For the bagel lovers among us

For the bagel lovers among us, here are some twists on the brunchtime classic bagel, and pickles, compliments of Lender's Bagels.

Although, I'm really, really skeptical of the dill pickle soup. That one may have to be tasted to be believed....

Lender’s Lox and Cheese
Makes 2 Servings
2 Lender’s plain bagels, split, toasted
4 tablespoons Whipped Cream Cheese Spread
4 slices tomatoes
6 slices cucumber
4 ounces smoked salmon
4 tablespoons crumbled Gorgonzola Cheese
4 teaspoons capers

Spread bagel halves evenly with cream cheese. Top each half evenly with cucumbers, tomatoes and smoked salmon. Sprinkle Gorgonzola cheese, and top with capers.

Put a contemporary spin on classic bruschetta with this original recipe from “Simply Manischewitz Cook-Off” Grand Prize Winner Joy Devor:

Lender’s Bagel Bruschetta
Makes 6 Servings
1 bag (6) Lender’s bagels
2 Tbsp olive oil
3 cloves garlic, crushed
½ tsp salt
6 plum tomatoes, chopped
1 red onion, diced
¼ cup olive oil
Salt and pepper to taste
¼ cup basil leaves, chopped
2 tbsp balsamic vinegar
*Optional: ¾ cup shredded mozzarella cheese

Preheat oven to 400˚. Scoop out insides of bagels and cube the scooped out middle. Spread cubed pieces onto baking sheet and drizzle olive oil, garlic and salt evenly. Bake for 10 minutes or until toasted and light brown. In medium bowl, combine tomatoes, onion, salt, pepper and vinegar. Toast outside of bagels lightly. Right before serving, combine the croutons (cubed bagel pieces) with the tomato mixture and pour into bagel shells.
*Optional: sprinkle cheese over bagels on baking sheet and place in oven for 5 minutes until cheese melts.

Louisiana-Style Potato Salad
Makes 8 servings

2 lbs of Potatoes (sliced ¼ inch thick)
5 slices of bacon - cut up
¾ cup of sour cream and dill salad dressing
1-2 tablespoons Frank’s RedHot Original Cayenne Pepper Sauce
¼ teaspoon black pepper
1 medium green pepper - diced
½ cup sliced green onions
½ cup Vlasic Sweet relish

Cook potatoes in boiling water until tender –cook bacon over medium heat until crisp. Combine salad dressing, hot sauce, black pepper and bacon drippings. Combine the potatoes, green pepper, onion and relish. Add the dressing mixture. Toss and coat – refrigerate (4 hours)

For all fried food fanatics, use this crunchy creation to get the party started:
Fried Pickles
Vegetable oil for deep fat frying
1 ¼ cups all purpose flour
1 teaspoon black pepper
½ teaspoon ground red pepper
1 cup beer
1 jar (24 ounces) Vlasic Zesty or Kosher Dill Wholes – cut into chunks – drained

Heat oil (Dutch oven) to 375°F. Batter, stir in ¾ cup flour and peppers – stir in beer. Place remaining ½ cup of flour in small bowl. Coat the pickle chunks in flour – then dip into beer batter. Fry snack chunks for a few minutes in the hot oil (a few at a time) until golden brown. Place on paper towel to drain.

Dill-icious Pickle Soup

Makes 6 Servings
3 tablespoons butter

1/4 cup finely chopped shallots

1/2 cup white wine

1/2 cup plus 1 tablespoon all-purpose flour

5 cups water

1 large Vlasic Whole Dill Pickle, cut julienne

1 1/2 cups Vlasic Whole Dill Pickle juice

2 teaspoons dried dill weed, crushed

1/2 cup heavy cream or milk

Salt/pepper to taste

Melt butter in a large soup pot over medium heat. Add shallots and sauté until soft. Add white wine and continue cooking until liquid has almost evaporated. Reduce heat to low and stir in flour. Add water and pickle juice, whisking or stirring into shallot mixture. Bring to a boil, stirring constantly, until soup slightly thickens. Add dill weed. Stir in heavy cream or milk; season with salt and white pepper to taste. Remove from heat. Serve in individual soup bowls and garnish with julienne pickle.