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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 36 |
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Bake this loaf a couple days ahead of time to let flavors develop. Ingredients:
3 lbs ground pork |
1/4 cup sliced green onion |
1/3 cup butter |
2 large 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 nut |
3 bay leaves |
1/3 cup sour cream |
1/3 cup mayonnaise |
2 tablespoons chopped pistachio nuts |
miniature party rye rounds |
Directions:
1. Heat oven to 350°F.
2. Cook onion in butter until tender but not browned.
3. In large mixing bowl combine eggs, wine, vinegar, salt, basil, thyme and onion mixture.
4. Add ground pork; mix well.
5. Press half pork mixture into a 9x5x3-inch loaf pan; arrange whole pistachio nuts atop.
6. Lightly press in remaining pork mixture.
7. Top with the bay leaves; cover with foil and place in a 13x9x2-inch baking pan.
8. Pour boiling water in pan around loaf to a depth of 1 inch.
9. Bake for 1 1/2 hours.
10. Remove from oven; drain off fat.
11. Replace foil; chill overnight.
12. Remove bay leaves.
13. Loosen loaf and turn out onto serving platter.
14. Stir together sour cream and mayonnaise; spread atop pate.
15. Sprinkle the chopped pistachio nuts around edges of loaf.
16. Serve with party rye bread.
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