Next weekend is the Country Music Marathon here in Nashville. This marathon is big - gaggles of runners and a good-sized crowd to cheer them on. The route has live music at several locations, and it traverses many neighborhoods, including ours. We live a 1/2 block from a point on the course where there is a band, and we have a tradition, 5 years' strong, of hosting a post-cheering brunch on our deck. Early in the morning we gather with friends down at the race and watch, cheer, sip various beverages and then, when we wear out from cheering, we all gather on our deck and indulge in more drinks and brunch eats. We can still hear the music and catch glimpses of runners through the trees. This year's eats will consist of
smoked pheasant pâté and bagels; grilled vegetable tarts; speck, manchego, and sun-dried tomato tarts; artichoke, red pepper, and cheese strata; strawberries and cream; and
blueberry streusel coffeecake. Drinks will most likely include Chris' mouth watering
spicy bloody mary's as well as Lori's divine
peach bellinis. You have to love friends who bring killer drinks along for the celebration. I'll post more recipes and pictures, but here is one to get things started.
The smoked pheasant pâté is really simple, except for finding a smoked pheasant. I happen to get mine from South Dakota, thanks to my brother-in-law who is always able to hook me up when I need one. For the less well-connected, there are online sources for them from both
South Dakota and
Missouri.
Smoked Pheasant Pâté
Ingredients
- 1 smoked pheasant, meat removed from the bone and skin
- 8 ounces cream cheese
- 1 Tablespoon fresh chopped thyme (or 1 teaspoon dried)
- Zest and juice of 1 lemon
Preparation
Once you have removed the meat from the skin and bones (make sure you get all the buckshot out!), chop bigger chunks into 1" pieces so they grind up evenly. Place meat in a food processor and pulse until evenly chopped into small pieces. Add in cream cheese, thyme, lemon zest and juice. Blend thoroughly. You can make the pheasant go further if you add more cream cheese. If you do so, add more thyme and lemon as well. Let it sit for at least two hours in the refrigerator so the flavors have time to blend. Serve with crackers, baguette or bagels and some chopped red onion.
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