Goose Pate; I'm looking for suggested uses.?

Answer 1

If you saute onions, mushrooms and some fresh or dried thyme in olive oil and top a chicken, turkey or beef burger with a mousse style pate and the mushroom mixture it is pretty tasty. It also makes a jazzed up "fancy" type of burger.

Answer 2

PENNSYLVANIA DUTCH FLASH UN KAS (savory filled pastry appetizers)

These melt in your mouth morsels of flaky filled pastry claim a Pennsylvania Dutch heritage. Pastry filled with goose liver pate or ground ham.

1 cup butter, softened
8 oz. cream cheese, softened
2 cups sifted all purpose flour

FILLING:

Goose liver pate or ground ham

GOOSE LIVER PATE FILLING:

2 ounces goose liver pate
1 teaspoon Worcestershire sauce
1 teaspoon steak sauce

GROUND HAM FILLING:

2 ounces ground country style ham
1 teaspoon steak sauce
1 teaspoon ketchup

FOR THE PASTRY: Cream butter and cream cheese together until well blended. Add the flour and mix until smooth. Chill pastry thoroughly (overnight if possible)

Using a small portion of pastry at a time, roll pastry about 1/8 inch thick on a lightly floured surface; cut out rounds with a 2-inch cookie cutter.

Spoon a rounded 1/4 teaspoonful of filling onto half of each round. Fold dough over filling and press edges together with a fork. Transfer to baking sheets.


Bake at 400 F. 8 to 10 minutes, or until lightly browned. Serve hot. About 9 dozen appetizers.

FOR THE FILLING: Mix thoroughly goose liver pate, Worcestershire sauce and 1 teaspoon steak sauce. For the HAM FILLING; mix ground country style ham, steak sauce and 1 teaspoon ketchup. (Each filling is enough for about 4 1/2 dozen appetizers.)

NOTE: This pastry will keep for several weeks if wrapped tightly in moisture vapor-proof material and stored in the refrigerator.

Answer 3

15 min 15 min prep
Change to: servings US Metric
375 g geese or duck or chicken livers (12 oz.)
125 g butter (4 oz.)
2 sprigs thyme, chopped
1/2 teaspoon bay leaf powder
2 sprigs rosemary, chopped
1/2 cup dry sherry
1 tablespoon brandy
1 teaspoon honey
salt
fresh ground black pepper


Lightly sauté the livers in the butter so that they are still pink inside.
Add herbs, sherry, brandy, honey, salt and pepper and simmer for 2 minutes.
Finely puree the mixture, one cupful at a time, in a food processor or blender.
Pack into an earthenware jar and refrigerate for 24 hours.
Serve cold on small pieces of toasted rye bread. Serves 6.

Answer 4

People think I'm crazy but I like pate on a triscuit. It's kinda buttery and makes for a good blend of flavor.

Answer 5

Spread on crackers, bread, melba toast and eat!

great for facials too.

Answer 6

between meat and pastry as an en croute (french for covered in pastry - but sounds a lot better!) beef is good for this, but you can use almost anything.

Answer 7

spread on non salted crackers and eat