They’re not biscuits. I promise.
They’re bagels, but without holes. Get it? Unholey? I’ll be here till Thursday!
No, seriously. No holes = more surface area for cream cheese. That’s a total win in my book.
I had a couple bags of clementine puree in the freezer left over from the Cutie Cakes so I decided to see if I could work them into bagels. Batch #2 was a success! Batch #1 involved dead yeast. D’oh. Anyhoo, work these up like super simple bagels:
Unholey clementine bagels
For the overnight starter:
- 2 1/8 oz bread flour (I actually used AP flour for the starter and it was fine)
- 2 oz. cool water
- a pinch of yeast
Add the next day:
- 12 oz clementine puree* (or 10 ounces clementine and 2 ounces water)
- 18 oz flour (bread flour would be great)
- 1 1/2 tsp yeast
- 1 3/4 tsp salt
- Let the starter sit, covered, overnight at room temperature
- Add the remaining ingredients the next morning
- Knead, knead, knead, especially if you’re using bread flour. When it’s lovely and smooth and elastic (about 8 minutes in a stand mixer) then let it rise for about an hour; punch it down and let it rise again for another 30 minutes
- Transfer to a work surface (I use a silicone mat) and either divide into equal pieces, or roll out and cut out with a biscuit cutter if you’re doing the unholey version; cover with plastic wrap and let them sit for about 30 minutes while you preheat the oven to 425F and get a large pot of water boiling
- At the end of 30 minutes drop the bagels four at a time into boiling water, cooking for 1 minute on the first side, then flipping and boiling for three more minutes, then bake for about 20 minutes or until they’re nicely browned
Need a refresher on clementine puree? Put five clementines in a pot and pour in enough cold water to cover; bring to a boil then cook at somewhere between a simmer and a boil for two hours; drain and cool, then halve the clementines and run them through a food processor (the whole fruit, peel and everything) until you have a smooth puree. Easy!
Due to the great camera debacle of 2010 I’m afraid I don’t have a picture of this. You’ll just have to trust me on its deliciousness. Or, you know, make it. It is the yum.
There are a thousand variations of this recipe floating around, but this is how we do it — always Christmas morning breakfast, and sometimes New Year’s morning breakfast as well (because, hey — more cheese!)
- 1 sheet frozen puff pastry (I use Pepperidge Farm; no they do not know I exist)
- One 8 ounce wheel brie cheese
- 1/4 cup brown sugar
- 1/4 cup cranberries, pecans or walnuts, optional
- Platter of crackers and or apple slices
- 1 egg
- 1 Tbsp water
THAW THE PUFF PASTRY (what? I may have forgotten this once or twice). When I remember I do it overnight in the fridge so it is ready to go in the morning
Lay the pastry sheet flat and slice the brie in half so you have two wheels of roughly equal thickness
Put one half-thick wheel on the sheet of pastry and top with brown sugar and any nuts or cranberries you want to use, then top with the other half of brie. Fold the pastry up around the brie and pinch the seams closed. If you feel so inclined you can tie it shut with a bow of cooking twine; pretty and helpful
Whisk the egg and water together and brush over the pastry; this will help the seams seal and give the whole thing a lovely shine
Bake on a cookie sheet (the cheese could overflow a little) at 375 for 20-30 minutes or until pastry is browned and brie is all melty. Serve with crackers and or apple slices
Go make it! Let me know how you love it. And, uh, take a picture for me. 😉
I am SO HAPPY with how this turned out!
I really wanted to make a clementine cake this year before they’re gone again, so I picked up a little crate then looked up a couple clementine cake recipes; what I found were flourless cakes involving springform pans, which I don’t own (oops). So I decided to take a different route and adapt an old Betty Crocker applesauce cake recipe to include clementines. It’s so good! The whole process makes your house smell amazing and the taste is incredible too!
Hi, I’m gushing.
Anyway. The prep for this involves cooking the clementines for a couple hours first so leave yourself ample cooking and cooling time.
- 5 clementines
- 1 cups Craisins
- 2 1/2 cups + 1 Tbsp. AP flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- sprinkle of allspice
- 1/2 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 Tbsp. powdered sugar
- Put the clementines in a pot and pour in enough cold water to cover; bring to a boil then cook at somewhere between a simmer and a boil for two hours; drain and cool, then halve the clementines and run them through a food processor (that’s right, the whole fruit) until you have a smooth puree
- Preheat oven to 350F and grease and flour a Bundt pan
- Toss Craisins with 1 Tbsp. flour and set aside
- In another bowl mix remaining flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice; stir well and set aside
- Beat butter and sugar with an electric mixer till light and fluffy, then add in eggs one at a time, mixing after each till well incorporated. Now alternate adding in the flour mixture and the pureed clementines until batter is smooth, then stir in floured Craisins
- Spread batter evenly in Bundt pan (mixture will be a little thick) and bake at 350F until a toothpick comes out clean, about 45-50 minutes; cool on a rack then sprinkle with powdered sugar
I do hope y’all try this. Let me know what you think!
The Yankee and I love to have snacky suppers every so often; just some crackers, some cheese, maybe some salami or dried fruit or nuts. Browsing through How to Cook Everything today I came across a recipe for crackers. Did y’all have any idea how fast it is to make crackers? I certainly did not. I gathered:
- 1 cup AP flour
- 1/2 tsp salt
- 4 tbsp butter
- 1/4 cup whole milk
- Combine the flour and salt, then cut in the butter like you’re making biscuits or pie dough (a few pulses in a food processor will do this nicely; I used a pastry blender this time), then add in milk
- Either pulse till combined in the food processor or stir in with a fork or dough whisk in a bowl
- Roll out 1/8 inch thick and cut out into shapes, or just score it with a knife if you want to simply break them apart later
- Bake at 400F on a lightly floured baking sheet or on a pizza stone for about ten minutes, then cool on a rack. Serve warm or save for later
With limitless shape options, these crackers also make a very fun kid snack.
Summer’s not quite over yet (as evidenced by the 90+ degree September we’re currently having in Nashville), so I thought I’d pass this one along while there’s still some heat in the air.
You can make this with lemon, lime, key lime or any combination thereof; today I had a bunch of limes so limeade it is.
- 2 1/2 cups water
- 1 1/4 cups sugar
- 1 1/4 cups lime juice (or lemon or key lime)
- Additional 4 cups water
- Heat the water and sugar together until the sugar is dissolved; you can do this in a saucepan on the stove or in a glass Pyrex in the microwave
- Let the sugar mixture cool and stir in juice and additional water
- Serve over ice, ideally on a veranda.
This may or may not be great with a splash of vodka. I haven’t heard either way. Ahem.