Ingredients 1/4 cup lard 1/4 cup butter (4 tbls) 1/3 cup light brown sugar 2/3 cup white sugar 3 over-ripe bananas 2 eggs 1/2 teaspoon ground nutmeg 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1 teaspoon vanilla extract 1/2 cup chocolate chips 1 teaspoon baking soda dissolved in 1 tbls of boiling water 200 grams or 1.5 cups of all purpose flour Instructions
1) Make sure the lard, butter and bananas are at room temperature. Add all the sugar to the lard, butter and bananas. Mix/combine thoroughly. 2) Add eggs, nutmeg, cinnamon, cloves, vanilla extract, chocolate chips and baking soda and mix together. 3) Gently fold in the sifted flour just until combined. Don't over mix. 4) Place in a greased 8.5" X 4.5" X 2.5" loaf pan. Bake at 400 degrees for about 55 minutes.
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Lard is making a comeback as a top quality cooking fat. It's versatility in the kitchen and its health benefits are two big reasons why you should try to render your own. Lard can be used in nearly every dish, both in cooking and baking.  INSTRUCTIONS
1) Grind the fat you want to render. 2) Add the ground fat to the crock pot and set it on high. 3) As the fat begins to melt, stir occasionally. Let the fat simmer. The time this will take will vary depending on the amount in the crockpot and how hot it gets. Expect between 2 and 6 hours. When the remaining solids start turning brown, stop the cooking process. This means the fat has all liquified and the moisture level has dropped. 4) Strain out the solids by using cheesecloth. You can put the liquid lard into mason jars and let it cool while at room temperature. Once cool, freeze the lard to ensure it stays fresh. *If the lard has a low enough moisture content you can store it at room temperature indefinitely, however with no way to test this it's safer to freeze it. When you are using a jar of lard it's best to keep it in the refrigerator.  We are kicking off this new blog with one of the first things you can make after picking up your half pig from Red Ledge Farm. Pork broth can be used in so many recipes and it is a great way to use every part of the pig. when you receive your half pig, you will notice that I don't go overboard removing all of the meat from the bones. The meat and fat on the bones helps make a very rich pork stock. I also cut the bones into smaller pieces to increase the amount of collagen release and make them easier to fit into a crock pot. Ingredients -5 lbs Mangalitsa/Berkshire Pork Bones - olive oil - salt - handful of parsley - 2 celery Sticks - 1 onion (quartered with skin) - 4 bay leaves - 1 tbls black pepper - 1 tbls dried thyme - 2 sprigs fresh rosemary Instructions
1) Coat the pork bones with about 2 tbls of olive oil and 2 tbls of salt. Roast them at 400 degrees for one hour. 2) Put the pork bones into a large crock pot and add 12 cups of cold water. Turn the crock pot on high and let simmer for at least 12 hours. I usually let it go for almost 24 hours. 3) Strain out the bones. The amount of water will certainly have decreased. Add enough water to get to a total of 10 cups and add the broth back into the crock pot. 4) Add parsley, celery, onion, bay leaves, black pepper and dried thyme. Let simmer for 2 hours. 5) strain out the vegetables and let the stock chill until the fat is solidified on the top. Scrape off the fat. Heat the stock back up. And salt to taste, I used 2 teaspoons. Strain it through cheese cloth before filling your jars. This recipe will yield 4 pints of stock. *If you want the stock to be shelf stable, it will need to be pressure canned. It can also be frozen until you are ready to use it. |
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