Week 13 - New York

BAGEL AND LOX

Well we're back from our mini-vacation in New York and as always the city was amazing!  The lights, the hectic pace, the array of life to partake in.... it's really a special place.  It's particularly special for me and Jon as we got married there one year ago in an intimate ceremony with our close friends and family.  What better way to celebrate our 1st anniversary than to feature New York's specialty breakfast item - the Bagel!

Of course, the bagel is found all over the world.  We used to eat them in Manitoba all the time.  But many people will argue that it's not really a bagel unless it's from New York.  (I won't even touch the New York Bagel vs. Montreal Bagel debate)

A New York Bagel has to be tough and chewy on the outside and soft and pillowy on the inside.  It's always best eaten fresh (don't toast it!) and since the invention of Philadelphia cream cheese in 1872, it's rarely been eaten without it.

The history of the bagel is obscured in Polish folklore, (many claim it was invented  by an Austrian baker as a horse stirrup-shaped gift for the Polish King Sobieski after Poland saved Austria from Turkish invaders) however it is certain that mass waves of Eastern European immigrants brought the bagel to New York sometime in the 19th century.  Once entrenched in New York, the secrets of bagel-making were closely guarded and entry into the International Bagel Bakers' Union was through father/son relationship only.

Fortunately for me, excellent bagel recipes can now be found online.  (wouldn't those Bagel Artisans of yore be mad!)  The recipe was quite simple and even with the extra boiling step only took about two hours in total.

Bagel toppings are a personal preference affair; they can simply be topped with butter or can be stacked high with ingredients.  For the sake of our experiement I went with the classic set-up:  cream cheese, lox (cured salmon), tomato, cucumber, red onion and capers.

Eating this much on a bagel was a new experience for me - and I liked it!  Despite my reservations, the homemade bagels were well-formed and delicious, and the array of toppings added a great variety of tastes and textures.

The Verdict:

 For Ease of Preparation:






For Degree of Separation:





For Guestability:







Who doesn't enjoy a nice bagel?

For Sustainability:

Bagels can pack a wallop of nutrition and calories.

For Overall Appeal:







If I had fresh New York bagels readily available I would eat one of these every morning.  (although maybe without the lox)

Next time.....SPRINKLES!!!! (for real)