Stevenot Winery - Sierra Foothill Wines of Distinction Since 1978

Pâté Syrah

Serve with Stevenot Syrah

Makes 2 loaves

1 lb ground lean beef ½ cup grated Parmesan cheese
1 lb pork sausage 1 egg
1 10-oz. frozen pkg. chopped spinach 1 tablespoon fresh sage, chopped
1 small onion, chopped 1 tablespoon rosemary, chopped
4 tablespoons butter 1 teaspoon freshly ground pepper
3 slices white bread, crusts removed 2/3 cup pistachio nuts, chopped
2/3 cup Stevenot Syrah 2 lbs. bacon, thick sliced
1 cup cooked frozen peas, pureed 6 hard-boiled eggs

Grind meat very fine in food processor. Defrost spinach and squeeze out all of the water.

Sauté onion in butter until translucent. Tear bread into small pieces, place in bowl and soak in the wine. Combine finely ground meats, sautéed onions, butter, puréed peas, spinach, cheese, uncooked egg, herbs and pepper. Fold in the bread, wine and pistachio nuts and work mixture until well blended.

Line the bottom and sides of 2 large loaf pans with sliced bacon, saving some to cover the top. Place ¼ of the mixture in the bottom of each pan; place 3 hard boiled eggs end to end in each pan and press into pâté mixture. Add remaining pâté and press down firmly to compress mixture. Cover tops with bacon and cover with foil.

Place both pâté pans in a larger pan. Pour water in large pan to come halfway up the smaller pans. Bake 1½ to 2 hours in preheated 350 degree oven. Cool, leaving foil in place. Place weights (foil covered bricks) on top to compress the pate. Remove from pans when cool, wrap in plastic wrap and store in refrigerator (up to 1 week). Peel off bacon before slicing and serve with a glass of Stevenot Syrah and enjoy.