These are great! Here's my input.
Early-early spring in Quebec and the Northeastern US is sugaring-off season - when maple syrup producers boil down their maple sap to produce the dark, sugary syrup. This became a social gathering, and over the years it's evolved to focus less on the work and more on the socialization. Nowadays, a visit to a sugar shack culminates with a feast of maple and other local, seasonal delicacies. With the ground just beginning to thaw, this means a whole lot of pork (braised ham, sausage cooked in maple syrup, bacon, crispy fried pork rinds), roast potatoes, preserved and pickled vegetables, baked beans, fresh-baked bread, and drinks to wash it all down.
With social gatherings banned this year - police officers shining lights in windows and knocking on doors to be sure we're all maintaining our physical distance - some of us worked on on recreating these feasts at home. I don't remember seeing sugar maple trees around Middle Earth, but I've found that the folks there know their way around a piece of pork. In particular, the Lost Pig Inn in Thornlin is famous for their pork meals. The following recipe is for a plate with some nice fat ham like they serve at the Lost Pig, which I put together with the help of that ruggedly handsome troll hunter, Khaaz. (We're just friends, Pacal, don't get heated.)
Step 1: Preheat your oven to 350 F. Get your ingredients together: a small ham (1 kg or so), 2 tablespoons of dijon mustard, 2 tablespoons of maple syrup or honey, 2 tablespoons of brown sugar, and a pinch of ground cayenne pepper. Keep a bowl of salt, a pepper grinder, a bottle of olive oil, and a bottle of wine close at hand.
(Ham can be found on the ground near trolls, among other places.)
Step 2: Put the mustard, syrup, sugar, and cayenne in a small saucepan over low heat and stir to combine. Once the mixture is homogeneous, turn off the burner and remove the pan from the heat. Let cool while you drink a glass of wine.
Step 3: Put the ham on a rack in an appropriately sized baking dish. Pour about a half cup of water into the dish - it shouldn't touch the ham. Pour some wine into a separate glass and drink it. Brush the glaze from Step 2 over the ham.
Step 4: Put the ham in the oven and bake 1 hour or until it's heated through. I use a meat thermometer, which takes the guesswork out of things - ham should be around 145 F in the center.
Now if you've got a well-stocked pantry or qarraba, you can make some potatoes to go alongside the ham. Here's what you'll need for that:
Code: Select all
+---------------------------------------------------------------------------+
| #### | Item Name | Type |
+---------------------------------------------------------------------------+
| 15 | [black potato] little black potato | Herb |
| 15 | [red potato] little red potato | Herb |
| 2 | [garlic] small aromatic clove | Herb |
| 1 | [chervil] handful of small fine leaves | Herb |
+---------------------------------------------------------------------------+
These little black potatoes were introduced to the Greyflood river valley by servants of the so-called Witch-King. A lot of people think black potatoes are poisonous, and they are - until you cook 'em.
Step A: Cut the potatoes into quarters. Yeah, they're already small, but they'll cook quicker this way. Drink some wine while you work. Crush the garlic cloves with the flat side of a knife.
Step B: Heat a tablespoon of olive oil in a large frying pan over medium heat. Once heated, toss in the potato and crushed garlic cloves.
Step 3: Is your ham in the oven? Check on your ham. Brush some more glaze over it. Check that the water under the ham hasn't dried up - add some more if needed.
Step 4: Stir the potatoes around in the pan every now and then. Don't let your glass of wine dry up either!
Step e: The potatoes are done when they're soft in the middle and crispy on the outside. Sprinkle on some dried chervil if you've got some leftover from last summer. If you don't, well, have a little more wine.
Serve!
Addendum: I also made some tofu - that's what those squares are. Listen up, vegetarians: slice up some extra-firm tofu and then fry it on both sides in oil. Make the glaze from the ham recipe, but add a splash of balsamic or apple cider vinegar. Toss the tofu and the glaze together in a saucepan, and braise over low heat for 30 minutes, stirring occasionally. Have some wine while you're at it.
Addendum 2: Well damn, the photo has asparagus in it too. Asparagus can be recognized as an upright green stalk that often grows near water. Sprinkle a bit of olive oil over a handful of them and throw 'em in a frying pan over medium-high heat until the end of a stalk can be easily pierced with a knife. Salt and serve.
