November 26, 2009
Just finished having coffee with “Ontario Food Hero” Rebecca Leheup from Ontario Culinary Tourism and Andrew from Budda Dog. Not much better in the morning than coffee, good people, great stories, and a knowledge of outstanding things to come for Niagara’s local culinary industy.
November 20, 2009
November 12, 2009
I thought that I would share a Riverbend favourite with you. Winter is coming and nothing is better than Artisan cheese, Fine Niagara Wines and Homemade Terrines and Pates. This is a recipe for a Simple Pork Pate, I hope you enjoy it.
5 lbs ground pork
1 lb Spanish onions ( small dice)
1 lb rendered pork fat
1 cup heavy cream
6 egg yolks
1lb unsalted butter
3 cloves garlic
4 oz brandy
1 tsp ground coriander seed
1 tsp ground Fennel Seed
Pinch of White Pepper
1/2 bunch fresh thyme
Salt to taste.
Sweat of onions and garlic without adding any colour in 3 oz off butter.
In a double boiler add remaining butter, spices, brandy, rendered pork fat, ground pork and cream.
Cook mixture over double boiler until pork is done and the mixture reaches a tempature of 170 degrees.
allow to cool slightly
In a food Processor mix until smooth, slowly add one egg yolk at a time, (may have to temper the egg yolks slightly)
add seasoning until you are happy with the taste.
pour into mold of your choice and enjoy.