Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine


December 2018

Slow Cooker Chicken Recipes

Cookie Bouquet Recipes

Finnish Almond cookie bouquet

Finnish Almond cookie bouquet Recipe
2 c All purpose flour 3/4 c Butter or margarine,softened 1 ts Almond e tract 1/4 c Sugar 1 tb S...

read more

Stephanie's Pate De Foie Chicken Liver Pate Recipe

Stephanie's Pate De Foie Chicken Liver Pate recipe and other slow cooker chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Stephanie's Pate De Foie Chicken Liver Pate recipe  PDF

3 Chicken bouillon cubes
4 Parsley stalks
1 sm Bay leaf
6 Black peppercorns
1 pn Thyme
PATE 2 lb Chicken livers
2 c Whipping cream
1 1/2 lb Onions
1 ts Freshly ground black pepper
1 tb Worcestershire sauce
1 Lemon juice of
1 1/2 lb Unsalted butter room temp.
1 tb Cognac or to taste
1 tb Brandy or dry sherry
to taste 1 tb Fine spices mi ture
MADEIRA GLAZE 1 c Beef stock
1 tb Unflavored gelatin
packaged 1/3 c Madeira wine or dry sherry
GARNISHES Carved radish or tomato flowers Small parsley leaves VARIATIONS 1 c Coarsely chopped walnuts or
1 c Coarsely chopped pistachios
The author writes: This food processor recipe makes about 4 lbs. enough pate to pack into crocks for holiday gifts your friends will enjoy. The amount of butter can be reduced for a less e pensive version, but it won't be as smooth. Do not use margarine. If you don't have homemade chicken stock, use a bouquet garni to enhance the instant kind. In place of prepared fine spices, you may substitute a pinch each of white pepper, red pepper, mace, sage, marjoram, rosemary, cinnamon, nutmeg and tarragon. For bouillon stock, bring water to boil with chicken cubes. In a cheesecloth bag, tie parsley, bay leaf, peppercorns and thyme place in stock. Simmer for 20 minutes. Remove bag and discard. For pate: Marinate liver in cream for 8 hours or overnight in refrigerator. Rinse liver in cold water several times cover with fresh cold water and bring to the boiling point. Immediately drain water, fill with fresh cold water and bring to boil again. Repeat procedure twice more. (This removes bitter taste.) Now add chicken stock to cover liver and bring to boiling point. Turn down to simmer and cook 20 minutes. If time allows, let liver cool in the stock. Drain well. Finely chop onions in food processor. Saute the onions in some of the butter until transparent but not colored. In a very large mi ing bowl, blend all ingredients e cept the fine spices with liver and remaining butter. Place batches of this mi ture in food processor and process until very smooth. Repeat as needed. Add fine spices taste and adjust seasonings. Some salt may be required. (When tasting warm, the seasonings are more acute than when cold. So add a bit more to achieve desired taste.) Taste for cognac and brandy adjust accordingly. Pack into well buttered or oiled molds gently tap to release any air pockets. Cover with foil refrigerate. To unmold, immerse to half their depth in hot water, counting 10 seconds, then invert onto a platter. Garnish with carved flowers of radishes or tomatoes, if desired. Or spoon pate into a piping bag and squeeze out in swirls onto crackers or toasted bread rounds. Garnish each with a tiny parsley leaf. To store several weeks, pour melted butter completely over top of pate in mold. Cover with foil refrigerate. To serve, remove and discard hardened butter from top and unmold as above. To glaze with Madeira: Heat beef stock and add packaged, unflavored gelatin. Allow to dissolve and add Madeira wine or dry sherry. Set aside to thicken slightly. With a pastry brush, paint glaze all over unmolded pate. Several coats may be required for an even glaze. Or pour glaze gently over pate by setting pate on a rack over a plate (to catch the overflow). To vary, fold in walnuts or pistachios after blending pate ingredients in food processor. Then add the fine spices and taste. Yield: About 4 lbs., or enough for a cocktail party of 16. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer and amp Company, 1985. Pp. 12 13. ISBN 0 88862 788 2. Posted by Cathy Harned.

Stephanie's Pate De Foie Chicken Liver Pate recipe and other slow cooker chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
429 people have voted
Last Reviewed on 2018-12-10

Monday, Dec 10 2018 Download & Print Stephanie's Pate De Foie Chicken Liver Pate recipe  PDF   Slow Cooker Chicken recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Chile Rubbed Shrimp Vera Cruz Pizza

New Cooking Recipes

Apple Brazil Nut Squares
Apple Brazil Nut Squares Recipe

PATTI VDRJ67A PASTRY 2 c Flour 3 tb Sugar 3/4 c Butter or margarine cut up 1 Egg slightly beaten 1 tb Fresh lemon juice 4 tb Water iced FILLING 6 Egg yolks 3/4 c Sugar 1/8 ts Salt 3/4 c Brazil nuts OR almonds pulverized 1/3 c Dark OR light raisins 3 c Tart appples shredded about 3 large 1/2 ts Cinnamon 6 tb Apricot jam 6 tb Butter or margar...

Cooking Magazines: Apple Recipes » December 2018   Apple recipes RSS   New

Dish Of The Day

Huminta Bolivian Style Souffle

Huminta Bolivian Style Souffle Recipe
4 c Cooked quinoa 1 c Tofu, squeezed 1 c Cooked winter squash 1/4 c Tahini 3 dr Anise e tract ...
read more

Category: » Quinoa Recipes

View more dishes