Pate, along with other fatty meat concoctions, is undergoing a revival (pork belly ice cream, anyone?) The problem with pate maison, a mainstay on many trendy charcuterie plates, is the liver. I know, liver’s become trendy too. But not for me, whether its in a fancy French pate or the chopped chicken liver I grew up rejecting. I created this liverless pate, which still is mighty rich, but lacks that unique and disgusting liver taste. The sage and thyme both came fresh from my garden, where they are still thriving despite the gloomy weather.
LIVERLESS PATE MAISON
12 slices meaty bacon
1 pound ground veal
1 pound ground pork
2 large eggs, lightly beaten
one-half cup heavy cream
2 cloves garlic, minced
2 tsp dried thyme
1 1/2 tsp sea salt
1 1/2 tsp ground black pepper
1 tsp ground nutmeg
1 tsp sweet Spanish paprika
1/2 tsp ground sage
1/3 cup brandy
1) Line bottom and sides of a 9×5 inch loaf pan with bacon.
2) Combine all the rest of the ingredients except the brandy in a large bowl and mix well, as yo might for meat loaf.
3) Warm the brandy and mix in.
4) Fill the lined loaf pan with the meat mixture and spread evenly. Place the remainder of the bacon over the top. Place a piece of aluminum foil over the bacon and press to seal.
5) Place a dish towel in an 11×13 baking pan. Fill the pan halfway with water for a hot water bath and place the loaf pan in the water bath. Place the pan in the oven and cook until the juices run clear and a meat thermometer inserted in the center registers 160 F. (about two hours)
6) Remove to a rack and cool completely. Place another loaf pan on top of the foil and weight with 2 or three cans of food.(whatever fits well within the loaf pan)
7) Refrigerate at least 12 hours or up to 4 days.
8) To serve remove the bacon from the top. Run a knife around the edge of the loaf and turn it out onto a serving platter. Remove the bacon (which can be crisped and eaten at another meal). Serve with Dijon mustard, cornichons, or any manner of pickled vegetables (also trendy).
