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    Goose lard bread spread

    Chef #276037
    Thu Dec 22, 2005 3:38 pm
    Newbie "Fry Cook" Poster
    I am looking for a recipe for a bread spread my mother (German) used to make using goose lard. As I recall, it was not rendered like "smaltz" and was quite highly spiced. She called it "floom or pflume".
    Thorsten
    Fri Dec 23, 2005 6:15 am
    Food.com Groupie
    Here is a very simple recipe found on Zaar
    To Preserve Goose Lard: German Ganseschmalz

    There are much more recipes in Germany. Often they are combined with lard from prok which contains the "Flomen". If you want to make goose lard you should buy lard from pork for it. Otherwise you have to make it in advance.

    Goose lard is typically made as side product of the traditional roast goose for for St. Martin's day (11 November) or christmas (25 December).

    You need the fat from one goose. You could refer to the recipe above.

    1 part goose lard
    2 parts lard (from pork)
    about 5 onions, chopped
    about 5 apples (variety Boskop, if available, otherwise a good baking apple variety, little tart), chopped
    salt to taste
    mugwort (grounded)
    majoram

    Heat up slowly the two lards. Stir as required. As soon as the "Flomen" (the little fluff balls in the lard) are turning brown add first the onions and a little later the apples. Add salt, mugwort and majoram to taste. Stir as often as required. When the onions and apples are golden brown remove from heat and fill into suited dishes. After it is completely cooled down seal the dishes and store in the fridge or in a cool place.

    You can use it as a spread or to season red cabbage recipes with it. You can also use it to fry potatoes.

    The reason for mixing the goose lard with lard from pork is that goose lard is very soften. If you like it very soften you can reduce the amount of lard from pork.

    The amounts of onions and apples are only a guess. If you don't like the fruity note use less apples. If you like the onion note you can add some more. You just have to try what you like best. Every family has an own "tradition" on how to make it. My mother don't use any lard from pork at all.
    Chef #276037
    Fri Dec 23, 2005 5:15 pm
    Newbie "Fry Cook" Poster
    Thank you for your reply to my recipe request. One question....What is mugwort?
    Thorsten
    Sat Dec 24, 2005 2:00 am
    Food.com Groupie
    Chef #276037 wrote:
    Thank you for your reply to my recipe request. One question....What is mugwort?


    Mugwort is a herb (scientific name: Artemisia vulgaris, German: Beifuss) which is often used a spics for goose lard. It supports the digestion of "fatty foods". Mugwort is used to season fat meat and fish. In Germany, it is mainly used to season goose, especially the roast goose traditionally eaten for Christmas.



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