Just in case you thought we weren't paying attention ... this month's column is especially for an anonymous reader that recently posted a request for more bagel spread recipes. We do read your comments and appreciate suggestions about future topics and ideas about how you are enjoying recipes we've already shared. So keep those comments coming! Who know? You might inspire next month's issue!
I'm including a couple of interesting bagel spreads this month ... one sweet and one savory. I thought that would be a nice blend because I'm often torn between these two types of spreads when I'm enjoying a bagel. So, do yourself a favor and make both so that you can enjoy either when the mood hits you!
This first recipe is great because it's tasty and super simple. It's also made from ingredients that I always have on hand, so I can whip up a batch at a moment's notice. This spread is particularly nice on a toasted cinnamon-raisin bagel.
- 1 1/2 c. solid-pack pumpkin -- NOT pumpkin pie filling!!!
- 1/2 c. peanut butter
- 2 T. honey
- 1/4 tsp. ground cinnamon
Combine the pumpkin, peanut butter, honey and cinnamon in the bowl of a food processor; process until well mixed. Chill.
- Yields: about 2 cups
- Preparation Time: 5 minutes
This second recipe takes a bit more effort and is a favorite Sunday afternoon project for me. Then I've got a house that smells of roasted garlic and a delicious bagel spread to look forward to during the coming week.
- 16 cloves garlic -- peeled
- 1/4 c. sliced almonds -- chopped
- 3 T. olive oil
- 8 oz. cream cheese -- at room temperature
- 1/4 c. sour cream
- 2 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 2 T. chopped fresh parsley
- 1 tsp. dried rosemary leaves -- crushed
- 2 shallots -- chopped
- 3 T. whipping cream
- 1/4 tsp. hot sauce
Preheat the oven to 275 degrees F.
Place the garlic in a shallow baking dish, drizzle with the olive oil, and toss to coat. Roast the garlic in the preheated oven for about 30 minutes. Remove the roasted garlic from the oven and allow it to cool in the oil for at least 30 minutes.
Meanwhile, place the almonds in a heavy frying pan over high heat and toast them until they are lightly browned. Allow them to cool.
Scrape the garlic and oil into the bowl of a food processor and puree the mixture until it's smooth. Add the cream cheese, sour cream, mustard and Worcestershire sauce. Process until it's well-blended. Add the almonds, parsley, rosemary, shallots, whipping cream and hot sauce. Pulse until mixed, but not completely smooth.
Scrape the spread into a serving dish and chill for 4 hours before using.
- Yields: about 2 cups
- Preparation Time: a little over an hour