Best Gourmet Pate Recipes

GOURMET GEFILTE FISH PATé

Steps:

• Have your fish store or monger grind the fillets or grind them yourself in a food processor or meat grinder; do not puree, but grind fine.
• Saute the diced onions in the oil until soft and translucent but not brown; remove from heat and let cool.
• Preheat oven to 325ºF.
• In the bowl of an electric mixer fitted with the paddle attachement, combine fish, cooled onions, eggs, water, matzoh meal, salt, pepper, and sugar.
• Beat on medium speed for 15 minutes.
• Add grated carrots and mix until well combined.
• Transfer mixture to 12-cup bundt pan, smoothing the top with a psatula.
• Place bundt pan in a larger baking dish 2" high with water. (I place the container of water in stove first and then the bundt pan, so as to avoid burning myself and/or spilling on the floor!).
• Transfer to oven and bake for 1 hour.
• Cover bundt pan with parchment paper-lined foil and continue baking until center feels solid when a wooden skewer is inserted into the center, about 1 hour longer.
• Remove bundt pan from oven and let stand 5 minutes.
• Invert onto a flat serving plate and refrigerate overnight.
• Slice (as you would a torte) and serve garnished with parsley and the condiments in separate bowls.

GOURMET MUSHROOM PATE

Steps:

• In a skillet melt the butter over medium heat.
• Add mushrooms.
• Cook until the mushrooms are well browned and the liquid has cooked down (about 35 minutes).
• Stir in the lemon pepper.
• thyme,cayenne& salt and remove from heat.
• Combine egg yolks with cream.
• Add 1/4 of the mushroom mixture to the egg yolks, stirring well.
• Combine yolk mixture with mushrooms in the skillet.
• Cook over low heat for 2-3 minutes.
• Remove from heat and pour into a 3 cup container.
• Chill& firm.
• Serve at room temperature with crackers or slices of French bread.

COUNTRY PATE GOURMET GROUP

Steps:

• Heat oven to 350-degrees. Lightly coat a long, Pullman pan or several small loaf-pans with cooking spray. Set aside. In small bowl, place chicken livers in port and marinate for about 1 hour. Then whirl in food processor until well chopped. Turn into a bowl and add remaining ingredients, mixing well before adding pork and beef. Press into pan (s) and cover tightly with foil. Bake for 1 1/2 hours. Remove from oven and when slightly cooled, carefully drain off liquid. Replace foil and lay heavy cans covering the surface of the pate. Chill 8-24 hours. Keeps up to 5 days. Gets more tasty with age.
• NOTE: cooked pate may not be frozen successfully, but you can prep it and put it in a foil-lined pan and freeze it, uncooked, until you are ready for it. Then defrost before proceeding with the baking instructions.

GOURMET PATE

Steps:

• In a large skillet, melt 1/2 the salted butter.
• Finely chop the parsley
• Cook the onion over medium heat til almost transparent then add the parsley and cook 1-2 minutes longer.
• Spoon the onion/parsley mixture into the blender.
• Using the same skillet, melt the remaining salted butter.
• Add chicken livers and cook over med. high heat about 4 minutes stirring constantly, until browned outside but still a bit pink inside.
• Pouring the Cognac over the cooked chicken livers, ignite and let the flame burn out.
• Spoon the livers into the blender along with the onion/parsley mixture.
• Add 2 tbsp of cream, cover and blend on high til you have a smooth pate. If mixture is to thick, add up to 2 tbsp more of the cream. Stop and stir down as required
• Remove the cover (blades spinning) and add the sherry, salt, curry and garlic.
• Gradually adding the slices of the sweet butter. Stop and stir down as required.
• Spoon the pate into a 1 quart pottery dish, smoothing the top with a spatula.
• Cover tightly with plastic wrap and refrigerate.
• Pate should be served well chilled.