Frosted Paté Recipes

CHICKEN LIVER PATE

Steps:

• In a large skillet, heat 1 1/2 teaspoons butter and 1 tablespoon oil over medium. Add onion and cook, stirring occasionally, until golden, 10 minutes. Add carrot, thyme, and cayenne and season with salt and pepper. Cook, stirring occasionally, until carrot is tender, 5 minutes. (If mixture is dry or begins to overbrown, add up to 2 tablespoons water.) Transfer mixture to a food processor.
• Return skillet to medium-high and add remaining 1 1/2 teaspoons butter and remaining 1 tablespoon oil. Pat livers dry with paper towels. Season livers with salt and pepper and add to skillet. Cook until golden brown on all sides and cooked through, 6 minutes. Transfer livers to processor and pulse, scraping down sides as needed, until mixture is mostly smooth. Season to taste with salt and pepper and let cool. Transfer pate to a small bowl and serve at room temperature with toasts or crackers.

LIVERWURST PATE

Steps:

• In a medium bowl, knead together liverwurst, garlic powder, basil and green onion.
• Place on serving tray and form into mound or square.
• Mix softened cream cheese, garlic powder, hot sauce and mayonnaise and frost the liverwurst stuff.
• Garnish with something appropriate to the occasion and serve with pumpernickel bread.

FROSTED CHOCOLATE CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small bowl, mix cocoa and boiling water until smooth; cool slightly. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Preheat oven to 375°. Cream butter, brown sugar and 3/4 cup sugar until light and fluffy. Beat in vanilla and 1 egg yolk at a time. In another bowl, whisk together flour, baking soda, cream of tartar and salt. Add to creamed mixture alternately with buttermilk, beating after each addition. Stir in cocoa mixture., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into batter. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 23-28 minutes., Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Beat together first 4 frosting ingredients. Spread between layers and over top and sides of cake. If desired, dust top lightly with cocoa.

FROSTED PATé

Steps:

• In a small mixer bowl at low speed, beat braunschweiger or liverwurst, 1/4 cup mayonnaise, egg, onion, mustard and thyme until well blended, scraping as needed.With wet hands, shape mixture on a serving plate into a bell, ball or holly leaf. Cover and chill for 30 minutes or place in freezer for 10 minutes.Meanwhile, in a small bowl, mix cream cheese, 1 1/2 tablespoons mayonnaise and horseradish until well blended. Frost top and sides of pate. Place an upside-down bowl over pate and chill at least 2 or up to 24 hours.About 30 minutes before serving, garnish with pimiento, olives, watercress, green pepper or almonds. Serve with crackers or bread.

FROSTED BRAUNSCHWEIGER PATE

Steps:

• Mash the braunschweiger with a fork. Add 1 clove minced garlic,dried basil, and onion and mix thoroughly.Mold into a ball, cover with plastic wrap and chill.
• For the frosting: Blend the cream cheese, 1 clove garlic, Tabasco, and mayo, using a fork or electric mixer. Whip until fluffy. Frost the chilled ball ane refrigerate at least 4 hours.
• Just before serving slice olives and decorate around the buttom of the ball with the olive slices. Put a sprig of parsley on top and decorate with several slices of olives. Surround the ball with crackers, Triskets, or party rye.
• For the goblin I used sliced olives for the eyes. A pickled banana pepper for the nose. The ears were cut from a green pepper, along with the eye brows. The fangs for the mouth were carrot pieces. The toes were olives that I took out the pimentos and added slices of red pepper. The hair is shredded red cabbage. Fun to make and cute to serve.

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.

FROSTED HARVEST CAKE

Steps:

• In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture., Pour into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool in pan on a wire rack. , In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add confectioners' sugar until smooth. Frost cake; cut into bars. Store in the refrigerator.

VIRGIN ISLANDS PATES RECIPE BY TASTY

Steps:

• In a large bowl, mix together the flour, salt, baking powder, and sugar.
• Add the cold shortening and water, and mix until evenly incorporated, but still crumbly.
• Transfer the dough onto a work surface and knead until the dough just comes together, about 1 minute.
• Wrap the dough in plastic wrap, and let it rest for an hour at room temperature.
• Heat a skillet on medium high with 2 tablespoons of olive oil.
• Add the onion, bell peppers, celery, garlic, salt, pepper, dried oregano, dried parsley, dried thyme, and the scotch bonnet pepper, and cook until all the vegetables are soft and slightly caramelized, about 10 minutes.
• Add the tomato paste and cook until aromatic and slightly caramelized, about 5 minutes.
• Add the ground beef. Cook until the meat is browned, about 15 minutes. Remove from the heat and set aside.
• Unwrap the rested dough and roll it out on a work surface until ⅛ of an inch (3 mm) in thickness. Using an inverted 6-inch (15-cm) wide bowl, cut out circles of the dough to set aside. Remove the excess and re-roll it to cut out more dough circles.
• Take a dough circle and place ½ cup (110 G) of filling into the center of the circle, leaving about 1½ inches (3-cm) of room around the edges.
• Dip your finger in water and brush the edge of the dough. Fold the dough over the filling to meet the opposite end and press the dough ends together to form a half-moon shape. Firmly press down the two edges to become one, and decorate the new crust with the prongs of a fork. Make sure the pastry is completely sealed.
• Preheat fryer oil in a large pot on high heat to 350°F (180°C).
• Place the pates into the heated deep fryer, one at a time, for about 5 minutes or until they puff up and the outside turns golden brown. Remove from the fryer and let them drain on a wire rack or paper towel-lined plate.
• Enjoy!