I made pork stock.
Then I made headcheese... well, actually it was toecheese. I didn't have access to a whole head, so trotters did the trick.
It was the perfect cool, quick snack on an otherwise unbearably hot day.
Last month I bowed out of Charcutepalooza due to monetary constraints, but this month's challenge is budget friendly, using less pricey cuts of "meat". They may not be great for your family grill-off, but the gelatin and collagen are made for stock and the tiny pieces of meat are perfect for less beautiful endeavors.
This is the recipe I loosely created for the 'terrine'.
Traditionally a liquor like cognac, port, or brandy might be used to add a bit of sweetness and depth to a terrine. I wanted to try something experimental with this dish so I ran up to Dawson's Liquors in Severna Park to pick up a bottle of beer instead. I went with Mikkeller Big Worse Barleywine Aged in Bourbon Barrels.
I loved the flavor of the toecheese. The only problem was that I didn't get enough gelatin from the stock. Next time I would recommend adding a touch of gelatin just to keep the form together. I also suggest soaking the dried apricots in the barleywine to plump them up and get some of the kick from the 12% ABV.
I froze the remaining stock and will be using it for flavoring many delicious dishes. It is fragrant and wonderfully translucent. I'm proud of my skimming and simmering skills this time.
Keep a close eye for another Charcutepalooza post this month. I'm planning to make a Pork and Chicken Liver Pate.
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