here earlier. I wrapped the whole thing in bacon and it was delicious. I served it with Dijon mustard, hot red pepper jelly and cedar jelly. This is a product I picked up in Montreal, and it is delicious with cold meats and cheese. It's a lovely pale green colour, and it does taste of cedar. It seemed the appropriate accompaniment, as our hosts for this month both live in Montreal. They were Evelyne of Cheap Ethnic Eatz, and Valérie of The Chocolate Bunny, and they did a fabulous job. Thanks!
Oh, and where's the bread, you wonder? It was still in the oven at this point. I'm not known for being early, and I had woken up that day and decided to complete both my Daring Bakers' and Daring Cooks' challenges. I grabbed it out of the oven about 3 minutes before I left for the picnic (which I had already had to make a bit later). I made the Rustic Potato Bread from Baking with Julia. I don't really like potatoes, but I do like this bread. It's really quick, and it's moist and tender with a fine crumb. In fact, I'm going to have some toast right now with the leftovers.
Blog-checking lines: Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of a The Chocolate Bunny, chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pate recipes to choose from and are allowing us to go wild with our homemade bread choice.
Recipes after the jump!
Preheat oven to 350℉ and prepare a pan of boiling water large enough to hold the loaf pans. Line loaf pans with bacon slices. Quarter figs and soak in 2 tablespoons Marsala. Saute onion and garlic in butter till softened. Add ½ cup marsala and reduce to about ⅓ cup. Set aside to cool. Grind caribou, pork and liver together, using a coarse blade. Add eggs, salt, pepper, thyme, onion mixture and mix with hands till well blended. If you're not sure about the seasoning, fry up a small amount and taste. It should taste over-seasoned, as serving it chilled mutes the seasoning somewhat. Half fill the lined loaf pan with the meat mixture and then arrange figs and pistachios on top. Fill pan with meat and fold bacon over top. Cover tightly with foil and bake in water bath until juices run clear. This took about 75 minutes in my oven. Remove from water and cool on a rack. Press the pâté by putting another loaf pan on top and adding 3 or 4 pounds of weight. Cool at room temperature for a couple of hours and then refrigerate for 2 or 3 days before slicing. The flavour improves with time, so this is a great make-ahead dish. Unmold and slice to serve.