P.G. Drunken Brunch of the Month, Take 1

Posted: February 10, 2010 | Author: Rita | Filed under: brunch, Rita | Tags: , , , | 3 Comments »

As much as I love my fellow Pretty Girls, we don’t see each other so often, what with each of our hectic schedules and vastly different neighborhoods we reside in. Most of us might be in the same city, but that doesn’t mean it’s so easy to get together! As Johanna mentioned, regularly hanging out is a new goal of ours, and thus the first ever Pretty Girls Drunken Brunch of the Month was born. If anyone can do homemade brunch, it’s us!

For the inaugural edition I decided to use a gravalax recipe I’ve had for over a year but never found the right occasion to make it until now. Joh made scandalously good bagels and green pepper jelly and Bakezilla brought the prosecco and juices; a perfect trifecta of brunch.

I’ll leave it to her how she actually made such wondrous, bready delights but you can certainly have my gravalax recipe! It came out great, especially considering I’d never made it before!

Gravalax
- 1/4 filet salmon (it doesn’t have to be the highest quality, necessarily)
- 1/4 cup kosher salt
- 1/4 cup sugar
- Handfuls of dill
- 1/2 tsp all spice (optional but recommended)
- Slices of fresh ginger or 1 tsp ground ginger (optional but recommended)
- Freshly ground black pepper

Debone the salmon, if necessary. Set aside. In a bowl, add the salt, sugar and optional spices together. Rub both sides of the filet with the salt mix. If there is skin, just rub the exposed side, or remove the skin and do both if preferred. Garnish each side with pepper and smother each side with dill, enough to cover the sides completely. Slice the salmon in half and fold together. Wrap tightly in plastic wrap then place in a ziplock bag and refrigerate for 48 hours minimum. The salmon should be weighted down and turned over every 12 hours. When it’s done, rinse off and pat dry with a paper towel. Slice, serve.

After all of us eating almost a dozen bagels fresh out of the oven, the entire plate of gravalax and consuming the whole bottle of prosecco, for having great times with friends on a lazy, brunchy Sunday, I deem the first round of PGDB to be a success!



Johanna: The Improviser

Never quite follows the recipe. Doesn't really measure. Tastes with her fingers. Somehow, it always works.

Alyssa: The Triple Threat

Can do it all. And modest to boot.

Bakezilla: We Use Mixers Too

She likes to bake. Actually, baking is the only thing she does. It's a passion.

Rita: The Kosher Chick

Restrictions have nothing on her.