Pumpkin Dinner Buns

Autumn is in full swing with all its fabulous foliage and Thanksgiving is right around the corner. The second Monday of October has been the day Canada has celebrated Thanksgiving since 1957. For Canadians, this holiday is linked to the tradition of harvest festivals. A common image seen at this time of year is a cornucopia or horn filled with seasonal fruit and vegetables. The cornucopia, which means ‘horn of plenty’ in Latin, was a symbol of bounty and plenty in ancient Greece. Pumpkins, turkeys, ears of corn and large displays of food are used to symbolize Thanksgiving Day.

The ‘flavor of fall’ always brings pumpkin to mind (or butternut squash) for me. Since there are only two days left before our Thanksgiving day, when we will stir, boil, grate & grease our way to a table filled with wonderful food. While everyone has their own traditions and ‘must eat’ dishes, these pumpkin yeast buns are a perfect compliment to this autumn feast.

Lightly sweet and beautifully light and fluffy, this recipe can be made in two ways. One as a dinner bun to have with the main course and two as a cream cheese filled sweet roll for breakfast.

Print Recipe
Pumpkin Dinner Buns
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Servings
Course Main Dish
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pumpkin Dough
  1. In a small bowl, place yeast, lukewarm milk & 1 tsp sugar. Allow to rise for about 10 minutes until frothy.
  2. In a large bowl, combine yeast mixture, brown sugar, butter, salt, spices, eggs & pumpkin puree. Mix well. Add flour, one cup at a time, until well combined. Knead dough for about 8-10 minutes or until smooth & soft. Place dough in a greased bowl, cover it with a tea towel & allow to rise for about 1 hour or until doubled in size.
  3. Line a baking tray with parchment paper. Turn dough out onto a floured surface, knead for about 2-3 minutes. Divide into 16 equal pieces, shaping into balls. For 16 buns you will need about 16-90 cm pieces of kitchen thread. Tie thread around the dough ball in a way that the ball is divided into 8 parts. Do not tie the ball too tightly as it will continue to rise a lot more during the second proofing & baking. Cover the pumpkin shaped dough balls with a tea towel & set aside to proof until buns have doubled in size.
  4. Preheat oven to 350 F. Brush each roll with egg wash. Bake for 20-25 minutes. Brush rolls with melted butter. Allow buns to cool completely before cutting thread to remove it. Insert pecan pieces to mimic a pumpkin stem.
For FILLED Buns
  1. In a small bowl, beat together filling ingredients. Follow directions above. At the point where you have divided the dough into 16 pieces, fill each one with some cream cheese filling ( I had divided my filling into 16 portions to make it easy). Gather the corners together to form a ball. Follow tying directions in above instructions to form the pumpkin effect. Cover & allow to rise until doubled in size.
  2. Preheat oven to 350 F. Brush each roll with egg wash. Bake for 20-25 minutes. Brush rolls with melted butter. Allow buns to cool completely before cutting thread to remove it. Insert pecan pieces to mimic a pumpkin stem.
Recipe Notes
  • If you don't have the time to do all this tying, place the dough balls onto the lined baking tray about 3-4 cm apart. Gently flatten the balls a little. Dip the tip of a scissors into oil. Cut the dough into 'petals' to form the pumpkin look. After they are baked, insert a piece of pecan or even use pumpkin seeds to make the stems.

Baked Avocado Bacon Omelette with Salmon/Dill Scones

What to call it — an omelette, frittata or quiche? While this trinity of brunch egg dishes all contain eggs, the preparation methods vary. All are delicious but here’s what defines them.

The traditional French omelette contains eggs, a splash of water and a pinch of salt and pepper. The briskly whipped eggs are cooked in clarified butter then turned out of the pan when still a little custardy and unset. These (colorless) omelettes are rolled up like a business letter and served with only a few herbs. In North America, we seem to want to ‘clean out the fridge’ so to speak, adding just about anything and everything. This version is cooked until mostly dry on top and golden on the bottom. As a rule, they are folded over once, then served.

Frittatas are generally thicker than omelettes. The ingredients are mixed in, instead of sprinkled on. While started on the stove, sometimes they are finished under the broiler then served in slices like a pie.

Quiche, on the other hand, is a savory custard baked in a pastry crust or a potato crust. Quiche gets its richness from the addition of whole milk, half & half or even heavy cream. Just to add another twist to the mix — enter the ‘crustless quiche-omelette’.

This particular meal at our house, was one of those ‘clean out the fridge’ ideas that turned out absolutely wonderful. I had posted the salmon/dill scones on a blog a number of years ago. They made an ideal compliment for this meal.

Print Recipe
Baked Avocado Bacon Omelette with Salmon/Dill Scones
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Baked Omelette
  1. Preheat oven to 350 F. Spray a deep pie plate with cooking spray.
  2. In a skillet, saute bacon until cooked but not real crisp; dry on paper towel & crumble. Add onions, mushrooms & garlic to skillet, sauteing in bacon drippings until tender crisp. Chop tomato & 1 avocado. Grate cheese. In a bowl, whisk together eggs, milk, salt & pepper. Add all prepared ingredients; gently stir.
  3. Pour mixture into pie plate distributing evenly. Bake 35-40 minutes, rotating once half way through. Let omelette cool for 5 minutes. Top with remaining sliced avocado & serve.
Salmon/Dill Scones
  1. Preheat oven to 350 F. Line 8 muffin cups with paper liners. In a bowl, mix together flour & baking powder. Add grated cheese, smoked salmon & dill. In a separate bowl, whisk egg, buttermilk & oil.
  2. Place half of the wet ingredients into the dry ingredients & stir well. Then add the rest of the wet ingredients & mix until completely combined. Spoon into paper liners until each is filled halfway, then place a heaping tsp of cream cheese in the middle of each scone. Divide the rest of the batter between the 8 cups.
  3. Bake for 10 minutes, rotate pan & continue to bake for another 10 minutes or until scones are just browning on top & test done.

Pistachio Thumbprint Cookies

Boxed instant pudding mixes have become an ingredient in many recipes from cake, cookies and pie to trifle and salad. In 1975, a salad recipe was developed by Kraft Kitchens, using two of their products, jell-o instant pistachio pudding and Cool Whip. It was called ‘Pistachio Pineapple Delight’. It seems though, that a forerunner to this salad was one using a lime jell-o powder instead of a pistachio pudding mix.

The lime gelatin / pineapple combination evolved over at least four decades. Research shows the salad on a menu in 1931 as well as another recipe from 1948 that contained NO marshmallows. In 1957, a pineapple pie recipe was printed with a filling made from the same ingredients as the salad.

This particular salad was a huge favorite of our family when I was growing up. One year, family friends that had been invited to Christmas dinner, asked if this salad had something to do with our German heritage because it always appeared on special occasions. It is hard to figure out where this dish belongs — dessert or salad? The fact that it is not so sweet you can get away with having it as a side dish but at the same time, it could also be enjoyed as a light dessert.

I have to be honest, I like both versions — lime or pistachio. Just for something different, I’m using the pistachio pudding mix in cookies and giving them a chocolate cream cheese center.


Print Recipe


Pistachio Thumbprint Cookies

Votes: 1
Rating: 5
You:
Rate this recipe!

Servings


Ingredients
Chocolate Filling

Servings


Ingredients
Chocolate Filling

Votes: 1
Rating: 5
You:
Rate this recipe!


Instructions
Cookies
  1. Preheat oven to 350 F. Line cookie sheet with parchment paper. In a large bowl, cream together butter & sugar until light & fluffy. Add the egg & extracts; combine then stir in flour & dry pudding mix. Combine well but do not over mix.

  2. Form dough into 1 1/2-inch balls then roll in finely chopped pecans. Place on cookie sheet; make a thumbprint indentation on the top of each cookie. Bake for about 10-11 minutes; remove from oven & press each indent again, slightly. Remove to wire rack & cool.

Chocolate Filling
  1. While cookies are baking, Combine cream cheese & butter in a small bowl until smooth. Add sugar, cocoa powder & vanilla; beat until very creamy. If filling is to thick add a bit of milk to get the desired consistency. Divide filling between cooled cookies. Keep refrigerated until ready to serve.

Cherry Chai Cheesecake Bites

HAPPY VALENTINES DAY!

It seems one of the most common symbols associated with Valentine’s Day are heart shapes, used to decorate cards, gift boxes, wrapping paper, cakes, cookies, candies, etc. etc. In April 2016, I had posted a blog reminiscing about a memory I had from the fifties. It referred back to the ‘invention’ of the ‘cut-up’ cakes. One of these was a heart-shaped cake covered in Baker’s Angel Flake coconut and decorated with some of those little spicy, cinnamon heart candies. Here’s a tidbit of ‘red hot’ info I found interesting.  In the 1930’s, Ferrara Pan Candy Company (USA) created the famous ‘Red Hot” candies, otherwise known as cinnamon hearts, using the cold panned candy method. This process involved building candy pieces from candy centers and tossing them into revolving pans while adding flavor, color and other candy ingredients. This process continues until the pieces become the desired size.

Brion loves these hot, spicy little hearts. It seems if he has some once a year that satisfies the craving which is probably more nostalgic than anything. Of course if there are a few too many around, there are numerous vintage recipes using them such as applesauce, apple pie, jell-o and so on.

In keeping with Valentines Day, I wanted to do something with the color red and add a little spiciness of my own.                                                                                                   Here you have it CHERRY CHAI CHEESECAKE BITES!

Print Recipe
Cherry Chai Cheesecake Bites
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Brunch, dessert
Cuisine American, German
Servings
Ingredients
Course Brunch, dessert
Cuisine American, German
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F. Spray 12 mini muffin pans with cooking spray or use a mini cheesecake pan with the removable bottoms.
  2. In a blender of food processor, finely crush the gingersnap cookies. Transfer to a large mixing bowl & add melted butter. Mix well. Spoon about 1 Tbsp crumb mixture into the bottom of each muffin cup. Press to create a mini 'pie crust'.
  3. In another mixing bowl, combine cream cheese, egg, sugar, vanilla, cardamom, pumpkin pie spice. Using a mixer, beat for 2-3 minutes until smooth & creamy. Divide filling between the 12 'cups'.
  4. Bake for 15-20 minutes. Remove & let cool for 5 minutes or so. Run a knife around edges to loosen cheesecakes; carefully flip the tins over to remove cheesecakes from pans.
  5. To Serve: Place cheesecake bites on serving dish. Top with cherry pie filling (about 2 cherries each).
Recipe Notes
  • Recipe was adapted from cookingcontestcentral.com

Amigos Birthday

Today, December 21st, ‘our’ precious little Amigo is having his 14th birthday. Technically he belongs to my sister Loretta, who adopted him when he was only two months old. If you are a dog lover and have ever been in the presence of a Dachshund, you will understand how easily they can ‘velcro’ themselves onto your heart. Brion and I are accepted by him as if we were his aunt and uncle, so I guess you could call us part of his ‘pack’.

The antics of a Dachshund are priceless. During visits to our house he could come up with all kinds of games. One such game was to put his ball in a chosen spot then sit, out of sight, patiently waiting and watching to see how long it would take you to find it.

To be loved by a Dachshund is truly a privilege of a lifetime never to be taken lightly.

For today’s blog recipe, I thought it would be nice to have roasted chicken breast with a savory-sweet stuffing of apricot and brie, accompanied with small roasted potatoes.

                                       HAPPY BIRTHDAY TO AMIGO!

Print Recipe
Apricot & Brie Stuffed Chicken Breasts
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Potatoes
  1. Preheat oven to 400 F. In a plastic bag, combine potatoes, olive oil, seasoned salt, pepper, garlic & lemon zest; toss well. Place on a foil lined large baking sheet & roast for 10 minutes.
Chicken Breast/Stuffing
  1. Place walnuts, 1 cup fresh basil & garlic in food processor; slowly add 1 Tbsp olive oil until mixture becomes paste-like. Next add brie, cream cheese & egg to the food processor & pulse until mixed well. Season with salt, pepper & pepper flakes.
  2. Place chicken breasts between 2 sheets of plastic wrap & carefully flatten with a meat mallet. Divide stuffing between the 4 breasts. Roll up or fold over, enclosing filling well. In a small bowl, combine apricot preserves, balsamic vinegar & remaining Tbsp olive oil.
  3. Remove potatoes from oven & slide them around a bit to make room for the chicken. Place the chicken on the pan; brush apricot mixture all over breasts. Place the pan back in the oven & roast for 30-40 minutes or until the chicken is cooked through & potatoes are golden. Garnish with fresh basil if preferred.

Brunch – Celebrating Mother’s Day

HAPPY MOTHER’S DAY!

In the food service industry, brunch on Mother’s Day is huge. What better way is there to celebrate your mom then by taking her out of the kitchen on her day. As is the case with many culinary traditions, the origin of brunch is a bit hazy.

There are numerous theories, such as the English tradition of feasting after a hunt, or from the Catholic tradition of fasting before church and having a large meal after services. By 1930, ‘brunch’, that blend of breakfast and lunch had caught on in the United States. From some of the classic dishes restaurants offered such as eggs benedict,  brunch evolved into decadent spreads that even included morning cocktails.

Today as we celebrate Mother’s Day, many special memories come to mind. My mother passed away in 1978 but even after 39 years, time has changed nothing. I still miss the sound of her voice, the wisdom in her advice, the stories of her life and just being in her presence. I miss her today as much as the day she left us and I always will.

It is also with loving thoughts, I celebrate my mother-in-law, Dolores, for her loving and kind ways and for raising that ‘special’ man I love sharing my life with. To my sisters, who give so much of themselves to be the great mom’s they are.

In July 2016, I posted a blog entitled ‘Brunch in Thibery, France. It has some more brunch ideas for croissants, crepes and french toast you might like.

For today I have two brunch items in mind. One is BAKED EGGS IN PORTOBELLO MUSHROOM CAPS  and the other a SAVORY SALMON & DILL MUFFIN.  Enjoy your day!

Print Recipe
Salmon/Dill Muffins & Baked Eggs in Mushroom Caps
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Brunch, Lunch
Cuisine American
Servings
Ingredients
Salmon/Dill Muffins
Baked Eggs in Mushroom Caps
Course Brunch, Lunch
Cuisine American
Servings
Ingredients
Salmon/Dill Muffins
Baked Eggs in Mushroom Caps
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Salmon/Dill Muffins
  1. Preheat oven to 350 F. Line a 8-cup large muffin pan with paper liners.
  2. In a large bowl, whisk together flour & baking powder; add grated cheese, salmon & fresh dill. In a small bowl, beat together egg, milk & oil. Make a well in center of flour mixture; add wet ingredients, mix only until combined.
  3. Fill muffin cups half full; divide cream cheese between the 8 cups. Top with remaining batter to evenly fill cups. Bake 15-20 minutes or until they test done.
Baked Eggs in Mushroom Caps
  1. Preheat oven to 350 F. Remove stalk from mushroom caps. Make sure mushrooms do not get cracked so the eggs & sauce leak out. Place mushrooms in a baking dish that will keep them from tipping. Divide pasta sauce between mushrooms & spread. Break an egg into each mushroom. Pour cream over the eggs, drizzling to try to cover the whole surface.
  2. Carefully place mushrooms in the oven for about 20 minutes. When eggs are almost set lay cheese slices on top & continue baking for another 5 minutes.
Recipe Notes
  • Cooking times can vary between ovens; watch eggs closely.
  • If you prefer, you can scrape out the mushroom 'gills' to make more room for the filling.

‘Retro’ Lemon Pudding Cheesecake Pie

Spring has finally arrived (at least that’s what the calendar says)!  It’s time to bring our taste buds out of hibernation and put our winter favorites on the back burner in favor of fresh spring flavors. Nothing says spring more than the taste of lemon. Fabulously versatile, lemons create a zesty, fresh flavor perfect for some spring zing.

I believe Lemon Meringue Pie  entered the mainstream culture in the 1940’s and remained popular through the 50′ and 60’s. It was definitely one of those desserts that most men of that time, including my dad, just loved. 

In doing a little research on the subject, it seems in 1951, the Sunkist lemon producers came up with a ‘new idea’. It was a Lemon Cheesecake pie in a graham wafer crust. It was advertised to be quick, easy, inexpensive as well as delicious! 

In March of 1959, the  Family Circle  magazine published a recipe for a Lemon ‘Pudding’ Cheesecake  pie. This version required no cooking  and basically had only about four ingredients. The idea appears to have been one from ‘General Foods’  using their Jell-o Instant Lemon Pudding  mix. It hardly seems it could be much easier than that.

In the spring of 2004, I saw a recipe on kraftcanada.com  for a more current remake of this recipe. Of course it takes longer to make and uses twice the amount of ingredients but sounded real good.

Just for fun, I decided to make the 1959 version with the addition of some lemon zest for a more vibrant lemon flavor.

Print Recipe
'Retro' Lemon Pudding Cheesecake Pie
Votes: 0
Rating: 0
You:
Rate this recipe!
Course dessert
Cuisine American
Servings
Course dessert
Cuisine American
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Graham Crust
  1. In a bowl, combine graham crumbs, sugar & melted margarine. Mix well. Reserve 1/4 cup of mixture for topping. Press remainder on bottom & up sides of an 8-inch pie pan or spread evenly on the bottom of an 8-inch spring form pan.
Filling
  1. In a bowl, soften cream cheese, blend with 1/2 cup milk. Add remaining milk, lemon zest & pudding powder mix. Beat on low, just until well mixed, about 1 minute (do not overbeat). Pour filling into graham crust. Sprinkle top with remaining 1/4 of crumbs. Chill at least 1 hour.
Recipe Notes
  • Just a little side note -- On April 16, 2016 I had published a blog which featured a  No-Bake Lemon Cheesecake. It was one of the first cheesecakes my mother made.  It used lemon jell-o powder and was extremely light tasting. We loved it!
  • I tried making the filling with 1% milk & light cream cheese as well as adding some food color to brighten it up, all adjustments worked out real good. Definitely made it a guilt-free dessert!

European Easter Bread

The aroma of Easter bread baking certainly brings back precious childhood memories. What I recall about my mother’s Easter bread, was that it was a dense, mildly sweet & a very egg rich bread. It was always baked in round ‘cans’ and the taste was unforgettable.

Nearly every country around the world has a traditional Easter bread. Each one is different in some way, a mix of symbolism and satisfying taste. They represent a continuity of traditions from centuries past, including much earlier pre-Christian times. Often these rich, yeasted breads are made in symbolic shapes and are elaborately decorated.

Germany and Austria make several shapes such as : Osterzopf – Easter braid, Osterkranz – Easter wreath or crown, Osternester – Easter nests, Eierimnest – Easter egg nest, Striezel – stacked braided bread.

That being said, I couldn’t resist doing a little ‘version’ of my own. I started with my favorite sweet yeast bread, added some anise flavor and a cream cheese filling. So now you have German osterkranz, Italian panettone and Romanian pasca all in one beautiful EUROPEAN EASTER BREAD.

Print Recipe
European Easter Bread
A heavenly creation!
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Bread Dough
Glaze
Servings
Ingredients
Bread Dough
Glaze
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large bowl, whisk yeast & sugar into lukewarm water; let stand about 10 minutes. With an electric mixer, beat together 3/4 cup sugar, eggs, oil, anise extract, lemon zest, lemon extract, salt & anise seed. Combine egg mixture, melted butter & milk with yeast mixture.
  2. Add 4 CUPS flour, 1 cup at a time to wet mixture. Stir well after each addition. Turn dough out onto a floured surface & knead until smooth & elastic, about 5-6 minutes, adding remaining 1/2 cup flour if necessary.
  3. Coat a large bowl with oil. Place dough in bowl & turn to coat. Cover with plastic wrap & set in a warm place to rise until it doubles in bulk. Meanwhile, cut a piece of parchment paper big enough to cover the bottom & go up the sides of a 10" spring form pan. When dough has risen enough, cut into four pieces.
  4. On the parchment paper, press one piece of the dough into a circle measuring about 10" in diameter. Sprinkle with 1/3 of the mixed peel, leaving a gap at the edge. Press out second piece of the dough on a lightly floured piece of wax paper, place it on top of the first layer & sprinkle with another 1/3 of mixed peel. Repeat with the third & fourth pieces of dough but do not sprinkle mixed peel on the final layer.
  5. Place a glass tumbler on top of the center of the dough circles. Cut dough into 16 segments, starting a the edge of the glass. Lift & twist them away from each other through 180 degrees. Lift & twist through 90 degrees so that the ends are vertical. Press the edges together firmly. Repeat this process with all pairs of segments. Leave glass sitting on top at the center of the circle to form an indentation for the cheese filling. Cover with plastic wrap & set in a warm place to rise for about 1/2 an hour.
  6. Preheat oven to to 325 F. In a bowl, place cream cheese, eggs, sugar & vanilla; mix well. When bread has risen, remove glass & fill indentation with cheese mixture. Bake for about 40-45 minutes. Allow to cool. Brush with honey/water glaze. Sprinkle with powdered sugar.

Irish Cream Cheesecakes

HAPPY ST. PATRICK’S DAY!

Although St. Patrick’s Day started out as a religious feast holiday celebrating the life of St. Patrick, it has become kind of a mixture of non-religious celebrations steeped in Irish culture, folklore and superstition.

Many St. Patrick’s Day traditions revolve around luck. Ironically, the Irish have been a very unlucky people as history tells. For instance, the rainbow you often see depicted in the St. Patrick’s Day themes, has seven easily distinguishable colors. Both the rainbow and the number seven are symbols of luck.

It is considered lucky to find a four leaf clover or ‘Shamrock’. It has been estimated that there are about 10,000 three leaf clovers to every four leaf clover. According to legend, each of the four leaves represents something: hope, faith, love and luck, respectively.

In the 19th century green became the symbol of Ireland ( also called ‘The Emerald Isle’). The wearing of green on St. Patrick’s Day is considered lucky. Pinching those not doing so began in Ireland many years ago. 

The legendary ‘Blarney Stone’, which is set in a wall of a castle in the Irish village of Blarney, is said to have magical powers. Whoever kisses the stone will have powers of persuasion.

Of course, we can’t forget some of the lucky charms associated with all this folklore.  If you hang a horseshoe over your doorway, make sure it has the open end up or your luck will pour out. The saying ‘see a penny pick it up and all day you will have good luck’. If you are lucky enough to see a falling star or a ‘shooting’ star, you get to make a secret wish.

With all the serious and concerning things happening in our world today, I thought it would keep things lighter just to acknowledge our Irish friends with some ‘fun facts’ on their St. Patrick’s Day holiday.

For the food tribute of the day, I chose to do IRISH CREAM CHEESECAKES .  How can you not love these little treasures!

 

 

Print Recipe
Irish Cream Cheesecakes
Like eating a fudge brownie topped with cheesecake.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course dessert
Cuisine American
Servings
cheesecake cups
Ingredients
Base
Course dessert
Cuisine American
Servings
cheesecake cups
Ingredients
Base
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Chocolate Shells
  1. In a small bowl, combine flour, sugar & cocoa; cut in margarine. Add water & mix only until combined. Shape into 1-inch balls; press onto the bottom & up sides of lightly greased miniature muffin pans (1 3/4-inch diameter size).
Cream Cheese Filling
  1. Preheat oven to 325 F. In a small bowl, beat cream cheese until smooth on medium speed. Add sugar, Baileys Irish Cream, & vanilla & egg; blend well. Fill chocolate cups. Bake 15-18 minutes. If desired top with whip cream.

Pate’ Stuffed Chicken Breast with Apricot Glaze

Stuffing chicken breast with a pate is not a new idea but it’s not one I have made use of too often. Pate always seemed to me, it was kind of an upscale thing you would serve at cocktail parties. Over the years, I have probably made more than my share of liver, salmon or pesto pates for various catering events.

Although pate is believed to have originated in ancient Rome, it is essentially a French dish. The recipes are not always extravagant and widely vary from the humble appetizer to one of the world’s most expensive dishes. Traditionally, pate consisted of baked dishes served in a crust or molded into a ‘terrine’. Terrines are usually a coarser, denser texture, making them more satisfying to serve for a main course.

There are no fixed ingredients for preparing a pate — the choice is yours. Classic choices are chicken liver, oysters, bacon, fresh herbs with various cheeses, all ground into a paste-like consistency. Generally with pate, your ingredients are cooked and cooled then processed into a paste.  The mixture is then placed in a mold, covered and refrigerated overnight. In the case of terrines, after prepared, they are baked slowly and then refrigerated for at least 24 hours before slicing and serving.

In France, enjoying pate with a baguette, accompanied by wine and cheese for lunch in an outdoor setting would be most common. Pate and it’s variations are actually a very familiar and integral dish to many countries.

My inspiration for this meal today was the fact I had some Brie cheese that I wanted to use up. It actually tasted even better than I though it would which was probably due to the fresh basil used. I hope you give it a try and enjoy it as well.

Print Recipe
Pate' Stuffed Chicken Breast with Apricot Glaze
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine American, French
Servings
Ingredients
Pate Filling
Course Main Dish
Cuisine American, French
Servings
Ingredients
Pate Filling
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Chicken Breast
  1. Preheat oven to 375 F. Grease a baking dish well & set aside. Between two pieces of plastic wrap, place chicken breast, smooth side down; gently flatten to 1/4-inch thickness. Place 2 breasts in baking dish.
Pate Filling
  1. In a food processor, place walnuts, basil & garlic, slowly adding the olive oil, pulsing until mixture becomes paste like. Add brie, cream cheese & egg; pulse to blend. Season with salt & pepper.
  2. Divide mixture between the 2 chicken breasts in baking dish; top with 2 remaining flattened breasts. Spread apricot preserves over each breast. Dot with 'Fig Balsamic' olive oil dressing. Lightly spread to cover apricot preserves. Sprinkle each breast with crushed red peppers.
  3. Bake, uncovered for about 40 minutes or until chicken & pate filling are cooked. Remove from oven, slice each breast in half to make 4 servings.