Oh man, I love pig face. I was at this party once and there was a pig roast. I got really
smashed and was standing next to a bunch of friends, and the pig. I turned and grabbed the head approached it like I was going to kiss it then proceeded to bite the snout off, part of the face came off with it. It turned out to be really good.
But it was one of those things where you wake up the next day and remember some of the things you did the night before. I remembered my friends turning their backs on me and walking away. It was almost as bad as that time I got on the dance floor thinking I could dance like a Russian. People turned their backs on me then too, but that was probably more because I was kicking them then in disgust.
I dont drink that much anymore.
Here is a good PA dutch dish and I got this recipe from the horses mouth. (no I didnt use my teeth).
For two apples.
Start by cubing a stick of butter into 1/4" chunks then put them in a bowl in the freezer.
Select apples that are recommended for baking. I prefer Jersey Wine Saps,but I will use granny smith when the wine saps are not in season.
Peel and core your apples and place them into a bowl of slightly salted water and set them aside.
Put the frozen butter cubes into a food processor with a cup or so of flour, a little salt and sugar. pulse the food processor till it makes tini peas of the flour and butter. Add more flour if it is to wet. Once it is like dry little pebbles turn the food processor on constant and immediately add a sprinkle or two of water. It should almost right away turn into a ball of dough. If not add another sprinkle but be careful not to add too much. Then take the dough bal out. It should still be kinda cold. If not form it into two balls and put the dough balls in the fridge for 25 - 20 mins.This is a good idea anyway.
Then roll the balls out into a circle big enough to wrap the apples. Set the apple onto the center of the dough, fill the core hole with brown sugar. Sprinkle on a little cinnamon and nut meg, top it with a pat of butter Then carefully wrap the dough around the apple bottom to top, make sure not to break the dough as you wrap cause the dough needs to form a 'bowl' around the apple to hold the melted juices. The idea is it will create a dramatic culinary moment when the dumpling is cut open and the warm buttery juices pour out.
Doesnt work so well with frozen store bought crust cause it doesn't provide as much buttery reverse osmosis as the above dough does. The juice leaks out and it gets ruined. But if you want to do it with store bought do them in a large muffin pan.
Now, just grab up the kids and get out to the orchards to pick a bushel of apples and a couple of pumpkins. Dont forget the corn maze either or the late season cabbage for makin kraut.