"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

WINTER FLOWER PATE Recipe

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This recipe for WINTER FLOWER PATE, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 medium carrots, sliced
salt
1/4 lb. fresh spinach
2 ¼ boneless chicken breast
4 large egg whites
2 cups heavy cream
1/2 tsp. ground black pepper
¼ cup packed fresh basil leaves
¼ cup coarsely chopped walnuts
3 Tbs. coarsely chop fresh parsley
2 Tbs. grated Parmesan cheese
1 garlic clove finely chopped

Directions:
Directions:
In small sauce pan cover carrots with 1” water; add dash salt or simmer covered minutes or until tender. Drain; puree carrots; place in medium size bowl, set aside Preheat oven to 300 degrees. In food processor combine chicken and egg whites; process until smooth; add 1 cup cream ,1 tsp. salt and pepper; process until well combined. Gradually add remaining cream; add 2 1/2 cups chicken mixture to carrot puree; stir until well blend; cover and refrigerate remaining mixture. Generously grease heart shaped canapé bread pan; fill with carrot mixture. Set on end on small baking sheet; bake 45 minutes until center feels firm when touched. Remove 1 end from pan and cool on wire rack for 30 minutes. Wash spinach remove and discard stems. In a large saucepan heat 2” of water till boiling; blanch spinach 1/4 inch at a time until leaves are flexible but have not lost color. Remove form water drain well. Generously oil a 9x5 loaf pan; line sides and bottom with leaves leaving some hanging over the sides of the pan. Place reserved chicken mixture in food processor; add remaining spinach leaves, basal, walnuts, parsley, Parmesan; and process till smooth. Place 2 cups of the spinach mix into loaf pan; very carefully slide the pate flower into the pan. Spoon remaining spinach mixture into and around the carrot mold. Fold the spinach leaves over the top of the pate and cover with foil Place loaf pan on baking sheet; bake for 1 hour or until center feels firm when touched. Cool to room temp in wire rack. Unmold onto serving platter, cover and refrigerator until ready to serve. Slice into individual servings.

Number Of Servings:
Number Of Servings:
8-12

 

 

 

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