Friday, February 17, 2012

Homebaked Shakespeare

Just found this recipe from Francine Segan's Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook excerpted in an article from The Huffington Post. Read how Segan's inspiration for the book came from Gwyneth Paltrow (by the way, is there anything in popular culture that's not somehow related to Gwynnie?).

This Renaissance-inspired meatball sounds adorable . . . and a little stressful. How do you press meat into the shape of a pear? WTF?

But I promise that I will make the meatball pears described below. And I will report back on how this goes, no matter how humiliating the results.

(the meatballs with sage leaf "stems" are supposed to look like little pears)

8 ounces ground pork or turkey
1/4 cup dried whole wheat bread crumbs
1 large egg
1 tablespoon finely chopped thyme
2 tablespoons finely chopped parsley
1/2 teaspoon salt
12 small green seedless grapes
12 sage leaves, with stems
1 1/2 quarts chicken broth, warm
Pinch of saffron threads

Combine the ground meat, breadcrumbs, egg, thyme, parsley, and salt in a bowl. Divide mixture into 12 equal portions. Wrap each portion of meat around a grape and form a pear shape. Refrigerate until ready to cook.
Preheat the broiler. Place "pears" upright on a well-greased pan. Broil 4 - 5 inches from the heat for 4 minutes, or until done. Using a toothpick, gently embed a sage leaf into the top of each pear. Serve warm.

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