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Teacher Appreciation Lox Bagel Breakfast

mrshlovesjesus

For Teacher Appreciation Week this year, my gift was to coordinate parents to bring breakfast and lunch for the staff each day of the week. After everyone had signed up for their day and meal, there was one slot left to fill, which I took. I ended up with breakfast on the last day.

The parents really spoiled the teachers and staff with lots and lots of goodies, and since I had the luxury of knowing what everyone had brought, I decided they might all appreciate something that wasn’t sweet and unhealthy. I’m blessed to have a wonderful neighbor who is a farmsteader and has a farmstand every other week. She bakes the most wonderful bagels. So I grabbed up a couple dozen of those along with a dozen of her farm fresh eggs, and a package of her farm grown sprouts, plus some herbs out of my own garden. Most of the rest of the ingredients were store bought organic.

I was surprised by how many of the staff had never heard of Lox Bagels. Well, there’s a first time for everything, and they are all big fans now! 🙂

Lox Bagels

  • Smoked Salmon
  • Hard Boiled Eggs, sliced
  • Cucumbers, sliced thin
  • Tomatoes, sliced thin
  • Red Onion, sliced thin
  • Avocado, sliced
  • Lemons, cut into wedges
  • Alfalfa Sprouts
  • Chives, minced
  • Capers, whole or minced
  • Dill Weed, minced
  • Everything Bagels (1 to 2 dozen), sliced in half

Arrange Lox ingredients decoratively on a platter or charcuterie board, cover with plastic, and keep refrigerated until ready to serve.  When ready to serve set out on a buffet table with little appetizer forks and spreading knives.  Place chives, capers, and dill weed in small bowls and keep chilled until ready to serve.  When ready to serve nestle them in with Lox ingredients on platter.  Place whipped Cream Cheese in a bowl and keep chilled until ready to serve.  When ready, set next to Lox platter.  Keep Bagels in a plastic bag until ready to serve.  Fresh bakery bagels can be purchased ahead of time, wrapped and frozen, to keep them fresh.  Remove from freezer the day before and let thaw in the refrigerator.  Slice room temperature bagels in half with a bread knife and stack pairs in a kitchen towel lined bread basket and cover with another tea towel.  Set the buffet table near an outlet so those who wish to toast their bagels may do so. Set a toaster near the basket of bagels.

Cream Cheese Spread:

  • 2  8-oz blocks Cream Cheese, softened
  • ½ cup Sour Cream (may substitute heavy cream – add more if a creamier spread is desired)
  • 2 Lemons, juiced
  • 2 Tablespoons Dill Weed, chopped
  • ¼ cup Red Onion, minced

Place all ingredients for the cream cheese spread in a large bowl and mix with a mixer on medium speed until blended, then increase speed to high and whip cream cheese until smooth, about 30 seconds to 1 minute.  Transfer to a bowl, cover and refrigerate until ready to serve.  If made the night before the flavors will have time to meld.

Mimosas

  • Various fruit juices, chilled
  • Sparkling cider/grape juice (non-alcoholic Champagne), chilled
  • Strawberries, orange wedges, fresh mint sprigs, etc. for garnish
  • Champagne Flutes

Arrange garnishes on a platter.  Fill a tub with ice.  Nestle the juices into the ice. Set the fake champagne (or wine, if appropriate) either in the ice also, or next to champagne flutes. Place the garnishes in front for easy access. Set out a small set of tongs for self-serving of the garnishes.  Let guests assemble their own beverages.

Cold Brew Coffee

  • 3 bottles of your favorite brand Cold Brew, or make homemade (recipe here)
  • Flavored syrups (Hazelnut, caramel Macchiato, etc.)
  • 1 or 2 quarts Half-and-Half
  • Ice
  • Clear plastic Solo Cups (with lids, optional)
  • Stir sticks
  • Straws

Fill a tub with ice.  Set the cold brew bottles (you may want to have both regular and de-caf) into the ice.  Nestle the Half-and-Half into the ice also.  Set a bucket of ice near the cups, with a serving scoop, and arrange the syrups, stir sticks, and straws so they are accessible.  Let guests serve themselves.

Want to know which cold brew brands are the best? https://www.tasteofhome.com/article/best-cold-brew-taste-test/

“Now you are the body of Christ, and members individually. And God has appointed these in the church: first apostles, second prophets, third teachers, after that miracles, then gifts of healings, helps, administrations, varieties of tongues.”

1 Corinthians 12:27-28

Published by mrshlovesjesus

Hello, and welcome to my little cul-de-sac on the web. It is a delight to make your acquaintance. Before you read another word, please go grab yourself a beverage and something yummy to nibble on, and then come back, flop down in your comfy chair, and take your time reading the rest. OH MY…what is that little yumminess you have there? I’d love your recipe! Where do I start? I’m a sixty-something (shhhhhhhhh), still-doesn’t-know-what-she-wants-to-be-when-she-grows-up wife, mother, grandmother, sister, daughter, niece, cousin, aunt, stranger, and friend, with a fiendish hankerin’ for spoiling people. I was born and raised in the fly-over country of Wyoming’s Rocky Mountains, which might explain my natural ability to fritter away hours dreaming up stuff to do (‘cause there was nothing to do except what we dreamed up to do). I’ve decided on the senior side of life, that my favorite things are cooking up something new in the kitchen, crafting something homemade for my walls, excavating treasures from the living words of God, tinkering a little bit in my yard and garden, and nurturing relationships with the precious people God has graciously placed in my life. I pray if you have stumbled here by some devine happenstance, that you will find a treasure and that God will get the glory. Please, by all means ransack through all my recent posts and try any of it out that you like. I’m sure it will all look cuter on you anyways. Someday I hope to hear all about it! The Father's great peace and blessings to you friend!

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