Country Pâté Toasts With Pickled Grapes Recipes

COUNTRY PâTé TOASTS WITH PICKLED GRAPES

Steps:

• Put grapes into a small heatproof bowl. Bring vinegar, sugar, coriander, hot sauce, and salt to a boil in a small saucepan. Pour over grapes and let sit for 1 hour. Cut grapes into quarters and reserve pickling liquid separately.
• Meanwhile, preheat oven to 350°F. Brush baguette slices with oil and arrange on a rimmed baking sheet. Bake until lightly browned and crisp, about 18 minutes.
• Cut pate into sixteen 1/4" slices, and then cut each slice into 2 triangles.
• Spread each slice of baguette with 1/2 tsp. mustard, top with a piece of pâté, and sprinkle with pepper. Garnish with quartered grapes and a drizzle of pickling liquid and serve.
• Do ahead
• Pickled grapes can be made up to 2 days ahead. Refrigerate in an airtight container.

ROASTED GRAPE AND RICOTTA TOASTS

Steps:

• Preheat the oven to 400 degrees F.
• Toss the grapes with the red wine, thyme, 1 tablespoon of the olive oil and some salt and pepper. Place on a small baking sheet or baking dish. Roast until the grapes are tender, wilted and juicy, about 25 minutes.
• Heat a grill pan over medium-high heat. Brush the bread slices with the remaining tablespoon of olive oil. Grill on both sides until crisp and lightly charred in some places, 3 to 4 minutes per side. Spread the ricotta evenly on the bread. Top with the roasted grapes and their juices. Sprinkle with lemon zest and flaky salt, then serve.

COUNTRY PATE

Steps:

• Trim veal or chicken and pork of excess fat and tendons. Skin fatback. Cut into 1 inch cubes and pass through largest hole of a meat grinder. Transfer to a large bowl. Stir in salt, pepper, and applejack. Cover with plastic wrap touching the mixture and refrigerate at least 1 day or as long as 3.
• After marinating, heat oil in a medium skillet over high heat. Saute livers until well browned, about 1 minute per side. Remove from pan and set aside to cool. Add garlic and cook about 1/2 minute, being careful not to let it color. Reserve garlic with liver.
• Add brandy and bay leaves to same skillet. Scrape bottom of pan to loosen brown bits and cook over low heat until warm, about 5 minutes. Set aside to cool and remove and discard bay leaves.
• Dip white bread in warm water to soften. Squeeze out excess moisture. Add to the liver and garlic along with 2 cups marinated ground meat, allspice, nutmeg, and brandy. Stir to combine.
• Transfer to a food processor, add eggs, and puree until a smooth paste is formed. This paste will bind the pate. Place puree in a large bowl, add remaining ground meat, and combine well. (We recommend using your hands, not a spoon, to combine this dense mixture.)
• Preheat oven to 325 degrees F.
• Line a 9 by 5 by 3 inch glass or ceramic loaf pan with bacon slices so they overhang lengthwise, about 3 inches on each end. Slice ham and tongue into 4 by 1/2 by 1/2 inch julienne strips.
• Spread about a cup of pate evenly over the bacon to cover the bottom. Arrange alternating strips of ham and tongue lengthwise, over the pate. Repeat this procedure, alternating pate with strips
• of ham and tongue, until pan is filled and top layer is pate. (When the loaf is sliced you will see a regular pattern of solids and pate.) Fold overhanging bacon over the top. (The pate may rise slightly over the top of the pan. That's OK.)
• Tap pan against a counter to firmly pack. Garnish top with bay leaves and garlic cloves. Cover with 2 layers aluminum foil, tucking edges under to completely seal. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the pate. Bake 2 hours 15 minutes. Set aside to cool.
• Place cooled pate on a baking sheet and cover with another baking sheet. Top with some 3 pounds of weights (canned goods or milk cartons are good) and refrigerate overnight or as long as 2 weeks. This compacts the pate and makes it easier to slice.
• To serve, remove and discard the bay leaf and garlic garnish. To loosen, dip pan's bottom in warm water and run a knife along inside edges. Invert onto a serving platter. Cut into 1/2 inch slices and serve on lettuce leaves.

PICKLED GRAPES

Steps:

• Wash grapes and remove from stem.
• Slice stem end off of the grapes and set aside.
• In a small saucepan, combine vinegar, water and sugar. Place over high heat and bring to a boil.
• Place spices into the bottom of a quart jar.
• Funnel trimmed grapes into the jar on top of the spices.
• Pour hot vinegar into jar over grapes.
• Let grapes sit until cool. Place a lid on the jar and refrigerate.
• Let pickled grapes rest in the fridge for at least 24 hours before serving. Keep leftover grapes refrigerated.