Recipe: Pate - 7 Recipes

COLORADO PATE
Source: Colorado Cache Cookbook (1978)
Makes 6 servings

1/4 pound Butter
1 pound Chicken livers
1 md Onion -- chopped
3 Shallots -- chopped
1/2 teaspoon Thyme
1/2 teaspoon Rosemary
1 Bay leaf
12 lg Fresh mushrooms -- chopped
1/4 cup Brandy
1/2 teaspoon Salt
1/8 teaspoon Pepper

In a large skillet, melt the butter. Add chicken livers, onion and shallots. Stir over medium heat about 10 minutes. Add spices and mushrooms. Stir frequently while cooking for 5 minutes. Discard bay leaf and pour mixture into blender. Pour in brandy, salt and pepper. Blend 2 minutes, then pour into a 2 cup souffle dish. Chill. Garnish with parsley.
Serve with melba toast rounds.

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COUNTRY PATE
Source: Best Recipes from Time-Life Books, Originally from: Great Dinners from Life
Makes about 3 lbs

1 1/2 pound Boneless pork -- ground fine
-twice
1 pound Boneless veal -- ground fine
-twice
3/4 cup Dry white wine
2 tablespoon Brandy
2 tablespoon Oil
Salt
Freshly ground black pepper
2 lg Onions -- sliced thin
2 sm Cloves garlic -- halved
1 pound Fresh pork fatback -- sliced
-thin
1 Cornichon pickle for garnish

In a large bowl, combine the pork and veal. Mix the wine, brandy and oil with salt and pepper to taste, and pour the mixture over the meats. Scatter the onions and garlic on top. Cover the bowl tightly and refrigerate it for at least 24 hours.
Preheat the oven to 375-F. Discard the onions, but put the garlic through a press and knead it into the meats together with the wine mixture. Break off a small piece of meat and fry it in a lightly oiled skillet over moderate heat for 3 or 4 minutes, or until its juices run clear, without a trace of pink. Taste the piece and, if you like, add more garlic, salt and pepper.
(Pork is unsafe to eat uncooked; do not taste the meats raw.)
Slightly overlapping the slices, line the bottom and sides of a 2-quart terrine mold or a 7 1/2 x 3 1/2 x 2 1/2 inch loaf pan with the fatback.
Pack the meat mixture into the mold, and arrange the remaining slices of fatback on top of it. Fit foil over the mold, or cover the meat mixture with foil and a lid. To let steam escape, pierce a hole in the foil with a skewer. If you are using a lid, insert the skewer through its hole to puncture the foil.
Set the mold on a rack in a large pan or dish. Place them all in the oven, and pour enough almost-boiling water into the pan to cover 2/3 of the mold.
Bake for 2 hours or until the pate shrinks slightly from the sides of the mold and the surrounding fat and juices are a clear yellowish white with no traces of pink. Or insert a meat thermometer; it should register 160-F when the pate is done.
Take the pate from the oven, but leave the foil in place. Set the pate on a rack to cool to room temperature. Then put another pan with a heavy can or weights inside it, or even a brick, on top of the pate to compact the meats. Chill the pate thoroughly (overnight is best) with the weights in place. Before serving, cut the cornichon into a fan shape, slicing lengthwise through the pickle 4 or 5 times to within 1/2 inch of one end.
Spread the slices into a fan, and garnish the pate with it.

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COUNTRY PATE WITH PISTACHIOS
Source: Cuisine Rapide by Pierre Franey and Bryan Miller
Makes 6 to 10 servings

1 tablespoon Butter
1/2 cup Shallots -- coarsely chopped
1/2 pound Pork liver; or veal liver
1/4 teaspoon Thyme -- dry
1/2 Bay leaf -- crumbled
3/4 pound Veal; lean -- cut into 1-inch
1 pound Pork; lean -- cut into 1-inch
1/2 pound Ham; cooked -- cut into 1/2-i
1/2 cup Pistachios; shelled -- toaste
1/8 Allspice
1/8 teaspoon Ground cloves
1/4 teaspoon Ground cloves
1/4 teaspoon Nutmeg -- fresly grated
1/8 teaspoon Ground cumin
1 pinch Ground cinnamon
1 pinch Cayenne pepper
1/2 cup Dry white wine
1 Salt to taste if desired
1 Freshly ground pepper to tas
2 Sl Bacon -- lean

1. Preheat the oven to 425F. 2. Heat the butter in a heavy skillet and add the shallots. Cook briefly, stirring. Add the liver and sprinkle with the thyme and bay leaf. Cook about 2 minutes, stirring occasionally. 3. Put the veal in a food processor or blender and blend it slightly finer than store-bought hamburger. Empty the veal into a mixing bowl. 4. Put the pork in the food processor or blender and blend it a little coarser than store-bought hamburger. Add the pork to the veal. 5. Put the liver mixture in the food processor or blender and blend it as finely as possible. Pour and scrape it into the bowl with the pork and veal. Add the ham and pistachios. Add the allspice, cloves, nutmeg, cumin, cinnamon, cayenne, wine, salt and pepper and blend well with your fingers. To test the mixture for seasoning, shape a small portion into a patty and cook it, turning once, in a nonstick sillet until cook through. Taste the patty and add more seasonings as desired. 6. Pack the mixture in a 5- or 6-cup loaf pan.
Smooth the top, rounding it slightly. Place the bacon slices on top. Cover tightly with foil and place the pan in a heatproof baking dish. Set the dish on the stove and pour in boiling water around the loaf pan. Bring the water to a boil. Place the pan in the water bath in the oven and bake 45 minutes or to an internal temperature of 150F. Remove the pan from the oven and let stand until ready to serve. 7. The pate' is excellent hot or cold. Cut it crosswise into slices and serve.

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PATE MAISON
Makes 10 servings

1 cup Fine minced onion
1 pinch Dried thyme
8 tablespoon Lard
1 pinch Mace
8 ounce Chicken liver
1 pinch Rosemary
2 cup White cooked chicken
1 pinch Basil
6 tablespoon Unsalted butter -- room temperture
1 pinch Cloves
1 pinch Nutmeg
4 tablespoon Lard
1 pinch Allspice
4 tablespoon Cognac
1 pinch White pepper
1 teaspoon Cinnamon
1 pinch Spanish paprika
1 pinch Crushed bay leaf
1 pinch Salt

Saute onion in 8 tb lard until very limp. Add livers, cook until done; cool. Put liver mixture, chicken, butter, 4 tb lard, cognac, and spices in food processor and blend until smooth. Correct seasoning, if necessary, by addding more cognac or spice. Serve on crusty french bread topped with pickles.

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PATE MAISON ALA SILVER PALATE
Source: The Silver Palate Restaurant, NYC
Makes 3 cups pate, or 8+ servings

2 sm Celery ribs with leaves
4 Whole peppercorns
6 cup Water
1 teaspoon Salt
1 pound Chicken livers
Tiny pinch of cayenne pepper
1/2 pound (2 sticks) sweet butter
2 teaspoon Dry mustard
1/2 teaspoon Grated nutmeg
1/4 teaspoon Ground cloves
1/4 cup Roughly chopped onion
1 sm Garlic clove
1/4 cup Calvados
1/2 cup Dried currants

1. Add celery and peppercorns to 6 cups water in a saucepan. Add the salt and bring to a boil. Reduce heat and simmer for 10 minutes.
2. Add chicken livers and simmer very gently for about 10 minutes; livers should still be pink inside (slightly).
3. Drain; discard celery and peppercorns, and place livers in the bowl of a food processor fitted with a steel blade. Add remaining ingredients except currants and process until well blended and very smooth.
4. Scrape into a bowl, stir in currants, and transfer pate to a 3-4 cup crock or terrine. Smooth the top of the pate, cover, and refrigerate at least 4 hours. Allow the pate to stand at room temp for about 30 minutes before serving.

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QUICK PATE WITH ONION-FRUIT MARMALADE

1/2 lb liver sausage
2 tbsp finely chopped green onion
2 tbsp minced fresh parsley (and additional for garnish)
2 tbsp coarsely chopped walnuts or pine nuts
4 tsp brandy
4 tsp Worcestershire sauce
1/2 tsp dried thyme leaves
1/4 tsp freshly ground black pepper
1/4 tsp ground nutmeg
24 bread, French, thin slices, toasted
FOR THE ONION-FRUIT MARMALADE:
1 1/2 tsp olive oil
3 tbsp finely chopped onion
1/4 cup chopped dried apricots
1/4 cup fresh squeezed orange juice
2 tbsp chopped raisins
2 tbsp sweet sherry
2 tsp fresh lemon juice
1 tsp grated lemon rind
1 tsp grated orange rind
1/3 cup blackberry or other berry preserves
Salt and pepper, to taste

In bowl, combine liverwurst, green onion, parsley, walnuts, brandy,
Worcestershire sauce, thyme, pepper and nutmeg. Refrigerate at least 1 hour.

In small skillet, heat oil over medium heat; quickly saute onion. Cover, reduce heat to low and cook onion for 10 minutes. (It shouldn't brown).

Meanwhile, in small saucepan, combine apricots, orange juice, raisins,
sherry, lemon juice, lemon rind and orange rind. Cover and simmer 15 minutes over medium-low heat. Remove from heat; add onion, blackberry preserves and pepper. Cool.

Spread about 1 tablespoon pate on each toasted bread slice. Top each with heaping teaspoon marmalade. Garnish with minced parsley.

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WILD GAME PATE
Makes 5 servings

1 pound (2 c) boneless skinless -- raw rabbits, partridg, pheasant, duck or other -- game cut into
-1/4 inch strips
-----MARINADE-----
1 pinch Thyme
1 1/2 pinch Salt and pepper
1 pinch Allspice
1 tablespoon Finely minced green -- onions
-----STUFFING-----
1/2 cup Coganc
1/2 cup Very finely minced onions
2 tablespoon Butter
3/4 pound Lean pork and 3/4 lb lean -- veal finely ground t
2 Eggs lightly beaten
1 1/2 teaspoon Salt
1/8 teaspoon Pepper
1 1/2 pinch Allspice
1/2 teaspoon Thyme
1 Clove garlic crushed
1 pound Bacon blanced to remove salt
1 Bay leaf

First, marinate the strips of game. In a non-reactive bowl, mix together the marinade ingredients, the cognac, salt and pepper, thyme, allspice and green onions. Add strips of game and marinate while preparing stuffing. For stuffing, cook onions slowly in the butter until tender. Scrape into large mixing bowl. Pour cognac into same skillet and boil until reduced by half, scraping bottom of skillet to loosen any pan drippings. Scrape into bowl with onions. Add pork and veal, beaten eggs, salt, pepper, allspice, thyme and garlic. Beat vigorously with wooden spoon until thoroughly blended. To assemble pate, line bottom and sides of laof pan with blanched bacon (to blanch plunge bacon into boiling water, remove immediately and drain briefly under cold running water), reserving a few strips for top of pate. Drain game strips, reserving marinade. Beat marinade into stuffing. Divide stuffing into three parts. Dip hands in cold water and arrange first third of the stuffing in bottom of loaf pan. COver with half the strips of game. Repeat layers, another third of stuffing and remaining half of game strips. SPread remaining thrid of stuffing on top. Place bay leaf on top and cover with remaining blanched bacon. COver top of pan with aluminum foil and set in larger pan of boiling water (water should come about halfway up the outside of loaf pan). Bake in oven preheated to 350 degrees for 1 1/2 hours. Remove loaf pan from water and place another loaf pan (preferably glass so it's heavy enough to weight down the pate) on top of foil-wrapped pate. Cool pate at room temperature several hours or overnight. Chill, still weighted. Serve in slices with crackers.

NOTE: A "pinch" is about 1/8 ts.