Saturday, 31 December 2011
Spoils of Christmas
One of the best things about Christmas is the leftover fat. Others may be thrilled with the latest gadget they received, but I happy knowing there is fat in my refrigerator. As delicious as our Christmas goose was, it is already slipping into my memory. However, I have its fat to cook with in the new year - pure white fat tipped off after the initial roasting, and creamy, beige fat poured off before making the gravy, both will be excellent for frying potatoes.
The golden yellow fat in foreground is from my foie gras terrine and it will be part of the bread crumb topping on my New Year's Eve cassoulet.
Wishing everyone a year full of good tasty animal fat.