The Fresh Loaf

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What is the Best Thing You Can Put On Pumpernickel?

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dabrownman's picture
dabrownman

What is the Best Thing You Can Put On Pumpernickel?

I’m not sure exactly but Pate Maison has to be one of them.  The great thing about Pate Maison is that it is true to its name.  As master of your house, you can put what ever you want in it so it is like your favorite loaf of bread you invented and like the best.

 

I only make this rich dish once a year, right before Thanksgiving, and it is a large one made in Lucy’s largest soufflé.  Before baking it weighs over 4 pounds, just in various sausages, bacon, ham, beef and chicken livers alone.

 

The other ingredients are a caramelized mix of 1 large onion, 8 oz of crimini mushrooms, 1/4 of a bell pepper, 1 small carrot and rib of celery all cut into cut into sticks.  The greens are a mix of parsley, 2 green onions and a little bit of arugula and chopped Swiss chard.

 

 A half a stick of butter is used to sauté 3/4ths of the 1 pound 4 oz of chicken livers in (3minutes only) with some thyme and 2 tsp of pepper and 1 garlic clove.  Cut; 8 oz of your favorite ham  into sticks and 2 hard boiled eggs cut in half.  The sausages were 8 oz each of fresh; Mexican chorizo, hot Italian, beef boudin, andouille and pork country breakfast all home made.

 

You hold back 1/4 of the ham sticks, 4 chicken livers that are uncooked and chopped in half and the eggs so that you can decorate middle of the pate so when sliced it is a stunner visually.  The remaining bulk of chicken livers are liquefied in a food processor.

 

To assemble you mix, the caramelized onion  and mushrooms, red bell carrot and celery sticks, green onion, arugula parsley, Swiss chard,  3/4 ths of the ham sticks and the liquefied sautéed chicken livers in with the sausages with a large heavy spoon along with 2 T of brandy and 1 T of dry sherry. 

 

Line the soufflé with the 12 oz of smoked bacon slices making sure they are long enough to cover the top when the soufflé is full of pate.  Put half the mix in the bottom and then decorate the middle with the reserved egg, ham sticks and raw chicken livers and then cover with the rest of mix and fold over the bacon to cover the top.

 

Make sure to place the covered soufflé (I have a lid but you can use foil) in a jelly roll pan to catch the copious amounts of fat that will be rendered as it bakes at 350 F for 2 1/2 hours.  Take the lid or foil off with an hour to go to brown the bacon on top.

 

As it cools put a plate on top and turn the soufflé over squeezing out as much fat as you can. Then leave the pate on top and weigh down with something heavy, I used large enchilada sauce cans.  When cool, keep the weight on and refrigerate overnight.

 

Un-mold after 12 hours in fridge and cut the huge pate into 8 wedges and freeze them to be ready anytime during the Holidays!  Now if Ski was like me he would take half to the smoker for an hour of smoke just to put the cap in the bottle and have a different pate to choose from!

 

 My favorite topping for my favorite bread - it must be close to the holiday season for sure!  Happy Holiday Baking!

 And yes.....You can have it for breakfast if no one is looking!  The innocent looking lunch has a sandwich what I am sure is even illegal in Canada - A Pate, Pastrami, Pumpernickel, Paddy Melt with Brie.  It might be the most delicious sandwich Lucy has dreamt up lately - certainly the most decadent.

Comments

dmsnyder's picture
dmsnyder

That's a pretty fancy way of fixin' your bacon and eggs!

But it does look delicious.

David

dabrownman's picture
dabrownman

yourself to 2 slices of 1/4 " thick pumpernickel covered in a 1/4' slice of pate,  that's breakfast or your risk immediate clogged arteries and cardiac arrest.  I don't have a clue how to fix those things like you but i sure know how to cause them:-)

Glad you like 'this upper east side' pate.  It's great for the holiday festivities in small doses and it is good that it freezes so well!

Happy Baking David !

golgi70's picture
golgi70

Now I would really like to try that.  Looks over the top for lack of a better over the top expression.  And I bet a little goes a long way.  What size is that dish?  I might just have to figure out my own rendition.  

Nice Cooking and the Pumpernickel looks good too

Josh

dabrownman's picture
dabrownman

and not your everyday chopped liver:-)  the souffle is 7 3/4 " wide X  3 3/4" tall - the plate is 10 1/4 " diameter  The pate weighted 3 3/4 pounds after it was cooled and pressed so there wasa bunch of fat, more than 2 cups probably, that was poured off and pressed out.   The great thing about pate maison is that you can put what ever you want in it.  Ski will be putting smoked duck breasts and elk loin in it no doubt and others might  skip the bacon or liver and add more veggies.  It all works if there is sausage in there somewhere :-) Franko posted a really good pork one that I make now and again too.

The pumpernickel pictured is my favorite - a 100% whole grain that is light as a feather with a crumb opened with YW. - just killer with the pate.

Glad you liked the post Josh - you will like making your own variety.

gmagmabaking2's picture
gmagmabaking2

You put the whole pantry into that loaf... you are so creative... amazing... I have read through twice and am still awed by the beauty of it all.

Great baking!

Diane

dabrownman's picture
dabrownman

was a healthy for you as the pumpernickel!  Fat chance of that though.  My wife and daughter are not fond of chopped, liver or pate with liver in it which just means more for Lucy and I.  I think Lucy would take my hand off to get at it too.  From the look she has has on her face and body language this pate might be the best thing Lucy has ever eaten!   I say anything goes for the holidays - even bad stuff like this :-)

Glad you liked the post Diane. 

isand66's picture
isand66

Wow...love it and wish I could taste it.  Smoked version would probably put me over the edge.   Love that pumpernickel as well.

 

dabrownman's picture
dabrownman

up again on Friday for some of this pate, a brisket and bone in whole pork sirloin form the shoulder end.  My daughter's boyfriend is coming for eats on Saturday and he loves all things smoked - but he might pass on the pate:-)  He did like the one from last year though. 

You would like this or the smoked version i'm sure - what's not to like in huge pile of meat even if its not smoked? :-) 

It sure took care of the odds and ends of sausage in the freezer and am now out of andouille, boudin and only 4oz of chorizo left - but i got a bunch of pork yesterday and some of that will be sausage soon.

Lucy is looking forward to Max and his Cats next bake.

Floydm's picture
Floydm

I gotta admit all that meat was a bit much when I came across it first thing this morning, but by the end of the post I was won over.  Great looking pâté and pumpernickel.

dabrownman's picture
dabrownman

paddy melt on pumpernickel with brie lunch sandwich with pickle slices was about as good as it gets.  It might have needed some kraut and then grilled - but I'm not complaining.  Glad to win you over Floyd and glad you liked the pumpernickel too

I saw you added your cranberry nut bread from 2005 to the Holiday Baking post.   It is just too good looking not to make this Friday.

Happy baking!  

Casey_Powers's picture
Casey_Powers

You never cease to amaze me!  You are a culinary whiz.  I am not so certain that you are not a secret chef posing as a mild mannered baker?!  Looks like a heart attack but delicious!

 

warm Regards,

Casey

dabrownman's picture
dabrownman

I have been a closet wanna be chef and only seriously baking for a less than couple of years.  There is nothing we like better than cooking, baking, smoking, curing, fermenting, butchering and growing any kind of food :-)  This pate would be a heart attack if you ate it every day - but portion control and spreading it out over the holiday season where others will eat at least half of it helps.  Very tasty - but have so far stayed away from it ......today...

happy baking Casey.

Foodzeit's picture
Foodzeit

TO BE KIDDING ME J. This is the most… how to say, alluring, seductive, tempting and forbidden thing to eat I have seen since a while, maybe since I discovered the existence of a Turducken. My arteries are shouting DON’T DO IT but I am afraid I cannot resist the temptation to make this for Thanksgiving and clog up a few arteries of some friends of mine that will definitely appreciate me doing so. No need for a Pumpernickel or Schwarzbrot, just digg in with a spoon :) 

dabrownman's picture
dabrownman

how they are made or what is in the.  This one is worse since not only it a real bad one from a health point of view but the main ingredient is sausage and you don't want to know how sausage is made or what is in it either :-)  It is better with a very flavorful toasted pumpernickel to add another very strong, but different, flavor profile.

Can't wait to smoke some it tomorrow..... with the brisket dripping on the pork and the pork dripping on the pate!  That should be illegal:-)

Glad you liked it FZ but we are bound to try and make it even better!

isand66's picture
isand66

Can you give me the link to the pumpernickel again.  I need to try this one..

dabrownman's picture
dabrownman

of the 100% whole grain Aroma Bread pumpernickel with YW / SD combo starter Lucy baked on 4/4/2013.  it was a complicated bake with soaker scald and all kinfs of add ins - out favorite pumpernickel to date

Whole Grain DaPumpernickel Aroma Bread

 

 

isand66's picture
isand66

Thanks.  Will have to give a version of this a go soon.

Song Of The Baker's picture
Song Of The Baker

A hunk of the pate...a thick slice of pumper...and a fist full of beer.

I am now officially hungry and wanting all of this...and it's 7:30am!

You're the king of crave man...

John

dabrownman's picture
dabrownman

John!  Pate is one of the holiday treats We jas have to make or it isnlt offically the holiday season  - which hasn't really started for another week and half,

Song Of The Baker's picture
Song Of The Baker

I am making this damn pate this winter...no one is going to stop me...it's ON...

I still have some Cognac that I used last time I made Liverwurst.

John

dabrownman's picture
dabrownman

John.  It is a fine tasting pate maison but, i do recommend cutting it into quarters or 8ths and freezing them for eating over a few holiday months - just to keep the cardiologist away for as long as possible.

isand66's picture
isand66

It looks like chocolate cake!  All you need is some icing :).

dabrownman's picture
dabrownman

fo fool the Thanksgiving Dinner guests as an appetizer!  Got any ideas off something that looks like icing, any color that would go with chocolate cake, that I could put on top that goes well with smoked pate?  Maybe a smoked meat or liver mouse that was a lighter brown color?  Now I know why your 6 apprentices and lovely wife like to keep you around!

isand66's picture
isand66

I actually was watching a cooking show on BBC America a while ago where the host of the show made a complete dinner out of vegetables that were actually some kind of meat or protein made to look like a veggie.  It was pretty amazing how he did it but some of the ingredients were kind of nasty.

I will have to get back to you on the icing.....I'm sure one of my apprentices can come up with an idea :).