Pork and Pistachio Pate

Bake this loaf a couple days ahead of time to let flavors develop.

• Ready In: 1 hr 50 mins
• Serves: 36

Ingredients

• 3  lbs ground pork
• 1⁄4 cup  sliced green onion
• 1⁄3 cup butter
• 2  large  beaten eggs
• 2⁄3 cup dry white wine
• 2  tablespoons white vinegar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried basil, crushed
• 1⁄4 teaspoon dried thyme, crushed
• 1⁄4 cup  whole pistachio nut
• 3  bay leaves
• 1⁄3 cup sour cream
• 1⁄3 cup mayonnaise
• 2  tablespoons  chopped pistachio nuts
•  miniature party rye rounds

Directions

1. Heat oven to 350°F.
2. Cook onion in butter until tender but not browned.
3. In large mixing bowl combine eggs, wine, vinegar, salt, basil, thyme and onion mixture.
4. Add ground pork; mix well.
5. Press half pork mixture into a 9x5x3-inch loaf pan; arrange whole pistachio nuts atop.
6. Lightly press in remaining pork mixture.
7. Top with the bay leaves; cover with foil and place in a 13x9x2-inch baking pan.
8. Pour boiling water in pan around loaf to a depth of 1 inch.
9. Bake for 1 1/2 hours.
10. Remove from oven; drain off fat.
11. Replace foil; chill overnight.
12. Remove bay leaves.
13. Loosen loaf and turn out onto serving platter.
14. Stir together sour cream and mayonnaise; spread atop pate.
15. Sprinkle the chopped pistachio nuts around edges of loaf.
16. Serve with party rye bread.