| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
Pickles |
6 |
Servings |
INGREDIENTS
| 6 |
|
Pig's feet without hocks; quartered |
| 2 |
c |
White wine |
| 3 |
c |
Red wine vinegar |
| 3 |
qt |
Water |
| 1/3 |
lb |
Carrots; unpeeled, quartered |
| 1 |
|
Onion; unpeeled, quartered |
| 4 |
|
Whole cloves |
| 1 |
ts |
Whole black peppercorns; cracked |
| 1 |
ts |
Juniper berries; bruised |
| 1/4 |
c |
Fine sea salt |
| 4 |
|
Whole bay leaves |
| 4 |
|
Sprigs fresh thyme -or- |
| 1 |
ts |
Dried thyme |
| 1 |
lb |
Carrots; peeled, sliced 1/8-inch thick (up to) |
| 6 |
|
Bay leaves (depending on how aromatic they are) |
| 6 |
|
Sprigs fresh herb (thyme; rosemary; sage or tarragon) |
INSTRUCTIONS
ASPIC
Place pig's feet, white wine, red wine vinegar and water in large
nonreactive pot. Liquid should cover pig's feet by 3 inches; add more water
if necessary.
Bring to a boil, reduce heat and simmer 30 minutes, skimming every 10
minutes. Add remaining ingredients (except for aspic), partially cover, and
continue simmering for 2 hours. Do not let liquid boil or fat will emulsify
and make stock cloudy.
With a slotted spoon or strainer, carefully remove feet, discarding any
stray bones. (Don't worrk if they seem to be falling apart at this point;
meat will firm up when chilled.) Set aside to cool for 1 hour.
Strain hot stock into a bowl, add sliced carrots and fresh herbs and set
aside to cool, allowing fat to rise to the top. Discard cooked vegetables
and herbs from stock.
Gently arrange cooled pig's feet in 1-gallon nonreactive container. (A
glass bowl or jar will show dish best, but a crock pot or plastic bucket
will do.) Skim fat off stock, then fish out carrots and herbs. Tuck these
into pig's feet.
Pour stock through a strainer lined with cheesecloth or a clean dish towel
over pig's feet. If stock has set too much to pour, reheat just enough to
melt.
Cover pig's feet and refrigerate overnight before serving. Will keep
refrigerated several weeks as long as pig's feet are covered by aspic.
Serve with mustard, cornichons, bread and that bottle of beer.
ARKANSAS DEMOCRAT, 1989,
"ARKANSAS GOURMET", HELEN AUSTIN
FROM "AMERICAN CHARCUTERIE"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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