Difference between revisions of "Liver pate"
From Burden's Landing
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* stick of butter (and/or cream cheese and/or cream) | * stick of butter (and/or cream cheese and/or cream) | ||
* Cognac, brandy, or vinegar | * Cognac, brandy, or vinegar | ||
* Fresh herbs and/or spices (e.g. allspice, mustard, nutmeg, ginger, cloves, marjoram) | * Fresh herbs and/or spices (e.g. allspice, mustard, nutmeg, ginger, cloves, marjoram, zest) | ||
* Optional: 2 boiled eggs to lighten the texture | * Optional: 2 boiled eggs to lighten the texture | ||
Latest revision as of 06:25, 25 April 2023
Basically cooked liver minced with butter, cream, and/or cream cheese.
Beef Liver
They say that beef liver is too strong for many preparations, including pate (although you can soak it in milk to tame the flavor).
- 1 lb liver
- 1 onion
- stick of butter (and/or cream cheese and/or cream)
- Cognac, brandy, or vinegar
- Fresh herbs and/or spices (e.g. allspice, mustard, nutmeg, ginger, cloves, marjoram, zest)
- Optional: 2 boiled eggs to lighten the texture
Will give you about 6 cups of pate.
History
April 2023
For Eggstravaganza 2023, I'm going to make a beef liver pate with:
- Mire poix
- Tons of fresh rosemary and thyme
- Mustard
- Allspice, cloves, nutmeg