Guest Author - Deborah Adams
pâté pronounced (pah-tay)
When my mother first served this I was surprised. I'd heard of pâté many times but never actually eaten the stuff. Catfood was the first thing that came to mind when I saw it but bravely trying it I found it to be really tasty. I had also been under the false impression that it is always made of liver. Well folks, guess what? Pâté can be made of so many different things. Salmon, nuts, mushrooms, olives, cheese, shrimp and so many more ingredients can be the main ingredient in this dish.
The word is French for "pie". As it used to be baked in a crust intended only to hold it together :). Many people will put it into a mold and unmold it before serving. Some leave it in a crock bowl for serving with crackers and toasts and some form it in a loaf pan and slice it in slices. The dish my mother served was a combination of pork loin and beef liver along with seasonings and was delicious with crackers. She said her version was a pain to create but many of them are easier to make than you'd think.
Here are some recipes including salmon, liver, olive, cheese, shrimp, chocolate and mushroom pâté's for you to try if you'd like to serve something different at your next event.
Heirloom French Pâté
2 lb Chicken livers
1/2 lb Bacon cooked crisp and crumbled
1 cup Chicken stock
1 lg yellow onion cut into 8th's
2 stalk celery with tops cut into sections
1/4 Bell pepper
1 Clove garlic peeled & minced
1 heaping tsp thyme
1/4 tsp Sage
1 pinch rosemary
1 sm bay leaf
Crushed peppercorns to taste
1 tsp salt
1/2 tsp Dijon mustard
Dry white wine
1/2 lb Sweet cream butter, unsalted
In sauce pan, combine livers, stock, spices, garlic, celery, onion, pepper & salt. Add enough wine to just cover ingredients and bring to boiling point. Reduce heat, cover, and simmer for about 1/2 hour. When done, place contents in the colander, reserving the wine broth and allowing it to stand and cool. Discard the bayleaf from the contents in the colander and allow remainder to cool for 1/2 hour.
Gently ladle off the wine broth into another container until the liquid containing the sediment equals 2/3 cup. Save the clear broth in case you need more. Be sure to keep all the sediment because it is an important part of the recipe.
In your food processor; combine the contents of the colander, 2/3 cup sediment broth, butter, mustard and 1/2 of the crumbled bacon. Process until the mixture is a smooth, soupy puree. Fold in remaining bacon and pour into final mold. If it is too thick to pour, you need to add a bit more broth. Allow pate to set in refrigerator for at least 24 hours.
Unmold, lightly sprinkle with cracked peppercorns and garnish with sliced olives and parsley.
Mushroom Pâté
4 tablespoons butter
1 lb mushrooms, chopped
1/2 large onion, minced
2 cloves garlic, minced
1 1/2 tsp chili powder
1 tsp sea salt
1 tsp coriander
1/4 tsp cumin
1 cup roasted cashews
2 Tbsps vegetable oil
fresh parsley, chopped for garnish
fresh ground black pepper to taste
In a medium skillet, over a high heat, melt the butter. Add the mushrooms and saute about 4 minutes. Add the onion, cook until translucent then add the garlic and continue to cook for a minute. Add the spices and cook until the mixture is fairly dry. Cool.
In a food processor fitted with a metal blade or blender, chop the cashews finely and slowly; add the oil to make a paste. Add the mushroom mixture and continue mixing until smooth. Taste and add more chile powder or salt, if necessary.
Place in a serving bowl and sprinkle with chopped parsley. Serve at room temperature with crackers or mini toasts.
Cheesy Pecan Pâté
1/2 cup butter, softened
12 oz Cheddar cheese, grated
1/2 cup beer
1 tsp Worcestershire sauce
1/3 tsp Dijon mustard
1/4 tsp cayenne pepper
1 cup pecan or walnut halves, toasted
In a bowl beat the butter until very light; alternately beat in the cheese and beer, and continue beating until well combined. Stir in the remaining ingredients, except the pecans.
Line a small container, oval-shaped if you have one, with plastic wrap. Arrange half the pecans on the bottom of the container and spoon over them half the cheese. Cover with remaining pecans, then remaining cheese. Smooth top.
Refrigerate from 24 hours to a week in advance. To serve, turn out, upside down, onto a serving plate and remove plastic. Serve with a variety of fine crackers.
Shrimp Pâté
1 1/2 lb fresh shrimp, cooked, peeled & cleaned
1/2 cup butter, softened
1/2 Tbsp. Lemon juice
1/2 Tbsp. Cooking sherry
1/2 Tbsp. Onion Juice
1/2 tsp. Dry mustard
Pinch of mace (McCormick spice from the Nutmeg)
Salt and freshly ground
Black pepper, to taste
Put all ingredients together in a blender or food processor and blend until combined well.
Pack in a crock and chill in refrigerator for several hours before serving.
Serve on crackers.
Chocolate Lover's Pâté
6 oz semisweet chocolate, chopped
1 cup whipping cream
2 Tbsps sugar
2 Tbsps milk
2 slightly beaten egg yolks
1 recipe Creme Anglaise (see below)
In a small dry saucepan over low heat melt chocolate; set aside. Line the bottom and sides of a medium loaf pan with plastic wrap, extending wrap over edges of pan; set aside.
In a small chilled mixing bowl beat whipping cream with the chilled beaters of an electric mixer on low speed until soft peaks form. Cover; chill until needed.
In another heavy small saucepan stir together sugar, milk, and egg yolks. Heat just until bubbly, stirring constantly. Remove from heat; pour mixture into a mixing bowl. Gradually add melted chocolate to the hot mixture, beating on low speed until combined (mixture will be stiff). Add 1/2 cup of the whipped cream; continue beating on low speed until smooth. Gently fold in remaining whipped cream and spoon mixture into prepared pan. Cover and freeze at least 4 hours before serving.
To serve, invert pate onto a plate. Remove pan and plastic wrap. Let pate stand 15 minutes. Using a hot, dry knife, cut into slices. Serve with Creme Anglaise (recipe below).
Makes 12 servings.
Creme Anglaise
1 egg
2/3 cups light cream
4 tsp sugar
1/2 tsp vanilla
In a heavy small saucepan combine 1 beaten egg; 2/3 cup light cream; and 4 tsps sugar. Cook and stir over medium heat. Continue cooking egg mixture until it just coats a metal spoon. Remove pan from heat. Stir in 1/2 tsp vanilla. Quickly cool the custard by placing the saucepan into a sink of ice water for 1 to 2 minutes, stirring constantly. Cover surface with plastic wrap. Cool slightly. Chill until serving time. Makes 1 cup.
Salmon Pâté
1/4 lb cream cheese, softened
1/4 lb smoked salmon
1 Tbsp lemon juice
1/2 Tbsp minced dried onion
1/2 Tbsp dried parsley
1/4 tsp garlic powder
pinch onion powder
lemon juice, for thinning (optional)
Directions
Blend all ingredients and thin down with a little more lemon juice if desired
Serve with crackers. This is also a tasty spread on apple slices.
Greek Olive Pâté
1 lg head garlic, roasted
˝ pound fontina cheese, cubed
1 cup black Greek olives, drained and pitted
Ľ cup olive oil
˝ tsp crushed red pepper flakes
Put the garlic pulp into a small bowl and set aside.
Melt cheese in a double-boiler over simmering water, stirring until smooth.
Using a food processor or heavy-duty blender, puree olives, garlic, and olive oil about 15 seconds. Add melted cheese and pulse about 10 more seconds until combined.
Remove to serving dish and cover with plastic wrap touching the top of the spread. Refrigerate at least 2 hours. Serve with fine crackers or toasts.
