This nut-studded country-style
pate is perfect for a crowd. Make a couple days ahead of time
to let flavors develop.
Pork
and Pistachio Pate
- 3 pounds ground pork
1/4 cup sliced green onion
1/3 cup butter
2 large beaten eggs
2/3 cup dry white wine
2 tablespoons white vinegar
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried thyme, crushed
1/4 cup whole pistachio nuts
3 bay leaves
1/3 cup sour cream
1/3 cup mayonnaise
2 tablespoons chopped pistachio nuts
Party rye bread
- Heat oven to 350°F
(175°C).
- Cook onion in butter until
tender but not browned.
- In large mixing bowl combine
eggs, wine, vinegar, salt, basil, thyme and onion mixture. Add
ground pork; mix well.
- Press half pork mixture
into a 9 x 5 x 3-inch loaf pan; arrange whole pistachio nuts
atop. Lightly press in remaining pork mixture. Top with the bay
leaves; cover with foil and place in a 13 x 9 x 2-inch baking
pan. Pour boiling water in pan around loaf to a depth of 1-inch.
- Bake for 1 1/2 hours.
Remove from oven; drain off fat. Replace foil; chill overnight.
- Remove bay leaves. Loosen
loaf and turn out onto serving platter.
- Stir together sour cream
and mayonnaise; spread atop pate. Sprinkle the chopped pistachio
nuts around edges of loaf. Serve with party rye bread.
Makes about 36 servings.
Nutrition Facts:Calories
150 calories Protein 10 grams Fat 9 grams Sodium 260 milligrams
Cholesterol 35 milligrams Saturated Fat 3 grams Carbohydrates
9 grams Fiber 1 grams
Recipe provided courtesy
of Pork: The Other White Meat.
