 |
|
|
|
 |
|
 |
| |
| Home -> [Appetizers, Exotic, Hawaiian, North American, Terrines / Mousses & Pates] -> [Hawaiian pate Recipe] |
Hawaiian pate
|
| Artist: |
_ |
Yield: |
6 |
| Categories: |
Appetizers, Exotic, Hawaiian, North American, Terrines / Mousses & Pates |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| | Jim Vorheis | | 1 1/2
| cup | Butter | | 1
| | Onion, chopped | | 1 1/2
| lbs | Chicken livers, cut up | | 3/4
| cup | Chicken broth | | 2
| tbsp | Dry sherry | | 1/2
| tsp | Paprika | | 1/2
| tsp | Curry powder | | 1/2
| tsp | Salt | | 1/8
| tsp | Pepper | | 2
| | Cloves garlic, crushed | | 1/3
| cup | Brandy | | 1
| cup | Chopped walnuts, toasted | | 2
| tbsp | Unflavored gelatin | | | Sliced stuffed olives | | | Fresh pineapple top |
|
Procedures:
| 1 | In a large skillet heat 1 cup butter and saute onion until golden. | | 2 | Add chicken livers and cook 10 minutes, stirring occasionally. | | 3 | Add sherry, seasonings. | | 4 | Garlic and ?cup broth. | | 5 | Cook 5 minutes. | | 6 | Puree mixture in blender. | | 7 | Add ?cup broth and gelatin to mixture and puree. | | 8 | Melt remaining butter and blend into puree with brandy. | | 9 | Stir in walnuts with a fork. | | 10 | Chill overnight in refrigerator. | | 11 | Shape mixture with hands into pineapple shape. | | 12 | Decorate "pineapple" with sliced stuffed olives and cap with a fresh pineapple top. | | 13 | Serve with crackers. | | 14 | Colorado cache cookbook (1978) from the collection of jim vorhei |
|
|
|
|
|
|
|
|
|
|
