Avocado Pate
Beef Liver and Mushroom Medley
Avocado and Egg Pate (Pate)
100 Year Old Pate
Baked Brie Pate
Braunsweiger Dip (Poor Mans Pate')
Chick Pea Pate


Request From: "Kurt Whitten" >
I am going broke buying expensive pate. There must be a way to make it.
Please help.

This dressed up version of guacamole would be a great vegetarian choice.

Avocado Pate

8 to 10 servings

Vegetable oil
4 ripe avocados, peeled and pitted
2 8-ounce packs cream cheese, room temperature
2 Tbsp minced shallots or green onions
1 Tbsp fresh lemon juice
2 tsp. minced garlic
1 tsp. chili powder
1/2 tsp. salt
Garnishes (see recipe)

Line 6 cup rectangular glass loaf pan or ceramic dish with 3 layers of
waxed
paper or plastic wrap. Trim to extend over long sides only. Brush top
sheet
generously with oil.
Puree avocados and cream cheese in food processor. Add remaining and blend
30 seconds. Transfer mixture to prepared pan; smooth top. Press
another sheet of plastic wrap onto surface of pate and refrigerate at
least
6 hours or overnight.
Remove plastic from pate. Unmold onto rectangular or oval platter; remove
waxed paper. Sprinkle finely chopped cilantro over top of pate. Surround
with cherry tomatoes next to the pate and tortilla chips on the platter.



Beef Liver and Mushroom Medley

1/4 cup of flour
1/2 teaspoon of salt
1/8 teaspoon of pepper
1 pound of beef liver, cut in strips
3 tablespoons of margarine
1 cup of sliced mushrooms
1/2 inch diagonal sliced green onions with tops
1/2 inch diagonal sliced celery
1 cup of chicken broth

Mix flour, salt and pepper to coat liver. Heat 2 tablespoons margarine in
skillet. Brown liver quickly. Add mushrooms, onions and celery and
remaining
1 tablespoon margarine. Cook and stir about 5 minutes or until vegetables
are tender. Stir in broth. Cook 5 minutes or until liver is done



Avocado and Egg Pate (Pate)

large bunch of parsley
small bunch of spring onions (scallion) bulbs
4 ripe avocados
1 Tbsp lemon juice
4 hard-boiled eggs, halved
1 tsp salt
10 grinds of black pepper
1 rounded Tbsp mayonnaise

Chop the parsley and the spring onions finely in the food processor. Add
the
peeled, stoned and roughly cubed avocados and the lemon juice, then add
the
eggs and seasonings. Pulse until the eggs are finely chopped. Turn into a
bowl and add enough of the mayonnaise to bind the mixture into a pate.
Taste
and re-season if necessary. Pile into a shallow bowl and chill until
required. Serve with scoop crisps or spread on fingers of challah.
Yield: 8 servings as a starter, 12 as a dip



100 Year Old Pate

2 lb Chicken livers
1/2 lb Bacon cooked crisp and crumbled
1 cup Chicken stock (preferred) or bouillon
1 large White or yellow onion cut into 8th's
2 stalk celery with tops cut into sections
1/4 x Bell pepper
1 x Clove garlic peeled & sliced
1 tsp Heaping thyme
1/4 tsp Sage
1 pinch rosemary
1 small bay leaf Crushed peppercorns to taste Salt to taste (none with
bouillon)
1/2 tsp Dijon mustard Dry white wine or for change try dry sherry
1/2 lb Sweet cream butter (adjust salt if salted butter is used)

UTENSILS: 2 qt. sauce pan Colander or large strainer measuring cups
and spoons food processor, mixer or blender (use your hands only if
slightly
Masochistic) Pate molds or buttered 9" cake pan with release or a bowl

In sauce pan, combine livers, stock, spices, garlic, celery,
onion, pepper & salt. Add enough wine to just cover ingredients and bring
to
boiling point. Reduce heat, cover, and simmer for about 1/2 hour. When
done,
place contents in the colander. Reserve the wine broth and allow it to
stand
and cool. Discard the bay leaf from the contents in the colander and allow
remainder to cool for 1/2 hour. Gently ladle off the wine broth until the
liquid containing the sediment equals 2/3 cup. Save the clear broth in
case
you need more. Be sure to catch all the sediment because it is an
important
part of the recipe. In your food processor; combine the contents of the
colander, sediment broth, butter, mustard and 1/2 of the crumbled bacon.
Process until the mixture is a smooth, soupy puree. Fold in remaining
bacon
and pour into final mold. If it is too thick to pour, you need to add more
broth. Allow pate to set in refrigerator for at least 24 hours. Unmold,
lightly sprinkle with cracked peppercorns and garnish with sliced olives
and
parsley. This recipe is an antique French farm recipe reported to be over
100 years old. It is a classic recipe with wonderful spices and subtle
flavors.



Baked Brie Pate

9 oz Brie cheese, rind removed
4 1/2 oz Camembert cheese, rind removed.
8 oz Cream cheese, softened
1/4 cup Walnuts, toasted, finely chopped
8 1/2 oz Puff pastry, frozen, thawed, unfolded (1 sheet)
1 large Egg yolk, beaten

To help blend the cheeses smoothly let them stand for 30 minutes at
room temperature before processing. Place Brie and Camembert cheeses in a
food processor or mixer bowl. Process or beat until nearly smooth.
Gradually
add cream cheese, processing till smooth after each addition. Stir in
nuts.
Season with salt and pepper. Spoon pate into an 8" quiche dish. Set aside.
Cut puff pastry into an 8" circle. Place on a small baking sheet. Cut
small
decorative designs from trimmings; brush bottoms of designs with a little
water and attach to top of the pastry round. Combine egg yolk and 1
tablespoon water in a small bowl. Brush egg mixture over pastry. Bake puff
pastry round at 400F 15-20 minutes or until golden brown. Remove from oven
and set aside. Reduce oven temperature to 350F. Bake cheese mixture 7-9
minutes or until just warm. Remove from oven. Carefully place baked pastry
round atop the cheese mixture. Serve warm. Makes 8-10 servings.




Braunsweiger Dip (Poor Mans Pate')

1 pkg liverwurst
1 Tbsp minced onions
1 Tbsp prepared mustard
4 oz cream cheese few drops Tabasco sauce

Mix it up thoroughly and form as desired. Chill 2 or more hours.
Serve with crackers or crusty bread. Description: "This is surprisingly
good
and everyone will think you started from scratch to make a delicious
pate'."




Chick Pea Pate

410 gm Chick peas Fresh dill,
1/2 x A lemon, juice of
2 x Garlic cloves, crushed
1 Tbsp Olive oil, (1 to 2) Salt and pepper TO GARNISH Few sprigs of fresh
dill Lemon wedges

Drain the chick peas and tip them into a processor with the dill, lemon
juice, garlic and olive oil. Season well and blitz to a smooth paste,
adding
more olive oil to loosen if necessary.
Spoon into a bowl and garnish with fresh dill and lemon wedges. Pitta
breads are ideal to dip in this pate. The pate will last in the fridge for
up to three days.

Linda in Tennessee



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