By Maryanna Kozubenko
Maryanna is our son’s girlfriend and hails from the Ukraine. She is a young woman who loves both traditional and American foods, and enjoys cooking them both. While visiting for the weekend, she offered to make this dish for Bob. He loved it so much.
What is Holodets? Wiki says: “Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. Non-savory dishes, often made with commercial gelatin mixes without stock or consommé, are usually called gelatin salads.
When cooled, stock that is made from meat congeals because of the natural gelatin found in the meat. The stock can be clarified with egg whites, and then filled and flavored just before the aspic sets. Almost any type of food can be set into aspics. Most common are meat pieces, fruits, or vegetables. Aspics are usually served on cold plates so that the gel will not melt before being eaten. A meat jelly that includes cream is called achaud-froid.
Nearly any type of meat can be used to make the gelatin: pork, beef, veal, chicken, turkey, or fish. The aspic may need additional gelatin in order to set properly. Veal stock provides a great deal of gelatin; in making stock, veal is often included with other meat for that reason. Fish consommés usually have too little natural gelatin, so the fish stock may be double-cooked or supplemented. Since fish gelatin melts at a lower temperature than gelatins of other meats, fish aspic is more delicate and melts more readily in the mouth.
Vegetables and fish stocks need gelatin to maintain a molded shape.
4 Pigs feet
2 Pork ribs
1 whole onion, peeled
2 bay leaves
Salt and pepper corn
Put feet and ribs in a large pot, covered water. Add onion and seasonings. Bring to a boil. Remove meat, dump water. Wash pot and meat with cold water. In a slow cooker or on stove top, return meat to pot. Fill with cold water until meat is nearly covered. Add whole onion and bay leaves. Cover. Bring to slow simmer and cook for 4-5 hours until meat is tender and falling off bones.
Turn off heat and let cool until cool enough to handle. Throw bay leaves and onion in trash. Leave water in pot. Pick all meat off the bones and cut up any big pieces.
In small containers, layer meat in bottom of container. Add enough pan liquid until it’s approximately ¼” above the meat. Add garlic to taste. Cover and chill overnight until set.
Serve with horseradish.
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