Pork and Pistachio Pâté
This nut-studded country-style pâté is perfect for a crowd. Make a couple days ahead of time to let flavors develop.
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 9x5x3-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 13x9x2-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 pâté. Sprinkle the chopped pistachio nuts around edges of loaf. Serve with party rye bread.
Makes about 36 appetizer servings.
Recipe provided courtesy of Pork, Be Inspired®.