Griebenschmalz
Just one extra dance convinced Wilhelm to share with me his world-famous Griebenschmalz from his Wunderbares Deli und Danceteria in Germantown, NJ . Guten Appetit, yogis!
INGREDIENTS:
2 pounds fat trimmings (from pork)
Optional: 1 apple
Optional: 1 onion
Optional: salt
PROCEDURE:
Cut fat trimmings into small pieces (1/4-inch squares). If they still have a little meat on them, that is fine.
Place trimmings in a large skillet with high sides over low to medium heat. You may use a lid at any time to help them heat up, but do not use a nonstick pan.
Heat and stir until the trimmings start to melt. Continue to heat and stir for 1 hour or more, until the pieces turn into brown cracklings (Grieben).
If you are adding the apple and onion, peel them both, finely chop, and add at this time. Keep cooking the fat until the apple starts to turn golden brown, 15 minutes or more.
You can add salt if you wish, but it is more common to salt the rendered fat when spread on bread just before consumption.
(Note: This recipe is part of my April Fool’s FakeNewsletter. This is the actual recipe source.)