Chef Walter’s Flavors + Knowledge: Rabbit Pate’ With Crostini
Wednesday, December 07, 2016
Use good country bread for this rustic appetizer: the texture of the crumb should be somewhat uneven, the crust crisp and golden brown. The leaf lard is essential to the flavor of this dish; if you are watching your cholesterol, you may want to avoid this recipe. Using rabbit may not be the choice of everyone for personal and obvious reasons; however, the nutritional advantages of the meat may be of some consideration. You may also substitute the process with any meat of choice adjusting the cooking time.
1 young rabbit, cut into serving pieces
1 celery stalk, chopped
1 onion, chopped
1 garlic clove, chopped
¼ cup Italian parsley
1 teaspoon black peppercorns
1 bay leaf
1/3 pound leaf lard, chopped
Salt and pepper to taste
10 slices Prosciutto
1 loaf country bread cut into ¼ inch slices
Place the rabbit in a pot, add the celery, onion, garlic, parsley, and peppercorns, and cover with water. Bring to a boil; lower the heat and simmer until cooked, about 1 and ½ hours. Remove the rabbit from the broth and cool to room temperature. Shred the cooked rabbit.
Place 1-2/3 cups of water and the bay leaf in a saucepan. Bring to a boil. Add the lard and cook, uncovered, until the water reduces by half. Stir in the shredded rabbit and adjust the flavors with salt and pepper; cover.
Simmer for about 1 hour, or until the broth has nearly evaporated and the rabbit is fork-tender. Transfer the mixture t a mixing bowl and beat with the paddle attachment until it becomes creamy. Cool.
Grill the prosciutto on a heated griddle or ridged steak pan until slightly crisp, about 5 minutes; do not allow the prosciutto to burn. Toast the bread until golden brown outside and still soft on the inside, turnings once; arrange it on a serving plate. Spoon the pate’ in a bowl, garnish with crispy slices of prosciutto and spread the pate’ on the toasted bread on the table.
Related Slideshow: Foodie Getaways in Massachusetts
Food lovers will love these destinations statewide for indulging your palate.
Vienna Historic Inn + Restaurant, Southbridge, MA
A feast for all your appetites. This historic inn is filled with old world charm, antiques, chandeliers & steins. Each room is adorned with soft music, ambience and uniqueness. You will be delighted with hard-to-find Austrian, German, Swiss, French as well local meats, seafood and vegan options. An extensive gluten-free menu available. The beer garden will be open through the end of the October.
Jewish Food Tour
Ahla Food Tours, Brookline, MA
Explore Jewish cuisine on this eye-opening 3-hour walking tour of historical Brookline and experience what TV Diner called a "fabulous Boston neighborhood tour!" and Jewish Advocate raved is "whetting the appetites of Jewish and non-Jewish diners alike". You'll taste authentic Jewish food - matzo ball soup, latkes, falafel, kosher wines, noodle kugel ice cream and dozens more. Hear unique anecdotes about the welcoming Brookline purveyors and savor the rich history of Jewish Brookline.
Blue Hills Brewery, Canton, MA
We're lucky in Massachusetts to have many microbreweries, large and small, for touring and tasting. But Blue Hills Brewery has combined its makes great tasting beers with a real educational imperative--an internship. A dream come true for beer lovers, candidates can vie for working with Blue Hills' Master Brewer Andris Veidis in a true apprenticeship. Not for the casual brewer. To learn more, check online, here. http://bluehillsbrewery.com/internship.php
Sweet Dessert Bar, Worcester, MA
A dessert lover's destination, Sweet was recently in the news for having challenged New York chef Dominique Ansel as laying claim to the invention of the cronut. Whether you're team Worcester or team NYC, enjoy Sweet's lounge chairs or sit at the bar, have a drink and watch as the chefs prepare a one of a kind dish for you. Not your average piece of cake, Sweet's appetizers and desserts are inspired by the freshest local ingredients, seasonal fruits, and artisan chocolates.
Old + New Dining
The Farm Table, Bernardston, MA
In the lush Pioneer Valley between Deerfield and the Vermont border, this remarkably restored 1800 farmhouse features cutting-edge green energy and the freshest local and regional foods seasonally available. Combine a delicious sojourn with holiday shopping at Kringle Candle and Kringle Christmas Barn.
Fried Clam Pilgrimage
Woodman's of Essex, Essex, MA
Keep summer alive year-round by making a pilgrimage to this institution that is counting down to its 100-year anniversary. Go for the fried clams, because that's what was invented here on July 3rd, 1916. Lawrence "Chubby" Woodman, at the humorous suggestion of a friend, fried up a few clams at his roadside stand in Essex, Massachusetts and the original fried clams were born.
East Dennis Oyster Farm, Cape Cod, MA
If you think oysters are a summer pleasure, you're right but you're wrong. Late October and November yield some of the best oysters, so consider bundling up and heading to the Cape for a tour of John and Stephanie Lowell's farm on the tidal flats off Quivett Neck. To make an appointment for a tour, go here.
Hit the Trail
Massachusetts Wine + Cheese Trail
A wine and cheese trail in Massachusetts? That’s right, the Bay State features 40 licensed wineries, producing wine from a collection of locally grown fruits – grapes, apples, cranberries, peaches, and blueberries – across, roughly, a total of 2,200-acres of wine farm land, where 439 acres are devoted exclusively to wine production. You can download a map and pick up the trail at any place, exploring small and pristine providers.
Wine in the City
City Wine Tours, Cambridge, MA
Want an urban oenophelia adventure? City Wine Tours is the perfect gateway to enjoying Boston's vibrant wine culture and best restaurants. Sip, savor, and explore as we take you on a walking tour through Boston's most historic neighborhoods, with stops at award-winning restaurants, luxury hotels and gourmet wine shops. Cheers.
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Dishcrawl Pioneer Valley, Springfield, MA
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