Gonzaga Basketball Buffet

Gonzaga basketball team is very exciting in this collegiate March madness. I didn’t want to miss any of the action on the television, so I made this buffet dinner for three people. My little wingman Beau my pup doesn’t count despite his best to find one of the three of us weak and give him some human food. The menu consisted of homemade bagels, chicken tenders marinated, Pork loin lightly smoked, wild caught smoked salmon. cream cheese spread infused with dill and also, plain cream cheese, peach mustard, and dijon mustard, diced red onion, large capers and sliced tomatoes please note due to the length of some of the recipes they will be on another page
Here are the recipes

#1 Homemade bagels

For the sponge
1 tsp. instant yeast ( I use Saf-Instant Yeast, 1 Pound Pouch)
4 cups unbleached white bread flour
2 3/4 tsp. kosher salt
2/12 cup room temperature, if you have heavily chlorinated or particularly hard water Peter Reinhart recommends using bottled spring water. More on Mr. Reinhart at the end of the recipes.
Using a spoon, combine in a bowl of a stand mixer the flour, yeast, and water. Cover the bowl with plastic wrap and leave at room temperature fo 2 hours or until the sponge is foamy and bubbly.

For the dough
1/2 tsp. instant yeast3
3/4 cups of unbleached white bread flour

Great tasting homemade bagles


2 3/4 tsp. salt
1 tbs. barley malt syrup or honey

To finish

1 tbs. baking soda
A large pot of boiling water

1.Make the sponge as directed above
2. With the mixer running on slow speed add the following in this order, yeast, then three cups of flour and add salt and malt syrup or honey (I used Agave syrup)
3. Mix until the mass forms a ball
4. slowly add the remaining 3/4 cup of flour
5. Let the mixer run for about six minutes, turn out onto a damp area to knead the mixture until it becomes satiny but not tacky.
6. Add a few drops of water or a bit of flour to get the desired texture.
7. Transfer the work surface, then divide into 12 pieces (I use a scale to get a uniform size for the bagels)
8. One at a time, cup each piece in your hand and firmly press it into the counter. Move your hand in a circular motion and pushing down.In a short time, the dough should form a tight ball
9. Cover the balls with a damp cloth and let them rest for twenty minutes.
10.Meanwhile, line two baking pans with parchment paper
11. Lightly mist the parchment paper with cooking spray.
12. To shape the bagels, pick the dough pieces up one at a time and push your thumb through the center

The buffet table


13. Gently rotate your thumb around the hole to stretch them about 2 1/2 inches wide.
14. Try to keep the bagels evenly shaped (no thick or thin places) on the bagels
15.Arrange the bagels on the prepared baking sheets 2 inches apart.
16. Mist the bagels lightly with cooking spray, then cover with plastic wrap and let them sit another 20 minutes at room temperature.
17.Refrigerate the bagels overnight (or up to 2 days)

1. When ready to bake arrange the oven racks in the middle of the oven and preheat to 500 degrees.

2. Bring a large pot of water to a boil and add the tablespoon of baking soda to the water
3. Have a slotted spoon at the ready
4. Remove the bagels from the refrigerator and gently place two or three or as many as you can comfortable place in the pot into the boiling water.
5. After one minute, flip the bagels over and cook boil another minute.
6. If wish a chewy bagel extend the boiling to 2 minutes on each side.
7. While the bagels are boiling sprinkle on the parchment paper liners with cornmeal or semolina flour
8. As you remove the bagels this is the time to add toppings, such as sesame seeds, poppy seeds, onion, thyme or large salt crystals
9. When all the bagels are boiled and topped place the pans into the oven and bake for 5 minutes. Rotate the pans 180 degrees, switching shelves, at 450 degrees for an additional 5 minute or until they are a light golden brown
10. Let the bagels cool on a rack for 15 minutes before serving.

Some pointers to make this expedition easier> I have 8 small ramekins and I fill them with the toppings I am going to use. The batch I made for the game, 3 were poppy seeds, 3 were a combination of dry thyme, finely chopped onion, I put a twist on the salt instead of white I used black large crystals on two and lastly 2 plain bagels. Although the time spent is around 15 hours only about an hour is active. One of my daughters attended Johnson and Wales University where Peter Reinhart teaches baking and this is his recipe.