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Recipes

Dempster’s Bagel Recipes

BT Calgary | posted Wednesday, Nov 25th, 2015

Apple Butter Bagel Recipe

Slow Cooker Apple Butter

Slow Cooker Apple Butter

Ingredients:

  • 5 ½ lbs Apples (peeled, cored & finely chopped)
  • 2 tbsp. Lemon juice
  • 4 cups Sugar
  • 2 tsp. Ground cinnamon
  • ¼ tsp. Ground cloves
  • ¼ tsp. Salt

Method:

  1. Place prepared apples with lemon juice into a slow cooker on high heat and cover.
  2. Cook for 30 minutes
  3. Mix sugar, cinnamon, cloves & salt. Once combined add to apples in slow cooker.
  4. Cook for a further 30 minute on high
  5. Stir and reduce to low heat and remove cover. – continuing to stir occasionally until sauce is reduced to desired thickness (approx. 4 hours).
  6. Served on a Freshly Toasted Cinnamon Raisin Bagel

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Moroccan Inspired Cauliflower Dip for Bagel Chips

Moroccan Inspired Cauliflower Dip for Bagel Chips

Ingredients:

  • 1 Cauliflower (diced finely)
  • ¼ cup Vegetable oil
  • 3 tbsp. Tahini
  • 3 tbsp. Lemon juice
  • 3 tbsp. Cilantro (finely chopped)
  • 3 tbsp. Sesame seeds
  • 1 ½ tbsp. Freshly grated ginger
  • 1 ½ tbsp. Ground Coriander
  • Salt to taste

Method:

  1. Preheat oven to 450C.
  2. In a medium mixing bowl toss cauliflower, oil, ginger, coriander & salt. Place on a parchment lined baking sheet and bake for approx. 40 minutes.
  3. Let cool slightly
  4. In a food processor add tahini, lemon juice & cilantro.
  5. Add cooled baked cauliflower and pulse slightly until chunky.
  6. Serve with Bagel Chips & Garnish with sesame seeds.

 

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Dempsters’ Maple French Toast Bagel Chips with Honey, Lime & Yoghurt Dip

BT Calgary | posted Tuesday, Jul 28th, 2015

Courtesy Dempsters.ca

Serves 6

Ingredients:

  • 4 whole
  • Dempsters’ Maple French Toast Bagels
  • 2 tbsp (30 ml)
  • Olive oil
  • Salt (to taste)

 Method:

  1. Bagel Chips
  2. Preheat the oven to 180°C (350°F).
  3. Thinly slice bagels vertically into ‘chip’ width.
  4. Place bagel slices on a parchment lined baking sheet. Lightly brush with oil on both sides.  Season with salt.
  5. Bake until lightly browned (approximately 5 minutes). Let cool completely.
  6. Chef’s Tip:  Store in an airtight container if not using right away.

Serve with dip (recipe below).

 

Yoghurt Dipping Sauce

 

Ingredients

  • 2 cups (16 oz)     Plain Greek yoghurt
  • 2 tbsp                                    Honey
  • 1                                              Lime (zest and juice)
  • 1                                              Vanilla Pod (seeded)

Method

  1. Combine yoghurt, honey, lime juice and lime zest in a small mixing bowl.
  2. Refrigerate until serving.
  3. Serve with Bagel chips and your favourite fruit sides.
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Dempster’s Sundried Tomato Bagel ‘Toad in the Hole’

BT Calgary | posted Tuesday, Jul 28th, 2015

Courtesy Dempsters.ca

Ingredients:

  •         4 Whole               Dempsters’ Sundried Tomato Bagels (halved)
  •         2 tbsp                    Unsalted butter
  •         8                             Eggs
  •         ½ tsp                    Salt
  •          ½ tsp                   Pepper (fresh ground)
  •         ½  cup                  Cream  cheese

Method:

  1. Preheat oven to 400 degrees.
  2. Enlarge holes to 1 inch in diameter in your bagel (this is easier once halved).
  3. Butter centre cut of bagel.
  4. Place bagel halves buttered side down in medium high frying pan until golden brown (approx 2 minutes).
  5. Once golden brown transfer all of the bagel halves cut side down on to a parchment lined baking sheet.
  6. Break an egg into center of each bagel half and season with  salt and pepper to taste.
  7. Finally place a ‘dollop’ of cream cheese over each egg and place eggs in preheated oven for approximately 10 minutes or until eggs are to your preferred doneness.

 

Chef’s Tips:                 Base of hole can also be filled with sausage, spinach or bacon before adding the egg.   A pre-toasted bagel spread with cream cheese topped with cooked sausage patty pressed with plate can be topped with a already fried egg.

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Dempster’s Sundried Tomato Bage Kale & White Cheddar Strata

BT Calgary | posted Tuesday, Jul 28th, 2015

Courtesy dempsters.ca
Serves 6 – 8

Ingredients:

  • 6 (1 pkg) Dempsters’ Sundried Tomato Bagels (cut into large cubes)
  • 1 large White onion (minced)
  • 3 cloves Garlic (finely minced)
  • 1 tbsp Extra virgin olive oil
  • 3 cups Fresh kale (chopped)
  • 1 Pinch Grated Nutmeg
  • 1 tbsp Butter (unsalted)
  • 3 cups Aged white cheddar (finely grated). Reserving 1 cup to top Strata.
  • 8 large Eggs
  • 2 cups Milk (2% is ideal)
  • 3 tbsp Dijon mustard
  • Salt and Pepper (to taste)

Method:

  1. Preheat oven to 350 degrees.
  2. In a sauté pan on medium heat add olive oil and sauté onion for approx. 3 minutes.
  3. Add garlic and sauté for an additional 30 seconds. Add chopped kale. Let cook until wilted. Season with salt and pepper. Then remove from heat.
  4. Butter the bottom of a 12″x9″ baking dish. In buttered baking dish combine Dempsters’ Sundried Tomato Bagel cubes, kale & onion mixture plus 2 cups white cheddar cheese.
  5. In a medium mixing bowl whisk together eggs, milk, nutmeg and Dijon mustard. Once combined slowly pour it over the bagel mixture. Ensure bagels soak up the liquid. Top strata with the remaining cup of white cheddar.
  6. Bake Strata for 35 minutes, or until it is set in the centre.
  7. Chef’s Tip: Let Strata set for 10 minutes before serving.
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