Tuesday, February 8, 2011

Soul Food

This week's cookbook is Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes by Maya Angelou

Hog Head Cheese

(Makes 6 to 8 Bread-Loaf Pans)

5 pounds pig's feet
1 pound pig's ears
2 pounds pork roast
1 1/2 bottles Chardonnay
2 cups cider vinegar
1 large onion, studded with 6 cloves
8 stalks celery
5 bay leaves
10 black peppercorns
Five 1-ounce packages Know gelatin
3 teaspoons salt
3 teaspoons freshly ground black pepper
2 red bell pepper
Cornichons (optional)

1. In large pot, place pig's feet, ears, and pork roast in wine and vinegar, and add enough water to cover. Place clove-studded onion, celery, bay leaves, and peppercorns in cheesecloth bag, and add to pot.

2. Mix gelatin in 2 cups cool water, and add to pot along with salt, pepper, and bell peppers. Bring to a boil, and simmer about 4 hours, skimming the surface as it cooks. Cool, then strain, reserving liquid. Carefully remove all bones.

3. Cut up pig's ears, meat from pig's feet, and pork roast. Place in large bowl, and mix well. Check seasoning and return strained liquid. Pour into 6 loaf pans, or more if needed. Cover with plastic wrap, and put into refrigerator for 5 or more hours. When cool and set, turn out of pans onto cutting board. Slice and serve like pate. Place each slice on salad plate, and add a few cornichons if desired.

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