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Poppyseeds galore

Pielove's picture

Poppyseeds galore (post #68926)

in

Hello all!

My mom bought a big bag of poppyseeds when she was visiting and left me about 2 cups of seeds. Plus I had even more in the freezer. I made the orange-poppyseed cookies from the Cookies special edition, that used up a whopping tablespoon of seeds. I also made poppyseed bagels from the Peter Reinhardt recipe from FC (a great recipe, by the way). That was another tablespoon of seeds and most of them ended up on the cutting board as they did not stick very well.

So, my questions for you:

1. What are your favorite uses for poppyseeds?
2. How do you get seeds to stick to bagels?

Thanks!

pie (hoping she doesn't have to take any random drug tests!)

Gretchen's picture

LOVE lemon poppyseed muffins. (post #68926, reply #1 of 22)

LOVE lemon poppyseed muffins. Poppyseed salad dressing particularly for fruit salads or green leafy salads that have fruit added to them.

I think you brush bagels with water to get it to stick.

Gretchen
Pielove's picture

Lemon (blueberry) poppyseed (post #68926, reply #16 of 22)

Lemon (blueberry) poppyseed muffins, check! Modified from the buttermilk muffin recipe in Vegetarian Cooking for everyone.

poppyseed muffins

These needed a glaze and more lemon flavor. I'll be making them again for a parent breakfast. Thanks for the suggestion!

pie

kitchengoddess's picture

Maybe I am missing something (post #68926, reply #17 of 22)

Maybe I am missing something but I can't find the recipe in your post or maybe you meant just search on the website. Could you share your recipe???

Thanks!

Pielove's picture

"I think you brush bagels (post #68926, reply #19 of 22)

"I think you brush bagels with water to get it to stick."

I naively assumed that just-boiled bagels would have enough water to make the seeds stick, but this is not true.  Today I tried your suggestion and brushed them with additional water and the seeds stuck much better.  Thanks!

pie

P.S. I was making Peter Reinhart's Whole wheat bagels to use up yet another pantry item.  The recipe is helpfully written here:

http://jugalbandi.info/2008/02/100-whole...

 

StevenHB's picture

Baking Bagels (post #68926, reply #20 of 22)

When I worked in a bagel store (in high school, not as a baker), they started baking the bagels on these burlap-lined (it looked like burlap to me) wood blocks, which looked like 2x4s which were as long as the oven shelves were deep - about two feet.  The burlap was wet at the beginning of the process.  For seeded bagels, they'd put down a layer of seeds on top of the burlap and then put the just-boiled bagels on top of the seeds.  Then the blocks would be loaded into the oven (extending from the front of the shelf towards the back).

The bagels would be baked like this for a few minutes and then the wood blocks would be flipped so that the bagels ended up on the shelf directly, with the seeds now on top (and a bunch of extra seeds on the shelf as well).  The blocks were removed from the oven at this point and rinsed with water.  The bagels would finish baking and eventually be removed and then the baker would sweep the extra seeds off of the shelf.

Without coffee, chocolate, and beer, in that order, life as we know it would not be possible
ACG's picture

That's really interesting. (post #68926, reply #21 of 22)

That's really interesting. Thanks for posting.

Pielove's picture

Interesting! (post #68926, reply #22 of 22)

Thanks, that was interesting-- I'm not sure how to implement it at home, but it does make me hungry for bagels!  I did find that giving the bagels an extra brush with water helped the seeds to stick though.

Jen

Quilter's picture

I clipped this recipe from a (post #68926, reply #2 of 22)

I clipped this recipe from a Harrowsmith magazine many years ago. I made it once, and if my memory serves me, it was very nice, but for some reason, I never made it again.

Poppy Seed Cake

1/4 cup poppy seeds
1 cup buttermilk
1 cup unsalted butter
1 1/2 cups light brown sugar
4 eggs, separated
1 tsp. vanilla
2 1/2 cups A.P. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

4 tsp. brown sugar
3 tsp. cinnamon

Soak poppy seeds in buttermilk for 20 minutes. Cream butter and 1 1/2 cups sugar, then mix in egg yolks and vanilla.
Sift together flour, baking powder, baking soda and salt. Add flour mixutre and buttermilk mixture alternately to creamed ingredients. Folk in stiffly beaten egg whites.
Pour half of batter into greased tube pan. Combine 4 tsp. brown sugar with cinnamon and sprinkle half on batter. Repeat. Bake at 350 degrees F for 45 to 50 minutes.

The clipping included a recipe for poppy seed muffins, but I've never made them so I can't say how they are. But - the recipe uses a whopping 1/2 cup of poppy seeds. If you want, I'll be happy to post that recipe as well. Let me know if you'd like it.

ACG's picture

http://www.recipepuppy.com/?i (post #68926, reply #3 of 22)

plantlust's picture

There is a German cake (more (post #68926, reply #4 of 22)

There is a German cake (more like a rolled cake) that uses poppyseed as a filling. I think it's called Mohnkuchen but I'd have to check w/Mother who's currently in Critical Care.

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

plantlust's picture

Did a quick google search on (post #68926, reply #5 of 22)

Did a quick google search on what I thought was the spelling. Yup, Mohnkuchen is the correct name.

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

Pielove's picture

Ah, great idea-- there is a (post #68926, reply #8 of 22)

Ah, great idea-- there is a similar Polish cake that we love. I have a recipe from Linda Collister's "bread from sourdough to rye" cookbook. That one takes 3/4 c seeds, wow.

pie

leonap's picture

Smitten Kitchen had a Poppy (post #68926, reply #6 of 22)

Smitten Kitchen had a Poppy Seed Lemon Cake just this week. Very interesting as it calls for 1/2 cup cornstarch and 1/2 cup flour, 8 eggs (maybe just yolks) and.......are you ready? 1/2 cup poppy seeds!!!
http://smittenkitchen.com/2010/01/poppy-seed-lemon-cake/

Gretchen's picture

AND everyone should know that (post #68926, reply #7 of 22)

AND everyone should know that if you are subject to a drug test for any reason, DON"T eat anything with poppyseeds in it!!

Gretchen
Pielove's picture

Ooh, excellent suggestion-- I (post #68926, reply #9 of 22)

Ooh, excellent suggestion-- I saw that one and could not get around the huge number of egg yolks. Yikes!

pie

Gretchen's picture

It would be a delicious (post #68926, reply #10 of 22)

It would be a delicious sponge cake, I'd think.

Gretchen
sanderson's picture

http://www.recipezaar.com/Swe (post #68926, reply #11 of 22)

http://www.recipezaar.com/Sweet-Kolache-Recipe-39387 I grew up in a Bohemian settled area and these are a classic. This recipe is from 'zaar but the sweet fillings are what I remember most. The most popular filling from my childhood are poppyseed, prune and cherry with apricot a close fourth.

StevenHB's picture

"Mohn" filling, made with (post #68926, reply #12 of 22)

"Mohn" filling, made with ground poppy seeds, is commonly used to make hamentaschen (triangular cookies traditionally made for the Jewish holiday Purim).

I suppose the filling could be used with any sweet, filled pastry such as a stuffed croissant.

Anyway, here's a link for Mohn Hamentaschen: http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing...

Note: I've never made this recipe.

Without coffee, chocolate, and beer, in that order, life as we know it would not be possible
Pielove's picture

Wow, thanks everyone for the (post #68926, reply #13 of 22)

Wow, thanks everyone for the great suggestions! Time for me to get cooking-- lemon poppyseed muffins are first on the list-- maybe with blueberries!

pie

plantlust's picture

Things are "sortof" calmed (post #68926, reply #14 of 22)

Things are "sortof" calmed down a little. I will be visiting Mother tomorrow and will ask her about Mohnkuchen. Dunno if she's ever made it but she should remember enough about it to steer me in the right direction.

I'll let you know what I find out.

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

Pielove's picture

plantlust, that is very sweet (post #68926, reply #15 of 22)

plantlust, that is very sweet of you to think of my poppyseed problem at such a time. I'm glad things have calmed down and I wish you and your mother the very best. Do let me know what you find out!

pie

ICDOCEAN1's picture

I was just reading my F&W (post #68926, reply #18 of 22)

I was just reading my F&W magazine and tagged a Lemon-Curd Cakes with Poppy Seeds recipe to make. Wal-mart had bags of Meyer lemons!

http://www.foodandwine.com/recipes/lemon-curd-cakes-with-poppy-seeds