Apple and Fennel Paté De Champagne

Submitted by ED Bigwood, Executive Chef, The Bald Peak Country Club (Melvin Village, N.H.) and The Anglers Club (Key Largo, Fla.)

by C&RB Staff (editor@clubandresortbusiness.com)
January 2007
 

 

Amt    Ingredient
10 lbs    ground pork or sausage
3 lbs    ground fat back
7    eggs
13 slices    white bread
4    Courtland apples, diced fine
2 bulbs    fennel, diced fine
    bacon to line Pullman pans
    heavy cream (to make a panada)
    thyme, sage, salt and pepper to taste

Procedure:
• Grind fat back and pork together with fine blade.
• Sauté the apple and fennel together with some of the herb, just until translucent.
• Put the apple mix through the grinder and mix with the pork and the remainder of the herb.  Add the egg and the panada, blend well.
• Line a couple of Pullman loaf pans with the bacon and add the pate mix.  Be sure to get all the air out.
• Place fresh bay leaves on top and fold the bacon over.
• Cover with foil and bake in a 170° water bath at 300° until an internal temp of 155°, about 1.5 hours.  Uncover about halfway through.
• Drain off excess fat and weight down.  Cool to below 40°, remove from pans.  Trim and slice.