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31 December 2006
25 December 2006
season's meatings!
our holiday gift to anchorbutt.
wreathloaf recipe:
- ~2 lbs ground meat, source and fat to suit your palate
- ~.5 c catsup, divided
- medium white onion, diced
- 1 package dried pork-flavored stovetop stuffing
- 2 large eggs
- 1 scant cup fresh chopped italian parsley
- document thoroughly with digital camera.
- pre-heat oven to 350 degrees.
- combine half the catsup and all other ingredients with hands in large mixing bowl until everything is well-incorporated.
- divide and plop into bundt pan.
- massage meat with hands into pan, to ensure that meat fills crevices and to satisfy other needs you may have.
- drizzle remaining catsup onto meat to seal in el sabor. spread with spatula. note: you might instead consider drizzling into the bottom of the bundt pan prior to adding meat, for a more traditional bundtloaf look.
- bake on center rack @ 350, 45min-1hr, until desired firmness is achieved. knife inserted into thickest part of annulus should come out slightly greasy but otherwise clean of meat residue.
- let stand for 5-10 minutes.
- gently separate edges from bundt pan with a butter knife or small spatula.
quickly turn out onto a platter. the meat may hesitate to slide onto the plate. coax it by flexing the bundt pan as necessary, or just wait to let it plop out on its own. i recommend staying close to the pan during this process so that you can hear this distinctive sound.- garnish. be imaginative, but tasteful. here we have:
- "holly sprig" of cranberries and flat-leaf parsley, pinned with a bent paperclip.
- "bow" of prosciutto.
- "holly sprig" of cranberries and flat-leaf parsley, pinned with a bent paperclip.
- enjoy with champagne and potatoes.
apologies to vegetarians, and to carnivores.
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