Any good Pate' recipes out there?

Question

I love to have picnic's on the beach with wine, bagel slices, pate's, cheeses, pickled beets and pears. Sound strange? It works for me! It's hard to find a good pate' recipe though. I'm looking for tried and true, not just a website link. Thanks

Answer 1

Rumaki Pâté

Ingredients
1/2 lb. cooked chicken livers
3 tablespoons soy sauce
1/2 cup butter, softened to room temperature
1/2 teaspoon onion salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly grated nutmeg
1 or 2 dashes Tabasco
1 cup freshly grated jícama [see note]
6 slices center cut bacon, cooked and crumbled
2 tablespoons chopped green onion

For serving:
Melba toast or crackers

Method
In a blender or food processor, finely cop chicken livers, a few at a time. When all are chopped, return to blender and add soy sauce, butter, onion salt, dry mustard, nutmeg and Tabasco. Blend until smooth and well mixed, scraping down sides frequently. Add grated jícama and crumbled bacon. Mix thoroughly by hand. Spoon into one large or 5 small molds, pressing firmly so all air pockets are removed. Cover and chill until firm. Unmold by dipping quickly in hot water up to the rim and allow to soften to room temperature before serving. Garnish with green onion and serve with Melba toast.

Note: Jícama is substituted here for the traditional water chestnuts. Jícama has a water chestnut texture [important in this appetizer], but a sweet, nutty flavor that plays better against the flavor of the chicken livers.

Answer 2

Walnut Cheese Pate

Ingredients:

1/2 stick unsalted butter
4 small onions or shallots, finely chopped
1 teaspoon paprika
2 garlic cloves, crushed
1 teaspoons snipped fresh chives
1 1/2 cups cottage cheese
1/2 cup sour cream
1 cup ricotta cheese
1 cup walnuts, lightly toasted and chopped
2 teaspoons Dijon mustard
2 teaspoons lemon juice
2 cups mature Cheddar cheese, coarsely grated
sea salt and black pepper, to taste

For decoration:

1/2 cup cream cheese
2 scallions, finely chopped
1/4 cup walnuts, toasted
1/4 cup pitted black olives

Directions:

1. Preheat oven to 325F. Use 1/4 of the butter to grease a loaf pan. Melt the rest of the butter in a small, heavy-bottomed saucepan and saute the onions or shallots until softened.

2. Using a food processor, or in a bowl, combine remaining ingredients, then fold in the softened onions or shallots. Spread mixture evenly into greased loaf pan and bake in preheated oven for 1 hour.

3. Remove pan from oven and allow to cool. When cool, refrigerate for 3 hours. Turn pate out on to a plate.

4. To decorate, in a small bowl, beat the cream cheese and scallions together, then season with salt and pepper to taste. Spread this over the pate, and garnish decoratively with walnuts and olives (you can get very creative here!).

5. Cut the pate into slices to serve, along with a salad and bread or crackers. Serves 8.

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Harvest Pate

Ingredients:

1 cup raw sunflower seeds
1 cup freshly cooked lentils or 1 cup canned lentils, drained
1/2 cup grated zucchini
1/2 cup grated carrot
1/2 cup grated red onion
1/3 cup hulled sesame seeds
1/3 cup extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons naturally brewed soy sauce (shoyu or wheat-free tamari)
1 tablespoon filtered water
1/2 teaspoons dried basil
1/2 teaspoon dried thyme
1/2 teaspoons dried sage
1/8 teaspoon freshly ground nutmeg

Directions:

1. Pulse the sunflower seeds in a food processor until well ground.

2. Add the lentils, zucchini, carrot, onion, sesame seeds, oil, garlic, soy sauce, water, basil, thyme, sage, and nutmeg. Process until well combined.

3. Using a rubber spatula, scrape the pate into a medium mixing bowl.

4. Cover with plastic wrap and place in the refrigerator. Allow the flavors to marry for at least 1 hour, stir, and serve.

Answer 3

Garlic Feta Pate

INGREDIENTS
2 cloves garlic, minced
4 anchovy fillets, chopped
6 tablespoons butter, softened
1 (8 ounce) package cream cheese, softened
3/4 cup crumbled feta cheese
1/4 cup sour cream
1 tablespoon chopped fresh chives
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
freshly ground black pepper to taste
DIRECTIONS
Combine the garlic, anchovies, butter, cream cheese, feta cheese, sour cream, chives, hot pepper sauce and pepper in the container of a food processor. Process until smooth. Transfer to a serving bowl, and serve with crackers, bread slices, or pita chips.

Answer 4

www.recipezaar.com has 208 recipes for pate'........go there, the site is FREE!

Answer 5

Four Cheese Pate

INGREDIENTS:

* 3 (8-ounce) packages cream cheese, softened, divided use
* 2 tablespoons milk
* 2 tablespoons sour cream
* 3/4 cup chopped pecans
* 4 ounces Brie or Camembert, rind removed, softened
* 1 cup shredded Swiss cheese
* 4 ounces crumbled blue cheese
* 1/2 cup pecan halves, for garnish
* Red and green apple slices, fresh vegetable sticks, and/or crackers

PREPARATION:
Beat 8 ounces of the cream cheese, milk, and sour cream until smooth. Line a 9-inch pie plate with plastic wrap.
Spread mixture over the bottom and up the sides of the pie plate. Sprinkle chopped pecans evenly across the surface and gently press into the cream cheese mixture.

Beat remaining 16 ounces of cream cheese, Brie cheese, Swiss cheese, and blue cheese until combined. Scrape into pie plate on top of previous layer and smooth the top. Cover with plastic wrap and refrigerate at least 4 hours or overnight.

When ready to serve, remove top plastic wrap and invert pate onto a serving dish. Carefully peel off bottom layer of plastic wrap. Press pecan halves in a decorative pattern on top.

Let cheese pate sit at room temperature for at least 30 minutes before serving with apple slices, vegetable sticks, and crackers.

Yield: 16 to 20 servings

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Saguaro Chocolate Pate

INGREDIENTS:

* 2-1/2 cups heavy cream
* 1-1/2 pounds bittersweet chocolate, chopped
* 1/4 cup amaretto liqueur
* 2 teaspoons pure vanilla extract
* 1/4 cup (6 ounces) unsalted butter
* 1 cup sliced almonds toasted
* 2 (7 ounces total) packages almond paste
* Yellow food coloring
* Green food coloring
* Powdered sugar for dusting

PREPARATION:
Line a standard loaf pan with plastic wrap.

Place cream in the top of a simmering double-boiler and heat just until small bubbles rise around the edges. Remove from heat. Add chopped bittersweet chocolate, stirring until completely melted and smooth.
Add amaretto, vanilla extract, and butter to the melted chocolate mixture, stirring until combined.

Place toasted almonds in a separate bowl and cover with 1/3 of the melted chocolate mixture. Press into the bottom of the lined loaf pan and refrigerate about 30 minutes until firm.

Pour remaining melted chocolate mixture (gently re-warm if necessary) on top of the chilled almond layer. Refrigerate 12 hours to firm up.

Make sun decorations by kneading yellow food coloring into half of the almond paste. Roll into a 1-inch diameter cylinder. Cover with plastic wrap and chill until firm. Slice 1/8-inch circles and set aside to use as sun decorations.

Using remaining almond paste, knead in green food coloring to make cactus decorations. Sprinkle powdered sugar on a flat surface and roll dough to a thickness of 1/8 inch. Cut cactus shapes either free-hand or use a cookie cutter. Set aside.

Remove the chilled chocolate pate from the loaf pan and invert on a cutting surface with bottom almond layer now on top. Remove plastic wrap. Cut into slices about 1/2-inch thick. Arrange the cactus decorations so that the base of the cactus rests against the thin almond layer. Press a round yellow sun in the upper left corner of each slice.

Optional: You can drizzle raspberry or cherry syrup or sauce on the plate before positioning the chocolate pate.

Notes: Be creative with the almond paste colors and cut-outs to suit your occasion or holiday.

Yield: 6 to 8 servings

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Veggie Pate

INGREDIENTS:

* 2 (10-ounce) packages frozen chopped spinach
* 2 medium-size carrots, peeled and cut in 1-inch chunks
* 1 small yellow onion, peeled and quartered
* 1/4 pound mushrooms, wiped clean and halved
* 3/4 pound zucchini, scrubbed and cut in 1-inch chunks
* 2 stalks celery, cut in 1-inch chunks
* 1 (1-pound 3-ounce) can white kidney beans, drained
* 2 eggs, lightly beaten
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1 hard-cooked egg, peeled and chopped (optional garnish)

PREPARATION:
Preheat oven to 350 degrees F. Line a 9 x 5 x 3-inch baking dish with non-stick foil.

Cook frozen spinach according to package directions.
Place a fine-meshed sieve over a heat-proof bowl and drain spinach, reserving the liquid. Press the spinach to remove all excess moisture. Reserve 1/4 cup of the spinach liqiud.

In a food processor fitted with the metal blade, pulse the spinach, carrots, onion, and mushrooms about 8 times, until finely chopped. Pour into a large bowl.

Place zucchini, celery, and white kidney beans into the same food processor bowl and pulse 8 times to finely chop. Add to the spinach mixture along with the beaten eggs, salt, and pepper. Mix until thoroughly combined.

Pour into prepared baking dish. Cover top with a piece of heavily-buttered wax paper (buttered side down) cut to fit snugly inside the dish. Place baking dish inside a larger pan. Pour hot water into the larger bottom pan to rise 1-1/2 inches up the side of the filled baking dish. (This is called a bain-marie or water-bath.) Carefully place the pan on center rack of the oven and bake uncovered for 1 hour and 15 minutes.

When done, remove inner pan from the water bath to a cooling rack. Take off the top piece of waxed paper and let cool to room temperature. When cool, invert pate onto a serving dish and carefully peel off foil. Cover and refrigerate 4 hours.

Before serving, remove pate from refrigerator and let stand at room temperature for 30 minutes. Garnish with chopped hard-cooked eggs and serve with your choice of crackers or toasted bread rounds.

Yield: 25 servings