French Country Pãté
I use less bacon than the original recipe calls for and it is fine. I look for bacon that is thinly sliced. The next time I make this, I will add chopped pistachio nuts. This is great for a large gathering. Wrapped up, it will last for a week in the fridge. I have used it on several occasions as an appetizer. I slice my pâté very thin and sprinkle it with French truffled sea salt that my friend brought from Provence. Any coarse sea salt will do. I served it with Bavarian-style coarse mustard (but Dijon is fine), cornichons (small pickles) and crispy rye crackers. I also serve it with a baguette.
(Yields 20 - 30 servings)
3/4 cup brandy
3 Tbs. butter
1 cup minced red onions
2 1/2 pounds ground pork
3 Tbs. petite sweet red peppers
1 pound or more lightly smoked bacon
3 garlic cloves, pressed
2 1/2 tsp. salt
3 tsp. fresh thyme
1 1/2 tsp. allspice
1 tsp. freshly ground pepper
2 large eggs, lightly beaten
1/3 cup whipping cream
1 6-ounce ham steak, cut crosswise into 1/4 inch thick strips
coarse sea salt
Set rack at lowest position in oven and preheat to 350° Fahrenheit.
Boil brandy until reduced to 1/2 cup, about 2 minutes. Cool.
Melt butter in skillet over medium heat. Add onion and peppers and sauté until soft and translucent ( but not brown) about 8 minutes.
Leave 8-10 slices of bacon to line the pan for the pâté, and chop the rest of the bacon. Combine ground pork and chopped bacon in large bowl. Using your fingertips, mix it all together until well blended. Add sautéed onion, garlic, 2 1/2 tsp. salt, thyme, allspice, and pepper to the pork mixture and stir until blended. Add the eggs, cream, and reduced brandy. Mix until well blended. I use my hands.
Line 9x5x3-inch metal loaf pan with bacon slices, arranging 6-7 slices across the width of the pan and 3 slices cut in half on each short side of pan, overlapping pan on all sides. Using your hands, lightly and evenly press half of the meat mixture onto the bottom of the pan on top of the bacon slices. Arrange ham strips over in a single layer. Top with remaining meat mixture. Fold bacon slices over, covering most of the pâté. Cover pan tightly with foil. Place pan in a larger 13x9x2-inch baking dish and transfer to oven. Pour boiling water into baking dish to come halfway up the sides of the pan. Bake pâté until a thermometer inserted through the foil into center registers 155° Fahrenheit, which takes about 2 hours and 15 minutes.
Remove loaf pan from baking dish and transfer to rimmed baking sheet. Place heavy skillet or something heavy (I use a container of broth with 5-pound weights on top). Chill overnight. The recipe says you can do this four days ahead, I did it one night ahead.
Place loaf pan with pâté in larger pan of hot water for about three minutes. Invert pâté onto a platter, discarding any fat from the platter and wipe it clean. Cut pâté crosswise into 1/2 inch (or less) slices. Wrap whatever you don't use in foil and a plastic bag and store it in the fridge. Serve with mustard, pickles and bread.
Recipe from Epicurious.com
by © sunnycovechef.com