Profile: New York Bagel, Cafe and Deli

 

 

There's nothing quite like an original!  And, when it comes to bagels there's nothing that can compare to a New York bagel. But what makes New York bagels different than other bagels? Ask any New Yorker and they will tell you that's it's the nutient rich water of the Hudson River. Truth or local-lore  one thing is certain, Picasso-esque artesan bagels just don't make the grade!

 

New York Bagel Cafe and Deli (NYB) of Lititz is NOT owned by any native New Yorker but three local brothers with a vision. Since March 20th of this year  Eric and Ben Shirk along with Adam Montpetit have been serving up all the best that New York has to offer -  Hand rolled, preservative-free bagels and bialys from Brooklyn. Thats right, an original!
 

When Life Gives You Lemons...

We're all familiar with the saying that "When life gives you lemons make lemonade."
 
If we are to maximize the best of a bad situation as the quote implies, why just make lemonade? Sure, you could start with lemonade and then slice a lemon or two and use as garnishment. Place some slices into foil and bake with fish or chicken for an infusion of flavor or create a simple syrup with them and use in deserts. There is much diversity in the little yellow fruit.

I for one have been given  more than my share of lemons as of late and have little energy left to squeeze anything into life. Unable to get into the kitchen and create something fresh, I thought that I would share favorite lemon recipes from a few of my favorite fellow food bloggers. I hope that you will take the time to try them and offer feedback to each.

Strawberry Lemon Water

 

Ingredients / Directions:

8 C. water

3/4 C. sugar

8 Large strawberries-quartered

4 thin lemon slices

 

www.michelleswomancave.blogspot.com

Pour 7 cups of water into your favorite pitcher. Heat 1 cup of water with sugar until it has completely dissolved. Cool and add to the pitcher. Quarter the strawberries and slice the lemons and add to the pitcher. Allow to cool and let the fruit juices release into the water. Chill before serving.

Lemon Berries w/ Maple Whipped Cream

Recipe from Martha Stewart Living c/o June Farkas, Superior, WI

 

Ingredients / Directions:

 

3 C. Fresh blueberries

1/4 C. packaged light brown sugar

1 teaspoon finely grated lemon zest + 3 T. fresh lemon juice

3/4 C. heavy cream

1/4 C. Sour cream

1/4 C. pure maple syrup

 

In a medium bowl combine blueberries, sugar, lemon zest and juice. Set aside. Using a mixer on high speed, whip heavy cream and sour cream in a large bowl until soft peaks form (approx. 2 minutes). Keep whipping, add maple syrup in a steady stream; continue to whip until maple cream is thick and velvety - approx. 1 minute more. Divide berries among serving bowls. Top with maple cream.

 

NOTE: Seasonal berries are best. This time of year red raspberries could be substituted for the
blueberries.



 

www.thesaucygourmet.net

 

Grilled Meyer Lemon Oregano Chicken Legs

 

Ingredients / Directions:

 

2 T. fresh lemon juice

2 T. coarsely chopped fresh oregano

2 garlic cloves - pressed

1 T. EVOO (olive oil).

1 1/2 teaspoons coarse Kosher salt

pepper to taste

1 teaspoon finely grated lemon zest

8 chicken drum sticks

 

Whisk first 6 ingredients in a small bowl. Season to taste with freshly ground black pepper. Pour marinade into a 1 gallon resealable plastic bag. Add chicken and seal.Turn bag to coat chicken. Marinade at room temperature for 30 minutes or in the fridge for up to 2 days turning occasionally.

Prepare grill (medium light heat). Place chicken on grill rack and grill chicken until cooked through. Brown all sides, turning frequently (about 30 minutes). Plate and serve.

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