Cheddar Nut Paté Recipes

LEFTOVER PATE

Steps:

• Put your choice of meat, the eggs, and mayonnaise into the bowl of a food processor. Add the cheese (see below*) and seasonings (see below*) and process until the mixture is well blended and has a smooth texture, about 20 seconds. Add more mayonnaise as needed if the pate is too dry. Taste and adjust seasoning with salt and pepper. Serve with bread or crackers.
• *For pork: Cheddar cheese and 1 tablespoon curry paste
• For ham: Swiss cheese, 4 gherkins, and 1 teaspoon paprika
• For turkey: mozzarella cheese, 2 tablespoons olive paste, and 1 teaspoon ground cumin
• For chicken: Cheddar cheese, 1 tablespoon chopped fresh sage, and 1 teaspoon red peppercorns
• For roast beef: mozzarella cheese, 2 tablespoons Dijon mustard, 1 teaspoon horseradish

CHEDDAR-NUT PATé

Steps:

• In a small mixer bowl at medium speed, beat cheese, butter or margarine and wine until well blended and fluffy.At low speed, beat in nuts. Pack into a crock or a glass jar. Cover and chill.Remove from refrigerator about 1 hour before serving with crackers and fruit.

CHEDDAR-NUT PATé

Steps:

• In a small mixer bowl at medium speed, beat cheese, butter or margarine and wine until well blended and fluffy.At low speed, beat in nuts. Pack into a crock or a glass jar. Cover and chill.Remove from refrigerator about 1 hour before serving with crackers and fruit.

CHEDDAR CHEESE SPREAD

Steps:

• 1. Beat butter in a small bowl with an electric mixer at medium speed until fluffy. Gradually beat in cheese, scraping bowl occasionally. Add lemon juice and horseradish beat well. Spoon into a small bowl. 2. Cover and refrigerate at least 24 hours. One hour before serving, remove from the refrigerator to soften. (Make at least one day or several days before.)

ROASTED CHESTNUT PATE

Steps:

• 1. Preheat your oven to 425°F.
• 2. Make a crosscut across the round side of each chestnut to keep them from exploding, and arrange them along with the unpeeled garlic cloves on a cookie sheet.
• 3. Roast until the skins have pulled back from the cuts and the nutmeats have softened (exactly how long will depend upon the chestnuts, about 20 minutes for small, 25 minutes for large.).
• 4. Remove the nuts from the oven, make a mound of them in an old towel, wrap them up, and squeeze them hard to release the skin. Allow to cool until you can peel them.
• 5. Peel the garlic cloves out of the skins, and sauté with the onions over medium-high heat until lightly caramelized.
• 6. Sprinkle with nutmeg and allspice and cook for 1 minute.
• 7. Crumble chestnuts into the pan mixture. Add the olive oil, vinegar and water and cook for 4 minutes or until the chestnuts are moist.
• 8. Allow to cool, then pour ingredients into a food processor and process until smooth.
• Makes 6-8 servings.

MUSHROOM & NUT PATE

Steps:

• Spread nuts in shallow pan and toast in oven until lightly browned (note: if you're using a combination of nuts, toast each kind separately, as some take longer than others).
• Melt butter or margarine in large frying pan/skilled on medium heat.
• Add onions, garlic, mushrooms, salt, thyme, and pepper.
• Cook, stirring occasionally,'til onion is soft and most of the juices have evaporated.
• In food processor, whirl nuts to form paste.
• Add oil and whirl until creamy.
• Add mushroom mixture and whirl until smooth.
• Can be served hot, cold, or even at room temperature with fresh bread or your favorite crackers.

CHEDDAR-NUT PATé

Steps:

• 1. In a small mixer bowl at medium speed, beat cheese, butter and wine until well blended and fluffy.2. At low speed, beat in nuts. Pack into a crock or a glass jar. Cover and chill.3. Remove from refrigerator about 1 hour before serving.