Country Pâté

Ingredients

• 3 tbs unsalted butter
• 1 medium white onion minced
• ¾ C brandy
• 3 cloves garlic, minced
• 6 oz chicken or beef liver roughly chopped
• 2½ lb ground pork
• 12 oz bacon 8 slices, finely chopped, plus 14 bacon slices (for lining pan)
• 2½ tsp sea salt
• 2½ tsp dried thyme
• 1½ tsp allspice
• ½ C roasted pistachio nuts
• 1 tsp freshly ground black pepper
• 2 large eggs lightly beaten
• 80 ml heavy whipping cream

Directions

1. Position oven rack to lowest position and preheat to 350°F.
2. Melt the butter in a medium skillet over medium heat and add the onion and cook until soft and translucent, about 6 minutes, stirring occasionally to prevent browning. Add the brandy and bring to a boil until reduced slightly, about 1 minute, then remove from heat.
3. Combine the garlic, liver, ground pork, and chopped bacon in a large bowl and mix well. Add the onion mixture, salt, thyme, allspice, pistachios, and pepper and mix well, then add the eggs and cream and mix well.
4. Line 5 miniature or a large (10x5x3") metal loaf pan with bacon slices, slightly overlapping on all sides and overhanging by about 1-inch. Fill the prepared loaf pans with the meat mixture to the top and wrap the overhanging bacon to cover pâté.
5. Cover tightly with foil, place the container in a bain marie, and bake on the lowest rack until a thermometer inserted through the thickest part reads 155°F, about 1 hour for small loaves or up to 2 hours for a large loaf.
6. Carefully remove the loaf pan. Press pâté as it cools best results by weighing down with a heavy object. Refrigerate overnight.
7. To remove, place loaf pan in a larger pan with hot water for a few minutes. Remove foil and invert onto a carving board.
8. Cut crosswise into ½" slices. Remove the outside layer of bacon fat, if desired. Serve cold or room temperature with baguette, Dijon mustard, butter, cornichons, and a sturdy red.