PORK AND PISTACHIO PATE
Makes about 36 servings.
3 pounds ground pork
1/4 cup sliced green onion
1/3 cup butter
2 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
Cooking Directions
Heat oven to 350 degrees F. 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 pate. Sprinkle the chopped pistachio nuts around edges of loaf. Serve with party rye bread.
Serving Suggestions
This nut-studded country-style pate is perfect for a crowd. Make a couple days ahead of time to let flavors develop.
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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