Bagels A Brief Bagel History Bagel Techniques xhtml/15_chapter03.xhtml Classics The New York Bagel The Montreal Bagel xhtml/18_chapter06.xhtml The Pumpernickel Bagel xhtml/20_chapter08.xhtml The Marble Bagel The Cinnamon Raisin Bagel The Egg Bagel The Pletzel The Bialy Bagels My Grandmothers Wouldn’t Recognize The Gluten-Free Bagel The Granola Bagel Olive Oil Maple Granola The Blueberry Bagel The Honey Wheat and Oat Bagel The Sun-Dried Tomato and Olive Bagel The Asiago Cheese and Pepperoni Bagel The Hatch Chile Jack Bagel The Bagel Dog No 2 Schmears Finding Your Inner Balaboosta Master Schmears Schmear Master Recipe Savory Chive Cheese Scallion Cheese Bacon Scallion Cheese Lox Cheese Hot-Smoked Salmon Cheese Olive Cheese Veggie Cheese Pimento Cheddar Cheese Hot Honey and Marcona Almond Cheese Balaboosta Hot Honey Triple Lemon Cheese Balaboosta Salt-Preserved Lemons Sweet Walnut Raisin Cheese Carrot Cake Cheese Cherry Cheesecake Cheese Cannoli Cheese Dried Apricot, Coconut, and Thyme Cheese Tamari Almond Candied Ginger Cheese Tamari Almonds No 3 A Nice Piece of Fish & Other Favorites from the Appetizing Store What’s A Party without a Platter? xhtml/60_chapter46.xhtml The Fishes Home-Cured Lox (Cured Salmon) Kippered, or Hot-Smoked, Salmon Beet-Cured Gravlax The Salads Balaboosta Mayonnaise Balaboosta Sour Cream Egg Salad Chicken Salad Tuna Salad Deboning A Whole Fish Smoked Whitefish Salad Smoked Trout Spread Carrot Pineapple Salad Pickles and Ferments Quick Pickled Onions Quick Pickled Carrots Half and Full Sour Pickles Spicy Marinated Olives Family Favorites Summer Beet Borscht Cold Spinach Borscht (Schav) Allan Kadetsky’s Onions and Eggs Bagel Sandwiches & Salads Secrets for Better Sandwiching xhtml/82_chapter67.xhtml Sandwiches The Bacon Egg Cheese (Bec) Bagel Wake Me Up with a Nectarine, Bacon, and JalapeÑo Bagel Noshing with the Fishes If a Bagel were a Burrito Puttanescizza Bagel Back in the Day Brie and Apple Bagel Pan Bagelnat Thanksgiving Any Day Cold Steak, Bialy, and Blue An Italian Hero Bagel Salads Fattoush My Bagel Panzabagella Bagel-Centric Menus Bibliography Acknowledgments Index