What would Halloween be if I didn’t use my lovely severed hand pâté mould? It can also be served out of a jar or crock. You know, if you’re into that.
Country “Hand” Pâté
Using cooking spray or butter, grease the mould very well, then set aside.
2 tablespoons Shallot
16 oz cubed Cooked Ham
1/4 cup Mayonnaise
2 tablespoons prepared Horseradish
1 tablespoon Dijon Mustard
1 tablespoon Sherry
2 tablespoons fresh Thyme
A dash or two of Worcestershire Sauce
Freshly ground Pepper
Pulse the shallot in a food processor until very finely diced. Add all the rest of the ingredients and pulse until creamy and smooth. Scoop into the buttered mould and refrigerate for a few hours or for overnight. When un-moulding, dip the bottom of the mould in warm water if it’s being stubborn.
Serve with whole grain mustard, cornichons and light rye bread.
Kathleen Rear 