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FitFool

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Lard/Schmalz Spread with Apple and Onion

Having cooked up Spicy Cumin Lamb Shoulder Chops yet again, I looked at all the grease left in the pan. On the cutting board stood a few more big pieces of fat I had trimmed from the chops before cooking them. I'm not sure why there's so much fat in lamb but it seems to be the fattiest of the meats I regularly cook up. Maybe it's because fat is where the flavor is and lamb is flavorful. In any case, I wondered if there were some way to use this fat. It seemed a shame to let it all go to waste. Luckily, the internet came through for me and I found this decadent recipe for Apfel-Griebenschmalz (apple greaves dripping). The main ingredient is fat so skip this one if you're trying to limit your fat intake. I love this spread over a piece of hot toast. The original recipe used pork fat and an apple. Next time, I think I might try other fruits with the fat...maybe peaches? My boyfriend doesn't like it when it's cold because then you can see the fat and picture it clogging your arteries. But when it melts a bit from the hot toast, the bread soaks up the fat drippings and it's not so visible. In any case, I think this is delicious and enjoy this occasional treat whenever we have enough fat on hand.



small photo of schmalz with onions and apples spread over a slice of toast







Lard/Schmalz Spread with Apple and Onion

excess lamb or pork fat (or chicken fat or bacon fat..)
half of a Granny Smith apple
1 small onion
salt and pepper



  1. If you have any raw fat, dice it up into small pieces and set that into your pan with the leftover fat from your earlier cooking. Put the heat on medium-low and allow more of the fat to liquefy.




  2. While the fat is rendering, dice up a small onion and thinly slice half of a peeled, cored apple.





  3. When the fat seems to be done rendering, pick out the small leftover pieces and set those aside. I like to munch of these small crunchy bits.

  4. Fry up the onions and apples in the rendered fat for about 10 minutes until they're somewhat darker and soft. Add some salt and pepper and stir. By this point, there wasn't much fat left in the pan really.

  5. Scoop everything into a glass jar and store in the fridge.

    schmalz in a jar


  6. Smear some onto a slice of hot toast whenever you want a nice snack. The spread might be a little stiff and hard to spread straight out of the fridge. I like sprinkling on a little more salt and pepper just before eating. Delicious!



big photo of schmalz with onions and apples spread over a slice of toast


Original Recipe:
http://www.deliciousdays.com/archives/2007/06/14/down-the-memory-lane-with-pork-fat/


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Lamb is extra fatty because lamb is a baby and all babies have an excess level of fat for warmth and nutrition to stave off the starvation processes. :)

Adult sheep meat isn't nearly as fatty - rather like adult pork or cow isn't either.

That makes sense. I don't know why I didn't think of this before. I had been thinking maybe sheep were extra-lazy animals :)

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Reading Wikipedia makes me think goose fat counts too. Just from the words origins I don't get the feeling that pork fat is really acceptable despite it's mention in the text. The base root word means soft, something lard and lamb fat are not when compared to chicken fat.

Poking around the web a bit more, it looks like we have a few ways to refer to fat:
- Lard - pig fat (this page mentions that several European countries have 'dripping or schmalz' sandwiches)
- Tallow - rendered from cattle or sheep fat
- And schmalz seems to traditionally refer to chicken or goose fat (maybe any poultry?)

(Deleted comment)
Poking around the web a bit more, it looks like we have a few ways to refer to fat:
- Lard - pig fat (this page mentions that several European countries have 'dripping or schmalz' sandwiches)
- Tallow - rendered from cattle or sheep fat
- And schmalz seems to traditionally refer to chicken or goose fat (maybe any poultry?)

Sounds amazing. I would recommend trying this with chicken fat and peaches or apricots.

I already have a small glass jar in the fridge where I keep bacon drippings. Guess I'll have to start another jar to keep chicken fat too. That sounds good. I think I'll look up some Middle-eastern recipes. I remember eating some dishes where the chicken was braised with a bunch of fruits...apricots, raisins, dates..?

That's cool. I think it would work well with bacon fat, bacon, apples, and onions being a classic grouping.

Ooh...I've been keeping a small glass jar in the fridge for bacon drippings. I had been scooping some out to use as cooking fat but I think I've overlooked using it as an ingredient!

I'm about to pass out from how good that looks.

I imagine my arteries want to pass out whenever they see this snack too.

Just by looking at the picture I'd never expect how much of a silent killer this was. It just looks like caramelized onions to me.

That slice of bread is pretty sexy, too.

Yeah...when it's warmed up and toasted, then it doesn't look bad at all. But straight out of the fridge, the fat is very obvious and my boyfriend refuses to eat it that way. I'd like to take credit for the bread but looking closer, I'm guessing it came from Mamadou's Artisan Bakery (my favorite bread baker in the world!)

I would eat that for breakfast right now.

In fact, that's exactly how I eat it! One slice of bread with this topping per day until it's all gone. I could eat it all in one sitting but I figured I'd try to avoid clogging my arteries all at once.

Nooo, why do you post this when I'm trying to eat healthy?!?!?! Looks WONDERFUL!

That's a good point! I found that recipe when I was trying to use up the lamb fat. But I wonder if it's possible to get a similarly tasty snack with healthier fats? Maybe caramelize the onions in olive oil or grapeseed oil and then add the sliced apple, salt, and pepper.

YUM! I used to make goose fat potatoes in Ukraine after I cooked goose - SO good! I love having extra fat around!

You know how to cook goose! How cool...I don't think I've ever had goose before. Goose fat potatoes sounds yummy.

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mmm...I hadn't ever tried making this with bacon fat but now I'm wondering why not? I keep a small glass jar in the fridge to hang onto bacon fat after all...

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