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.
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.
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kls_eloise- kls_eloise
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*grin
Just being a bit silly. It looks great.
And your Boar's Head (plus the procession) totally wowed a young lady whom we brought to her second event
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.
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.
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.)
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.
:-)
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.