I’ve completely failed to even attempt to make a cheese soufflé. Learning to make a soufflé has been on my mind since Thanksgiving and it just isn’t going to happen. Not now anyway. I’ve decided to put it off until spring. Because now is the time for heartier things. There is a reason that nordic climates live on fat and starch. Just stepping outside burns twice as many calories as normal. Will and I have also been sick in and all I can think about is comfort foods. Meat in bread and all its variations is heavenly. December 2011 I hosted a dinner just to celebrate that.
I spent an absurd amount of time brainstorming and planning.
The feature would be a giant pig in a blanket. Instead of little wieners wrapped in puff pastry, I would make something worth presenting.
To make the “pig” I started by weaving a bacon mat.
Then I layered on top of the bacon.
Rolled it up into a pig log and stuck it in the oven. I’d pull it out every 10 min or so and glaze it for a nice candied bacon effect.
That night I made a rosemary bread dough to rise overnight. The next morning my ceramic artist friend Summer sculpted the dough around the meat. When it was all said and done our pig in a blanket looked just like a bread pig with piglet rolls at her side.
To round out the meal I made two other items. Pig muffins are breakfast sausage in an apple spice muffin topped with a candied bacon flag.
The best part of dinner parties are the friends.