It’s National Bagel and Lox Day: coast-to-coast yum!

National Bagel and Lox Day.
A classic favorite.
The Menu Shoppe has it covered…
coast-to-coast favorites.
Plus a few nifty spreads.
The perfect bagel is a New York bagel.
Although true New Yorkers might favor their neighborhood deli…New York Magazine says the  “Best Bagel  & Lox”  is from Russ & Daughters.
“The bagel: hand-rolled and boiled. The cream cheese: all-natural and double-whipped”.
A New York institution since 1914.
Of course, Russ & Daughters delivers in NYC but also ships nationwide.  russanddaughters.com
While Zagat rates Ess-A-Bagel “By far the best, most amazing bagels in NYC” ess-a-bagel.com
In Los Angeles…
The Zagat rating names Goldstein Bagel Bakery as the best.  Also celebrating their 20th Anniversary.
While epicurious.com confers the title to Bagel Broker. bagelbroker.com
In San Francisco, its Noah’s noahs.com
In Phoenix, its Bagel Gourmet
Amid the South…BB’s Bagels of Alpharetta, GA features the only hand-rolled, kettle-boiled bagels in the entire Atlanta area. bbsbagels.net
In Miami, its the Original Lots of Lox Deli originallotsoflox.com or Coral Bagels coralbagels.com 
Boston’s best is Kupel’s Bakery kupelsbakery.com
And in the midwest, its Cleveland icon Corky and Lenny’s– that also ships nationally  corkyandlennys.net
…and for savory spreads…try these…
Feta Pine-Nut Spread
1 8-ounce tub whipped cream cheese spread
1/2 cup plain nonfat yogurt
3 tablespoons toasted pine nuts
2 tablespoons (packed) chopped fresh basil
1 garlic clove, minced
1 7-ounce package feta cheese, crumbled
1/3 cup chopped drained oil-packed sun-dried tomatoes
Place cream cheese, yogurt, pine nuts, basil and garlic in processor. Blend, using on/off turns, until combined. Add feta cheese and sun-dried tomatoes and blend, using on/off turns, until combined but still chunky. Transfer spread to bowl. Read More http://www.epicurious.com:80/recipes/food/views/Feta-Pine-Nut-Spread-103477#ixzz1lqc5itfC
Alaskan Salmon Spread
2 packages (8 oz. each) light cream cheese
3 Tablespoons lemon juice
2 teaspoons low-fat milk
1/4 cup sliced green onions
1/4 to 1/2 teaspoon natural hickory liquid smoke
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked.
Depending on your taste preferences, stir in only one of the following seasonings:
2 Tablespoons fresh chopped dill
1 fresh minced jalapeño pepper
1 teaspoon crushed red pepper flakes
1-1/2 teaspoons garlic herb seasoning
1 teaspoon blackened or Cajun seasonings
1 teaspoon “no-salt” seasoning
Beat cream cheese, lemon juice, milk, green onions, hickory smoke and only one seasoning with mixer until light and fluffy. Beat in salmon. Chill several hours for flavors to blend.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in breakfast, brunch, community, deli, National Food Holiday, sandwiches, seafood and tagged , , , , . Bookmark the permalink.

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