Country Pate


Citrus zester
3 (9x4 inch) loaf pans
1 lg. baking dish
1 food processor
2 mixing bowls
12 bay leaves
6 cloves garlic, minced
1 cup dry white wine
1/2 cup brandy
1 1/2 lbs. bulk pork sausage
1 pound bacon
1 pound baked or boiled ham, cut in chunks
10 slices firm white bread
1/2 cup cream
Grated zest of 2 oranges
1/2 cup coarsely chopped pecans
Salt and pepper to taste


1. The night before you plan to make the pate, place the chicken livers, 3 of the bay leaves, the garlic, wine and brandy in a glass bowl. Cover and refrigerate overnight.
2. The next day process the chicken livers with the liquid and bay leaves to a smooth puree in a food processor fitted with steel blade. Remove to large mixing bowl.
3. Saute the sausage in a large skillet over medium high heat, crumbling it with a fork just until it is no longer pink. Spoon off the excess fat and process the sausage in the food processor just until coarsely ground. Add to the liver mixture. Process the ham in the food processor until coarsely ground and add to the liver mixture. Stir until thoroughly combined.
4. Process the bread and light cream together in the food processor. Add to the meat mixture and mix well. Stir in the orange zest and pecans. Season to taste with salt and fresh ground pepper.
5. Preheat oven to 350 degrees.
6. Place 3 bay leaves in a row down the center of each 9x4 inch loaf pan. Arrange the bacon slices crosswise in each pan to line it completely. Pack the pate mixture evenly into the 3 pans. Fold the ends of the bacon slices over the top. Cover each loaf pan completely with aluminum foil.
7. Place the 3 pans in a large baking pan. Pour hot water into the large pan to come halfway up the sides of the loaf pans. Bake for 1 1/2 hours. Remove the pans from the water bath and let cool for 30 minutes.
8. Weight the pates overnight in the refrigerator by placing heavy cans or weight on small boards or pans that fit directly on the pates. (Bricks work well.) Unmold the pates from the pans. Wrap and refrigerate. 3 - 9x4 inch pates.




35.0 servings


Tuesday, March 2, 2010 - 2:56am



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