When friends come over for a festive gathering with fancy snacks, nothing goes faster than the charcuterie board. Although I’d considered it, the idea of making my own pâtés seemed just out of reach. So, I was delighted to find David Leite’s easy-to-follow adaptation of a classic country pâté like those in my vintage cooking books. Altered just a bit, our version makes two lovely 3/4-quart pâtés–plenty for your next party.
Feel free to play around with the spice blend, substituting allspice for the cloves for example, or leaving out the mace or juniper. Just be sure to keep the pepper, thyme, nutmeg and ginger in there. Serve the finished pâté with cornichons, whole grain mustard and crusty bread. Continue Reading…