My baker was really starting to slack.

He was supposed to bake for a New Year’s eve party. I would make pate, he would make bread, our hostess would “ouh” and “ah”. A 911 call came in. As a member of a local rescue squad, he responded. I guess that’s as good an excuse as one can get… That night, the hostess got Cardamom Custard Tartelettes, Pear & Quince Jam Tartelettes and a bottle of homemade peach liqueur. She still “ouh”-ed et “ah”-ed and promptly whisked the bottle away whispering, “if you don’t mind, I won’t serve that tonight”. I don’t mind.

So, my baker would bake for New Year’s Day and I would serve the Pate that day. Another 911 calls came in on New Year’s day morning, and so I served Hoppin’ John and Garlicky Vinegared Mustard Greens instead.

Eventually, a batch of country baguettes was baked the day after New Year’s day. By then, the Venison and Pork Terrine (made of all local ingredients, except for the Juniper berries) had nicely mellowed. The mache and lettuce, although battered by several days of cold temperatures (below 15 F/ -9C), are still yielding enough for a few big bowls of salad.

So this is lunch for the next few days. Grab & sit. No pan to wash. Fast food at its best.

Verdict: While the baguettes taste wonderful, the Terrine could have been salted more. It’s a good thing I had a jar of Spicy Plum Chutney from the Virginia Chutney Company on hand: the chutney, locally made in Washington, VA, really complemented the terrine very well, and helped to forget that I had under salted it. Hey, I am still developing the recipe. I don’t mind making more (I will) to perfect the recipe – as long as there is baguette to try it with. Nobody minds being guinea pigs for terrines & pates in the house. Mustard greens doesn’t  quite get the same welcome. I don’t understand…

Note for the Locavore Log: mache & lettuce greens for the salad, pork & venison used for the pateas well as some of the pickles immedatiately local; flour for the bread… I wish!