Caramelized Onion And Cheese Bagel Swirls Food

MERINGUE SWIRLS

Steps:

• Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper. Beat the egg whites and salt in a large bowl with a mixer on medium speed until frothy (use the whisk attachment if using a stand mixer). Add the cream of tartar; increase the speed to medium high and add the superfine sugar, 1 tablespoon at a time. Scrape the seeds from the vanilla bean into the meringue (or add the extract) and continue beating until the sugar is dissolved and the meringue is thick, glossy and forms stiff peaks, about 6 minutes.
• Fit a piping bag with a large star tip. Fill the bag with the meringue and pipe spirals on the prepared baking sheets, about 1 inch apart. Sprinkle with the coarse sugar.
• Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Store in an airtight container up to 1 week.

SPINACH-CHEESE SWIRLS

Steps:

• 1.Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. 2.Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl. 3.Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting at a short side, roll up like a jelly roll. Cut into about 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Brush the slices with the egg mixture. 4.Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. 5.For best results, make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it's too wet, it may make the pastry soggy. 6.For Pesto Swirls, omit all ingredients but the flour and the puff pastry. Unfold the pastry sheet as directed above. Spread 1/2 of an 8-ounce package cream cheese, softened, on the pastry sheet to within 1/2 inch of the edge. Top with 3 tablespoons pesto sauce and sprinkle with1/4 cup finely chopped walnuts. Brush the edge of the pastry sheet with water. Roll up the pastry and proceed as directed above. 7.For Ham & Broccoli Swirls, omit the spinach, cheeses, onion and garlic powder. Unfold the pastry sheet and brush with the egg mixture as directed above. Spread 1/2 of an 8-ounce container whipped cream cheese with chives on the pastry sheet. Top with 1 cup frozen chopped broccoli, thawed and well drained and 1 cup finely chopped cooked ham. Proceed as directed above. 8.For a flavor twist, try a different cheese. Any shredded cheese will work in this recipe.

ONION BAGELS

Steps:

• Combine warm water, yeast and 3 tablespoons sugar. Let stand 5 minutes or until foamy. Stir in salt and onion.
• Gradually mix in 4 cups of flour, beat on medium speed for 5 minutes. Add enough of remaining flour to make a stiff dough. Turn onto floured board and knead until smooth and no longre sticky (about 15 minutes), or knead in heavy-duty mixer for 2 minutes, adding more flour as needed.
• Place in greased bowl, turning to coat all sides. Cover; let rise until doubled in size (about 40 minutes).
• Knead dough lightly and divide into 12 equal pieces. To shape, knead each piece, forming it into a smooth ballHolding ball with both hands,poke your thumbs through the center. With one thumb in hole, work around the perimiter, shaping like a doughnut 3-3 1/2 inches across.
• Place shaped bagel on lightly floured board, cover lightly and let stand in a warm place for 20 minutes.
• Bring 3 quarts of water and remaining 1 tablespoon of sugar to boiling in a large kettle (like a dutch oven). Adjust heat to keep it gently boiling.
• Lightly grease a baking sheet and sprinle with cornmeal. Heat oven to 400 degrees.
• Gently lift one bagel at a time and drop into water, boiling 4-5 at a time (depending on the size of your pot). Boil for 5 minutes, turning often.
• Lift out with a slotted spoon, drain breifly on a towel and then place on prepared baking sheet. Repeat until all bagels are boiled.
• Combine egg yolk with 1 tablespoon water and brush on top of bagels.
• Bake for 35-40 minutes, or until well browned and crusty. Cool on rack.
• **I like to have smaller bagels, so I divide my dough into 16 pieces and bake for 30-35 minutes.

ROAST BEEF, BLUE CHEESE AND CARAMELISED ONION BAGELS

Steps:

• Making the Caramelised Onions: Heat the oil in a large, preferably non-stick, pan; add the onions (and garlic if you are including garlic) and cook, stirring, over a low to medium heat, until they have softened; add the brown sugar and continue stirring until the sugar has dissolved; season with salt and pepper, to taste.
• Remove from the heat and stir the shredded beef in with the onions (and garlic); and cover to keep warm.
• Cut the rind from the cheese, coarsely chop the cheese; place in a blender, add the mayonnaise and blend until smooth; add the salt and pepper.
• Using a serrated edge knife, halve the bagels, place them on an oven tray and grill them on each side until they are toasted.
• Assembling the Bagels: Spread the cheese mixture over the cut sides of the bagels and to the bottom half of the bagels add the lettuce or baby spinach leaves, the tomato slices (and a sprinkling of salt, pepper and basil if using) and the beef and onions, finishing with the top of the bagel. If you have any of the cheese mixture left, add it on top of the beef and onions before placing the bagel top back in place.