Normally I prefer to make a nice pât\u00c3\u00a9 during the cold season, but the weather has been cool and rainy all day and I suddenly had a craving for some nice pât\u00c3\u00a9 and I thought about a recipe I invented years ago for our usual family Christmas party. It is fairly simple to make and improves in flavor for the first few days and keeps up to a week well wrapped in the refrigerator. For a party I normally like to present it on the buffet table molded in some interestingly shaped mold. You can also prepare it in small glass or ceramic dishes and serve it in individual portions as an interesting first course or appetizer with some nice fresh bread or crackers. It is very versatile and I normally prepare large quantities of it as everybody wants to bring some back home with them after the event. You can easily plan ahead by molding some nice smaller portions for your guests to bring back home, or dividing the leftovers for them at the end of the evening, but be careful not to start too many fights between your guests trying to score the biggest portion.<\/p>\n
Ingredients<\/strong><\/p>\n 2 French shallots or 4 green onions finely chopped Preparation<\/strong><\/p>\n 1. Prepare a mold for the pât\u00c3\u00a9 by putting a layer of aluminum foil in it and greasing it with spray oil, margarine, or butter. Lucito<\/p>\n","protected":false},"excerpt":{"rendered":" Normally I prefer to make a nice pât\u00c3\u00a9 during the cold season, but the weather has been cool and rainy all day and I suddenly had a craving for some nice pât\u00c3\u00a9 and I thought about a recipe I invented years ago for our usual family Christmas party. It is fairly simple to make and … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,4],"tags":[],"class_list":["post-97","post","type-post","status-publish","format-standard","hentry","category-hors-doeuvre","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/97","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=97"}],"version-history":[{"count":0,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/97\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=97"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=97"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=97"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1 large garlic clove finely chopped
1 1\/2 Tbs butter
1 1\/2 pounds of fresh chicken livers with all the fat removed and rinsed with water and lime juice
15-20 slices of dried mushroom or 4-5 chopped fresh mushrooms
1\/4 Tsp salt
1\/4 Tsp freshly ground black pepper
1\/4 Tsp freshly ground white pepper
A grating of nutmeg
A pinch of ground dry ginger
A pinch of ground cinnamon
4 Oz of finely chopped pistachios
4 Oz of coarsely chopped pistachios
4 Tbs of heavy cream
3 Tbs of Brandy
3 Tbs of dark Rum
2 Tbs of Port wine<\/p>\n
2. In a large saut\u00c3\u00a9 pan melt the butter over medium-high fire.
3. Add the shallots and garlic an saut\u00c3\u00a9 for 1 minute.
4. Add the liver and mushrooms and saut\u00c3\u00a9 for 1 minute.
5. Add the spices and the salt.
6. Saut\u00c3\u00a9 the livers until they loose their pink color in the center.
7. Add the finely chopped pistachios.
8. Pour the brandy and rum in a glass and poor the glass in the pan.
9. When the liquid boil light it to flamb\u00c3\u00a9 the livers.
10. When the flames have died off add the Porto and reduce the liquid by half.
11. Remove from the heat and let cool.
12. Put the contents of the pan in a blender or food processor and mix until it is of a creamy consistency.
13. Add the cream and mix until you have a thick liquid without any lumps.
14. Pour the liquid in a bowl and add the coarsely chopped pistachios and mix with a spoon until you have a homogenous mixture.
15. Pour in your prepared mold and cover with some plastic wrap.
16. Refrigerate at least 24 hours for the pât\u00c3\u00a9 to set and the flavors to mix well.
17. Unmold and put on a presentation dish.<\/p>\n