Gourmet Pate Recipes

GOURMET PATE

Steps:

• In a large skillet, melt 1/2 the salted butter.
• Finely chop the parsley
• Cook the onion over medium heat til almost transparent then add the parsley and cook 1-2 minutes longer.
• Spoon the onion/parsley mixture into the blender.
• Using the same skillet, melt the remaining salted butter.
• Add chicken livers and cook over med. high heat about 4 minutes stirring constantly, until browned outside but still a bit pink inside.
• Pouring the Cognac over the cooked chicken livers, ignite and let the flame burn out.
• Spoon the livers into the blender along with the onion/parsley mixture.
• Add 2 tbsp of cream, cover and blend on high til you have a smooth pate. If mixture is to thick, add up to 2 tbsp more of the cream. Stop and stir down as required
• Remove the cover (blades spinning) and add the sherry, salt, curry and garlic.
• Gradually adding the slices of the sweet butter. Stop and stir down as required.
• Spoon the pate into a 1 quart pottery dish, smoothing the top with a spatula.
• Cover tightly with plastic wrap and refrigerate.
• Pate should be served well chilled.

GOURMET GEFILTE FISH PATé

Steps:

• Have your fish store or monger grind the fillets or grind them yourself in a food processor or meat grinder; do not puree, but grind fine.
• Saute the diced onions in the oil until soft and translucent but not brown; remove from heat and let cool.
• Preheat oven to 325ºF.
• In the bowl of an electric mixer fitted with the paddle attachement, combine fish, cooled onions, eggs, water, matzoh meal, salt, pepper, and sugar.
• Beat on medium speed for 15 minutes.
• Add grated carrots and mix until well combined.
• Transfer mixture to 12-cup bundt pan, smoothing the top with a psatula.
• Place bundt pan in a larger baking dish 2" high with water. (I place the container of water in stove first and then the bundt pan, so as to avoid burning myself and/or spilling on the floor!).
• Transfer to oven and bake for 1 hour.
• Cover bundt pan with parchment paper-lined foil and continue baking until center feels solid when a wooden skewer is inserted into the center, about 1 hour longer.
• Remove bundt pan from oven and let stand 5 minutes.
• Invert onto a flat serving plate and refrigerate overnight.
• Slice (as you would a torte) and serve garnished with parsley and the condiments in separate bowls.

BOURBON CHICKEN LIVER PâTé

Steps:

• Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook onion and garlic, stirring, until softened, about 5 minutes. Add herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked outside but still pink when cut open, about 8 minutes. Stir in bourbon and remove from heat. Purée mixture in a food processor until smooth, then transfer pâté to crock and smooth top.
• Melt remaining 1/2 stick butter in a very small heavy saucepan over low heat, then remove pan from heat and let butter stand 3 minutes. If using herb garnish, put sprig on top of pâté. Skim froth from butter, then spoon enough clarified butter over pâté to cover its surface, leaving milky solids in bottom of pan.
• Chill pâté until butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more.