Apples Foster MY WAY

I had a craving for something sweet but I've been laying low on the processed sugar lately since it makes me crash like I'm coming down from a crack high. Fortunately for me, I have a half bag of brown sugar that's been hidden in the back of my cupboard for several months. I decided to make a sort of "Apples Foster"...minus the rum...and minus the ice cream. Instead, I used some dreadful cranberry vodka that is not fit for drinking but works for cooking. I peeled and sliced a Honeycrisp apple (my favorite this time of year) and warmed a tablespoon of butter in a small pan.  I added a teaspoon of brown sugar, some vanilla, cranberry vodka, nutmeg and lemon juice and let the apples cook until they were tender.

Disgusting cranberry infused vodka that I pawn off on guests.

Once done, I sprinkled a teensy bit (that's the culinary term) of brown sugar and cinnamon on top. My sugar craving is quelled for a few more days...

Apples Foster (minus the ice cream and rum...and flames)

This was tonight's dinner. Honey BBQ baby back ribs prepared in the slow cooker, spinach and garlic, and roasted potatoes with truffle oil. This was officially the last of the meat from my freezer. Gonna try this "less-meat" (not to be confused with "meat-less") thing again in 2011.

Spinach, Potatoes, and Honey BBQ Ribs

Christmas Souse (a.k.a. "Hog's Head Cheese")

Souse (or “Hog’s Head Cheese”) is really quite a disgusting concept if you think too deeply about it. It’s essentially pig offal, seasoned, boiled, minced, and left for several days to congeal into a slightly gelatinous luncheon meat. But, like many southern dishes rooted in an American slave culture that necessitated the preparation of the masters’ discarded animal parts, it is DELICIOUS! It is a special treat to those who are lucky enough to have family members knowledgeable of the preparation process and willing to invest the time and energy needed to create this delicacy. I recently had a dear friend show me how to make it.

The ingredients:
• 5 lbs pig neck bones
• 7 pig ears
• 10 pig feet (split)
• 2 onions
• Kosher salt
• Crushed red pepper
• Garlic powder
• Sage
• Vinegar (either white or apple cider vinegar)

Total preparation time: 5 hours.

Clean and rinse the pig parts, then place them into separate pots (they will require different cooking times), cover with water, and bring to a boil.



Pigs' Feet

 


Pigs' Ears

 


Neck Bones

 











Pour off water and add fresh water and seasonings (salt, pepper, and garlic) to bring meats to a second boil. Don’t skimp on the spices!

Measuring spices

Your pig parts will still be simmering away (check the water to make sure the parts are still covered).

Pig parts a-simmerin'

While your pig parts boil, prepare a double-layered cheesecloth sack. You will use this sack to hang the souse so that it can drain, so make certain the sack is sturdy enough to hold approximately 2 – 3 pounds of meat. Lay out two layers of your cheesecloth, one on top of the other, then fold the layers in half to make a rectangle. Stitch along two sides of the cheesecloth rectangle, about ½ inch from the edges. Then, about ¼ inch inside your first stitching, stitch again to ensure the sack is sturdy. Turn the pouch inside out, and you will have something that looks like this:

Cheesecloth sack

While you wait for your meats to boil, you may wish to indulge in an Egg Nog Shot (or two).

Egg Nog Shot w/ Nutmeg

Egg Nog Shot
• ½ shot vodka
• ½ shot egg nog
Add a dash of nutmeg if you wish.
Word of caution: Indulging in too many Egg Nog Shots leads to napping in front of the fireplace, which may cause this to happen:

Scorched Pig Ears

The pig ears got a little scorched on the bottom. If this happens, use the meat that is not scorched. Do not use the scorched part on the bottom, or your souse will tasted burnt. The other meats turned out just fine, as evidenced by the photo of the cooked ears below.

Cooked Pig Ears

After your meats are thoroughly cooked, and falling away from the bone (about two hours in a regular pot, less in a pressure cooker), pour off the water, and place your pig parts into a large, shallow pan. Separate the meat from bones. Be very thorough, and DISCARD ALL BONES, including the tiny bits that will be hiding in your meat. Shred the meat with your fingers. Do not discard the cartilage.

Shredding meat

Ensure that all cartilage and meat chunks are broken down into a “mushy” consistency that looks a little something like this.

Just meat and cartilage

Dice two small onions and fold them into your mushy mix. Add the sage and vinegar. Your meat will become very sticky and gooey. This is normal. To keep it malleable, warm the pan on the stove, being careful not to burn the mixture.

Add small amounts of salt, pepper, garlic powder, sage, and vinegar, until you reach the desired level of “spiciness” (this is entirely up to your personal preference). Then, using a large spoon, ladle the mixture into your cheesecloth sack. Tie off the top of the sack with kitchen string and hang it from a sturdy place (this souse was hung from the stove’s hood). Place a bowl under the souse so that the fat can drip. This process will take three to four days, as the souse dries and congeals.

Pig juice a-drippin'

After about three days, you will have a solid ball of souse, which can be sliced and served with crackers or bread, or eaten straight from the loaf.

The finished product...

Christmas Goodies! Bread and Wine...

Seven months later, I am back!  Winter has set in and I am spending more time indoors, so the mood to blog about food has returned. A few Christmas gifts have left me feeling particularly inspired.

My dear friend gifted me this Cuisinart bread maker after hearing me go on and on about it for the past several months.

I went out and purchased whole wheat flour and yeast and all sorts of other goodies so that I could break it in today, only to realize that the water I use must be between 80 - 90 degrees Fahrenheit. Since I have no heavenly clue how hot or cold my tap water is, I have to go out and buy a thermometer before I can use the machine.

Since (wo)man cannot live on bread alone, I was overjoyed to receive this Vinturi wine aerator that I have been lusting after since a trip to Sonoma about two years ago. It's only Noon here right now, but I had to try it out on a bottle of cheap Yellowtail Shiraz/Cab blend.

Vinturi Wine Aerator

 It works just fine!

Lately, I have been trying to live a "greener" lifestyle, so I am loathe to waste anything. Therefore, when I open a bottle of red, I am compelled to finish it before it turns bad. My friend decided to look out for my liver and bought me a wine vacuum by The Sharper Image, effectively removing my excuse to drink an entire bottle over the course of an evening (gee, thanks!). It periodically sucks the air out of the bottle and also serves as a thermometer. I'd better pour myself a second glass just to make sure it still works...

The Sharper Image Wine Vacuum/Preserver