I love this roast. A boneless pork loin is wrapped with a pork belly. In between the layers a cream of olive oil, salt, rosemary, juniper berry, garlic and pepper is applied, then smoked over hickory.
Fazzoletti della nonna coi funghi secchi e spinaci.
I got these Criminis (baby bellas) River Valley Ranch in Burlington Wisconsin. Stop by if you are in the neighborhood.
I made the mushrooms into a Duxelles, pureed sauteed spinach, and made a white sauce with Parmesan cheese. Making crepes was fun.
Rillettes du canard.
After receiving Brian's letter, The Jersey Report: Confit du Canard, I got a duck. I like to think I aways read the label but in this case I didn't and when I got home I realized that my pintail had been "flavored" with a brine solution. So I skipped salting it. Rillettes is potted meat, but to get the meat I have to make a confit first.
For the confit I probably added 16 ounces of lard to the duck fat to make sure everything was covered. I put in the meat the gizzards and the wings. They cooked in a 200F oven for about 6 hours.
For the rillettes, I took the confit meat and a little duck fat and ran it through the Cuisinart.
I feel no holiday is complete with out some home cured fish. This one with dill, white pepper and caraway.
Kiff made a magical mango chutney to go with the pork. Audrey roasted chestnuts for a superb chestnut cheesecake. Corine's spinach salad added color and balance to the holiday fare. JJ made Christmas cookies, and Bonne Femme made her signature bacon and onion tart, polenta and the ever popular Ice box cake. Thanks everybody for a great party.