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.
10 comments:
i thought the wife was a veggie-whit
happy holidays
who wouldn't fall off the wagon for something like that?
You must have the greasiest digital camera possible with all the carne massaging and image taking.
Bravo! Well-done.
What is frostitution?
that's what the frostitutes at cupcake royale / verite coffee do.
This looks, at the very least, magically delicious.
it was. i think the 'steaming hole' image really conveys the flavor of the experience.
i wanted to start on the inside and work my way out, but kyl was more in favor of the standard radial cut.
I literally didn't recognize you in that picture. It's been too long. Anyhow, awesome loaf. I'm impressed.
it's rare to see me smiling if i'm not holding a bundt pan full of hamburger, making me harder to recognize in this context.
so i googled "wreathloaf" to see what would come up. there was exactly one hit, with an image!
apparently this sort of thing is common among japanese people living in hawaii. here is a translation of their recipe, courtesy of google:
The night of yesterday made the leaf roll.
The green pepper, the carrot and the onion to enter in the bacon in the pulling meat of the chicken, like [hanbagu] tempering
You are inserting. And burning with the oven, completion. When crumbling up the cabbage and the cucumber is forced under, the bouillon seeing in the vegetable, this very tastiness.
As you can see, procedurally our recipes are very similar.
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