The parties are over, the gifts have been given but the celebration head ache is still here. I am sure many of you are nursing yourselves after a glass or two (or pitcher ) of party cocktails and endless amounts of appetizers. I am not as fond of alcohol as most 20 year old maybe because I cannot feel it as much due to the higher tolerance (surprising considering I am a little Asian girl). I spent my New Years Eve eating coffee ice cream and having a 12 hour dance party by myself (yes the beauty of gaming).
Anyway, I think most people have the killer cure to their hang over, sometimes involving more alcohol, tons of water or high amounts of greasy or sweet food. Apparently, there is a cocktail Nigella Lawson prescribed involving a raw egg to rid you of a headache, the killer handover cure she says. While I think these make us feel better, all you really need to is to drink water and return to normal routine. No detox, no funky tablets; just a return to sensible eating patterns and the grind of daily life.
Another phase people go through today is the after morning guilt of 1 month of less than savoury eating patterns. I am against this general feeling of associating food with guilt, let alone at a time that brings together family and allows people actually enjoy themselves. So do not let some television program or health website guilt you in to a detox or diet; there is nothing wrong with the occasional indulgence. Like the French, say “everything in moderation, including moderation”.
I am not totally against the healthy living crowd, as I do think breakfast is the most important meal of day. Bagels can simulate any appetite; the aroma of toasted, warm, chewy bits of bread can make my mouth drool any time. My gift to you on New year’s day, Cheese cake bagels.
The bagel is adapted from the sourdough bagel recipe I did last month, but I have altered the add ins and flour to reflect the taste of digestive biscuit base. To make this a cheesecake bagel, you need cream cheese. I have base a cheesecake spread on the Monofuku bars Liquid cheesecake, but lighten it up a bit with low fat cream cheese and the use of using only egg whites and skim milk.
Digestive Sourdough bagels with cheesecake spread.
Makes 12x50g bagels
Adapted from the Sourdough bagel recipe on Wildyeast
133g bread flour
100g whole meal bread flour
89g water
16g skim milk powder
2g ground cinnamon
2g nutmeg
11g maltose
7g salt
200g sourdough activated starter
46g digestive biscuit crumbs
1 tablespoon of baking soda for boiling.
Follow the instructions here, but In place of blueberries add the Digestive biscuit crumbs.
After that follow the baking and boiling instructions.
After boiling you can top with more digestive crumbs if you wish.
Cheesecake spread
Adpated form the Liquid cheese cake from Monofuku Milk bar
250g low fat, room temperature Cream cheese
60g caster sugar
1.5 tablespoons of corn starch
1 teaspoon of kosher salt
2 tablespoons of low fat milk
2 egg whites
1tsp vanilla extract.
1. Preheat the oven to 140c. In the bowl of a standing mixer, paddle the cream cheese on low until smooth, about 2 minutes. Add the sugar and mix until it is completely incorporated, 1 to 2 minutes.
2. In a small bowl, gently whisk together the cornstarch and salt. Add the milk in a slow, steady stream, then whisk in the egg.
3. With the mixer on medium-low speed, add the egg mixture to the cream cheese, beating until the mixture is smooth, about 3 to 4 minutes. Scrape down the sides of the bowl.
4. Pour the cheesecake batter into an 8-inch-square glass pan, greased. Place the pan in the oven. Bake for 20-30minutes.
5. Remove the cheesecake from the oven, set aside to cool completely in the fridge. Once cooled place in a food processor and blend until smooth.
Cheesecake and bread equals instant comfort. Do not let the title fool you in thinking it is a dessert, small changes make it suitable for a special breakfast.
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