Many Ways to Make Tourtiere
It seems there are as many ways to make tourtiere as there are people who make them. My grandmother's recipe calls for a combination of ground pork, hamburg, mashed potatoes and onion - the spices are cinnamon and cloves. An aunt on my father's side of the family used only sage, no other spices, and I believe that is how her mother made them. Someone else I know makes it with just ground pork, onions and salt/pepper. To me that is pork pie, not tourtiere and too bland for my taste.
A.W.: Your egg pasty sounds intriguing. Never have heard of that before, but you can bet your bottom dollar I will try it. Does it roll out easily? The egg must make for a nice flaky crust.
Baklava! I love that stuff! Found some made commercially at Hannaford's last year and picked up a package. What a disappointment. Nothing like the one I bought at a local church fair a few years ago.
That plum pudding is beautiful. How long do you have to steam them?
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