Four Types of Schmears

October 2, 2019 Updated: October 2, 2019

When my roommates and I were at McGill University, each night without
fail, someone would pose the 10 p.m. question: “Do you feel like sweet or
salty?” It was snack-time at 99 Sherbrooke Street. “Sweet” meant heading out for cookies, frozen yogurt, or ice cream, whereas “salty” usually meant staying put for bagels and schmears. Here’s a blueprint for mixing it up at your brunch (or late-night snack) table. Your bagels will thank you.

Mixed Herb Cream Cheese

Serves 6 to 8

  • 1/2 block (4 ounces) cream cheese, softened
  • 2 tablespoons chopped chives
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped basil
  • 1 teaspoon lemon zest
  • Pinch of sea salt and pepper

Blend all the remaining ingredients into the cream cheese until smooth. Refrigerate for 1 hour to let flavors meld before serving.

Veggie Cream Cheese

Serves 6 to 8

  • 1/2 block (4 ounces) cream cheese, softened
  • 4 green olives, chopped
  • 1 green onion, trimmed and chopped
  • 2 tablespoons finely chopped red pepper
  • 2 tablespoons grated carrot
  • 1/4 teaspoon red pepper flakes

Place the softened cream cheese in a small bowl. Blend all the remaining ingredients into the cream cheese until smooth. Refrigerate for 1 hour to let flavors meld before serving.

Schmears
Salmon spread. (Ryan Szulc)

Salmon Spread

Serves 6 to 8

  • 1/2 block (4 ounces) cream cheese, softened
  • 3 tablespoons finely chopped lox (smoked salmon)
  • 2 tablespoons butter, softened
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon chopped capers
  • Pinch of pepper

Place the softened cream cheese in a small bowl. Blend all the remaining ingredients into the cream cheese until smooth. Refrigerate for 1 hour to let flavors meld before serving.

Everything Bagel Schmear

Serves 6 to 8

  • 1/2 block (4 ounces) cream cheese, softened
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon dehydrated onion flakes
  • 1/2 tablespoon poppy seeds
  • 1/4 teaspoon garlic powder

Place the softened cream cheese in a small bowl. Blend all the remaining ingredients into the cream cheese until smooth. Refrigerate for 1 hour to let flavors meld before serving.

Excerpted from “Kosher Style: Over 100 Jewish Recipes for the Modern Cook” by Amy Rosen. Copyright 2019 Amy Rosen. Photography by Ryan Szulc. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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