A bagel is naked without a good schmear. The word schmear comes from the Yiddish word “to spread.” In the world of bagels and brunch a schmear has come to mean cream cheese or other, usually cream cheese-based, spreads for bagels.
This quartet of schmears has something for everyone: There’s a vegetarian, smoked salmon, egg & arugula and a sweet schmear. They are perfect to bring to a Shavuot brunch for a crowd or make one or two for a family meal. Dairy plays a central role on Shavuot because the holiday commemorates the revelation of the Torah. The Torah brings with it the rules of Kashrut (Kosher laws) and since it was given on Shabbat there could be no cattle slaughtered, so it would have been a dairy day. The Torah is also a symbol of nourishment like milk for a baby. Although dairy is the base for all four of these schmears, they are each very different, easy to whip up and full of flavor.
There are four schmears because each schmear is made with 1/2 block of cream cheese. You can also make three schmears and leave 1/2 a block of cream cheese plain for the picky eaters at the table.
2. In a small bowl, put the room temperature cream cheese.
3. Slice the smoked salmon into long, thin strips and then slice them again into little cubes.
4. Add the lemon zest and salt to the cream cheese and mash it together with a fork.
5. Once the zest is thoroughly mixed into the cream cheese, carefully mix in the minced smoked salmon. Serve immediately or chill and serve.
This can be made vegan with vegan mayonnaise and vegan cream cheese.
2. Sprinkle Kosher salt over the minced tomato.
3. In a small bowl, add mayonnaise and with a rasp or smallest side of a box grater, grate garlic into the mayonnaise. You can also use a garlic press. Mix garlic into the mayonnaise.
4. Add the room temperature cream cheese into the garlic mayonnaise. Mash it all together with a fork until it is uniformly mixed.
5. Mince white onion, about the same size as the tomato. Mix the onion into the cream cheese and then carefully stir in the minced tomato and black pepper. Serve immediately or chill and serve.
1. Hard boil two eggs. I like to use the J. Kenji Lopez-Alt method.
2. With a cheese grater, grate the 2 hard boiled eggs into a bowl. Add in salt, sour cream and mustard and mix together. With a fork, mash in the cream cheese. Toss in black pepper (freshly ground if possible).
3. Chop about 1 cup of baby arugula, for 3/4 cup of chopped arugula. I like to hold a small bunch of leaves and with kitchen shears, snip the arugula into the egg and cream cheese mixture. Stir together gently until combined. Serve immediately or chill and serve.
The last 1/2 block of cream cheese can be left plain or you can play a little with it for something sweet. I chose to add sugar and ginger.
Mash the sugar into the cream cheese with a fork. Grate the ginger into the mixture and serve with a bowl of fresh blueberries.