I made Lox last week! After we got back from Chitina (post up-coming on that whole experience, I promise!) last week, I made the lox and then let it sit in the fridge and cure while we went down to Girdwood for one of my best friend's wedding. When we got back, it was cured and ready to eat, so Tuesday night we had lox for dinner along with boiled new potatoes and cabbage cooked with butter (both from Calypso's CSA). I served it with some sour cream and with chopped green onions from the front porch. So the only part of this meal that wasn't local was the salt and pepper, the sugar used in curing, and the sour cream!
 |
| Gravlax |
To make the lox I followed the directions and recipes from Juniper Moon Farm, found
here. I'll let you look at their photos of the process, as their food photography is much more beautiful than mine generally yet manages to be. I used both dill and fennel from the CSA.
 |
| Darlin'Man cuts Lox |
Next time I make lox, for there will be next time for sure! I'm going to try curing it for only the three days that is recomended. It wound up being a little on the salty side, and I have heard that the saltiness increases the longer you let it cure...
 |
| Dinner! |
Serve, and then enjoy with dear ones, eaten mindfully in the presence of fire.
 |
| Dinner is served! |
I got some cream cheese, so tomorrow I'll be bringing lox and bagels for lunch!
No comments:
Post a Comment