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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

1. Heat oven to 350 degrees F.
2. Cook onion in butter until tender but not browned.
3. In large mixing bowl combine eggs, wine, vinegar, salt, basil, thyme and onion mixture. Add ground pork; mix well.
4. 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.
5. Bake for 1 1/2 hours. Remove from oven; drain off fat. Replace foil; chill overnight.
6. Remove bay leaves. Loosen loaf and turn out onto serving platter.
7. 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.

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