Pork Pâté with Apples and Thyme
Pork pâté with apples and thyme is a rustic, flavorful spread that brings together the rich taste of pork with the sweetness of apples and the aromatic freshness of thyme. This pâté is perfect for a cozy gathering or as part of a charcuterie board.
Ingredients:
- 1 pound ground pork (or a mix of ground pork and pork liver)
- 1 apple (such as Granny Smith or Honeycrisp), peeled, cored, and finely diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1/4 cup brandy or apple cider (optional)
- 1/4 cup heavy cream
- 1/2 teaspoon ground allspice or nutmeg (optional)
- Salt and freshly ground black pepper, to taste
- Fresh thyme sprigs, for garnish
- Extra butter, melted, for sealing (optional)
Instructions:
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Cook the Onions, Garlic, and Apples: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and diced apple, and cook for another 3-4 minutes until the apples begin to soften.
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Cook the Pork: Increase the heat to medium-high and add the ground pork (or pork and liver mix) to the skillet. Cook, breaking up the meat with a wooden spoon, until it’s browned and cooked through, about 8-10 minutes.
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Add Flavorings: If using brandy or apple cider, pour it into the skillet and cook for 1-2 minutes, allowing the liquid to evaporate slightly. Stir in the fresh thyme, heavy cream, allspice or nutmeg (if using), salt, and pepper. Cook for another 2-3 minutes, until everything is well combined and the flavors meld together.
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Blend the Mixture: Transfer the cooked pork mixture to a food processor. Blend until smooth and creamy. Depending on your preference, you can blend the pâté until completely smooth or leave it slightly chunky for a more rustic texture.
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Adjust the Seasoning: Taste the pâté and adjust the seasoning with additional salt, pepper, or thyme if needed.
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Chill the Pâté: Spoon the pâté into ramekins or a serving dish, smoothing the top with a spatula. For a smoother finish, you can pour a thin layer of melted butter over the top to seal it. Cover with plastic wrap and refrigerate for at least 2 hours, or until firm.
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Serve: Garnish with fresh thyme sprigs. Serve the pork pâté with crusty bread, crackers, or pickles.
Tips:
- Meat Options: For a richer flavor, you can use a mix of ground pork and pork liver. Adjust the ratio according to your taste preference.
- Apples: Choose a firm apple variety that holds up well to cooking, such as Granny Smith or Honeycrisp, which add a nice balance of tartness and sweetness.
- Sealing with Butter: Sealing the pâté with melted butter helps preserve it and adds an extra layer of richness.
This pork pâté with apples and thyme is a delicious, hearty spread that pairs beautifully with crusty bread and a glass of wine. Enjoy!
