Every December a bunch of uppity women here get together to drink wine
and celebrate whatever each of us happens to be celebrating - Merry
ChristmaHannuKwaanzakah with the Winter Solstice thrown in for good
measure. Everybody brings appetizers or sweet treats and we drink wine
(or hot cider) and bitch about the state of affairs (ours and those of
others). This year my contribution was a bowl of homemade pate. They
pretty much inhaled it. Even folks who don't do liver seem to like
this. The recipe is from a restaurant at what used to be one of two
decent restaurants in the Bismarck-Mandan area. It's the signature
dish on their relish tray and the original recipe makes a gallon. I've
cut it down here but it still makes enough for a party. (It's also
good on toast for lunch.)

Seven Seas Pate
From the Captain's Table in the Seven Seas/Best Western in Mandan ND

1 lb braunschweiger at room temperature
12 oz chicken livers
2TB butter 2 TB olive oil
1/2 cup finely grated onion
1 tsp dried basil - rubbed between your palms to a powder
Kosher salt
fresh ground pepper

Cook trimmed chicken livers in oil & butter but do not overcook and do
not drain. Puree in food processor or with stick blender in deep bowl.
Add braunschweiger (in chunks) and continue to process or beat with
electric mixer. Mix in onions and basil and season with salt and
pepper. Refrigerate till serving time. Suggest serving with cocktail
pumpernickel or caraway rye or crackers.

Lynn in Fargo

On Fri, 19 Dec 2008 10:39:29 -0800 (PST), Lynn from Fargo
> wrote:

>Seven Seas Pate

Sounds great!! Here is another version we have every Holiday.


@@@@@ Now You're Cooking! Export Format

Pate Cheesecake

desserts

1 cup croutons, crushed
3 tablespoon butter; melted
1 pkg gelatin, unflavored
1/2 cup water, cold
16 oz cream cheese
8 oz liver sausage
1/4 cup miracle whip
2 tablespoon onion, grated
1 tablespoon mustard
1/2 cup lemon juice
3 tablespoon pimento; chopped

Combine Croutons and butter. Press into the bottom of a spring form
pan.
Bake at 350F. for ten minutes.

Soften gelatin in cold water; stir over low heat until dissolved.
Combine softened cream cheese, liver sausage and Miracle Whip, mixing
at medium speed on mixer until well blended. Gradually add gelatin.
Stir in onion, pimento, mustard and lemon juice until well blended.
Pour into pan over baked crust. Chill until firm. When ready to serve,
remove rim of pan. If you don't have a spring form pan, just put into
anything that you can bake in.


The original recipe called for 1/2 cup lemon juice. I think that this
is too much and a little too tart. If you use 1/4 cup lemon juice,
that will be fine.

Yield: 8 servings
** Exported from Now You're Cooking! v5.84 **

The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary. Bon Appétit!

Lynn from Fargo wrote:
> Every December a bunch of uppity women here get together to drink wine
> and celebrate whatever each of us happens to be celebrating - Merry
> ChristmaHannuKwaanzakah with the Winter Solstice thrown in for good
> measure. Everybody brings appetizers or sweet treats and we drink wine
> (or hot cider) and bitch about the state of affairs (ours and those of
> others). This year my contribution was a bowl of homemade pate. They
> pretty much inhaled it. Even folks who don't do liver seem to like
> this. The recipe is from a restaurant at what used to be one of two
> decent restaurants in the Bismarck-Mandan area. It's the signature
> dish on their relish tray and the original recipe makes a gallon. I've
> cut it down here but it still makes enough for a party. (It's also
> good on toast for lunch.)
>
> Seven Seas Pate
> From the Captain's Table in the Seven Seas/Best Western in Mandan ND
>
> 1 lb braunschweiger at room temperature
> 12 oz chicken livers
> 2TB butter 2 TB olive oil
> 1/2 cup finely grated onion
> 1 tsp dried basil - rubbed between your palms to a powder
> Kosher salt
> fresh ground pepper
>
> Cook trimmed chicken livers in oil & butter but do not overcook and do
> not drain. Puree in food processor or with stick blender in deep bowl.
> Add braunschweiger (in chunks) and continue to process or beat with
> electric mixer. Mix in onions and basil and season with salt and
> pepper. Refrigerate till serving time. Suggest serving with cocktail
> pumpernickel or caraway rye or crackers.
>
> Lynn in Fargo


Thanks, I am saving this recipe. :-)


Becca