Comments on: Snowflakes and Schnapps, Jane Lawson | 2009 | AU http://www.thegastronomersbookshelf.com/2997_snowflakes-and-schnapps-jane-lawson-2009-au collaborative book reviews about all things food and wine Sun, 22 Aug 2010 10:08:08 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Carolyn Hilton http://www.thegastronomersbookshelf.com/2997_snowflakes-and-schnapps-jane-lawson-2009-au/comment-page-1#comment-5112 Carolyn Hilton Mon, 17 May 2010 19:52:38 +0000 http://www.thegastronomersbookshelf.com/?p=2997#comment-5112 I have hundreds of cookery books - love them dearly, but I have to say, as a late comer to Jane Lawson, that I find her fab book, Snowflakes and Schnapps, totally inspirational. She manages to take some 'known to us' dishes - think ski season - and transform them into the most delicious and ideal supper/dinner entertaining! I have hundreds of cookery books – love them dearly, but I have to say, as a late comer to Jane Lawson, that I find her fab book, Snowflakes and Schnapps, totally inspirational. She manages to take some ‘known to us’ dishes – think ski season – and transform them into the most delicious and ideal supper/dinner entertaining!

]]> By: Daniel Chan http://www.thegastronomersbookshelf.com/2997_snowflakes-and-schnapps-jane-lawson-2009-au/comment-page-1#comment-2291 Daniel Chan Sun, 13 Sep 2009 09:31:41 +0000 http://www.thegastronomersbookshelf.com/?p=2997#comment-2291 This weekend, I tried the crisp roast pork hock recipie (pg 131), although I had to give the spiced red cabbage and apple horseradish bit of the recipe a miss. The recipe calls for cooking the hocks at 220 degrees celcius for one hour, then 160 degrees for another hour, and finishing with a return to 220 degrees for a further half hour. I skipped the extra half hour at the high temperature. The hock was fine, but I suspect that a futher half hour would have dried it out (quite a feat considering how much fat there is in that part of the pig). In addition to the recipe, I dried out the skin by salting it and leaving it uncovered in the fridge for 24 hours. This weekend, I tried the crisp roast pork hock recipie (pg 131), although I had to give the spiced red cabbage and apple horseradish bit of the recipe a miss.

The recipe calls for cooking the hocks at 220 degrees celcius for one hour, then 160 degrees for another hour, and finishing with a return to 220 degrees for a further half hour. I skipped the extra half hour at the high temperature. The hock was fine, but I suspect that a futher half hour would have dried it out (quite a feat considering how much fat there is in that part of the pig).

In addition to the recipe, I dried out the skin by salting it and leaving it uncovered in the fridge for 24 hours.

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