My favorite way to end a year is with a monster workout - a 10k swim, a bike ride up that includes at least one repeat of the steepest part of Mountain Rest Road or a long trail run. There’s just something about squeezing one last workout into the year that fires me up for the hard months of winter training that lie ahead in January and February.
Because the idea of 100x100 in the pool or riding outside in 30 degrees isn’t exactly inviting for most people, I usually lure my friends into such a workout with the promise of a brunch spread. This year, I’m borrowing from the menu that Melissa served for a recent holiday gathering and serving up a classic New York style bagel feast – lox, cream cheese, coffee, the works. For those of us gluten-free people, a salad of arugula with shallot vinaigrette will serve as the base for the various bagel toppings. Also on the table will be freshly a cut melon and clementines. And for something to dream about during those last few miles: Mamzie’s chocolate chip banana bread.
ps: thanks to Sarah for the cute owl serving dish and to my mom for the c-wonder initial mug!!
New Year's Bagel Brunch
A selection of New York Bagels (from “Hot Bagels” if you live in the NY area or Zabars if not)
Cream cheese (plain and veggie), capers, tomato slices, thinly sliced sliced red onions
Fresh fruit (cut melon, clementines)
Coffee and tea
Arugula tossed with shallot dressing (see recipe below)
1 teaspoon chopped shallot
1 teaspoon Dijon mustard
3 tablespoons sherry vinegar
½ teaspoon salt
¼ cup extra-virgin olive oil
Put all ingredients in a mason jar and shake.