Pork Liver Pâté

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What a pleasure it was to work with the chefs and kitchen staff at the Marriott Dallas Al­len Hotel and Convention Center. Here is one of the recipes from some of the hit dishes served during Wise Traditions 2021. Serves 12 as an appetizer, 6-8 as an entrée.

Ingredients

• 1 pound pork belly, ground
• 1 pound veal or pork, ground
• ½ pound pork liver
• soaked in lemon juice and rinsed
• ½ pound good quality bacon, separated 
• with half the bacon minced
• 1 clove garlic, minced
• 6 black peppercorns, crushed
• 8 juniper berries, crushed
• 2 teaspoons salt
• 1/2 teaspoon ground mace
• 1/4 cup dry white wine
• 2 tablespoons brandy

Instructions

1. Thoroughly blend the meats (minus four whole slices of bacon) and liver, grinding to­gether if possible.
2. Add the seasonings wine and brandy, combine well and, if possible, let stand for 1 hour for the flavors to penetrate the meat.
3. Turn into a 1-quart terrine or heavy loaf pan.
4. Cut the remaining bacon into thin strips and arrange it across the top of the loaf.
5. Place in a baking pan filled with hot water (a bain-marie) and bake at 320° for about 1 ¼ hours. The loaf should come away from the sides of the pan when done; be careful not to overcook!
6. Remove from the water bath, being careful not to lose any of the fat.
7. Cover with a piece of parchment paper and weigh this down with something heavy, if possible (not absolutely necessary, but helpful).
8. Allow to cool and serve cold, or at room temperature.
9. The pâté may be kept for up to a week refrigerated, well wrapped and sealed with fat.

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