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The American

Pairing Drinks With Bagels

By Virginia E Schultz

PHOTO ©MARCY LEIGH

Cellar Talk

Home made Bagels

Bagels and a Bloody Mary, the perfect pairing

PHOTO ©MARCY LEIGH

T

he first bagel I tasted was in San Francisco. My husband described it as the Jewish version of a doughnut. To be honest, I was not impressed and his explanation was the bagel hadn’t been made in New York. I had mentioned this to Maxine and on her return from a holiday in the States invited several of us to breakfast of lox, bagels and scrambled eggs. I was to bring the wine. The origin of bagels comes from the Yiddish word “beugel” meaning ring or bracelet and they were brought to the States by immigrant Jews. Bagels had been consumed in Jewish communities in Eastern Europe since the 17th century. Supposedly, they were given to Jewish women during childbirth. The first published mention was in 1610 in Krakow, Poland, and coming more up to date Canadian astronaut Gregory Chamitoff took bagels with him on the 2008 Space Shuttle. I have no doubt those first bagels were not served with wine. However, as this is a different day and age and

38 September - October 2015

PHOTO ©THOR

Maxine was serving lox and scrambled eggs, I decided only white wine would be appropriate. A Brennan Viognier 2011 made from Viognier and Chenin Blanc grapes grown in the high plains of Texas was a close winner. The Chardonnay I brought did not go over as well. But as a last minute thought, I had decided that because bagels had an Eastern Europe heritage and it was a Slavic drink, I should include a pitcher of Bloody Marys.

The Bloody Marys ended up as the favorite over any of the wines. Whether it was the laughter around the table, or the second pitcher of Bloody Marys, I don’t know, but I must admit for the first time in my life I ate a second bagel. Are bagels made in New York different because of the water, as one New Yorker told me? I can’t answer. However the Bloody Mary I make is classic. Adding pickles or olives ruins the taste as far as I’m concerned.

DRINK OF THE MONTH BLOODY MARY 8 oz chilled tomato juice 1 1/2 oz Vodka 1/4 oz of fresh lemon juice 1/2 tsp Worcestershire sauce 1/2 tsp Tabasco Salt & freshly ground pepper 1 celery rib for garnish In a chilled Collins glass (a tall cylindrical tumbler, narrower than a highball glass), combine the first five ingredients. Fill the glass with ice and stir well. Season with salt and pepper and add celery rib as garnish.

The American September-October 2015 Issue 746  

Bumper issue: the leading cross-media publication for Americans in the UK - and anyone interested in American culture

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