Oh my!
One hundred percent rye sourdough, cream cheese, smoked salmon, sliced red onion, capers, dill, lemon, salt and pepper with a really good pilsner!
Just Wow!
Bread
- Thread starter Delta Riverat
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One hundred percent rye sourdough, cream cheese, smoked salmon, sliced red onion, capers, dill, lemon, salt and pepper with a really good pilsner!
Just Wow!
OP
OP
Delta Riverat
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The Christmas dough is in the warm room. Well actually the Christmas Eve dough as some family members had plans for the 25th and all would not be able to make it then, so the big party will be tomorrow.
Along with the bread we will have the center piece of appetizers, Jamon Iberico de Belota. Just the shoulder (paleta), not the ham. I figured 10 pounds was enough. But I do have the whole stand set up too -
Market was good this year!
Along with the bread we will have the center piece of appetizers, Jamon Iberico de Belota. Just the shoulder (paleta), not the ham. I figured 10 pounds was enough. But I do have the whole stand set up too -
Market was good this year!
Serene
Guru
Like this?The Christmas dough is in the warm room. Well actually the Christmas Eve dough as some family members had plans for the 25th and all would not be able to make it then, so the big party will be tomorrow.
Along with the bread we will have the center piece of appetizers, Jamon Iberico de Belota. Just the shoulder (paleta), not the ham. I figured 10 pounds was enough. But I do have the whole stand set up too -
Market was good this year!
OP
OP
Delta Riverat
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Serene
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Nice...what time do you want me there? haha
OP
OP
Delta Riverat
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Hehe, anytime eh? If you coming all the way from down under...anytime -
I have had small samples of this stuff before, just never the whole (most impressive) leg with the stand and all. The part that clinched it was you can keep the thing out w/o refrigeration for 6 weeks. Yeah, go right through New Years and then some. Party on!
I have had small samples of this stuff before, just never the whole (most impressive) leg with the stand and all. The part that clinched it was you can keep the thing out w/o refrigeration for 6 weeks. Yeah, go right through New Years and then some. Party on!
OP
OP
Delta Riverat
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The dough is in the oven -
And the bread is out.
I love this recipe, so easy and comes out perfect every time.
And the bread is out.
I love this recipe, so easy and comes out perfect every time.
Last edited:
That looks great!!At age 70 I just made my first loaf of bread. I mean I made it myself from scratch. I have made many loaves before but they were done with a "bread machine"
So those really don't even count by comparison, not even close. The bread machine makes stuff that's hardly better than supermarket bread. This stuff Rocks!
It's a "no kneed" recipe off the web. Three cups flour, 1.5 cups water, 1 pack yeast and 2 tsp salt. Mix, rise, refer minimum 8 hours and bake.
Amazing -
OP
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Delta Riverat
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Yes, it is!
After it all was done and nothing was left besides the huge mess and the piles of paper... only a nubbin of bread remained. I ate half of that before bed with the last of the Stilton smeared on it and the rest the next morning, Christmas morning, with the bacon & eggs my lovely bride prepared for breakfast.
Fini -
After it all was done and nothing was left besides the huge mess and the piles of paper... only a nubbin of bread remained. I ate half of that before bed with the last of the Stilton smeared on it and the rest the next morning, Christmas morning, with the bacon & eggs my lovely bride prepared for breakfast.
Fini -
Marco Flamingo
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For those of you wanting to join in on the fun, here's a deal for you. Everything you need (except knowledge, experience, talent, patience, flour, etc.).
Marco Flamingo
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The picture of the ham reminded me to check up on my fenalår hanging in the garage. This is a Norwegian "lamb ham" similar to prosciutto, but with a powerful flavor (what sissys call "gamey"). I don't do an entire leg because that is too big and has a lot of trimmings. Whole leg looks great for a presentation, but too much for the two of us on the boat. Instead, I do "whole muscle" curing for all meats. This makes small, no waste, easy to slice and delicious cured meat. The trimmings went into the stew pot last summer.
The cure combinations are endless. Herbs du Provence, red wine, smoked harissa, juniper berries, etc. Perfect for months of cruising and no refrigeration required. Fits our camping charcuterie lifestyle.
The cure combinations are endless. Herbs du Provence, red wine, smoked harissa, juniper berries, etc. Perfect for months of cruising and no refrigeration required. Fits our camping charcuterie lifestyle.
HeadedToTexas
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Whoa, very interesting. Can you share a recipe for such a lamb ham?
Marco Flamingo
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Recipe? Recipe! I don't use no stinkin' recipe. Actually, the important part is the curing. Dry curing (burying in salt), wet curing (soaking in brine), or "equilibrium" curing. The latter is putting a calculated amount of salt in a vaccum sealed bag. No time calculation needed because the "correct" amount of salt is in the sealed bag. Two benefits: can't over salt and it can sit in the fridge until you are ready for the next phase. Can't get over salted.
You will also need to learn about the "special salts" that increase the safety of cured meats. If your research on Google, YouTube, etc. doesn't go into detail on nitrates and nitrites, keep researching. Obviously, salt cured meats have been around long before the word nitrate was ever uttered. But there is increased safety, and even appearance, when using special "curing salts".
But my "recipe" for cured meat is incredibly flexible and ever changing. Do you like garlic? You're headed towards one of the Italian cures. Like juniper berries? You're going Scandinavian. Like harissa? You're going Moroccan (especially if you can get ahold of camel meat).
I tell people I made a promise of fidelity to one woman. But one recipe? No way I could keep that promise.
You will also need to learn about the "special salts" that increase the safety of cured meats. If your research on Google, YouTube, etc. doesn't go into detail on nitrates and nitrites, keep researching. Obviously, salt cured meats have been around long before the word nitrate was ever uttered. But there is increased safety, and even appearance, when using special "curing salts".
But my "recipe" for cured meat is incredibly flexible and ever changing. Do you like garlic? You're headed towards one of the Italian cures. Like juniper berries? You're going Scandinavian. Like harissa? You're going Moroccan (especially if you can get ahold of camel meat).
I tell people I made a promise of fidelity to one woman. But one recipe? No way I could keep that promise.
