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Almond Pate
Nb persons: 0
Yield: 1 CUP
Preparation time:
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Source: The Complete Tassajara Cookbook
| This savory, flavorful nut paste claims the distinction of being possibly the most requested recipe during guest season. We use it as a sandwich spread and it’s great to serve with fresh celery or fennel, or as a spread with crackers. Try this pate as a filling for mushrooms or as a “nut chutney” for grains or vegetables. | |
| 1 cup | minced onion |
| 1 tablespoon | butter |
| 1/2 teaspoon | freshly ground cumin |
| 1/2 teaspoon | savory |
| 1/2 teaspoon | herbes de Provence |
| 1 cup | raw almonds, ground fairly fine |
| 1/2 cup plus two tablespoons | bread crumbs, toasted in the oven |
| 2 tablespoons | freshly minced parsley |
| 1 teaspoon | tamari |
| 1 small clove | garlic |
| minced Salt | |
| Pepper, freshly ground | |
| 2 to 4 tablespoons | mayonnaise |
| sour cream, alternative | |
| Lemon slices | |
Cook the onions in the butter over low heat with the cumin, savory, and herbes until they are soft. Scrape the onion mixture into a bowl. Using your fingers, work in the almonds, bread crumbs, parsley, tamari, and garlic. Taste and season with salt and pepper.
Gradually mix in the mayonnaise or sour cream until the mixture holds together. Shape into a log or press into a serving dish and garnish with overlapping slices of lemon.
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