lard!

[moominmolly]

Hi! Do you have any recipes that you really prefer to make with lard? Would you share them with me? Right now I plan to make fried eggs and maybe a pie crust, but then what?

Comments

[sparkymonster.livejournal.com]

http://www.eatmedaily.com/2008/12/avant-lard-fat-by-jennifer-mclagan-cookbook-review/

[muckefuck.livejournal.com]

http://thisiswhyyourefat.com/post/108653927/lardz (http://thisiswhyyourefat.com/post/108653927/lardz-deep-fried-lard-balls-topped-with-sugar).

[cinnabarine.livejournal.com]

Well...beans! Here's one:

http://www.foodnetwork.com/recipes/emeril-lagasse/refried-beans-recipe2/index.html

In fact, a whole lot of Latin cooking, including such tasty stuff as mole.

Also, for frying.

Also also, soap! I know, not so tasty. But...soap!

[houseboatonstyx.livejournal.com]

I used to make Duck Lard Bread. I don't remember exactly how, but it was based on a recipie for Sally Lunn Bread.

Lard is so great for soap though, it seems a waste to eat it.

[pekmez.livejournal.com]

You can also freeze it to make more pie crusts later. (We still have some in our freezer from the great leaf lard rendering project 1.5 years ago!)

[novalis.livejournal.com]

Confit.

[dbang.livejournal.com]

french fries?

[trom.livejournal.com]

french fries!

[trom.livejournal.com]

Clearly you need some duck livers and make pate...

[motive-nuance.livejournal.com]

I'm severely lactose intolerant, so I use it in all sorts of things. My fridge usually contains lard, suet, and schmaltz, and I use them as my go-to shortenings where most people would reach for the butter. Really good leaf lard has very little pig flavor, and can be used in things like banana bread or pancakes. The more strongly-flavored stuff that comes off of e.g., a shoulder is better for things like tamales where you want the pig flavor to show through.

In my opinion, the greatest application of lard (the one where nothing else will really do) is making tortillas. Contact me if you want a recipe.

[artricia.livejournal.com]

Loving the comments here. I usually just use lard in pie crust and freeze the rest of it.

[hakamadare.livejournal.com]

nothing comes immediately to mind, but i bet the British Lard Marketing Board would be a good place to start! :)

-steve

Answering the question you asked...

[harimad.livejournal.com]

Michael Ruhlman's Charcuterie (http://search.barnesandnoble.com/Charcuterie/Brian-Polcyn/e/9780393058291/?itm=6) is likely to have some possibilities for you. Full disclosure: I haven't used this book. Ruhlman has a darn good blog.

[liminal-spaces.livejournal.com]

Let's see...confit, cassoulet, pate, pie crust, biscuits (buttermilk biscuits made with real lard...nom!!), add a little as a flavor boost to anything that calls for butter (especially soups, stews, roast veggies), use instead of butter or oil when you're making pancakes or waffles (crispy, yummy pancakes!!), use it as a base for gravy and sauces. I see that you're allergic to pork, but I'll link to this post on pork confit (http://madfermentationist.blogspot.com/2008/08/pork-loin-confit-and-no-knead-sourdough.html) anyway, just in case someone's interested.