Sunday, October 4, 2015

Kholodets (Meat Jelly)

This is a dish in Russia almost all Americans would find unusual. The history behind Kholodets is somewhat unknown, but what is thought to be the origin is that all the leftovers from yesterdays meal were thrown together and fed to the servants. Somehow eventually everyone started eating it. I thought it was interesting, but not sure I would ever try it. 

1 pig's foot, split
2 lbs pork neck bones
12lb boneless veal
12lb dark turkey meat
4 garlic cloves (to taste)
1 tablespoon salt
1 tablespoon gelatin
1 cup hot broth

-Scrub pig's foot in cold water and scrape off any bristles.
-Combine meats, vegetables peppercorns, and bay leaf in large kettle or pressure cooker.
-Cook covered in water until very well done (about 3 hours in kettle or 45 minutes at 15 pounds -pressure in pressure cooker).
-When meat is loose from bones, uncover and cool.
-Pour off broth, skim off fat, and reserve broth.
-Remove meat from bones, discarding turkey skin and fat and vegetables.
-Chop meat into bite-size pieces and place in an oblong pan.
-Add peeled and crushed garlic, salt, and pepper.
-Soften gelatin in 1 cup hot broth and add to meat.
-Pour enough remaining broth to cover meat by at least 1/2 inch.
-Taste broth and adjust seasoning.

-Cover with plastic wrap and chill overnight.

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