(Recipe Below)A pâté (paa tay), is a rich forcemeat, i.e., ground meat such as beef, pork, wild game, poultry, liver, offal, (organ meats), seafood, etc., often combined with some form of fat, vegetables, herbs, or seasonings.

I make this pate at my pub and for parties. This is better if done up the day before serving to give flavors time to mingle. You can pack the dip into a gelatin mold, then turn out and serve with the look of pate. Pâtés are typically employed as a first course or an appetizer. Smoked bluefish gives a wonderful flavor to this recipe. It may be served hot or cold depending on the recipe and nature of the particular pâté. Gradations of texture are achieved by the amount of grinding, either through a traditional meat grinder or food processor, as well as by the nature of the supplemental ingredients.

Friends beg me to make this when they come over.

Pâté de foie gras is made with the liver of a goose or duck that has been force-fed until reaching a fat content of over 50%. FOOD FOR THOUGHT - January 28, 2009 - Mark R. Vogel -.

Add the garlic and sauté a minute or two more. Mock chopped liver in this recipe is made out of lentils. • Download image (jpg, 76 KB). Serve it as a dip or spread with crackers, bread or vegetables. Nun's puffs: Sweet France The choux is pan-fried before baking. It is then usually placed into a mold and cooked.

Smooth and spreadable pâtés are perfect for crackers, crostini, and toast points. It is often fabricated into a decorative shape and presented rather elegantly.

Or they may be shaped into quenelles (an oval shaped dumpling), and cooked on their own. • For a greater breadth and depth of flavor, employ a variety of mushrooms. Rustic pâtés and pâté en croûte can be eaten unfettered by any accompaniments. Finally, some forcemeats also contain garnishes. Even serious dieters can't resist this heavenly spread! Other well known pâtés include pâté de campagne from Brittany (pork, offal and seasonings, rustically textured), pate de foie, (liver and fat), pate de tete, (made from cooked pig’s head) and pate de volaille, (made from chicken). Looking for pate recipes? If you are on a personal connection, like at home, you can run an anti-virus scan on your device to make sure it is not infected with malware. Sometimes the molded forcemeat is topped off with aspic, a clear jelly made from gelatin-thickened stock.

Serve with thinly sliced brown bread, rye crisp, crackers or chips. For permission to use any of this content please E-mail: [email protected]  All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted. Spread some on rye bread and top with cucumber or tomatoes or anything that takes your fancy. Cloudflare Ray ID: 5d7bfa673937ce6b This can be prepared 24 hours ahead. I suppose this is due to the unfamiliarity of the American culinary landscape with many of the characteristic ingredients that compose pâtés.

Serve with crackers, toasted pita wedges, or sliced baguette. A 'pate' made out of lentils, flavored with truffle oil. All rights reserved. A type of Dutch profiterole.

Another variation is encasing the pate in pastry. With the objective to eliminate confusions, we will share a small guide to learn about the different concepts of “entier”, “bloc”, “mousse” and “pâté”, plus how are they made. cream cheese, softened• 2 teaspoons chopped rosemary. Serve on toasted baguettes or sturdy crackers.

A tasty alternative to a traditional liver pate.

This should keep for 5 to 7 days in the refrigerator.

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