Christmas gatherings would not be complete without pate’. For many people, pate’ brings to mind a fancy goose liver-based hors d’ oeuvre spread — but not all pate’ is made from liver!
While traditionally served baked in a crust, today pate’ simply describes a wide variety of smooth blends of meats, poultry, seafood, vegetables, dairy products, liquors like sherry or cognac with herbs and spices.
Pates’ can be smooth and creamy (mousse) or firm and chunkier (country style). Mousses spread effortlessly on crackers or bread while country style varieties can be sliced or cubed for appetizers or sandwiches. Equally flavorful hot or cold, pates’ are best served at room temperature.
Recipes are not always extravagant and widely vary from the humble appetizer prepared at home to one of the most expensive dishes served in world renowned restaurants.
There are no rigid rules for cooking or serving pate’. Nearly any flavor profile that appeals to you can be made into one. Today I wanted to feature a couple of very simple but tasty pates’ you might enjoy to try somewhere throughout the Christmas season.
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- 360 grams (3 cups) turkey, cooked, diced
- 1/2 cup green onion, sliced
- 1/3 cup sour cream
- 2 Tbsp Dijon mustard
- 1/3 cup cranberry-orange relish, purchased
- 1/4 cup pistachios, shelled, chopped
- 1 1/4 cups walnuts,
- 1/2 cup plus 2 Tbsp shallots, minced
- 1/2 cup plus 2 Tbsp unsalted butter
- 140 grams Shiitake mushrooms, chopped
- 140 grams Crimini mushrooms, chopped
- 140 grams Portobello mushrooms, chopped
- 1 Tbsp plus 3/4 tsp roasted garlic puree
- 1/4 cup plus 1 Tbsp fresh Italian parsley, chopped
- 1 Tbsp plus 3/4 tsp fresh thyme, chopped
- 1/2 tsp EACH salt & white pepper
- 2 Tbsp plus 1 1/2 tsp olive oil
Ingredients
Pistachio & Turkey Pate'
Walnut & Wild Mushroom Pate'
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- Line a small bowl with plastic wrap.
- In a food processor, combine turkey, onions, sour cream & mustard; process until mixture is well blended & smooth. Add relish; process about 30 seconds or until JUST combined. Spoon into lined bowl; cover with plastic wrap & press gently. Refrigerate 1-2 hours to blend flavors.
- Unmold onto serving; remove plastic wrap. Sprinkle with chopped pistachios; gently press onto plate. Serve with a variety of crackers. Yield: 2 1/2 cups.
- Preheat oven to 350 F. Spread walnuts in a single layer on a baking sheet. Toast for 10 minutes, or until fragrant & lightly browned.
- In a large skillet, saute shallots in butter over medium heat until translucent.; add chopped mushrooms, garlic, parsley, thyme, salt & pepper. Cook, stirring often, until most of the liquid has evaporated.
- Process toasted walnuts & olive oil in food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture; process to desired texture. Pack mixture into a well oiled bowl. Cover with plastic wrap & refrigerate for a few hours or overnight. Serve on baguette slices or crackers of your choice. Yield: 20 servings
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