While we were at the market this week (and pretty much every week) We take a walk around and see who has what. This weeks interest peaked with #BlacksburgBagels Sampling their everything bagel chips and then deciding on a half dozen bagels, potato rolls and an everything pretzel, we were thinking of how to dress our take!
A few recipes come to mind that perfectly embrace the bagel and the pretzel. Pub Style cheese spreads are perfect for anytime of day. How do you dress your bagels and pretzels?
Horseradish and Mustard Cream Cheese
1 Package Softened Cream Cheese
2 Tablespoons Prepared Horseradish (more or less to taste)
2 Tablespoons Hearty/Grainy Mustard (We like Lusty Monk Chipolte)
2 Tablespoons Butter (Optional)
Salt (depending on your bagel/pretzel choice you may wan to omit or sprinkle on afterwards)
Place all ingredients in bowl of mixer. Using paddle or beater blend together. For a lighter mixture continue to beat to add air to mixture. Check for seasoning. Scrape into airtight container. For best results let rest overnight or at least 1 hour in fridge for 1 hour.
Dress bagels with spread and enjoy. Proteins such as smoked salmon and bacon are welcome additions to this recipe.
1/2 Stick Softened butter
1 to 1 1/2 Tablespoon Dark Grain Mustard
1 Small Clove of Garlic Minced
Dash of Worcestershire Sauce
1 Teaspoon Anchovies Paste (optional)
Salt and Pepper to taste
In a small bowl mix all ingredients together with a rubber spatula. Taste for seasoning. Scrape into serving bowl. Allow at least 1 hour to rest before serving. Warm pretzels before serving.
As with all recipes you should make them your own. Change up the core ingredients for like types (Chevrie or goat cheese in place of cream cheese as an example) or add fresh herbs to brighten the flavor.
Did you notice that the market has a Farm to Table producer this year? #DenHillPermaculture is serving up fresh meals every week that are very very yummo! One thing we love is their quick pickled radishes. A concept we thought was lost but apparently is live and well! Our favorite quick pickle recipe can be used on a variety of crisp vegetables. Be sure to pick up your radishes, carrots and tamales from Den Hill next week!
Quick Pickled Vegetables
1 bunch radishes, sliced into the thinnest possible rounds (1/16" if using a mandoline)
1/2 teaspoon red pepper flakes
1/2 teaspoon whole mustard seeds
3/4 cup Cider vinegar
3/4 cup water
3 tablespoons sugar/honey
2 teaspoons salt
Pack all of the radish rounds into a pint-sized canning jar and top with the red pepper flakes and mustard seeds. In a small saucepan over high heat, combine the vinegar, water, sugar, and salt and bring the mixture to a boil, whisking occasionally.
Carefully pour the mixture over the radishes and let them cool to room temperature before covering and refrigerating. The radishes are ready to serve immediately. They will remain in peak form for five days in the fridge, and will be suitable to eat for a couple of weeks even after that.
You can mix up your veggies with carrots, apples, snap beans, asparagus or even yellow squash. The key is to experiment as each vegetable has its own limits in the brine! But if you are like us they never reach their limits!!!
What will the market bring next week? Well you will just have to join us and find out! #ChristiansburgFarmersMarket
We'll see you at the Market