Balkan Brie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. cracklings
¾ tsp. salt
4 c. water
2 c. buckwheat flour
1 tsp. cinnamon
1 c. white flour
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Directions: |
Directions:Cook cracklings and water. Add spices and flours. Press in loaf pans and chill. Slice and brown in bacon drippings or vegetable oil and serve with hot syrup. |
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Personal
Notes: |
Personal
Notes: Mother (Z) served a lot of this when I was a kid. I never really liked it and never could understand what it really was, and what was in it. Cracklings resulted from the "rendering" of lard. The fat was trimmed from pork (pigs were fatter then) and ground in meat grinder. It was then heated on the stove with continuous stirring to prevent burning. The hot fat was then poured into earthen jars, and was snow white after cooling. What remained after pouring off the lard, were the "cracklings." They were golden brown and tasted much like bacon. They were often used in corn bread. Those not eaten i.e. in this recipe, were fed to the chickens and pigs. Sounds like cannibalism to me.
Lard was used liberally in place of butter or other fat or shortening. Frying food was commonly done. The level of one's cholesterol was not a concern.
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