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Welcome Tummywise Visitors. All of the great content from the Tummywise site has now been incorporated in the California Dried Plums site.

Sonoma Lamd and Dried Plum Pate

By adding dried plums to pate you are able to add texture while also adding the natural moisture.

 Recipe courtesy of Chef Mark Liberman and the California Dried Plum Board.

Prep Time  45 min Cook Time  1-1 1/2 -2 hours Serves  24-30


3 3/4 lbs. lamb shoulder, cubed

1 1/2 lbs. pork butt or shoulder, cubed

3/4 lb. pork fat, cubed

1 tablespoon salt

1 tablespoon sugar

1 tablespoon black pepper

1 tablespoon fennel seed

1 1/2 cups diced California dried plums

3/4 cup walnuts, coarsely chopped

3/4 cup fresh parsley leaves, chopped

3 tablespoons chopped fresh rosemary

12 cloves garlic, chopped

Zest of 3 oranges

Caul fat to line pans (optional)

Whole grain mustard, cornichon and crusty baguette slices


1.  Grind meats through a 3/8 in grind plate (or have butcher coarsely grind). Finely grind all spices and add to meat mixture. Stir in dried plums, walnuts, herbs, garlic and orange zest.

2.  Line 3 large loaf pans with caul fat, leaving excess on sides to fold over the top. Pack the mold tightly with sausage mixture and fold caul fat over the top, trimming excess.

3.  Place pans in a hotel pan. Create a water bath by filling dish with water that comes to at least 3/4 up the sides. Bake at 325°F for 1 to

4.   1 1/2 to 2 hours or until a meat reaches 140°F. Let cool to room temperature, then cover and refrigerate overnight.

5.  Slice 1/2-inch thick and serve with bread, mustard and cornichon. Pate may be prepared up to 1 week ahead and stored tightly covered in the refrigerator.