CHICKEN LIVER PATE WITH WALNUTS AND FIGS
Adults will enjoy the sophisticated flavors in this rich pate. The appetizer is fabulous to serve at a wine tasting party.-Wanda Griess, Eagle, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/3 cups.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring wine to a simmer. Remove from the heat; add the figs. Let stand for several hours or overnight; drain. Cut figs into quarters. Transfer to a small bowl; cover and refrigerate., Line a 3-cup bowl with plastic wrap and spray with cooking spray. , In a large saucepan, combine the chicken livers, broth and onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until meat is no longer pink, stirring occasionally. Drain., Transfer to a food processor; cover and process until coarsely chopped. Add the butter, 1/4 cups walnuts, Cognac and salt. Cover and process until smooth. Transfer to prepared bowl. Cover and refrigerate until firm, at least 3 hours., To serve, unmold pate onto a serving platter. Press remaining walnuts onto sides of pate. Arrange green onions and a few figs on top. Place lettuce around pate. Sprinkle remaining figs over lettuce. Serve with baguette slices. Refrigerate leftovers.
Nutrition Facts : Calories 285 calories, Fat 16g fat (7g saturated fat), Cholesterol 114mg cholesterol, Sodium 289mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein.
PATE BAGUETTE SANDWICH
Steps:
- Place the baguette half on a flat work surface and slice it in half lengthwise. Spread the inside of each half with 1 tablespoon of butter and then spread the bottom half with mustard. Lay on the slices of pate and then pile on the lettuce leaves. Place the top half of baguette on and cut in half, if desired.
FOREST SPREAD AND PATE PLATTER WITH SLICED BAGUETTE
Provided by Rachael Ray : Food Network
Time 11m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a skillet over moderate heat. Finely chop mushrooms in a food processor. Add the oil and butter to the skillet, then add the shallots and mushroom bits. Season mushroom with ground thyme, salt, and pepper.
- Saute shallots and chopped mushrooms until mushrooms are deep brown and tender, about 6 minutes. Deglaze pan with Sherry. Transfer mushroom spread to a small bowl or other serving dish. Place mushroom dish on a platter alongside the store bought pate.
- Garnish tray with sliced baguette, cornichons, capers, and a sprinkle of chopped parsley. Enjoy bread rounds with a slather of pate topped with mushrooms.
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