Best Bagels With Miso Cream Cheese And Ikura Recipes

KOFTA WITH FETA CHEESE SAUCE

Steps:

• For the kofta: Add the frozen lamb shoulder and breast cubes to a food processor and pulse until a ground meat mixture is formed. Alternately, use a meat grinder. Place the ground lamb in a mixing bowl and sprinkle with the chili powder, cumin, sumac, salt and pepper. Using wet hands, form into 8 oval patties.
• Add the oil to a Dutch oven fitted with a deep-frying thermometer and bring the temperature of the oil up to 375 degrees F. Place a rack in a sheet pan. Place the patties in the hot oil in batches and fry until cooked through, 3 to 5 minutes. Drain on the rack.
• For the sauce: Combine the sodium citrate with 1/4 cup water in a small saucepan and stir to dissolve. Place over medium heat along with the milk and feta. Bring to a simmer, then turn off the heat and blend into a sauce using an immersion blender.
• To serve: Place a kofta patty inside half of a pita and top with cucumber slices, a drizzle of some feta sauce and some dill. Repeat with the remaining ingredients to make 7 more.

BAGELS WITH JAPANESE-ISH FIXINGS RECIPE

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.

CREAM CHEESE-FILLED BAGEL BALLS

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.