Apple/Cheese Tray (w/ skull)
The flavors of this cheeseboard have to focus on the apples and the different flavors of the apples. The tartness of the Granny Smith, the sweetness of the Jazz apple, and the combination sweet and tart of the Fuji needs to work with the cheeses that are chosen as well as the honey and the nuts. I’ll update the final choices as I do the party and as I learn more about the actual qualities of the cheese.
The huntsman brings back the heart of a boar to trick the wicked queen and (I believe) in the original story she eats the supposed heart of Snow White. Seems a bit gruesome but, a hearty boar stew would be lovely and bring in the gamey aspect of Snow White that permeates the entire story.
3½ pounds wild boar, excess fat trimmed, cubed into 1½ -inch pieces
2 cups dry red wine (for marinade)
5 juniper berries
2 rosemary sprigs
4 black peppercorns
3 fresh bay leaves
3 sage leaves
3 tablespoons extra virgin olive oil
1 red onion, chopped
1 carrots, chopped
1 stalk celery, chopped
2 ½ cups dry red wine (for cooking)
1 pound Roma tomatoes, chopped
1 handful parsley, finely chopped
1Add the boar to a large bowl and cover with the wine. Toss in the juniper berries, rosemary, peppercorns, and bay leaves. Cover with plastic wrap and marinate overnight in the refrigerator.
2The next day, heat wood fired oven to moderate temperature. If making in a home oven, heat your oven to 300 degrees F.
3Remove the meat from the marinade, place into a large Dutch oven, and discard the marinade.
4Add the red onion, carrot, celery, red wine and tomatoes, along with a big pinch of salt and pepper.
5Cook in the oven until the boar is tender, about 4 hours. Finish with chopped parsley before serving.
Last, but not least, is the Gooseberry Pie that Snow White made in her first few days with the dwarves. The crust always looked so tempting and I always felt like I could smell the steam rising out of the pie through the tv screen. We shall have to see if the gooseberry pie is as delicious as my seven year old self always imagined.
1 recipe Pastry for Double-Crust Pie (see recipe below)
4 cups fresh or frozen gooseberries
1 tablespoon water
1 1/2 cups sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg
1 tablespoon light cream or milk
Sugar (about 2 teaspoons)
- Prepare pie pastry. Roll out half of the pastry to a 12-inch circle. Ease into a 9-inch pie plate. Trim pastry even with rim of pie plate. Set aside.
- In a medium saucepan, combine berries, and 1 tablespoon water. Cook over medium-low heat until the berries “pop,” stirring occasionally.
- Combine the 1-1/2 cups sugar, the flour, and nutmeg; add to the gooseberries in the saucepan. Cook and stir until mixture just begins to bubble.
- Spread mixture in the pastry-lined pie plate. Roll out remaining pastry. Cut slits to allow steam to escape. Place remaining pastry on filling; trim pastry to 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge as desired. Brush top crust with cream or milk; sprinkle with a little sugar. Cover the edge of the pie with foil.
- Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake about 20 minutes more or until top is golden. Cool. Makes 8 servings.