Country Hand Pâté

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 Pate

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.

Halloween Advent: Day 30

It’s The Great Pumpkin Charlie Brown was the first animated prime time special. It’s 44 years old this year.
Gavin and I watch it together, repeating all our favorite lines, as is the only way to watch a cult favorite!
My favorite lines are when Sally gives Linus what for when she realizes she’s wasted her whole evening in the pumpkin patch:

In related news it’s National Candy Corn Day!!!

Halloween Advent: Day 28

4 more days till Halloween!

I have a confession. I haven’t carved pumpkins yet this year! We usually wait until the last minute and then carve like crazy. Mostly because we hate to see our poor Jack’s mushy and droopy due to unseasonably warm weather in Oregon in October.
I really love these patterns form Janice Nadeau and Design Sponge! I’m going to have to try it out!