Forest Spread And Pate Platter With Sliced Baguette Recipes

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CHICKEN LIVER PATE WITH WALNUTS AND FIGS



Chicken Liver Pate with Walnuts and Figs image

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

1 cup dry red wine or chicken broth
3/4 cup dried figs
1 pound chicken livers
1 cup reduced-sodium chicken broth
1 small onion, sliced
1 cup butter, softened
3/4 cup chopped walnuts, toasted, divided
2 tablespoons Cognac or brandy
1/2 teaspoon salt
Thinly sliced green onions
Red leaf lettuce
1 French bread baguette (10-1/2 ounces), sliced and toasted

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



Pate Baguette Sandwich image

Provided by Food Network

Categories     main-dish

Time 5m

Yield 1 sandwich

Number Of Ingredients 5

1 fresh baguette, cut in half
2 tablespoons butter
1 tablespoon Dijon mustard
3 thick slices of rustic country pate, or meatloaf
3 leaves leaf lettuce

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



Forest Spread and Pate Platter with Sliced Baguette image

Provided by Rachael Ray : Food Network

Time 11m

Yield 4 servings

Number Of Ingredients 12

1/2 pound cremini mushrooms, coarsely chopped
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 large shallot, finely chopped
1/2 teaspoon ground thyme
Salt and pepper
1/2 cup dry Sherry
1 loaf baguette, sliced at bread counter of market
8 ounces pate, available in specialty foods case of market, choose country or mousse-style, any flavor, ask for tastings, to choose
Cornichons, for garnish
Capers, for garnish
Chopped fresh parsley, for garnish

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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