By Beverly Barbour
Nibbles for New Year's
Dieting starts tomorrow so nibble your way through New Year's Eve and if you're giving the party provide plenty of tasty treats for your friends. My good friend and good cook Mary Enright of Belvedere, CA makes a marvelous country pate for the holidays. One of the nice things about the dish is that it can be made well ahead so there is no last minute fussing around. The bad thing about the dish is that there is never any left over for New Year's day brunch (it is delicious on toast).
MARY'S PATE DE CAMPAGNE
Serve with crusty French bread and grainy mustard. Mary makes the mustard given below.
2 pounds lean pork. coarsely chopped
Preheat oven to 32500F. Combine all of the ingredients using your hands. Line a terrine or meat loaf pan with strips of salt pork. Fill with meat mixture, place more salt pork trips over the top. Cover with foil and set dish on baking sheet with a rim to catch the drips. Bake 2 to 2 1/2 hours (depending upon pan size), removing foil after an hour. Cool 1 1/2 hours. Cover top with foil and a board. Weigh it down with canned goods and leave serveral more hours. Pour off any fat and refrigerate. The recipe makes 2 terrines, depending upon the size.
ENHANCED WHOLE GRAIN MUSTARD
Serve this with country style pates, roast pork or ham.
1 jar (8 oz.) German or polish whole grain mustard
Beat first 5 ingredients together with a whisk until emulsified. Whip in the dill and tarragon. Refrigerate at least 3 hours to mellow the flavors.
Another nibble that cries out for mustard is easily made using frozen dough.
Bake the sausage wrapped in puff pastry, cool and slice into rounds.
10 inches of Polish sausage (kielbasa)
If you don't have a round loaf of crusty bread for this Spinach dip recipe (that was given to me many, many years ago by one of my college professors - a wise woman) you can always serve it in a bowl with crackers or thin slices of a long crusty loaf.
KAPPY'S SOURDOUGH SPINACH LOAF
Easy and quick to make. Can be made as much as 2 weeks ahead.
1 (10 oz.) package chopped spinach, thawed
Drain the spinach and squeeze out extra moisture. Combine all ingredients except the bread and chill overnight in refrigerator to soften the dry vegetables in the soup mix. On the day you are serving, slice 1 to 1 1/2 inch from top of the loaf. Hollow out the bread from the center and cut into bite-size pieces. Fill the crusty shell with the spinach mixture and serve with bits of bread or with crackers.
RICOTTA ROGUEFORT CHEESECAKE
Serve this with radishes and any kind of cracker.
2 cups ricotta cheese
Preheat oven to 3250F. Beat ricotta, Roquefort, pepper and salt together until smoothly combined. Beat in egg white. Scrape mixture into a 10-inch cake pan with removable rim. Sprinkle evenly with parmesan cheese. Bake, uncovered, until cheesecake is firm in center when pan is gently shaken, 35 to 45 minutes. Cool, cover and chill at least 2 hours or up until next day. To serve remove pan rim and set cake on platter.
MUCH HAPPINESS TO YOU & YOURS IN 2001!