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Apple and Fennel Paté De Champagne

By Jerry Schreck | December 31, 2006

 

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.

About The Author

Jerry Schreck

Jerry Schreck has been Executive Chef at Merion Golf Club since 2001. Since 2005, Chef Schreck has written the monthly “Chef to Chef” Q&A interview column in Club + Resort Business magazine. His conversations with dozens of leading club and resort chefs from around the U.S. have been presented through this popular feature. Chef Schreck also serves as National Program Coordinator for the annual Chef to Chef Conference. Chef Schreck’s cooking style is regional American cuisine, with a major focus on local and seasonal foods.

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