Frosted Paté Recipes

ROASTED CHESTNUT PATE

Steps:

• 1. Preheat your oven to 425°F.
• 2. Make a crosscut across the round side of each chestnut to keep them from exploding, and arrange them along with the unpeeled garlic cloves on a cookie sheet.
• 3. Roast until the skins have pulled back from the cuts and the nutmeats have softened (exactly how long will depend upon the chestnuts, about 20 minutes for small, 25 minutes for large.).
• 4. Remove the nuts from the oven, make a mound of them in an old towel, wrap them up, and squeeze them hard to release the skin. Allow to cool until you can peel them.
• 5. Peel the garlic cloves out of the skins, and sauté with the onions over medium-high heat until lightly caramelized.
• 6. Sprinkle with nutmeg and allspice and cook for 1 minute.
• 7. Crumble chestnuts into the pan mixture. Add the olive oil, vinegar and water and cook for 4 minutes or until the chestnuts are moist.
• 8. Allow to cool, then pour ingredients into a food processor and process until smooth.
• Makes 6-8 servings.

FROSTED PATé

Steps:

• In a small mixer bowl at low speed, beat braunschweiger or liverwurst, 1/4 cup mayonnaise, egg, onion, mustard and thyme until well blended, scraping as needed.With wet hands, shape mixture on a serving plate into a bell, ball or holly leaf. Cover and chill for 30 minutes or place in freezer for 10 minutes.Meanwhile, in a small bowl, mix cream cheese, 1 1/2 tablespoons mayonnaise and horseradish until well blended. Frost top and sides of pate. Place an upside-down bowl over pate and chill at least 2 or up to 24 hours.About 30 minutes before serving, garnish with pimiento, olives, watercress, green pepper or almonds. Serve with crackers or bread.

CHICKEN LIVER PATE

Steps:

• In a large skillet, heat 1 1/2 teaspoons butter and 1 tablespoon oil over medium. Add onion and cook, stirring occasionally, until golden, 10 minutes. Add carrot, thyme, and cayenne and season with salt and pepper. Cook, stirring occasionally, until carrot is tender, 5 minutes. (If mixture is dry or begins to overbrown, add up to 2 tablespoons water.) Transfer mixture to a food processor.
• Return skillet to medium-high and add remaining 1 1/2 teaspoons butter and remaining 1 tablespoon oil. Pat livers dry with paper towels. Season livers with salt and pepper and add to skillet. Cook until golden brown on all sides and cooked through, 6 minutes. Transfer livers to processor and pulse, scraping down sides as needed, until mixture is mostly smooth. Season to taste with salt and pepper and let cool. Transfer pate to a small bowl and serve at room temperature with toasts or crackers.

FROSTED CREAMS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to the creamed mixture alternately with water mixing well after each addition. , Pour into a greased 13x9-in. baking pan. Bake at 400° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Spread over cooled bars.

FROSTED BRAUNSCHWEIGER PATE

Steps:

• Mash the braunschweiger with a fork. Add 1 clove minced garlic,dried basil, and onion and mix thoroughly.Mold into a ball, cover with plastic wrap and chill.
• For the frosting: Blend the cream cheese, 1 clove garlic, Tabasco, and mayo, using a fork or electric mixer. Whip until fluffy. Frost the chilled ball ane refrigerate at least 4 hours.
• Just before serving slice olives and decorate around the buttom of the ball with the olive slices. Put a sprig of parsley on top and decorate with several slices of olives. Surround the ball with crackers, Triskets, or party rye.
• For the goblin I used sliced olives for the eyes. A pickled banana pepper for the nose. The ears were cut from a green pepper, along with the eye brows. The fangs for the mouth were carrot pieces. The toes were olives that I took out the pimentos and added slices of red pepper. The hair is shredded red cabbage. Fun to make and cute to serve.

LIVERWURST PATE

Steps:

• In a medium bowl, knead together liverwurst, garlic powder, basil and green onion.
• Place on serving tray and form into mound or square.
• Mix softened cream cheese, garlic powder, hot sauce and mayonnaise and frost the liverwurst stuff.
• Garnish with something appropriate to the occasion and serve with pumpernickel bread.

PATE

Steps:

• In a medium bowl, mix braunschweiger liver sausage, cream cheese, onion, lemon juice, Worcestershire sauce, salt and pepper. Form into a ball shape. Wrap with plastic wrap. Chill in the refrigerator at least 1 hour before serving.

CHICKEN LIVER PATE

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
• Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.