Bagels, Manhattans, and Carrot Cake

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Mindy, John, and I decided to make dinner together a few nights ago. I have tried to make bagels in the past with mediocre to good success. That afternoon I found myself ogling Floydm's recipe and photos over at the Fresh Loaf and couldn't help myself from throwing together the sponge well before we had decided on a menu for the evening.

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John and I had been interested in making carrot cake for the last few weeks so we decided to try our hand at making one for that evening. In general I have no particular lust for cakes, though carrot cake is an exception. I have to surprisingly admit, however, that this was my first time making one. I used the cake and icing recipe from the 1997 edition of The Joy of Cooking.

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Mindy made us brandy Manhattans to enjoy while we prepared the food. Up to that point, I had only ever had Bourbon Manhattans. I think I prefer the latter, but these were indeed delicious.

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The bagels turned out pretty well. I have to admit that I did not let them retard overnight. The texture of the crumb turned out very nicely and the crust had a satisfying chewiness, but I think they would have become more taut and smooth if I hadn't been so impatient. . . Next time. . .

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We assembled a variety of greens, meats, cheese, vegetables, and condiments to make bagel sandwiches and enjoyed the carrot cake for dessert. The cake turned out very nicely. I am interested in trying more recipes in the future, but this was a perfectly respectable basic recipe.

Goodbye Berghoff

Salad with Warm Soft-Boiled Eggs