Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Herbed Pork Pate
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- #47419
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1/2 pound boneless pork loin
1/2 pound sliced bacon
2 cups water
3/4 teaspoon dried thyme, crushed
3/4 teaspoon dried rosemary, crushed
1 bay leaf
1/4 teaspoon red pepper
2 tablespoons cognac or other brandy
Melba rounds
assorted crackers
directions
Cut pork and bacon into 1/2-inch pieces. In a large saucepan combine pork, bacon, water, thyme, rosemary, bay leaf and pepper. Bring to a boil, then reduce heat and simmer uncovered for 1 to 1-1/2 hours or until only about 1/4 cup liquid remains, stirring occasionally.
Remove and discard bay leaf. Let meat mixture cool for 20 minutes.
Transfer to a food processor bowl or meat grinder and add cognac. Process until mixture is the consistency of coarse cornmeal, scraping sides of bowl occasionally.
Pack mixture into a small crock. Cover and chill in the refrigerator for 12 to 24 hours. Serve with melba rounds or assorted crackers.
added by
pokymom
nutrition data
Nutritional data has not been calculated yet.
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