Brunching with Bagels

Words and photographs by Joy Jaynes - Recipe development and styling by Rebecca Gallop
This story appeared in our Summer 2015 Issue.
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We wait all winter long for the promise of summer. As spring slips by in the blink of an eye, summer arrives in all its abundant glory, along with sultry nights, backyard barbecues, sunny vacations and, best of all, leisurely late-morning brunches.

The best part of hosting a summer brunch is celebrating what the season provides, from bright berries, fresh tomatoes and crisp beans to spicy peppers, sweet cherries and a vast array of nutrient-rich greens.

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So hit the farmers market, set the table on the porch and gather your friends for a scrumptious Sunday brunch brimming with seasonal flavors. Today, we are brunching with bagels.

[box]Here are a few tips and tricks to help your brunch go off without a hitch: • Prep the dough the day before, so you can just shape/boil/ bake the bagels in the morning. Waking up two hours early on a Sunday morning to wait for dough to rise is nobody’s idea of fun. • Buy a few blooms from the market and throw them into small bottles. Simplest and prettiest centerpiece DONE in two minutes. • Err on the side of simple: neutral table settings, a small centerpiece, nothing too complicated, and the food will just speak for itself. • Base your menu on what’s available that week at the farmers market. This menu focuses on three simple bagel sandwiches with various toppings, but guests can make them however they wish and mix and match toppings. • Make the hot pepper jelly ahead of time. When you do make it, you’ll have a few jars on hand to use throughout the year or give as gifts.[/box]
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Brunching with Bagels Menu

Everything Bagel with Fava Bean Hummus Heirloom Tomato Bruschetta Topping, Sprouts and Feta Cheese Honey Oat Bagel with Whipped Cream Cheese with Berries Sesame Bagel with Fried Egg, Aged White Cheddar Cheese and Hot Pepper Jam Raspberry Basil Arnold Palmer

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Recipes for the toppings of the Everything bagel below:

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Fava Bean Hummus Recipe

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 Recipe for Honey Oat Bagel toppings below:
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Brunching with Bagels was developed and produced by Joy Jaynes and Rebecca Gallop.

Joy Jaynes is a a photographer based in Old Town Alexandria. She is also a freelance content creator and creative strategist, and blogs at morningslikethese.com.

Rebecca Gallop is a Northern VA-based prop stylist, event designer, and blogger (adailysomething.com), and the founder of A Daily Gathering (adailygathering.com), an ongoing series of seasonal dinners, workshops, and gatherings with the purpose of sharing food and conversation, and learning new skills.
Special thanks to West Elm for tableware and accessories.

Spicy Tomato Pepper Jam

by Kristen Hartke, managing editor of Edible DC Processed with VSCOcam with p5 preset

Now that we’ve segued from summer to early fall, my little plot in the local community garden is overflowing with the most prolific fruits of the season — namely, tomatoes and jalapeño peppers, all producing like crazy and sweeter than ever from warm days and cool nights. My favorite thing to do with these beauties is turn them into a spicy-sweet jam that can be enjoyed as the weather turns colder and a reminder is needed of summer days gone by. This jam is delicious on burgers, stirred into stews, or spread on toasted baguette slices with or without goat cheese for a tasty appetizer.

If you don’t want to go to the trouble of canning (which is actually pretty easy, but not everyone has room for storing all those jars), you can also place the jam into a quart-sized freezer bag or other freezer-safe container (I like to freeze in one-cup quantities) and then defrost whenever you are ready to use; after that, it will keep well in the refrigerator for up to three weeks.

3 cups chopped fresh tomatoes

3 jalapeño peppers, roughly chopped -- you can remove the seeds, use all the seeds, or retain just some of the seeds, depending on how spicy you want the jam to be

3 garlic cloves, minced

1/2 cup sugar

1/3 cup apple cider vinegar

2 TB balsamic vinegar

1 tsp soy sauce

1/2 tsp smoked paprika

1/2 tsp fresh chopped tarragon, or 1/4 tsp dried tarragon

salt and pepper to taste

Put first three ingredients in a food processor or blender and process until somewhat smooth but still slightly chunky, then spoon into a 2-quart saucepan. Add the rest of the ingredients, except the salt and pepper, and mix together well. Bring to a low boil, then reduce heat to very low and allow to simmer for about 45 minutes or until reduced to the texture of a thick jam. Add salt and pepper to taste and allow to cool completely. At this point, you can simply store in the refrigerator for up to three weeks, or can or freeze it for later consumption. Makes about 1.5 cups of jam.