Ukrainian Jellied Pig's Feet (Head cheese)(Studenetz/Kholodets):

A traditional style dish and exceptionally liked as an appetizer. It definitely can be prepared in advance and refrigerated until needed. The problematic task of broiling the meat may be omitted, but the dish will lack that subtle distinct smoked flavour.

2 pig's feet
1 pork shank
1 tablespoon salt
1 onion
1 rib celery with leaves
1 sprig parsley
1 large carrot
8 peppercorns
1 bay leaf
2 cloves garlic
Salt and black pepper to taste
1-2  tablespoons cider vinegar (or to taste)

Wash and scrape the feet and shanks very thoroughly.

Wipe dry and broil on all sides until they are a delicate golden colour. Do not scorch. Should any part become scorched, scrape it and wash well.

Cut the feet in half lengthwise. Place the meat in a large kettle, add the salt, cover with cold water, bring to a boil and skim. Cover and simmer very slowly for about 3 hours. The success of this dish depends on slow simmering. Rapid boiling makes the liquid cloudy in colour.

Cut the onion in half, and brown it in an ungreased pan. This enhances the flavor and coloor of the broth. Add the onion and the remaining ingredients, EXCEPT the vinegar, to the meat, and continue simmering until the meat comes off the bones easily.

Total cooking time is about 5 hours or longer. When done, strain, remove the bones, spices, and vegetables except the carrot.

Arrange the meat and chopped carrot in a suitable dish. Add the vinegar to the broth and season to taste with salt.

If a firm jelly is desired, soften 1 tablespoon of gelatin in 1/4 cup cold water. Blend it with a small quantity of the hot broth and stir into the broth until dissolved.

Some cooks prefer to add crushed garlic to the broth at this stage rather than to cook it along with the other ingredients. If this is followed, strain the broth again to remove all the particles of garlic.

Pour over the meat and chill until firm. Before serving, scrape off all the fat from the top. Serve in slices and garnish with sprigs of parsley and hard cooked eggs.

JELLIED PIG'S FEET

Follow the recipe above, but replace the shank with 1/2 small chicken. Simmer the pig's feet until barely tender, and then add the chicken and continue simmering until all are done. For best results use gelatin in this dish as directed in the recipe above.

Ukrainian Meat in Aspic (Kholodets)

Kholodets' is highly esteemed in Ukrainian cookery. It deserves this respect because it is very nourishing, easy to digest, and an excellent source of protein. Some make in entirely of chicken, others use veal and beef, still others believe that pork and pigs' feet are de rigueur. It makes a delicious first course or luncheon dish, and goes well with rye or sourdough bread.

1 pig's foot, split
2 pounds pork neck bones
1/2 pound boneless veal
1/2 pound dark turkey meat
2 onions
2 carrots
2 ribs of celery
6 peppercorns
1 bay leaf
3 cloves garlic or to taste
1 tablespoon salt
1 teaspoon ground black pepper
1 envelope gelatin

Scrub pig's foot in cold water and scrape off any bristles. Combine meats, vegetables peppercorns, and bay leaf in large kettle or pressure cooker. Cook covered in water until very well done (about 3 hours in kettle or 45 minutes at 15 pounds pressure in pressure cooker). When meat is loose from bones, uncover and cool.

Pour off broth, skim off fat, and reserve broth. Remove meat from bones, discarding turkey skin and fat and vegetables. (Some cooks remove the pig's foot too.) Chop meat into bite-size pieces and place in an oblong pan. Add peeled and crushed garlic, salt, and pepper. Soften gelatin in 1 cup hot broth and add to meat. Pour enough remaining broth to cover meat by at least 1/2 inch. Taste broth and adjust seasoning.

Cover with plastic wrap and chill overnight. Keeps refrigerated up to 1 week.

Serve in 1 inch slices sprinkled with flavored vinegar or lemon juice. Garnish with parsley and lemon slices.

Ukrainian Jellied Pig's Feet

The jellied pig's feet is very similar to the pork head cheese, although more delicate in flavour.  Serve as an appetizer or a cold main course.

4 pig's feet, cut up
1 Tbsp. salt
4 onions, sliced
3 garlic cloves or to taste
2 carrots, whole
1 cup celery, chopped
1 bay leaf
3 whole cloves
1 tsp. peppercorns
1/2 cup pimiento, diced
3 Tbsp. cider or wine vinegar
1/2 cup fresh parsley, minced

Place the pig's feet in a large saucepan and cover with boiling water and the salt.  Cover and simmer 2 hours, then remove any scum that has accumulated on top.

Add the onions, garlic, carrots, celery, bay leaf, cloves, and peppercorns.  Bring back to a boil, cover and simmer for 1 hour, or until the meat is falling from the bones.  Remove the meat and the carrots from the bouillon and set aside.

Strain the broth, put it back in the pan and boil until reduced by 1/3. Pick the meat from the bones and chop coarsely or finely according to taste. Don't discard the skin, chop it with the rest of the meat.  Dice the carrots and add with the pimiento to the meat.  Pour it all into the reduced broth and simmer together 5 minutes.

Remove from heat, add the vinegar and parsley and pour into 3or 4 molds.  Cool, cover and refrigerate until firm.  To serve, unmold and garnish with parsley and quarters of lemon.  Serves 8 to 10.