Blue Ridge Pumpernickel Toast Food

BAKLAZHANOVAYA IKRA - EGGPLANT (AUBERGINE) CAVIAR

Steps:

• Pierce an eggplant with a fork in several places, put on a baking sheet and bake, about an hour to an hour and a half (for your desired tenderness), turning while baking, until soft in a 325 degree oven.
• Refrigerate until cool.
• Cut the eggplant, lengthwise, in half and scoop out the pulp.
• Chop the pulp until very fine.
• Mix onion, tomatoes, eggplant pulp, garlic, oil, and vinegar together and season with salt and pepper.
• Cover and refrigerate for several hours.
• Baklazhanovaya Ikra is served with chopped parsley.

SMOKED LAMB HAM

Steps:

• Trim the lamb of any sinew, gristle or bone but leave the fat.
• Combine 8 cups water, both salts, the sugar, bourdon, syrup, cloves, juniper, bay leave and thyme in a saucepot over high heat. Bring to a boil and wisk to make sure the salt and sugar dissolves; this will be the brine. Remove from the heat and cool to room temperature over an ice bath.
• Place the lamb into the curing brine, using a plate as a weight if necessary to ensure that the lamb is fully submerged. Cure overnight and no more than 14 hours in the fridge.
• Remove the lamb from the cure and pat dry, removing any herbs or spices. Leave uncovered at room temperature for 30 minutes.
• Roll the lamb into a uniform cylinder, fat-side out, and secure tightly with butcher's twine.
• Prepare a smoker. Smoke the lamb until the internal temperature of 155 degrees F is reached.