Pork And Pistachio Terrine to Elevate Your Summer Gatherings
In addition to good company, there are a couple of things you need in order to plan a perfect summer gathering. With plenty of sunshine, a delicious terrine and pickled shallots you’re well on your way to an elevated experience. Whether you’re gathering for a dinner party or a casual picnic you’ll love this make-ahead terrine. The flavor meld together when made ahead, and this homemade terrine easily packs in a cooler for your outdoor gatherings. You can make it in a traditional French terrine or 9-inch loaf pans. It stores for about a week in the refrigerator and freezes well, too. Freezing makes it convenient to serve a smaller portion when the cravings strike you. Simply serve with a crusty baguette, pickled shallots, and as many of your favorite accompaniments from mustard, cornichons, capers to garden fresh vegetables. We’d like to see your version of these recipes. Be sure to share your version with us on Instagram at @insidenorthside and @y_delicacies. These recipes are feature in Inside Northside Magazine’s July/August 2022 issue.
Pork and Pistachio Terrine
Yvette Z Jemison YDelicacies.com
Makes 1 ½ quart terrine
½ pound bacon
1 pound ground pork
1 pound ground chicken
2 large eggs
2 tablespoons Cognac
1 ½ teaspoons salt
1 tablespoon fresh thyme leaves
½ teaspoon ground black pepper
½ teaspoon ground nutmeg
½ cup dried cherries
½ cup pistachios, coarsely chopped
Optional for Serving: sliced baguette, mustard, cornichons, capers, garden fresh vegetables
Special equipment: 1 ½ quart lidded, pâté terrine
1. Preheat oven to 250°F. Line the terrine with plastic wrap leaving enough overhang to cover the top of the terrine.
2. Process the bacon in a food processor until whipped, about 2 minutes. Scrape into a medium mixing bowl.
3. Add the pork, chicken, eggs and cognac to the mixing bowl and stir until well blended. Add the salt, thyme, black pepper and nutmeg and stir until well blended. Fold in the cherries and pistachios.
4. Scrape the mixture into the lined terrine and smooth the top. Seal tightly with the overhanging plastic and cover with the lid.
5. Place the terrine in a large roasting pan, and fill the roasting pan with about one inch of water. Bake until the temperature in the center of the terrine is 165°F, 2 ½-3 hours.
6. Remove the lid, peel back the plastic wrap and drain any excess fat. Seal the top with the plastic wrap and weigh down with two heavy cans directly on top of the plastic wrap. Refrigerate until chilled.
7. Unmold, slice and serve chilled with quick pickled shallots and any of the optional accompaniments.
Quick Pickled Shallots
Yvette Z Jemison YDelicacies.com
Makes: 1 ½ cups
2 cups shallots, sliced
2 garlic cloves crushed
2/3 cup rice vinegar
1/3 cup water
1/3 cup sugar
1 teaspoon salt
2 star anise pods
1. Place the shallots and garlic in a heat proof bowl or jar.
2. In a sauce pan combine the vinegar, water, sugar, salt and anise pods. Bring to a boil, stirring until the sugar and salt are dissolved.
3. Pour the brine over the shallots and garlic and cover the bowl with plastic wrap, or seal the jar with a lid. Let sit at room temperature until cool.
4. Refrigerate until chilled and store up to two weeks.
