Mushroom and Chicken Liver Pâté
I can never understand why so many people turn their noses up at pâté; it is elegant and delicious. This version, a family recipe from my friend Megan, is actually a mousse, which is lighter than a true pâté; it is a much requested favorite of my catering clients and my friends.
Makes about 2 cups
2 tablespoons butter
1/2 pound chicken livers
1/4 pound fresh mushrooms, sliced
1/4 cup onions, finely chopped
1/2 teaspoon salt
1/4 cup dry vermouth, or dry white wine
2 tablespoons port wine
1 clove garlic, mashed or minced
1/4 teaspoon dry mustard
1/8 teaspoon rosemary, crumbled
1/8 teaspoon dried dill weed
1/8 teaspoon freshly ground black pepper
1/4 cup softened butter
- Melt the butter in a frying pan; add the chicken livers, mushrooms, onions, and salt.
- Sauté, stirring occasionally, 3 minutes.
- Add vermouth or wine, port, and seasonings; cover and simmer until liver and mushrooms are tender, 3-4 minutes.
- Uncover and continue cooking until almost all the liquid has disappeared.
- Transfer to a food processor and process until smooth.
- Blend in the softened butter.
- Transfer to a serving dish, cover, and chill 8 hours or more.
Calories 84 Calories from Fat 58
Percent Total Calories From: Fat 69% Protein 15% Carb. 6%
Nutrient Amount per Serving
Total Fat 6 g
Saturated Fat 4 g
Cholesterol 87 mg
Sodium 163 mg
Total Carbohydrate 1 g
Dietary Fiber 0 g
Sugars 0 g
Protein 3 g
Vitamin A 42% Vitamin C 4% Calcium 0% Iron 6%
Chestnut and Stilton Pâté
I first tasted this at a small pub in Brighton, near London. When they refused to give me the recipe, I went home and worked on several variations until I came up with this one; I think it's actually better than theirs.
Makes about 3 cups
10 ounces chestnuts (available already roasted and peeled in Asian grocery stores- 5 ounce packages)
1/2 cup Caramelized Onions, (packed)
1/2 to 3/4 cup heavy whipping cream
1 teaspoon beef bouillon granules or paste
10 ounces Stilton cheese, crumbled, or substitute gorgonzola or blue
5 tablespoons butter, softened
Additional crumbled Stilton cheese
Chopped fresh parsley
- Place the chestnuts in the bowl of a food processor.
- Add the caramelized onions and pulse until finely chopped.
- Heat 1/2 cup of the heavy cream and mix in the beef bouillon.
- With the motor running, gradually add the cream to the chestnut mixture; add more if necessary to make a smooth spreadable consistency.
- Add the cheese and butter; process until smooth.
- Scoop the mixture into a serving bowl. Cover and refrigerate at least 4 hours.
- Garnish with additional crumbled Stilton and chopped parsley.
- Serve with buttered whole wheat toast strips, Melba toast, or crackers
Amount Per Serving
Calories 106 Calories from Fat 70
Percent Total Calories From: Fat 66% Protein 10% Carb. 23%
Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 5 g
Cholesterol 22 mg
Sodium 198 mg
Total Carbohydrate 6 g
Dietary Fiber 0 g
Sugars 0 g
Protein 3 g
Vitamin A 5% Vitamin C 8% Calcium 0% Iron 1%
Smoked Salmon Mousse
Not only is this perfect as a spread on bread and crackers, it is great piped on cucumber slices and spread on small canapés. It takes only about 5 minutes to put together.
Makes about 2 cups
4 ounces smoked salmon
2 tablespoons heavy cream
1 8 oz. package cream cheese
1/2 lemon, juiced
1/2 teaspoon dried dill weed
Salt and freshly ground pepper, to taste
Additional dill weed for garnish
- Place the salmon and heavy cream in the food processor and process until smooth.
- Add the remaining ingredients and process.
- Transfer to a serving dish; sprinkle with dill weed.
- Serve with crackers or crusty bread.
Amount Per Serving
Calories 44 Calories from Fat 36
Percent Total Calories From: Fat 81% Protein 15% Carb. 4%
Nutrient Amount per Serving
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 13 mg
Sodium 123 mg
Total Carbohydrate 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 2 g
Vitamin A 3% Vitamin C 1% Calcium 0% Iron 1%