COUNTRY PATE
Provided by Food Network
Categories appetizer
Time P1DT2h30m
Yield 1 loaf or 18 appetizers
Number Of Ingredients 20
Steps:
- Trim veal or chicken and pork of excess fat and tendons. Skin fatback. Cut into 1 inch cubes and pass through largest hole of a meat grinder. Transfer to a large bowl. Stir in salt, pepper, and applejack. Cover with plastic wrap touching the mixture and refrigerate at least 1 day or as long as 3.
- After marinating, heat oil in a medium skillet over high heat. Saute livers until well browned, about 1 minute per side. Remove from pan and set aside to cool. Add garlic and cook about 1/2 minute, being careful not to let it color. Reserve garlic with liver.
- Add brandy and bay leaves to same skillet. Scrape bottom of pan to loosen brown bits and cook over low heat until warm, about 5 minutes. Set aside to cool and remove and discard bay leaves.
- Dip white bread in warm water to soften. Squeeze out excess moisture. Add to the liver and garlic along with 2 cups marinated ground meat, allspice, nutmeg, and brandy. Stir to combine.
- Transfer to a food processor, add eggs, and puree until a smooth paste is formed. This paste will bind the pate. Place puree in a large bowl, add remaining ground meat, and combine well. (We recommend using your hands, not a spoon, to combine this dense mixture.)
- Preheat oven to 325 degrees F.
- Line a 9 by 5 by 3 inch glass or ceramic loaf pan with bacon slices so they overhang lengthwise, about 3 inches on each end. Slice ham and tongue into 4 by 1/2 by 1/2 inch julienne strips.
- Spread about a cup of pate evenly over the bacon to cover the bottom. Arrange alternating strips of ham and tongue lengthwise, over the pate. Repeat this procedure, alternating pate with strips
- of ham and tongue, until pan is filled and top layer is pate. (When the loaf is sliced you will see a regular pattern of solids and pate.) Fold overhanging bacon over the top. (The pate may rise slightly over the top of the pan. That's OK.)
- Tap pan against a counter to firmly pack. Garnish top with bay leaves and garlic cloves. Cover with 2 layers aluminum foil, tucking edges under to completely seal. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the pate. Bake 2 hours 15 minutes. Set aside to cool.
- Place cooled pate on a baking sheet and cover with another baking sheet. Top with some 3 pounds of weights (canned goods or milk cartons are good) and refrigerate overnight or as long as 2 weeks. This compacts the pate and makes it easier to slice.
- To serve, remove and discard the bay leaf and garlic garnish. To loosen, dip pan's bottom in warm water and run a knife along inside edges. Invert onto a serving platter. Cut into 1/2 inch slices and serve on lettuce leaves.
DUCK LIVER PâTé
This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast - it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.
Provided by Jacques Pépin
Categories Condiment/Spread Duck Cognac/Armagnac Fall
Yield Makes 1/2 cup, enough for about 16 toasts
Number Of Ingredients 9
Steps:
- 1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
- 2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
- 3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
- 4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.
COUNTRY TERRINE
Categories Chicken Pork Poultry Appetizer Bake Marinate Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 to 14 servings
Number Of Ingredients 20
Steps:
- Assemble and marinate terrine:
- Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.
- While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.
- Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.
- Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.
- Bake terrine:
- Put oven rack in middle position and preheat oven to 325°F.
- Discard plastic wrap and cover terrine tightly with a double layer of foil.
- Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.
- Weight terrine:
- Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
- To serve:
- Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.
COUNTRY LIVER PATE
Make and share this Country Liver Pate recipe from Food.com.
Provided by red white kitchen
Categories Spreads
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In 10 inch skillet over medium high heat add 1/4 cup butter.
- Add chicken liver, green onions and garlic, cook about 5 minutes, until tender yet still slightly pink inside.
- Stir in white wine and hot sauce. Cover and simmer on medium low heat 5 minutes.
- In a blender at low speed, blend cooked liver mixture until smooth, scraping sides with a spatula.
- In the same skillet over low heat melt remaining 1/2 cup butter. Add this and salt & pepper to liver mixture.
- Refrigerate at least 6 hours. Add mayonaise to liver pate strring well.
Nutrition Facts : Calories 146.7, Fat 14.8, SaturatedFat 7.8, Cholesterol 33, Sodium 370.7, Carbohydrate 2.8, Fiber 0.1, Sugar 0.8, Protein 0.3
COUNTRY LIVER PATE
I know, everyone is not a "liver" fan. I happen to be one. For those of you that do love liver, try this liver spread. It is quite simple to make and put together, which makes it even better. What makes it really great, is that you can experiment with your own seasonings, blends, to your own taste.Ive found that this spread...
Provided by Pat Campbell
Categories Meat Appetizers
Time 25m
Number Of Ingredients 7
Steps:
- 1. In skillet over medium high heat, melt 1/4 cup butter, may add more as needed, stir in livers, mushrooms, onions, salt and garlic. Try not to use over orginal 1/4 cup
- 2. Cook till livers are lightly browned, but still light pink inside. Stir in wine and hot sauce, cover and simmer 5 minutes. Cool to warm.
- 3. In covered blender at medium speed, blend mixture and 1/2 cup butter till smooth, stopping and scraping sides. (mixture will be thin)
- 4. Pour into a 3 cup container, cover and refrigerate for 3-4 hours or till firm. Serve with assorted crackers and cbheese.
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- In a skillet sweat the onion with the butter over medium heat until translucent, about 3 minutes .
- In a separate bowl mix 1 egg, 2 Tbsp heavy whipping cream, 3-4 garlic cloves, 2 Tbsp thyme, ½ tsp ground pepper and 1½ tsp salt.
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- Set rack at lowest position in oven and preheat to 350°F. Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes. Cool.
- Melt butter in heavy medium skillet over medium heat. Add onion and sauté until soft and translucent but not brown, about 8 minutes.
- Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended. Add sautéed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced Cognac. Stir until well blended.
- Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices. Arrange ham strips over in single layer. Top with remaining meat mixture.
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- In a dry skillet over medium-low heat, toast the peppercorns for a minute or so, shaking the skillet occasionally. Transfer to a spice or coffee grinder.
- Preheat the oven to 300°F (150°C). Add enough water to a large roasting pan to measure a couple inches deep and slide it in the oven.
- In a small bowl, combine the flour, eggs, cream, and brandy and stir to blend. Stir this into the seasoned ground pork. Stir in any optional ingredients, if desired.
- Line a 1 1/2-quart (1.5-liter) terrine mold or a loaf pan with plastic wrap. If using the bacon to impart a slight smokiness to the pâté, place the slices side by side on the plastic with the ends of the bacon strips hanging over the edges of the mold or pan. Fill the mold or pan with the pâté. If using bacon, fold the ends of the bacon slices over the pâté so they meet on top. Fold the plastic wrap over the pâté.
CHICKEN LIVER PâTé RECIPE - JACQUES PéPIN
From foodandwine.com
5/5 Total Time 35 mins
- In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
- Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled.
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