IN Great Taste by Yvette Zuniga Jemison
Pork and Pistachio Terrine to Elevate Your Summer Gatherings IN ADDITION TO GOOD COMPANY, there are a couple of things you need in order to plan a perfect summer gathering. With plenty of sunshine, a delicious terrine and pickled shallots you’re well on your way to an elevated experience. Whether you’re gathering for a dinner party or a casual picnic you’ll love this make-ahead terrine. The flavors meld together when made ahead, and this homemade terrine easily packs in a cooler for your outdoor gatherings. You can make it in a traditional French terrine or 9-inch loaf pans. It stores for about a week in the refrigerator and freezes well, too. Freezing makes it convenient to serve a smaller portion when the cravings strike you. Simply serve with a crusty baguette, pickled shallots, and as many of your favorite accompaniments from mustard, cornichons, capers to garden fresh vegetables. We’d love to see your version of these recipes - be sure to share yours with us on Instagram at @insidenorthside and @y_delicacies. 70
Inside Northside
Pork and Pistachio Terrine Makes 1 ½ quart terrine ½ pound bacon 1 pound ground pork 1 pound ground chicken 2 large eggs 2 tablespoons Cognac 1 ½ teaspoons salt 1 tablespoon fresh thyme leaves ½ teaspoon ground black pepper ½ teaspoon ground nutmeg ½ cup dried cherries ½ cup pistachios, coarsely chopped Optional for Serving: sliced baguette, mustard, cornichons, capers, garden fresh vegetables Special Equipment: 1 ½ quart lidded, pâté terrine
1. Preheat oven to 250°F. Line the terrine with plastic wrap leaving enough overhang to cover the top of the terrine.
