I will be posting a wonderful brand new raw concoction in the next day, but I found a cooked foods recipe that explains it all better than I could ever explain my choice:
- 1 pound lard
- 2 medium onions -- chopped
- 2 small apples -- chopped
- 1 teaspoon thyme
- 1 teaspoon salt
- 1 teaspoon pepper
Melt lard slowly together with onions, apples and spices. Let simmer for about ½ hour to let lard absorb flavors. Cool, stirring often, then pour into stoneware container. Keep in refrigerator.
NOTES : This lard is used as a spread on open-faced sandwiches, especially with pickled herring, salami, liver paste or corned beef. Also good on rye bread with cheeses, preferably Danish cheeses such as Havarti, Thybo or Tilsitter.I guess that every culture has its specialties and that's what makes this planet so rich, but....
Please don't get between me and the bathroom!
Sorry, but I just couldn't help but share this public service reminder with everyone. I guess that lard, apples and onions must be an acquired taste...