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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Walnut-Bourbon Pate Recipe

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This recipe for Walnut-Bourbon Pate is from The Hucks Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb chicken livers, cleaned
1 small onion, chopped
½ cup butter
¾ cup chicken broth
2 tbsp. dry Sherry
1 clove garlic, minced
½ tsp. paprika
1/8 tsp red pepper sauce
¼ tsp ground ginger & allspice
1 envelop gelatin
1 cup English walnuts, chopped
¾ cup chicken broth
½ cup bourbon (don’t use sour mash)
large pitted olives
Parsley sprigs
Pimiento
Directions:
Directions:
Sauté livers and onion in butter in large skillet until onion is transparent. Stir in broth, Sherry, garlic, paprika, ginger, Allspice, and pepper sauce. Season to taste with salt. Cook uncovered for 5 minutes. Remove from heat. Add bourbon. Soften gelatin in chicken broth in small saucepan. Cook over low heat until gelatin dissolves. Puree chicken liver mixture in blender or processor. Add gelatin mixture. Stir in nuts. Spoon into 6 cup ring mold. Refrigerate covered overnight.

Unmold and fill center of ring with ripe olives. Garnish with pimiento and parsley. Serve with bread, Melba toast, or crackers. Pumpernickel is very good.

 

 

 

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