Posted on 04/19/2019 3:46:23 PM PDT by Jamestown1630
I was saying to my husband that I wanted to post a thread for Easter, but didn't know what to post. He said, "A rabbit recipe!" My husband's father raised rabbits, and the family grew up eating them.
I said that I didn't think that would be exactly appropriate to the season; and Husband said, "It'll be funny!"
So, here's a compromise: a pretty Bunny Cake - I think Liz has posted this or something very like it before - and from Epicurious, 'Rabbit Cacciatore' from Ischia in Italy. (If you're like me and averse to eating actual Bunny, Chicken Cacciatore is wonderful):
https://www.landolakes.com/recipe/21354/spring-garden-cake/
https://www.epicurious.com/recipes/food/views/rabbit-cacciatore-106480
-JT
Look mighty good.....
Looks very tasty! I think the only version I’ve had came from a little hole in the wall on K street, many years ago.
I’ll try yours :-)
If you do make it, let me know how you like it.
Oh, I just thought of this...if you do end up using the HoneyBaked bone and ham, hold off on adding the sugar since this ham is sweet from the glaze it has on it. You can always add more sugar when the beans are done to balance the taste but I remember them being fine when the HB bone/meat is used.
Oh, I just thought of this...if you do end up using the HoneyBaked bone and ham, hold off on adding the sugar since this ham is sweet from the glaze it has on it. You can always add more sugar when the beans are done to balance the taste but I remember them being fine when the HB bone/meat is used.
Thanks. We don’t buy those ‘big-name’ hams. I especially don’t like the spiral-cut ones; the cutting seems to render the meat very dry.
I only found this out a few years ago, but you can buy a ham bone from the HoneyBaked store without buying all the meat that goes with it. Last I heard they were available for around $5.
BALSAMIC GLAZE
Nice on a Caprese Salad of fresh tomatoes, mozzarella and basil leaves.
METHOD BTB 2 c balsamic, 4 tb br/sugar (or agave, honey or maple syrup).
Pour into jar or bottle. Store at room temp. Thickens as it cools.
Martha put chicken liver/pear/shallot mousse in small glass-hinged apothecary jars; topped it w/ the balsamic glaze.
Pear Gorgonzola Salad / Candied Nuts / Raspberry Dressing / 4 servings
ING • 4 handfuls salad greens, • 2 Anjou pears, in eighths • ½ cup sliced strawberries • 2 oz Gorgonzola • cup candied nuts
ASSEMBLY: Divide onto 4 chilled plates, lettuce, sliced pears, stawberries, crumbled Gorgonzola, candied nuts.
DRESSING whisk 2 tb ea l/juice • rice wine vinegar • balsamic vinegar • tb raspberry syrup • ¼ cup ol/oil; add s/p.
SERVE Just before serving, drizzle dressing over.
I used to have a French neighbor who relished rain then, slaughtering them and hung them afterwards. Disconcerting.
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