SCALLION CREAM CHEESE BAGEL SPREAD
Just two simple ingredients make up this fantastic bagel spread!
Provided by Martha
Time 5m
Number Of Ingredients 2
Steps:
- In a bowl, mix the softened cream cheese with the sliced scallions until blended. Refrigerate until ready to serve.
- Toast cut bagels and spread the cream cheese mixture on top.
SCALLION CREAM CHEESE, BAGEL SHOP STYLE
This recipe for a loftier version of cream cheese is also a formula for any number of dips and spreads. Instead of scallions, you might add horseradish, sriracha, toasted walnuts, blue cheese crumbles, maple syrup or honey. When shopping for cream cheese, choose one with the shortest list of ingredients; anything besides cream, milk, and salt is a filler or a preservative. But even if you start with less-than-perfect cream cheese from the supermarket, whipping it in a stand mixer and adding heavy cream to loosen the mixture will produce a smooth, fluffy spread. Sour cream would work just as well as heavy cream. It's best to make this just before serving - at Baz Bagel & Restaurant in Little Italy, they make it three times a day to preserve the fresh taste - but it also lasts well in the refrigerator.
Provided by Julia Moskin
Categories breakfast, easy, quick, condiments, dips and spreads
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Place cream cheese in a stand mixer fitted with the paddle attachment. Mix at low speed until smooth. Pour in 1/2 cup heavy cream and raise the speed to medium-low. Mix until whipped and fluffy, adding more cream if needed to loosen the mixture.
- At low speed, fold in scallions just until combined. Scrape into a serving bowl and keep refrigerated until ready to serve. (Can be made up to 1 day ahead.)
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 26 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 214 milligrams, Sugar 2 grams
SCALLION CREAM CHEESE
I used to buy the little 2 ounce cups of this from the bagel place I go to on my way to work. Now, I make it myself and bring my own bagels from home, to save money, and it saves a stop on the commute...gets me in the office earlier and OUT earlier! This stuff keeps well in the fridge for days but I just store mine in the fridge at work. I mark it, in magic marker "JUDY" and everyone know to leave it alone or incur the wrath of the queen.
Provided by Hey Jude
Categories Breakfast
Time 10m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Put the cream cheese, scallions, milk and salt in the bowl of a food processor fitted with the steel blade and process until smooth.
- Put in an airtight container into the fridge. In my experience, it keeps well for about a week to 10 days.
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- Using an electric mixer, beat cream cheese until smooth and fluffy, about 2 minutes. Add scallions, several grinds black pepper, and ¼ teaspoon of the salt. Beat until fully incorporated, scraping down sides of the bowl as necessary.
- Place scant tablespoon-sized scoops of the cream cheese onto a parchment-lined baking sheet and freeze until solid, about 1 hour.
- Preheat oven to 425°F. Divide the dough into 16 equal pieces. Flatten each piece to a 3-inch disk and place a frozen cream cheese ball in the center. Wrap the dough around the cream cheese, pinching to seal, and roll into a smooth ball. Place seam-side down on the baking sheet. Brush with beaten egg.
- In a small bowl, combine the sesame seeds, garlic, onion, poppy seeds, remaining 2 teaspoons salt and ¼ teaspoon black pepper. Divide evenly among the tops of the bagels. Bake, rotating baking sheet halfway through, until golden brown, 18 to 20 minutes.
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Method. radio-unchecked. Warm the bagel. radio-unchecked. Soften the cream cheese and mix in lemon juice and spring onion. radio-unchecked. Spread cream cheese on the inside of the bagel base and top. radio-unchecked. Place smoked salmon on the base, followed by the fresh yoghurt tartare sauce and finish with the bagel top.
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