Bacon Pâté

First of all the definition of  Pâté:

Pâté  is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices and either wine or brandy. Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.

What a unique addition to a brunch menu!  It takes a few steps, but it actually very easy to make.  I made this batch the night before, stuck it in the refrigerator and then warmed it enough to take the chill off the next morning before our guests arrived.  Served with hot biscuits and homemade strawberry jam, our friends love it!

1 T. corn or canola oil

12 oz. bacon, chopped

2 medium carrots, diced

1 medium onion, diced

1 bay leaf

1 large clove garlic, minced

1 T. minced fresh chives

1 t. minced fresh thyme

1 t. apple cider vinegar

1 t. brown sugar

1 t. soy sauce

1/2 black pepper

Heat 1 T. oil in a medium skillet over medium heat.  Add bacon and cook until crispy, about 5 minutes, stirring occasionally.  Remove bacon with a slotted spoon and set aside.

 Turn heat down to low and in the same skillet add the onion, carrot and bay leaf.  Cook until the veggies are softened (about 15 minutes), stirring occasionally.  Add garlic, chives and thyme and cook another 2 minutes.

Cool slightly and remove bay leaf.  Transfer the bacon and veggies to a food processor and add 1/2 cup water.  Puree until smooth, making sure to scrape down the sides of the bowl a few times.

Transfer the puree back into the skillet and add vinegar, brown sugar, soy sauce and pepper.  Bring to a boil and then turn heat down and simmer until it forms a smooth, thick paste, stirring occasionally.  This will take about 20 - 25 minutes.  Let cool and refrigerate overnight.

adapted from An Edible Mosaic