It’s perfectly acceptable to serve up a rectangular brick of Philadelphia cream cheese in its original form at the breakfast table. It has the same familiarity as a cylinder of canned cranberry sauce on the Thanksgiving table. A bagel brunch, though, deserves a schmear. It is more spreadable, creamy, and is the vehicle for flavorful additions. Make this delicious simple schmear from Bagels, Schmears, and a Nice Piece of Fish by Cathy Barrow in two easy steps.
Makes 9 ounces
8 ounces full-fat cream cheese, softened
2 tbsp sour cream or crème fraiche
½ tsp fresh lemon juice
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sour
cream, and lemon juice, increasing the speed as the ingredients combine, until fluffy, lightened, and spreadable, just 1 to 2 minutes. Alternatively, use a medium mixing bowl and a stiff spoon to
combine and then stir and whip vigorously to aerate and lighten the mixture.
- Pack the schmear into a ramekin or two, cover, and chill until ready to serve. It will keep for 1 week in the refrigerator.
- Reprinted from Bagels, Schmears, and a Nice Piece of Fish by Cathy Barrow with permission from Chronicle Books, 2022.