This cross section of the headcheese loaf gives a good look at what was previously pictured in the bowl. I pressed the mixture into small loaf molds overnight. I'm really glad I went through this technique because I found the texture and flavor of this headcheese far better than the pork pate I've made in the past. The texture of this was pleasantly soft and palatable; the favor was subtle, yet adequate. Where I can get the aroma of cinnamon and clove in the headcheese, I was smashed in the face with it like when I made the pate previously. The texture of the pork pate was hard, tough, and greasy tasting where this headcheese was very meaty yet soft, almost melt in your mouth. I lucked out for a first try and let the aspic reduce perfectly, not chewy, yet firm, what can I say, "Sometimes you get lucky."
This was a special scallop entree for the night; seared diver scallops over celery root puree with Swiss chard and carrots topped with a truffle hollandaise. A very good looking, well composed, tasty dish that didn't perform. I have a bad feeling the front of the house falls behind on the weekends because ironically I sell less specials when we do twice as many covers.
Our cheese plate had alot of thought and tasting put into it. The final, at least the current rendition is pictured here. Warm Lake Erie Creamy Chevre is in the cup, around the clock we have, a hard raw sheep's milk cheddar, Blooma a soft rind aged goat cheese from Lake Erie Creamery, and a grass-fed cow's milk Swiss with apples, nuts and almonds to round out the plate.