Best 4 Rendered Leaf Lard Recipes
Indulge in the Culinary Delights of Leaf Lard: Embark on a Journey of Traditional and Innovative Recipes
Leaf lard, a culinary treasure derived from the fatty layer surrounding a pig's kidneys, holds a special place in various cuisines worldwide. Prized for its distinct flavor and versatility, this rendered fat offers a plethora of culinary possibilities. Whether you're seeking traditional techniques or innovative culinary creations, this article presents a diverse collection of recipes that showcase the magic of leaf lard. Discover the art of rendering leaf lard, transforming it into a pure, golden fat that elevates your dishes with its rich, savory notes. Embark on a culinary journey as we explore delectable recipes that utilize leaf lard's unique properties, from flaky pastries and tender pie crusts to moist cakes and flavorful fried delights. Let your taste buds rejoice as you explore the diverse applications of this culinary gem, adding depth and richness to your favorite dishes.
RENDERED LEAF LARD
Blue Hill at Stone Barns conducted a search for the perfect pie. Baker Gabrielle Langholtz's award-winning Honey Pie uses this recipe for Leaf Lard to make the crust.
Provided by Martha Stewart
Yield Makes enough for about 6 double-crust pies or 12 single crust pies
Number Of Ingredients 1
Steps:
- Preheat oven to 350 degrees. Place lard in a Dutch oven and bake until fat melts and the cracklings float to the surface, stirring every 45 minutes (this may take up to 4 hours). Remove from oven and strain into a heatproof glass measuring cup; discard solids. Pour rendered lard into small ice-cube trays about halfway full and freeze.
LEAF LARD CRUST
Provided by Amy Thielen
Categories dessert
Time 1h45m
Yield two 9- or 10-inch pie crusts, enough for one double-crust pie
Number Of Ingredients 6
Steps:
- Mix the flour, sugar, and salt in a large bowl. Add the lard and the butter, and cut them in with a pastry blender until the larger pieces are the size of peas and the mixture begins to clump on the pastry blender. Shuffle through the mixture with your hands, pinching chunks of lard to flatten them.
- Add 4 tablespoons of the ice water and mix with a fork. Pinch a clump of dough in your hands: If it feels moist and clumps together easily, it's probably hydrated enough. If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball. You want to mix the dough as little as possible to ensure it stays tender.
- Divide the dough in half and form each half into a flat disk. Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- Thirty minutes before you're ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften.
STOVE TOP-RENDERED LARD
Waste not, want not! Homemade lard comes in handy in all kinds of recipes, including these Biscochitos. Martha made this recipe on "Martha Bakes" episode 711.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 1 to 1 1/2 quarts
Number Of Ingredients 1
Steps:
- Working in batches, cut, grate, or grind fat into small pieces. If the fat begins to soften in your hands, return it to the refrigerator until firm.
- Place ground fat in a heavy-bottomed pot set over very low heat. Add 1 cup water. Leave on stove until completely melted, 4 to 5 hours. As fat renders, crispy cracklings will form, rising to the surface of the bubbling fat. Use a slotted spoon to remove cracklings to a paper towel-lined plate. These are best eaten sprinkled with salt.
- Strain rendered lard through a fine sieve and pour into jars. Lard may be stored at room temperature just like olive oil. It may also be stored in the refrigerator with no change to flavor or texture.
HOW TO RENDER LARD
This makes such a superior product. Easy to do but takes awhile. This recipe calls for pork fat but I have rendered lard from bear and it came out excellent.
Provided by Aroostook
Categories Pork
Time 3h30m
Yield 20 lbs.
Number Of Ingredients 2
Steps:
- Preheat oven to 225 degrees F.
- Wash and chill fat.
- Cut into small pieces (1 inch).
- Place 1 cup of fat in roasting pan.
- Place in oven.
- When fat starts to melt, add more pieces until roaster is about half full.
- Render until all is melted and all moisture is cooked off and evaporated.
- Let cool slightly.
- Dip liquid from roaster and strain through triple layer of cheesecloth.
- (Note:After you have dipped out most of the lard and you have bits of crackling left, continue to cook these down on top of stove but watch it closely and don't let it get too hot.) Pour into 5 to 10 pound containers.
- Cover tightly.
- Store immediately in a freezer if possible.
- Quick cooling produces a fine grained lard.
- Store in freezer.
- You can increase storage time for this lard by adding a 3 pound can of vegetable shortening to every 50 pounds of lard.
Nutrition Facts :
Tips:
- Make sure to use high-quality leaf lard. This will ensure that your rendered lard is pure and has a good flavor.
- Cut the leaf lard into small pieces before rendering. This will help it render more evenly.
- Render the leaf lard over low heat. This will help to prevent it from burning.
- Use a heavy-bottomed pot to render the leaf lard. This will help to distribute the heat evenly.
- Strain the rendered lard through a cheesecloth-lined strainer to remove any impurities.
- Store the rendered lard in a cool, dark place. It will keep for several months.
Conclusion:
Rendering leaf lard is a simple process that can be done at home. It is a great way to use up leftover leaf lard and to create a healthy, flavorful cooking fat. Rendered leaf lard can be used in a variety of recipes, including baking, frying, and roasting. It can also be used to make soap and candles.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
