Adult Skaters Share Their Favorite Recipes

Homemade Bagels by Adam Kuban

“My go-to bagel recipe!” — Stephen Trzaska

Ingredients:
9.25 ounces bread flour (3 1/2 cups; 530g)

1/4 ounce instant dry yeast (2 1/2 teaspoons; 1 envelope active dry; 7g)

2 tablespoons sugar

1 tablespoon salt

12 ounces hot water (1 1/2 cups; 340g; 120°–130°F)

1 1/2 tablespoons malt syrup (for the boiling water; alternatively, you can use 1 1/2 tablespoons sugar)

1 large egg beaten with 1 teaspoon water (optional, for toppings)

Directions:

1. Add all the dry ingredients to the bowl of a food processor and pulse until mixed, about 5 seconds. With processor running, slowly add the water; process until dough comes together and rides up over the blade, about 30 seconds. Continue processing until dough becomes satiny and elastic, about 30 seconds more.
2. Transfer dough to a large, lightly oiled bowl and cover tightly with plastic wrap. Let rise until doubled in bulk, about 1 hour.
3. After dough has risen but before you divide and shape it, prepare your water bath: Add the malt syrup to 6 quarts of water over high heat and let it come to a boil as you continue with the following steps. Also: Preheat the oven to 400°F.
4. After dough has doubled in bulk, turn it out onto a lightly floured work surface and press down with your fingers to expel the gases. Divide dough into 10 equal portions.
5. Ball a portion of dough, then roll it into a “rope” about 7 inches long and about 1 inch thick. (Tip: I like to taper the ends slightly in preparation for the next step.)
6. Wrap the dough around the back of your hand, overlapping the ends in your palm. Place your hand, along with the dough, palm-down on the work surface and roll dough back and forth until ends crimp and seal together. Place dough ring under a span of plastic wrap while you repeat rope-and-loop process with remaining dough portions. Tip: You can brush a little water on the ends to help them stick, but this dough is wet enough that it usually comes together without help. A note on hand size: The recipe calls for wrapping the rope around your palm, but I like a smaller, tighter bagel, so I wrap it around my first three fingers, as shown. If you have a smaller hand, you could probably wrap it around all your fingers.
7. Allow bagels to rise again for 10 minutes. At this point, your malt syrup–water should be boiling. Use a skimmer or slotted spoon to carefully add bagels, one at a time, to the water. (Note: no more in the pot than 3 at a time.) Bagels should sink but then rise again after a few seconds. Simmer for 1 minute, flipping bagels at the 30-second mark. Tip: The original recipe calls for this second rising, but I often skip it. I've found it makes very little, if any, noticeable difference.
8. Remove bagels from water with skimmer or slotted spoon to a clean kitchen towel. Pat dry. If making plain bagels, proceed to Step 10.
9. For bagel toppings: Place bagels on wire cooling rack set over a rimmed baking sheet. Brush bagel tops with egg-water mixture. Shake on desired toppings. Sesame seed, poppy seed, kosher salt, minced onion, and minced garlic are classic (at least in NYC). The baking sheet will collect excess dry toppings (such as sesame or poppy seeds). Simply pour them back into their containers for reuse.
10. Place bagels on prepared baking sheet. Bake until light brown and shiny, 15 to 20 minutes. Flip, and bake until reverse side is golden-brown and shiny, about 10 minutes more.

Everything Bagel Galettelettes with Tomatoes and Scallion Cream cheese by Molly Yeh

“They are so tasty and much easier to make than they look. They’re very portable, so perfect for picnics!” — Stephanie Hao Gant

Ingredients:
1 1/2 pounds tomatoes

kosher salt

14–15 oz pie dough (homemade or storebought)

Filling:

8 oz cream cheese, room temp

3 chopped scallions

1 egg yolk

1 tb flour

pepper

Everything bagel topping:

1/2 tsp dried minced garlic

1/4 tsp kosher salt

3/4 tsp poppy seeds

1 tsp sesame seeds

1/2 tsp dried minced onion

1 beaten egg for egg wash

Directions:

1. Preheat the oven to 400º F.
2. Slice the tomatoes, then lay them out on a paper towel and sprinkle with salt so that some moisture drains out of them.
3. Divide the pie dough into 8 balls. roll out each ball into a circle that's 6 or 7 inches in diameter.
4. Mix together cream cheese, scallions, egg yolk, flour, and pepper until smooth and well-combined.
5. Mix together the everything bagel topping ingredients in a small bowl and set aside.
6. Brush the edge of the rolled-out dough with egg wash, spread with filling and top with tomatoes. fold over the edges and pleat. brush the outside edges with the egg wash and sprinkle with the everything bagel topping.
7. Bake galettes for 20 minutes, or until edges are golden brown. Enjoy!

Rum Babas by BBC Food

“It’s so good. It’s so buttery. I like to put grapefruit on the top of mine, although oranges are quite nice as well.” — Aly Hansen

Ingredients:
220g/8oz strong flour

1x7g sachet fast action yeast

1/2 tsp salt

50g/2oz sugar, plus extra for lining tins

2 medium eggs

70ml/4 1/2 tbsp milk

100g/3½oz butter, softened

For the syrup:

250g/9oz caster sugar

3-4 tbsp dark rum

For the Chantilly cream:

250ml/9fl oz double cream

100g/3 1/2 oz icing sugar

1 vanilla pod, seeds only

fresh fruit, for garnish

Directions:

1. Place the flour in a large bowl. Place the yeast on one side of the bowl and the salt on the other side. (Make sure the salt is not placed on top of the yeast, as it can kill it, making it inactive). Add the sugar and stir everything together with a spoon until evenly mixed.
2. Mix together the milk and eggs until well combined.
3. Add three-quarters of the combined eggs and milk to the flour and stir to combine.
4. Mix in the rest of the liquid and knead the dough on a worktop until it’s smooth and glossy, this will take approximately 10 minutes.
5. Add in the softened butter and work it through the dough thoroughly until it’s silky and stretchy. This should take approximately six minutes.
6. Place the dough back into a bowl and cover with cling film. Set the dough aside to rise for at least an hour, until doubled in size.
7. Grease and sugar the four 11cm/4 1/2in fluted rum baba tins (savarin moulds). (Adding the sugar will help the fragile sponges come out of the moulds).
8. Turn the dough out of the bowl and knock it back by kneading it a few times.
9. Place the dough into a piping bag with a large plain nozzle. Pipe the dough into the four moulds. Try and get them all as equal as possible.
10. Preheat the oven to 180C/350F/Gas 4.
11. Allow to prove for a second time until the dough has expanded almost to the top. Be careful not to over-prove at this stage, or you will get a muffin top around the edges.
12. Bake in the preheated oven for about 20–25 minutes.
13. Meanwhile for the syrup, put the sugar and rum in a small saucepan with 200ml/7fl oz water and bring to a rolling boil.
14. When the babas are cooked, take them out of the oven and allow to cool a little before carefully removing the cakes from their tins. They will be very fragile.
15. Place the babas onto a dish and pour over half the syrup. Allow them to soak up all of the liquid; then turn them over and repeat with the rest of the liquid. Transfer to the fridge to chill.
16. Meanwhile for the Chantilly cream, whip the cream with the icing sugar and vanilla seeds. The cream must be firm enough to pipe and hold its shape on top of the babas. Transfer the cream to a piping bag and keep in the fridge until needed. Prepare the fruit as necessary.
17. To serve, pipe the Chantilly cream, using a star nozzle, into the middle of the babas. Garnish with the mixed fruit.

Light & Lush Lemon Cake by Marlene Sorosky, from "Entertaining On The Run"

“Marlene (an award-winning cookbook author and recipe innovator) taught me how to cook and bake. It was her wisdom and encouragement that made cooking fun for me, and something that I could pursue while sharing my efforts with others. I highly recommend all of her cookbooks. I make this cake in my Crown Bundt cake pan. It is a perfect blend of souffle, mousse and cake.” — Mike Cruz
 

Ingredients:
1 tablespoon melted butter for coating pan

powdered sugar

2 to 3 lemons 

1/2 cup plus 3/4 cup sugar, divided

3/4 cup whole milk (do not use lowfat or nonfat)

1/4 pound (1 stick) butter or margarine

2/3 cup cake flour

6 large eggs, separated

Pinch salt

Lemon Creme Fraiche Sauce for serving, optional:

1 cup regular or light sour cream

2 tablespoons whipping cream

1/2 cup sugar

3 to 4 tablespoons fresh lemon juice, to taste

Garnish, optional:

Lemon slices

Mint leaves

Fresh daisies

Directions:

1. Brush a 12-cup bundt pan with melted butter. Sprinkle with powdered sugar and shake out the excess; set aside. Fill a 3-inch-deep baking pan that is large enough to hold the bundt pan with 1 to 2 inches of water. Place in center of oven and preheat to 325 degrees. 
2. To make cake: Using a sharp vegetable peeler, remove peel from one large or two small lemons. Cut off all white pith from inside peel. Squeeze lemons to make 1/3 cup juice; set aside. Place peel in a food processor with the metal blade. Add 1/2 cup sugar and process until peel is minced as fine as the sugar, about 1 minute. Transfer to an 8 cup (2 quart) microwave-safe measure, Add milk and butter and microwave on high (100%) for 2 to 3 minutes or until butter is melted. Return to food processor with metal blade, add flour and process 20 seconds to combine. With machine running, add egg yolks through the feed tube and process until blended, about 20 seconds. Pour in lemon juice and process until incorporated.
3. In a large mixing bowl with electric mixer, beat egg whites and salt until soft peaks begin to form. Mix in 3/4 cup sugar, 2 tablespoons at a time, beating continuously until stiff, but not dry peaks form. Partially fold a third of the yolk mixture into whites; then fold in the remainder until Incorporated. Spoon into prepared pan. spreading top evenly.
4. To bake: Place pan in hot water in 325-degree oven. Bake for 50 to 55 minutes or until top is golden and cracked. Transfer to a rack and cool 15 minutes; It will fall to the top of the pan. Go around sides with a small knife and invert onto a platter (make sure it is microwave safe if you plan to reheat it.) or a sheet of heavy-duty foil if you plan to freeze it. (The cake may be refrigerated up to 2 days or frozen. Defrost at room temperature.)
5. To make sauce: While cake bakes, if desired, make the sauce by stirring sour cream, whipping cream, sugar and lemon juice together in a medium bowl. Refrigerate until serving. (Sauce may be refrigerated up to 2 days. Stir well before using.) Makes 1 1/2 cups.
6. To serve: To serve warm, reheat the cake in the microwave covered with plastic wrap for 40 to 60 seconds or until warm. Or, serve at room temperature or chilled. If serving sauce, spoon a small amount onto each plate, swirling to coat the bottom. Top with a slice of cake and garnish with lemon slices, mint sprigs and daisies, if desired. Makes 12 servings.