The black crescent-shaped seeds from the fruit of the herb known as Carum Carvi, which grows in northern and central Europe and Asia and now in America, are the caraway seeds. Each fruit form the plant has two halves, and each half contains a caraway seed, when used as a seasoning, provides an aromatic addition to many foods and blends of teas. Caraway seeds can be used whole, or they can be crushed to release more aroma and flavor.
Add crushed or whole seed to rye and other breads, sauerkraut, applesauce, salads, cole slaw, potatoes, onions, cabbage, cheese spread and sauces, and cottage cheese. Rub crushed caraway seed onto the surface of beef, lamb, veal or pork before cooking; add it to stews.
Storage - Caraway seed stored in a covered jar in a cabinet or pantry will retain full flavor up to one year.
Caraway Bagels
1 loaf frozen rye bread dough, thawed
2 quarts water
Spicy brown mustard
1 Tbsp. caraway seed
1 1/2 tsp. coarse salt
Place dough in greased bowl; turn greased side up. Let stand, covered in warm place until doubled in size, 1 to 1 1/2 hours. Punch down dough. Dive dough into 10 equal pieces. Roll 1 piece dough on lightly floured surface to form strip about 1" long; bring ends together to form bagel shape. Moisten ends and seal. Repeartwith remaining pieces. Let stand on floured surface 15 minutes.
Heat water to boiling in large saucepan. Place bagels in water, 2 to 3 at a time; boil 30 seconds. Drain on paper toweling. Place bagels on greased cookie sheet. Brush bagels generously with mustard; sprinkle with caraway seed and salt. Bake at 400 degrees until golden, 15 - 2 minutes. 10 bagels.
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