Bagels With Miso Cream Cheese And Ikura Recipes

BAGELS WITH JAPANESE-ISH FIXINGS RECIPE

Bagels with Japanese-ish Fixings Recipe image

If you make your own bagels, you can take this to the next level by topping them with furikake in place of "everything" seasoning. If not, cream cheese with powdered seaweed and shiso gravlax will immensely improve store-bought bagels.

Provided by Ivan Orkin

Yield 6 servings

Number Of Ingredients 23

Ingredients

1 or 2 bagels per person, split
1 1/2 cups Aonori Cream Cheese (recipe below)
1 pound Shiso Gravlax (recipe below), sliced thin
1/2 red onion, sliced thin
6 to 8 shiso leaves, cut into ribbons
Furikake, store-bought or your choice of homemade (see below)
12 ounces cream cheese, softened
3 tablespoons aonori (powdered dried green seaweed)
1 pound skin-on salmon fillet, as fresh and beautiful as possible
2/3 cup packed brown sugar
1/3 cup kosher salt
1 cup loosely packed sliced shiso leaves
1/2 cup dried onion flakes
1/2 cup aonori (powdered dried green seaweed)
2 tablespoons plus 1 teaspoon white sesame seeds
2 tablespoons plus 1 teaspoon black sesame seeds
1 tablespoon sugar
1 teaspoon kosher salt
2 cups tightly packed katsuobushi (bonito flakes)
1/3 cup white sesame seeds
1/3 cup black sesame seeds
1 tablespoon plus 1 teaspoon togarashi shichimi
1 tablespoon kosher salt

Steps:

Use a spoon or spatula to mix the cream cheese and aonori together in a bowl. This will keep, covered, in the fridge for a few days.
Using tweezers, carefully remove any pin bones from the salmon fillet. Find a deep baking dish or plastic container that holds the fish snugly.
Combine the sugar, salt, and shiso in a bowl. Sprinkle a 1/2-inch layer of the mixture in the baking dish and lay the salmon on top, skin side down. Pack the fish in the rest of the salt-sugar-shiso mixture and cover loosely with a large piece of plastic wrap. You need to weight down the salmon, which you can go about in a couple different ways: A) If you have a dish or container that is slightly smaller than the one the salmon is sitting in, set the smaller container on top of the fish and weight it down with a few cans or a brick; B) Alternatively, fill a large zip-top bag three-quarters full with cold water and seal. Nestle the bag over the piece of fish. If the bag hangs over the sides of the baking dish, pour out some of the water and reseal. In either case, wrap the whole apparatus tightly in plastic wrap and allow the fish to cure in the refrigerator for 1 day.
After a day, unwrap the fish and flip it over, being sure all the flesh comes into contact with the curing mix (which should be mostly liquid at this point). Weight the fish down again and wrap it again in fresh plastic. Cure in the fridge for 3 or 4 more days, depending on the thickness of your fillet. The gravlax is ready when the fish is firm to the touch.
Wipe the cure off the salmon and wrap it in clean plastic wrap. Refrigerate until ready to serve. It will keep for up to a week.
Pulse the dried onion in a food processor or spice grinder five times, or until powdery. Transfer to a bowl, add the remaining ingredients, and stir well. Store in an airtight container for up to a couple weeks. Give it a good shake before serving.
Working in batches, use a mortar and pestle, food processor, or spice grinder to pulverize the katsuobushi flakes into a fine powder. Transfer to a bowl, add the remaining ingredients, and stir well. Store in an air-tight container for up to a week.
Set out a spread of the sliced bagels and toppings and let people do as they please.

QUEENIE'S KILLER TOMATO BAGEL SANDWICH

Queenie's Killer Tomato Bagel Sandwich image

A pleasant breakfast treat. Easy to prepare and totally portable!

Provided by PATTQUEEN

Categories Main Dish Recipes Sandwich Recipes

Time 10m

Yield 1

Number Of Ingredients 5

Ingredients

1 bagel, split and toasted
2 tablespoons cream cheese
1 roma (plum) tomatoes, thinly sliced
salt and pepper to taste
4 leaves fresh basil

Steps:

Spread cream cheese on bagel halves. Top cream cheese with tomato slices. Sprinkle with salt and pepper. Top with fresh basil leaves.

Nutrition Facts : Calories 357.6 calories, Carbohydrate 50.8 g, Cholesterol 31.9 mg, Fat 11.7 g, Fiber 2.8 g, Protein 12.1 g, SaturatedFat 6.6 g, Sodium 564.3 mg, Sugar 1.7 g

CREAM CHEESE-FILLED BAGEL BALLS

Cream Cheese-Filled Bagel Balls image

These cream cheese-filled bagel balls are perfect for breakfast and are super easy to make! The dough requires no yeast, and is a healthier alternative to regular dough! Two-ingredient dough is packed with protein thanks to the yogurt, and is free of the preservatives and artificial ingredients found in many prepared doughs. Once made, you can work with it immediately. That means you don't have to spend time waiting for the dough to proof before you make a meal.

Provided by alliecappelli

Categories Bagels

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour, or as needed
2 teaspoons baking powder
½ teaspoon salt, or more to taste
1 cup Greek yogurt
½ cup cream cheese, or as needed
1 large egg
2 teaspoons half-and-half
2 teaspoons everything bagel seasoning, or to taste
1 tablespoon butter, melted, or as needed

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Grease a baking pan.
Mix 1 cup flour, baking powder, and 1/2 teaspoon salt together. Mix in Greek yogurt and knead until all flour is mixed in; if dough is sticky, add more flour.
Cut dough into 8 equal pieces. Roll each piece into a ball and press each ball into a flat circle; they should look like mini pizzas.
Scoop cream cheese into the center of each circle. Fold the edges up and pinch closed so you have a round ball of dough with cream cheese inside. Make sure you seal the edges so the cream cheese doesn't spill out during baking. Place seam side down on the prepared baking pan.
Mix egg, half-and-half, and a pinch of salt in a small bowl. Brush egg wash on top of each dough ball and sprinkle with bagel seasoning.
Bake in the preheated oven until golden brown, about 10 minutes. Remove from the oven and brush with melted butter before serving.

Nutrition Facts : Calories 337.8 calories, Carbohydrate 27.5 g, Cholesterol 98.2 mg, Fat 19.8 g, Fiber 0.8 g, Protein 10.1 g, SaturatedFat 11.3 g, Sodium 852.4 mg, Sugar 2.2 g

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