On 12/4/20 10:04 AM, James Tomasino wrote:
Who's got a special christmas-season dish I need to try? Share recipes
n' crap here!
I have *no* idea where this family recipe came from; probably the same
70's sort of source as those terrifying Jell-O salads. Nevertheless, it
is a Christmas-Eve appetizer tradition for us.
Take some sliced, low-moisture mozzarella. You want the size of
rectangular slice you get from an American deli, but in a pinch you can overlap a couple of sandwich squares.
Spread the slice of cheese with braunschweiger. Oscar Meyer is
traditional; I have no idea what braunschweiger is like outside the US.
Put a spear of candied dill pickle across the short end of the slice of cheese, roll it up, and slice it into pinwheels.
Put a pinwheel on a Ritz cracker. (If you wondered how thickly to spread
the braunschweiger, the answer is: it should be almost as big as the
cracker.) Now you have the dilemma: try to eat it in multiple bites,
making sure to get some of the pickle in each bite and risking cracker
crumbs everywhere, or shove the whole thing in your face at once to keep everything in proper proportion.
Traditionally, this is the time of year where I realize it is too late
to properly make candied dills; they've become almost impossible to find commercially but you just take a jar of dill pickles, pour off the
pickling liquid and replace it with sugar syrup (basically fill the jar
with sugar, and add just enough water to dissolve it), and shove the jar
in the back of the fridge of 6-8 weeks. (Or if you're me, a couple of
weeks. I should make making those a Halloween tradition, apparently.)
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