Arcane Treatise 288

Vichyssoise Pie Crowned in Aspic

4 tablespoons melted butter
2 small stalks leek, julienned
Crust
2 cups  crushed crackers
1 cup pork, chicken or vegetable stock
Filling
2 large onions, coarsely chopped
8 ounces ricotta or cream cheese
8 ounces Gruyere cheese, grated
3 eggs
2 cups mashed potatoes
1 tablespoon all purpose flour
1/4 cup milk
2 cloves garlic, minced
1 cooked pork chop, minced
Aspic
1 tablespoon unflavored gelatin
1/4 cup Riesling

1) Preheat oven to 350 degrees Fahrenheit.  Combine crackers with one-half cup stock in a bowl, stirring until crackers have evenly absorbed the liquid.  Grease the inside of a 9 inch springform cake pan with two tablespoons melted butter, then press cracker crumbs into the bottom and up to one and one-half inches up the sides.  Set aside.

2) In a large saucepan, over medium heat, heat remaining melted butter with one onion, and let cook until onion begins to color.  Reduce to low and fold in milk, mashed potatoes, garlic, and flour.  Once combined, fold in cheese and pork chop, stirring until cheeses melt and blend in.  Remove from heat, and let cool until warm.  Beat in eggs and remaining onion. Now fold filling into cruse, and bake in oven for 50 minutes, or until set.  Remove from oven and let cool on a wire rack.

3) In a small saucepan over medium heat, bring remaining stock and Riesling to a boil.  Remove saucepan from heat, and dissolve gelatin.  Gently pour over completed cheesepie, and now chill in refrigerator for 2 to 3 hours.

4) Once aspic has set, remove from pan, and cut into eight to ten slices.