Ranch House Pâté With Cognac Recipes

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RANCH HOUSE CHICKEN LIVER PATE WITH COGNAC



Ranch House Chicken Liver Pate With Cognac image

A ballerina named Carmeleta Maracci offered this recipe to Alan Hooker, founder of the Ranch House Restaurant in Southern California's Ojai Valley. "There are those," Hooker once observed, "who will consider the addition of cream cheese a sacrilege, but it smooths the pâté so beautifully that we disregard the purists." Saveur Magazine, issue #26

Provided by Manami

Categories     Spreads

Time P1DT20m

Yield 4 molds or bowls, 4 serving(s)

Number Of Ingredients 10

6 tablespoons butter
2 scallions, trimmed and finely chopped
black truffle (optional)
3/4 lb chicken liver
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon freshly ground nutmeg
1 pinch ground cloves
4 ounces cream cheese
2 tablespoons cognac

Steps:

  • Melt 2 tablespoons of the butter in a sauté pan over medium heat.
  • Add scallions and cook until softened but not browned, about 5 minutes.
  • Meanwhile, if using truffle, finely chop all but 4 shavings (reserve these for garnish) and set aside.
  • Add chicken livers and cook, covered, over medium heat until just cooked through, 5-7 minutes.
  • Remove pan from heat and stir in salt, mustard, nutmeg, and cloves.
  • Transfer to a blender or food processor and puree until smooth, about 2 minutes.
  • Continue to process, blending in remaining 4 tablespoons butter, cream cheese, and cognac.
  • Mix in chopped truffle (if using), then transfer to small bowls or well-oiled molds, cover with plastic wrap, and refrigerate until firm, about 24 hours.
  • Serve a generous portion of pâté on a bed of greens with bread, olives, and caper berries, if desired, and garnish with reserved truffle shavings.
  • Enjoy!

Nutrition Facts : Calories 356.9, Fat 31.4, SaturatedFat 17.8, Cholesterol 370.4, Sodium 886.4, Carbohydrate 2.6, Fiber 0.3, Sugar 1.2, Protein 16.5

RANCH HOUSE BEANS



Ranch House Beans image

From the kitchen of my grandmother, Hazel. Served at every cookout, along with corn on the cob, cole slaw, and whatever my grandfather was cooking on the grill. Can be doubled or tripled easily, and kept warm in a crockpot.

Provided by Alan in SW Florida

Categories     Onions

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

1 (15 ounce) can baked pork and beans
1 (14 ounce) can butter beans, drained
6 slices bacon
1 medium onion, peeled, chopped coarsely
1/2 medium green pepper, seeded, deveined, and cut into 1/2-inch slices
1 (3 1/2 ounce) jar sliced mushrooms, drained
1/2 cup ketchup
1/4 cup mild mustard (French's yellow mustard is good)
2/3 cup maple syrup (or maple flavored syrup)
1 teaspoon dried oregano
6 whole cloves
1 bay leaf

Steps:

  • Cut bacon slices into 3 or 4 pieces each. Put in large saucepan and begin to cook until some fat is rendered. Add the sliced green pepper and chopped onion. Cook until onion begins to glaze and bacon is cooked, but not crisp.
  • Add all the other ingredients. Stir until hot and serve. Un-used portions can be frozen.

Nutrition Facts : Calories 276.1, Fat 9.2, SaturatedFat 3, Cholesterol 15.7, Sodium 770.5, Carbohydrate 43.2, Fiber 5.8, Sugar 20.6, Protein 8.2

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