RECIPE: Pate with Figs and Walnuts

[Jeanette]

Bonjour,

This is a link for the really wonderful pate recipe I mentioned in a post above. What's fun is to read the reviews and see how other readers customized the recipe with great results. I love it served best at room temperature.

I usually make double the recommended figs and then wrap the extra figs in 1/2 a (lengthwise) slice of proscuitto for an additional appetizer. The figs and proscuitto stand on their own, but you can also drizzle a little balsamic syrup over them or add a small piece of gorgonzola/bleu cheese. Simply roll the fig and cheese up in proscuitto and then slide in a tooth pick. Easy and delicious. Bon appetit!

Chicken Liver Pate with Figs and Walnuts

 

[GramChop]

i've printed it and put it in hubby's recipe folder, jeanette. merci for giving it to us!

 

[smason3]

I am having a party next week with about 70 people. I prepare all of my food. This year's theme is a Bruschetta Party. So, I'll have tons of little toasts and lots and lots of toppings. Since you guys recommend this recipe, I'm going to add it. Thanks for the suggestion. I also bought the fig preserves and am going to put that over brie. Thanks for the suggestions!

 

[Dennis]

My favorite:

Oven roast halved cherry tomatoes (350, 35-40 minutes) drizzled in evoo and sprinkled with sea salt.

Toast baguette slices.

Slather baguette slices with hand-dipped burrata.

Place a few roasted cherry tomatoes on top

Sprinkle with additional sea salt.

 

[smason3]

That sounds delicious. I just received an entire batch of cherry tomatoes. I'm going to make it this weekend. Thanks!

 

[Jeanette]

I need to look up evoo and burrata, but the thought of fresh, oven roasted cherry tomatoes sounds delicious.

You are wonderfully ambitious to cater food for 70. You can make the pate and figs ahead of time by a few days and the flavor actually improves. The bruschetta concept sounds fun.

Good luck with your event. If you come across any recipes that are particularly special, please post them for us.

 

[Dennis]

I actually messed up...it's hand dipped ricotta, not buratta...got my recipes confused...

And good Italian grocer or Whole Foods will have it...

 

[Jeanette]

I actually messed up...it's hand dipped ricotta, not buratta...got my recipes confused...

And good Italian grocer or Whole Foods will have it...

Sounds even better. I have an authentic local Italian deli that makes it homemade.

 

[bto]

Jeanette....evoo=extra virgin olive oil

 

[Jeanette]

Jeanette....evoo=extra virgin olive oil

Duh... Thanks, Bev.

 

[andynap]

Jeanette- I make my own ricotta if you want the recipe. And how come you are not in P-Town with the rest of the revelers?

 

[Jeanette]

Andy,

I would love your recipe! I sent you a PM about my reveling situation.

Jeanette

 

[andynap]

Andy,

I would love your recipe! I sent you a PM about my reveling situation.

Jeanette

It's easy. You can use milk that is fat free or 2 percent or whole milk. Fat free is less sat fat but less taste too so I use whole milk for this.

Ingredients:

1/2 gallon whole milk
juice of 3 lemons- seeded and 1 extra lemon in case
You also need a candy thermometer

Heat the milk in a heavy pot over low to medium heat to prevent scorching of the bottom. Insert the thermometer into the milk and leave it there and put the lid on best you can. Heat the milk to 200 degrees and no more- DO NOT BOIL. It should take about 20 minutes.
At 200 degrees take off the heat and put the lemon juice in a little at a time stirring all the time until curds form- you probably will not need all 3 lemon juices depending on the size on the lemons. If it doesn't curd after 3 lemons use the extra one. Let sit with the top off for 5 hours at room temperature.
After 5 hours drain thru a large strainer pressing down to get the liquid out. Leave in the strainer and put a plastic lid or small plate on top to cover the cheese and then a heavy can on top of that to get all the liquid out. You can leave it out overnight at room temperature. When it is done dump the liquid and refigerate in a container with a lid.

You can do many thing with this- make gnocchis; add some lemon juice, lemon zest, vanilla and equal for a dessert; or use as is for a low calorie snack.
Buon apetito

 

[Jeanette]

Thanks, Andy. I had absolutely no idea that ricotta was the result of boiled milk and lemons. You learn something everyday.

 

[andynap]

Thanks, Andy. I had absolutely no idea that ricotta was the result of boiled milk and lemons. You learn something everyday.

Jeanette- DO NOT BOIL THE MILK. :thumbdown: 200 degrees is not boiled. This is the home version. Acid will make curds in the milk. I am sure the commercial version doesn't use lemon juice but some cheap acid product.

 

[Jeanette]

You think I would have caught the DO NOT BOIL, the first time. Thanks for ALL CAPS and BOLD for the remedial cooks on the forum.

Thanks again for the recipe.