COUNTRY STYLE PATE - AMERICAN TEST KITCHEN RECIPE
Country Style Pate - rich, incredibly flavorful pate recipe goes great with a fresh crusty baguette and a pickle. If you've never made this at home, do it at least once. Step by step pictures will be there to guide you every step of the way.
Provided by Marina | Let the Baking Begin
Categories Appetizer
Time 1h
Number Of Ingredients 15
Steps:
- In a skillet sweat the onion with the butter over medium heat until translucent, about 3 minutes .
- Combine 1 lb ground pork, 1/2 lb diced bacon, and 6 oz chopped liver until evenly distributed.
- In a separate bowl mix 1 egg, 2 Tbsp heavy whipping cream, 3-4 garlic cloves, 2 Tbsp thyme, ½ tsp ground pepper and 1½ tsp salt.
- Now bring the meat mixture, 2 Tbsp heavy cream mixture, diced carrots, cornichons and onions together and mix thoroughly.
- Place 1 bay leaf into the bottom of each 3" x 6" mini loaf pan, or 2-3 leaves if you're using one 4" x 9". Line the form with bacon, slightly overlapping, and allowing the ends to hang over the form. You will later wrap the filling with the ends that overhang. I cut each strip in half, instead of using the whole strip, which I regretted later.
- Drop the baking form against a counter several times, to bring out any bubbles that might have formed and to compact the meat mixture in. Cover the filled loaf pan with foil and wrap the ends tightly against the sides of the pan. Now put the filled loaf pans into a 3 inch rimmed baking pan. Fill the baking pan with hot boiling water until it comes halfway to the filled loaf pans. Put the baking a probe thermometer in the middle of one of the filled pans and extend the cord to the outside of the oven.
- Place in preheated to 350F oven and bake until the thermometer registers 165F.
- Remove the baking pan from the oven. Remove loaf pans, discard the liquid. Place the loaf pans back into the baking dish. Place something flat on top (like a cutting board) and put something heavy on top to compress the terrine and make it less crumbly when cutting. When the terrine has cooled to room temperature, remove the weight, clean the outside of the loaf pans and refrigerate for about 5-6 hours or overnight.
- When ready to serve, place the loaf pan into a bowl of hot water for about 20-30 seconds. Unwrap the foil from the top, place a plate or serving board on top and with one swift motion invert the terrine onto the plate. For cleaner cuts, dip a knife into hot water, wipe it and then cut the terrine into slices. Serve with pickles and fresh loaf of bread.
Nutrition Facts : Calories 253 kcal, Carbohydrate 1 g, Protein 13 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 114 mg, Sodium 1138 mg, ServingSize 1 serving
BUSY DAY PATE
A Mike Kingston recipe direct from Lake Eden, Minnesota. On a side note if you can't find horseradish sauce where you live, mix 1 Tablespoon of horseradish with 3 Tablespoons of mayonnaise, and it should work just fine.
Provided by Foxfire13
Categories Spreads
Time 3h
Yield 1 appetizer
Number Of Ingredients 2
Steps:
- Cup the braunschweiger into chunks and place it in the bottom of a microwave-safe bowl. Heat it on HIGH for 45 seconds. Stir it around a bit, and if it's still cold, heat it on HIGH for another 10 to 15 seconds, or until it's soft enough to be mashed with a fork.
- Mash up the braunschweiger and add the horseradish sauce. Mix until it's blended.
- Transfer the warm pate to a bowl, cover it with plastic wrap, and refrigerate it for at least 3 hours before serving.
- A half hour before you're ready to serve, take the pate out of the refrigerator and let it warm to spreading consistency.
- Serve with a basket of assorted fancy crackers.
Nutrition Facts : Calories 772.3, Fat 65.2, SaturatedFat 21.2, Cholesterol 409, Sodium 2827.7, Carbohydrate 13.9, Fiber 2, Sugar 4.9, Protein 33.7
BUSY-DAY DUMP CAKE
This chocolate cake recipe from Lucinda Scala Quinn's "Mad Hungry" cookbook involves minimal cleanup -- the ingredients are blended in the very pan that goes into the oven.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In an 8-inch square baking pan, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Make a well in center of flour mixture and add oil, vanilla, vinegar, and water. Whisk until well combined. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack.
Nutrition Facts : Calories 278 g, Fat 11 g, Fiber 1 g, Protein 3 g
BUSY DAY CAKE
At my house we love a dessert in the kitchen at all times.. When I have a busy day and really don't have time to spend in the kitchen I throw this cake together and we love it.. I hope everyone else enjoys!
Provided by Teresa Bush-Bolin
Categories Cakes
Time 40m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375
- 2. Grease and lightly flour a 9x9x2 inch baking pan.
- 3. Mix all ingredients in a small bowl. Beat with electric mixer till combined.Beat 2 minutes on medium speed.
- 4. Pour into pan and bake on 375 for 25 to 30 minutes or till done.
BUSY DAY CAKE
I got this recipe from the Fanny Farmer Cookbook - years and years ago. It is the first cake I ever learned to make. I believe the first time I made it I was about 10 years old. I also taught my boys how to make this when they were 8 and 10. It's very easy. Tasty enough, but the frosting is what adds the most flavor. I use the store bought frosting on it. Very simple to make and like the title says - it's great for a dessert on a busy day!
Provided by Color Guard Mom
Categories Dessert
Time 40m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Cream shortening and sugar.
- Add egg.
- Sift in flour, baking powder and salt.
- Add milk and vanilla. Mix well.
- Put in a greased 9x9 pan.
- Bake at 350 degrees until done. (toothpick inserted comes out clean). Start checking at 20 minutes. I haven't made this in a while, so I'm not sure. If it looks done enough to check with the toothpick at 20 minutes, then by all means, check it. It may take up to 30 minutes to bake.
Nutrition Facts : Calories 258.8, Fat 9, SaturatedFat 2.5, Cholesterol 23.2, Sodium 182.9, Carbohydrate 41.1, Fiber 0.6, Sugar 22.3, Protein 3.7
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