It’s a pretzel-bagel/bagel-pretzel. Either way it’s yum-tastic.
I jokingly call my boyfriend “the everything bagel bandit” because he leaves a trail of everything bagel toppings wherever he goes. Small piles of dried garlic and poppy seeds form in the rubber lining of the fridge door. They settle into the driver’s seat of his car and somehow find their way onto our couch’s throw pillows. I can’t blame him for his fondness. If I had the kind of metabolism that could support eating a half a loaf of bread’s worth of carbohydrates a day I would be all over that shit. Garlic, onion, salt, sesame and poppy seeds? Yes please. Never one to miss out I keep a jar of “everything bagel spice” on hand at all times. It’s a simple mix that takes a mere minute to throw together. It is amazing on popcorn (blend it up in a spice grinder first lest the pieces fall off), or on light toast with cream cheese, or as a topping on today’s project: bagel pretzels/pretzel bagels.
Portion control. Wasn’t that a song by Prince?
I avoid making really serious breads because my KitchenAid is jacked at the moment. The metal on the mixing bowl is dented which means the bowl doesn’t lock in. I have to hold onto the bowl with both arms and my chest in a full body hug that makes it look as if the mixer and I are about to tandem base jump. In fact the only reason I attempted this was because my refrigerator was being threatened with a hostile takeover from the sourdough starter I grew this week. Since my man likes to have his “daily bagel” this is one of the best ways for me to use up the portions of starter dough that would normally meet their end in the trash. I HATE to waste anything, if you haven’t gathered that by now.
This recipe is heavier than a pretzel but lighter than a bagel. It’s full of wonderful flavors and has a healthy amount of chew. They’re also thankfully smaller than a deli bagel.
Limes were on sale last week so naturally I bought twenty of them. At ten for a dollar how could I not? Immediately my boyfriend got suspicious. “Great. Well those are going to go bad,” he dismissed. “Au contraire!” I protested. “Yeah, whats the plan then?” he countered. I proudly whipped out a sixer of Corona Lights (also on sale.) With an incredulous eyebrow raised and a slight shake of his head he dropped the subject but I knew I would have to find something to do with all of these limes.
Something about having curd around makes me feel so British.
After eyeballing numerous recipes for coconut lime cake, lime shortbread, and some sexy looking end of summer margaritas I decided to go with lime curd. I still had nearly a dozen yolks left over from the angel food cake, and I couldn’t think of a brighter topping to go with the cake and remaining blueberries. But I couldn’t stop there. Lime curd takes only a tablespoon of zest and half a cup of juice and I had mountains of limes spilling out of bowls and rolling off of my table that needed to be wrangled and put to use. Oh, and if you find yourself in a similar situation with say lemons, oranges, mineolas, buddha’s hands, etc instead of limes, go for it! Any citrus is interchangeable in these recipes.
I really wish “zest” was an onomatopoeia.
This would be fat free if it weren’t for the whipped cream, but I’d say its worth it.
Summer continues to hold on. The upcoming week holds highs in the 90’s until Friday arrives to free us all from the heat and work week responsibilities. Growing up in Southwest Florida summer was always my least favorite season, made only worse by the un-ignorable climate change. There is no such thing as eating with the seasons in The Sunshine State. Having spent the last five and a half years living in New York City however my views are beginning to change. Summer is now a scoch above winter. By no means my favourite season (that honor goes to Fall, who is hiding somewhere, ready to appear next week I hope) summer in the city has been pretty great to me. As a teacher I did not have to work so I took a huge two month long trip to Europe and Israel that I will post about at another time.
Yeah, it was so good that we couldn’t wait to have some before photos took place.
Still despite the fact that I feel ready for words like “crisp,” “cozy,” “spiced,” and “ooey gooey,” the world around me is not on the same page. But I wanna start fall baking right meow! The solution? Angel food cake. It’s light, airy, and pairs with the end of summer fruits and berries that can still be snapped up at the farmers market. If the berries are gone from your market fret not! This cake goes incredibly well with any citrus curd, canned fruit, or jam. Heck, you could even throw some frozen peaches or strawberries in a small pot with a sprinkling of sugar and some lemon zest and cook it until the juices release and the fruit softens. Just spoon that over a nice slice of this pillowy wonder cake. Whatever you do don’t forget the whipped cream, unsweetened of course (unless you have a couple pinches of vanilla sugar sitting around.)