Pate advice needed

[Mezzaluna]

I need to bring a snack or hors d'oeuvre to a gathering this week after school and I need it to be something that I can hold (cold or room temp) during the workday. A twist is that it's at my workout place, and I don't want to make ti too decadent- but not rabbit food, either. I used to make a great pate from the James Beard cookbook. It's pork and chicken simmered in butter; the shredded meats are blended with more butter, cognac, and walnuts or pistachios. The pate is rolled in overlapped slices of prosciutto, chilled and sliced.

My question is, how can I get those flavors without using butter as the binder? I thought of using light cream cheese, but I'm not sure it would work with the tartness of the cheese. Any ideas? I need to make this by Tuesday night for Wednesday.

TIA,
Mezz

[kuan]

I don't... think.. so. Believe me, I understand your predicament. I try to keep things light too at home. But in this case it's gotta be all or nothing at all.

How about some springrolls with the same filling minus the butter plus some julienne carrot and cucumbers? The rice paper wrapper kind. Serve with some store bought non-fat sweet/sour sauce or something similiar?

I know, sigh, I'm ruining it.

[kokopuffs]

Would using demi-glace or egg whites solve the problem?

[Mezzaluna]

I just want to cut down on the butter, not make it overly lean (translation: kill the flavor!)

By luck, Sandy D'Amato has a lower fat rillettes recipe in today's Milwaukee Journal Sentinel. Here is his weekly article:

He uses 30% fatty pork shoulder, wine and stock instead of simmering in fat. From the flavors, do you think I can still roll it in prosciutto? I think it would be okay to add the nuts, but what to you think friends?

[kuan]

Shoot your can roll anything in prosciutto!