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Pate, Pear, and Watercress on Gruyere Toast Points

Recipe type: Entree

Description

Ingredients

1 1⁄2 pound
Pork (passed twice through meat grinder)
10 ounces
Pork Fat (passed twice through meat grinder)
6  
Egg Whites
1  
Yellow Pepper (diced ¼”)
1⁄2  
Spanish Onion (diced ¼”)
1 tablespoon
Sweet Smoked Paprika
3 ounces
Domaine de Provence Sherry Vinegar
3⁄4 cups
Heavy Cream
1 bunch
Sage
1 bunch
Chives
   
Mill Grind Sea Salt (to taste)
10 bunches
Watercress (washed and trimmed)
4 ounces
Domaine de Provence Sherry Vinegar
1  
French Baguette (cut into small slices)
8 ounces
Gruyere Cheese (shredded)

Instructions

Preheat oven to 350° F. Lay Bacon slices on saran wrap the length of your pate mold. Fold the saran wrap over the bacon and roll with a rolling pin, place bacon slices in mold. Heat olive oil in a sauté pan. Sauté onions, pepper and sundried tomatoes until wilted. Add the sage and paprika. Deglaze with sherry vinegar. Chill to 40° F. Place ground meat in a food processor. Blend the meat; add the egg whites slowly, finally the cream. Remove forcemeat from food processor. Fold in sautéed vegetables and half of the bacon (diced) in a stainless steel bowl over ice. Test the forcemeat and adjust the seasonings. Place forcemeat in a pastry bag. Pipe into mold 1/2 full. Lay the chives on the center of the forcemeat. Cover with remaining meat. Fold the bacon over the top. Cover with saran wrap and foil. Place in a water bath in oven and bake until internal temperature is 150° F. Cool immediately and chill overnight. Slice and enjoy!

 

FOR THE SALAD: Preheat oven to 350° F. Place watercress on a plate. Arrange sliced pears on top of watercress. In a small bowl whisk together olive oil, sherry vinegar and salt to taste. Place sliced bread on sheet pan. Cover with gruyere, toast in oven until melted. Drizzle vinaigrette onto salad, garnish with cranberry chutney.