Archive for March, 2009
The award for Best Appetizer at the Fil-Am Kiwanis function went to yours truly for the Country French Pâté with Blue Cheese Butter Spread and Cornichons. I didn’t win for my Ultimate Sour Cherry Fudge Cake, but who cares, right? The Oreo truffles won, and they were truly fantastic!
Country French Pate with Blue Cheese Butter and Cornichons
Ingredients
- 1 pound Chicken Liver
- 1/2 pound Butter
- 1 1/3 Garlic
- 1/3 Onion
- 2/3 tablespoon Country Style Pate Spice
- 1/3 cup Red wine
Instructions
- Dry and clean chicken livers. Chop onion and garlic finely. Sweat garlic and onion in a little butter. Set aside. Saute chicken livers. Add onion mixture. Add red wine and pate spice. Let cook down until almost all liquid is reduced. Place mixture in food processor. Process and let cool. Cream butter separately. Fold in cooled liver mixture. Mix thoroughly.
- At this point, you can put it into a nice bowl or crock. You can also roll it in wax paper.
- Chill the pate over night. If you rolled it up, slice it for putting on toast. If you did not roll it up, it is advisable to let it come to just about room temperature before serving.
Quick notes
If you want a lot of pate, just increase the amount of chicken livers. This is a real crowd pleaser, even for people who do not like pate, and especially those who do not like liver.
Recipe Links
Recipe for the Country Pate Spice.
Preparation time: 24 hours
Cooking time: 1 minute(s)
Number of servings (yield): 12
Culinary tradition: French
Calories: 392
My rating
Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.
Country Pate Spice
Summary: This is the spice for Country Pate
Ingredients
- 1 1/2 ounces Green Pepper Corn
- 1/3 ounce Dry Pimento
- 1/3 ounce Mace
- 3/4 ounce Paprika
- 1/3 ounce Coriander
- 1/3 ounce Thyme
- 1/4 ounce Rosemary
- 1/8 ounce Marjoram
- 1/8 ounce Clove
- 1/3 ounce Bay leaf
- 1/3 ounce Allspice
Instructions
- Put all ingredients in clean coffee grinder and process.
Quick notes
All ingredients are dry ingredients. If you can’t find dried pimento, omit it and use a bit more paprika. You can keep put the spice into a clean glass jar, top it and use it when ever the mood strikes.
Preparation time: 1 minute(s)
Cooking time:
Number of servings (yield): 12
Culinary tradition: French
My rating
Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.
Blue Cheese Butter
Ingredients
- 1/4 pound Sweet butter
- 1/4 pound Blue Cheese
- 1 teaspoon Herbs de Provence
Instructions
- Combine all ingredients in a food processor and process. You can roll it or put it into a container at this point. It should be chilled in the refrigerator overnight. If you are going to slice it, do not bring it to room temperature, but if you are going to serve it from a container, then leave it out for a while before serving.
Quick notes
The longer the mixture sits, the more flavorful it becomes. Use only sweet butter, as using salted butter would make the product too salty.
This is beautiful served with Melba Toasts.
Preparation time: 10 minute(s)
Diet type: Vegetarian
Diet tags: Gluten free
Number of servings (yield): 12
Culinary tradition: French
Calories: 120
My rating
Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.
Posted in Appetizers, Award Winning, Fall, French, Winter | 
Tags: Advance, awards, Blue Cheese, chicken liver, cornichons, liver pate, red wine | 
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