What makes our NYC love for lox and bagels?
Mashing up food traditions from around the world is New York’s bread and butter. For over 62 years, Ellis Island entered over 12 million immigrants from all over the world into The Big Apple.
The best foundation usually takes three unique ingredients, which turns them into a must-have dish in NYC.
What are the foundational three ingredients of Bagel and Lox?
Lox (Yiddish: לאַקס) is a fillet of brined salmon that may or may not be smoked. Lox is frequently served on a bagel with cream cheese and often garnished with tomato, sliced onion, cucumbers, and capers.
Lox came from Scandinavia, where fishers mastered the art of preserving salmon in saltwater brine, Smith writes. Bagels were first glimpsed on the silk route in China and refined in Italy in the 14th century. — Smithsonian.com
Cream cheese is made from cow’s milk-whole or skim. It is soft, smooth, creamy, white, slightly salty, sweet, rich, and spreadable. It was first made in Europe in the Neufchatel-en-Bray village of Normandy, France—and so naturally, it was called French Neufchatel.
Having a great Bagel and Lox spread in NYC can make a great Sunday brunch. We love our NYC heritage and if you ever need a fantastic bagel spread for your weekend brunch, order here.
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