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Boar's Head 2011

He came out *fabulous* this year - I called him "Horace."  Look - a meat pie in animal head form:

I'll chat about Yule later, but I wanted to show you the boar's head.

Some other construction notes for future reference:

*  The eyes slumped after the fact when it cooled.  Not sure if I can do anything about that.
*  The parsnip tips got a little soggy under the aluminum foil - see if you can tent it *around* them next year.
*  Put it uncovered in the fridge until fully cooled - that will minimize the condensation under the aluminum foil.
*  Blunt the bottom edges of the ears more - the right ear was too pointy.  The left ear was a reconstruction, so it doesn't count.
*  Slip an occasional bay leaf between the parchment paper and the platter - it'll hold the bay garland in place.


( 12 comments — Leave a comment )
Dec. 5th, 2011 11:58 am (UTC)
You Killed Pumba!

Just being a bit silly. It looks great.
Dec. 5th, 2011 01:25 pm (UTC)
I bet Pumba would be very tasty!
Dec. 5th, 2011 01:04 pm (UTC)
from a cook's POV
The slumped eyes added to the effect, as if you, well, cooked a real pig's head. Having seen the genuine article, I can tell you that's what happens.

And your Boar's Head (plus the procession) totally wowed a young lady whom we brought to her second event
Dec. 5th, 2011 01:29 pm (UTC)
Re: from a cook's POV
Really? Cool! I'll stop fretting about that. Aelfgifu tells me that they made quite a production of slicing out the eyeballs for the barons - it made me giggle maniacally.

I'm so tickled at how much people enjoyed him. We haven't stayed for dinner the last couple of years because with serving at 7:00, I was pretty sure Charlote would hit her expiration date in a fairly miserable fashion. But I heard someone who looked in the kitchen comment "the boar's head is really cool this year" - which tells me that people are really looking at him. That really made my day.
Dec. 5th, 2011 02:43 pm (UTC)
Re: from a cook's POV
This. It's the same with a sheep's head too.

Wish I'd been there to see it, but a combination of needing down time and new BP meds made staying home the best option.
Dec. 5th, 2011 03:00 pm (UTC)
Re: from a cook's POV
We certainly missed you, but I completely understand. I could use some down time myself.
Dec. 5th, 2011 02:32 pm (UTC)
Also, the filling recipe would be welcome. Aaaaaand now that same young lady I spoke of (who is a co-worker as well) is singing the Boar's Head carol at me ;-D
Dec. 5th, 2011 03:07 pm (UTC)
Re: yep!
Yeah, I'm usually singing it for a few days afterwards. Awkwardly, because I don't remember most of the words.

Seriously? YOU want the filling recipe? From something *I* cooked? I wouldn't believe it if I weren't reading it myself...

Sure - it's my Grandpa Longtin's Christmas tourtiere recipe. I'm sure he never dreamed that his granddaughter would be sculpting with it. I'll post it tonight (I just want to double-check the oven temperature.)
Dec. 5th, 2011 03:12 pm (UTC)
what I douldn't believe
Was that it appeard to *not* have any liver in it, though it had that flavor, which I liked!

Yes, I did ask for your recipe :-) Our family had tourtiere every New Year's Day, but the flavor & texture was much different than this.
Dec. 5th, 2011 03:13 pm (UTC)
Make that "*couldn't* believe"... ;-D
Dec. 5th, 2011 02:48 pm (UTC)
That is so amazingly amazing. See, it's stuff like this that just reminds me why I love you so. :)
Dec. 5th, 2011 03:10 pm (UTC)
Why - because once a year I make sculpture with ground pork?


It's been a slump for the past few years, but I'm starting to get excited about being creative again, and it's getting easier now that Charlotte is a little older. I can't wait for her to start having her own projects.
( 12 comments — Leave a comment )