View allAll Photos Tagged beigel
Dough:
375 g leaf-lard or butter, 900 g flour, 100 g icing sugar, 25 g yeast, 10 g salt, 2 egg yolks,1ooml sour cream, 200ml of water
Poppy seed filing : 400 g poppy seeds grind, 350 g sugar, 1 lemon (juice and peel) , 50ml of water, 1 / 2 teaspoon cinnamon, 75 g raisins, 2 tablespoons rum
Walnuts filing: 400 g walnuts grind, 350 g Zuker, 50ml milk, Vanila, 1 / 2 teaspoon cinnamon,
1 lemon peel, 75 g raisins, 2 tablespoons rum
To brush: 2 egg yolks and 2 egg whites
Preparation
First, the filling can be prepared. Raisins put in rum. Poppy seeds, grind in a coffee mill with puder sugar. Ground nuts, too. All the ingredients for both fillings separatly mix and bring to a boil and let cool briefly.
Mix fat with ½ of flour and egg yolks, sugar, yeast crumbled. Add rest of flour, cream, gradually add water and work out well, best by hand. The dough should be elastic and hard, should not stick to working surface. No additional flour need for the surface.
The dough devide so that for onea roll take 270g(9oz) , for one crescents 30-35g(1 oz). Form each peace as ball and let rest for 30 minutes in refrigerator. From the measure can be made or 4 -6 Beigel (rolls) and 16-20 croissant.
For each croissant and roll shall be taken same amount and dough,1:1. Prepare rolls and croissants as on flowing pictures.
The marble-like surface: Spread with the egg yolk and let stand over night in cold to dry and burst (8-10 C, not in refrigerator), next morning brush with egg white. Make hols with a stick around 2 cm (one inch) distance, the holes are essential application for steam to go out and not to burst on side. Bake at 180C (350F) for 30-35 minutes.
Dough:
375 g leaf-lard or butter, 900 g flour, 100 g icing sugar, 25 g yeast, 10 g salt, 2 egg yolks,1ooml sour cream, 200ml of water
Poppy seed filing : 400 g poppy seeds grind, 350 g sugar, 1 lemon (juice and peel) , 50ml of water, 1 / 2 teaspoon cinnamon, 75 g raisins, 2 tablespoons rum
Walnuts filing: 400 g walnuts grind, 350 g Zuker, 50ml milk, Vanila, 1 / 2 teaspoon cinnamon,
1 lemon peel, 75 g raisins, 2 tablespoons rum
To brush: 2 egg yolks and 2 egg whites
Preparation
First, the filling can be prepared. Raisins put in rum. Poppy seeds, grind in a coffee mill with puder sugar. Ground nuts, too. All the ingredients for both fillings separatly mix and bring to a boil and let cool briefly.
Mix fat with ½ of flour and egg yolks, sugar, yeast crumbled. Add rest of flour, cream, gradually add water and work out well, best by hand. The dough should be elastic and hard, should not stick to working surface. No additional flour need for the surface.
The dough devide so that for onea roll take 270g(9oz) , for one crescents 30-35g(1 oz). Form each peace as ball and let rest for 30 minutes in refrigerator. From the measure can be made or 4 -6 Beigel (rolls) and 16-20 croissant.
For each croissant and roll shall be taken same amount and dough,1:1. Prepare rolls and croissants as on flowing pictures.
The marble-like surface: Spread with the egg yolk and let stand over night in cold to dry and burst (8-10 C, not in refrigerator), next morning brush with egg white. Make hols with a stick around 2 cm (one inch) distance, the holes are essential application for steam to go out and not to burst on side. Bake at 180C (350F) for 30-35 minutes.
Dough:
375 g leaf-lard or butter, 900 g flour, 100 g icing sugar, 25 g yeast, 10 g salt, 2 egg yolks,1ooml sour cream, 200ml of water
Poppy seed filing : 400 g poppy seeds grind, 350 g sugar, 1 lemon (juice and peel) , 50ml of water, 1 / 2 teaspoon cinnamon, 75 g raisins, 2 tablespoons rum
Walnuts filing: 400 g walnuts grind, 350 g Zuker, 50ml milk, Vanila, 1 / 2 teaspoon cinnamon,
1 lemon peel, 75 g raisins, 2 tablespoons rum
To brush: 2 egg yolks and 2 egg whites
Preparation
First, the filling can be prepared. Raisins put in rum. Poppy seeds, grind in a coffee mill with puder sugar. Ground nuts, too. All the ingredients for both fillings separatly mix and bring to a boil and let cool briefly.
Mix fat with ½ of flour and egg yolks, sugar, yeast crumbled. Add rest of flour, cream, gradually add water and work out well, best by hand. The dough should be elastic and hard, should not stick to working surface. No additional flour need for the surface.
The dough devide so that for onea roll take 270g(9oz) , for one crescents 30-35g(1 oz). Form each peace as ball and let rest for 30 minutes in refrigerator. From the measure can be made or 4 -6 Beigel (rolls) and 16-20 croissant.
For each croissant and roll shall be taken same amount and dough,1:1. Prepare rolls and croissants as on flowing pictures.
The marble-like surface: Spread with the egg yolk and let stand over night in cold to dry and burst (8-10 C, not in refrigerator), next morning brush with egg white. Make hols with a stick around 2 cm (one inch) distance, the holes are essential application for steam to go out and not to burst on side. Bake at 180C (350F) for 30-35 minutes.
June 23, 2022 - New York City — During a ceremony in New York City, Governor Kathy Hochul signs Alyssa's Law to strengthen school safety June 23, 2022. The legislation is named after 14-year-old Alyssa Alhadeff, who was killed in the 2018 school shooting in Parkland, Florida. School districts would be required to consider installing silent panic alarms in classrooms. Attending today’s signing ceremony is the family of Alyssa Alhadeff, namely her grandparents Terri and David Rabinovitz, and Linda Beigel Schulman and Michael Schulman, the parents of teacher Scott Beigel who died shielding students from gunfire at Marjory Stoneman Douglas High School in 2018. Afterwards, Governor Hochul and her chief counsel, Elizabeth Fine, discussed the latest U.S. Supreme Court ruling against New York’s current concealed carry law. (Kevin P. Coughlin / Office of Governor Kathy Hochul )
MGS with his Grey Ernest Hemingway Beard at Beigel Bake Brick Lane Bakery Open 24 Hours 7 Days East London
Dan Beigel the Eagle
Images by Carl Klitzke
With Dan Beigel
creating potential profile images for a friend on facebook.
September 8, 2018-Hempstead--Governor Andrew M. Cuomo receives endorsements from Everytown for Gun Safety, Moms Demand Action, Fred Guttenberg, and from Linda Beigel Schulman, whose daughter and son respectively were Parkland High School shooting victims, at a rally in Westbury, Long Island.
Photos of recruits from Ohio State's recruiting camp on Wednesday, June 15, 2022.
Photo: Dan Hope
For more Ohio State football coverage, visit elevenwarriors.com.
Dough:
375 g leaf-lard or butter, 900 g flour, 100 g icing sugar, 25 g yeast, 10 g salt, 2 egg yolks,1ooml sour cream, 200ml of water
Poppy seed filing : 400 g poppy seeds grind, 350 g sugar, 1 lemon (juice and peel) , 50ml of water, 1 / 2 teaspoon cinnamon, 75 g raisins, 2 tablespoons rum
Walnuts filing: 400 g walnuts grind, 350 g Zuker, 50ml milk, Vanila, 1 / 2 teaspoon cinnamon,
1 lemon peel, 75 g raisins, 2 tablespoons rum
To brush: 2 egg yolks and 2 egg whites
Preparation
First, the filling can be prepared. Raisins put in rum. Poppy seeds, grind in a coffee mill with puder sugar. Ground nuts, too. All the ingredients for both fillings separatly mix and bring to a boil and let cool briefly.
Mix fat with ½ of flour and egg yolks, sugar, yeast crumbled. Add rest of flour, cream, gradually add water and work out well, best by hand. The dough should be elastic and hard, should not stick to working surface. No additional flour need for the surface.
The dough devide so that for onea roll take 270g(9oz) , for one crescents 30-35g(1 oz). Form each peace as ball and let rest for 30 minutes in refrigerator. From the measure can be made or 4 -6 Beigel (rolls) and 16-20 croissant.
For each croissant and roll shall be taken same amount and dough,1:1. Prepare rolls and croissants as on flowing pictures.
The marble-like surface: Spread with the egg yolk and let stand over night in cold to dry and burst (8-10 C, not in refrigerator), next morning brush with egg white. Make hols with a stick around 2 cm (one inch) distance, the holes are essential application for steam to go out and not to burst on side. Bake at 180C (350F) for 30-35 minutes.
June 23, 2022 - New York City — During a ceremony in New York City, Governor Kathy Hochul signs Alyssa's Law to strengthen school safety June 23, 2022. The legislation is named after 14-year-old Alyssa Alhadeff, who was killed in the 2018 school shooting in Parkland, Florida. School districts would be required to consider installing silent panic alarms in classrooms. Attending today’s signing ceremony is the family of Alyssa Alhadeff, namely her grandparents Terri and David Rabinovitz, and Linda Beigel Schulman and Michael Schulman, the parents of teacher Scott Beigel who died shielding students from gunfire at Marjory Stoneman Douglas High School in 2018. Afterwards, Governor Hochul and her chief counsel, Elizabeth Fine, discussed the latest U.S. Supreme Court ruling against New York’s current concealed carry law. (Kevin P. Coughlin / Office of Governor Kathy Hochul )
September 8, 2018-Hempstead--Governor Andrew M. Cuomo receives endorsements from Everytown for Gun Safety, Moms Demand Action, Fred Guttenberg, and from Linda Beigel Schulman, whose daughter and son respectively were Parkland High School shooting victims, at a rally in Westbury, Long Island.
Dough:
375 g leaf-lard or butter, 900 g flour, 100 g icing sugar, 25 g yeast, 10 g salt, 2 egg yolks,1ooml sour cream, 200ml of water
Poppy seed filing : 400 g poppy seeds grind, 350 g sugar, 1 lemon (juice and peel) , 50ml of water, 1 / 2 teaspoon cinnamon, 75 g raisins, 2 tablespoons rum
Walnuts filing: 400 g walnuts grind, 350 g Zuker, 50ml milk, Vanila, 1 / 2 teaspoon cinnamon,
1 lemon peel, 75 g raisins, 2 tablespoons rum
To brush: 2 egg yolks and 2 egg whites
Preparation
First, the filling can be prepared. Raisins put in rum. Poppy seeds, grind in a coffee mill with puder sugar. Ground nuts, too. All the ingredients for both fillings separatly mix and bring to a boil and let cool briefly.
Mix fat with ½ of flour and egg yolks, sugar, yeast crumbled. Add rest of flour, cream, gradually add water and work out well, best by hand. The dough should be elastic and hard, should not stick to working surface. No additional flour need for the surface.
The dough devide so that for onea roll take 270g(9oz) , for one crescents 30-35g(1 oz). Form each peace as ball and let rest for 30 minutes in refrigerator. From the measure can be made or 4 -6 Beigel (rolls) and 16-20 croissant.
For each croissant and roll shall be taken same amount and dough,1:1. Prepare rolls and croissants as on flowing pictures.
The marble-like surface: Spread with the egg yolk and let stand over night in cold to dry and burst (8-10 C, not in refrigerator), next morning brush with egg white. Make hols with a stick around 2 cm (one inch) distance, the holes are essential application for steam to go out and not to burst on side. Bake at 180C (350F) for 30-35 minutes.
Brick Lane, London. Justifiably legendary bakery selling large quantities of beigels to London at very good prices. Volume makes perfect in some instances.
Dough:
375 g leaf-lard or butter, 900 g flour, 100 g icing sugar, 25 g yeast, 10 g salt, 2 egg yolks,1ooml sour cream, 200ml of water
Poppy seed filing : 400 g poppy seeds grind, 350 g sugar, 1 lemon (juice and peel) , 50ml of water, 1 / 2 teaspoon cinnamon, 75 g raisins, 2 tablespoons rum
Walnuts filing: 400 g walnuts grind, 350 g Zuker, 50ml milk, Vanila, 1 / 2 teaspoon cinnamon,
1 lemon peel, 75 g raisins, 2 tablespoons rum
To brush: 2 egg yolks and 2 egg whites
Preparation
First, the filling can be prepared. Raisins put in rum. Poppy seeds, grind in a coffee mill with puder sugar. Ground nuts, too. All the ingredients for both fillings separatly mix and bring to a boil and let cool briefly.
Mix fat with ½ of flour and egg yolks, sugar, yeast crumbled. Add rest of flour, cream, gradually add water and work out well, best by hand. The dough should be elastic and hard, should not stick to working surface. No additional flour need for the surface.
The dough devide so that for onea roll take 270g(9oz) , for one crescents 30-35g(1 oz). Form each peace as ball and let rest for 30 minutes in refrigerator. From the measure can be made or 4 -6 Beigel (rolls) and 16-20 croissant.
For each croissant and roll shall be taken same amount and dough,1:1. Prepare rolls and croissants as on flowing pictures.
The marble-like surface: Spread with the egg yolk and let stand over night in cold to dry and burst (8-10 C, not in refrigerator), next morning brush with egg white. Make hols with a stick around 2 cm (one inch) distance, the holes are essential application for steam to go out and not to burst on side. Bake at 180C (350F) for 30-35 minutes.
Lauritz Melchior (March 20, 1890 – March 18, 1973) was a Danish and later American opera singer. He was the pre-eminent Wagnerian tenor of the late 1920s, 1930s, and 1940s, and has since come to be considered the quintessence of his voice type.
Born Lauritz Lebrecht Hommel Melchior in Copenhagen, Denmark, the young Melchior was a boy soprano and amateur singer before starting his first operatic vocal studies under Paul Bang at the Royal Opera School in Copenhagen at the age of 18 in 1908.
In 1913, Melchior made his debut in the baritone role of Silvio in Ruggero Leoncavallo's Pagliacci at the Royal Theatre (Det Kongelige Teater) in Copenhagen. He sang mostly secondary baritone and bass roles for the Royal Danish Opera and provincial Scandianavian opera companies for the next few years.
Melchior with his childrenOne night, while on tour, Melchior helped an ailing soprano performing in Il trovatore by singing a high C in the Act IV Leonora-di Luna duet. The Azucena of that performance, the American contralto Mme Charles Cahier, was impressed by the tone she had heard and gave her young colleague sound advice: he was no baritone, but a tenor "with the lid on." She even wrote to the Royal Opera pleading that Melchior be given a sabbatical and a stipend to restudy his voice. This he did between 1917 and 1918, taking lessons from the noted Danish tenor Vilhelm Herold (1865-1937) who had sung Wagnerian roles in Covent Garden, Chicago and elsewhere from 1900 to 1915. This proved to be a turning point in Melchior's career. His high baritone voice was recast into that of a low tenor, but with a strong high extension. His second debut was on 8 October 1918 in the title role of Tannhäuser, also at the Royal Opera in Copenhagen.
In 1920, Melchior visited England to sing in an experimental radio broadcast to the Scandinavian capital cities from the Marconi station in Chelmsford. From 1920, Melchior was a frequent performer in London, appearing at Sir Henry Joseph Wood's Promenade Concerts in Queens Hall. While at London he met the popular novelist and passionate Wagnerite Hugh Walpole, who provided the fledgling Heldentenor with financial aid. Additional studies under Victor Beigel, Ernst Grenzebach and the legendary dramatic soprano of the Vienna Court Opera, Anna Bahr von Mildenburg, kept Melchior occupied until 1923. Word of his talent spread and was heard of by Cosima and Siegfried Wagner at Bayreuth. There the re-opening of the Festival for 1924 was under preparation. Melchior was engaged to sing Siegmund and Parsifal. This prestigious contract opened the way to several other appearances such as a Wagner concert with Frida Leider in Berlin in 1923. Around this time several acoustic records were cut for Polydor.
On May 14, 1924 Lauritz Melchior made his debut, as Siegmund, at the Royal Opera House at Covent Garden in London. The result was a smashing success. Some weeks later Melchior made his debut on the stage of the Festspielhaus in Bayreuth in the roles of Siegmund and Parsifal. On February 17, 1926 his first appearance at the Metropolitan Opera in New York City took place. He sang Tannhäuser opposite Maria Jeritza, Friedrich Schorr, Karin Branzell and Michael Bohnen with Artur Bodanzky conducting. Although he was not adversely criticized, there was not much enthusiasm elicited by this debut. In his first season at the Metropolitan opera, Melchior sang only eight times. His second season brought only one appearance. To build up his repertory and gain more stage experience, he accepted an engagement at the Hamburg State Opera, where he appeared as Lohengrin, Otello, Radames in Aida and Jean van Leyden in Le prophète. He also sung regularly at other major German music theaters, like the State Operas of Berlin and Munich.
Although Melchior sang at most of the theatres and concert halls of the Western world during his long career, he is perhaps best remembered as a member of the Metropolitan Opera company where he sang 519 performances of Wagnerian roles between 1926 and 1950. Melchior's breakthrough at the Metropolitan opera finally came when he performed in Tristan und Isolde on March 20, 1929. From this point on his career flourished. It was Lohengrin's Farewell which served as Melchior's "swan song" in his last stage performance, on 2 February 1950.
Melchior appeared at Covent Garden from 1924 to 1939, also as Otello (opposite Viorica Ursuleac as Desdemona) and Florestan, besides the Wagnerian repertory. Also at Covent Garden in 1932, he sang opposite popular soprano Florence Easton in Siegfried, the only time they appeared together. Other important stations of his career were in the Buenos Aires (Teatro Colón) (1931-1943), San Francisco Opera (1934-1945) and Chicago Opera (1934-1945).
Melchior made very many recordings, first as a baritone on Danish HMV, then as a tenor for Deutsche Grammophon(Polydor) (1923-1930), English and German HMV (1927-1935), RCA Victor (1938-1941), American Columbia (1942-1950), and lastly Warner Brothers. His final appearance with Danish radio was in 1960 with a performance of the first act of Die Walküre to celebrate his 70th birthday, which was recorded and constitutes a terrific souvenir of the indestructible, indeed almost supernatural Melchior in full flight.
Some of Melchior's most notable colleagues in the opera houses of the world included the sopranos Frida Leider, Kirsten Flagstad, Lotte Lehmann, Helen Traubel, Marjorie Lawrence and Elisabeth Rethberg and conductors Felix Weingartner, Bruno Walter, Wilhelm Furtwängler, Fritz Reiner, Sir Thomas Beecham, Arturo Toscanini, Erich Leinsdorf, George Szell, and Otto Klemperer.
Between 1944 and 1952, Melchior performed in 5 Hollywood musical films for MGM and Paramount Pictures and made numerous US television appearances. In 1947, he put his hand and footprints in cement in the forecourt of Grauman's Chinese Theatre in Hollywood.
Following his unofficial retirement around 1955, Melchior made sporadic singing appearances. In the late 1960s, he set up a fund through Juilliard for the training of potential heldentenors called "The Lauritz Melchior Heldentenor Foundation."
In the summer of 1972, Melchior conducted the San Francisco Opera Orchestra at Sigmund Stern Grove in a march by Johann Strauss I as part of the 50th anniversary celebration of the company; this was one of his last public appearances.
An American citizen since 1947, Melchior died in Santa Monica, California in 1973. He was put to rest in the famous Assistens Kirkegaard cemetery in Copenhagen.
Melchior is the father of famous Danish-American novelist and filmmaker Ib Melchior, who has written a biography about him and for years has fought a legal battle to reclaim the Melchior family estate Chossewitz in Germany, which was confiscated by the Nazis. Ib Melchior inherited the estate from Lauritz Melchior in 1973, and it forms the center of an ongoing international scandal.
Ohio State University student Daniel Meredith designed this, based on imagery and text I generated. He also designed a take-away flyer for the exhibition.
Vermiculture Makers Club: Amy M. Youngs + members of the Vermiculture Makers Club.
ON VIEW: March 6 – April 17, 2015.
849 Gallery, Kentucky School of Art, Louisville, KY.
Work from friends, colleagues and students who share an interest in creating culture for, or about, worms. Many were students of “Vermiculture Furniture”, a course I co-taught with Kay Bea Jones and Ann Silverman. Others are artist colleagues, volunteers, close friends and my partner, Ken Rinaldo. Together, we form a loosely affiliated club, which can include you. Please join us in the making. Visit wormculture.org
Makers Club Members in exhibition: Ryan Agnew, Joachim Bean, Levi Bedall, Katherine Beigel, Gretchen Cochran, Elizabeth Fischer, Matt Herrmann, Xinge Huang, Kay Bea Jones, Daniel Meredith, Henry Peller, Evan Rimoldi, Ken Rinaldo, Andrea Ross, Ethan Schaefer, Lindsay Scypte, Ann Silverman, Casey Slive, Krzysztof Topolski, Patrick Turner, Patrick Vokaty, and Zachary Weinberg.