Loving this recipe -- especially for the holidays: James Beard's Liver Pate

T

traca

Well-known member
James Beard’s Liver Pate

From the Lighthouse Breakfast Cookbook, recipes from Heceta Head Lighthouse in Oregon

James Beard lived in Lake Oswego, OR , not far from the Strudel House and visited the restaurant a few times. Mike had a chat with him one day about the elaborate process Carol would go through to make traditional chicken liver pate. After lunch Beard handed Mike a note that had this recipe on it and told him it is just as good and takes a fifth of the time to make. We served this pate for 15 years at the restaurant. It was a favorite on our brunch menu.

6 ounces liverwurst

6 ounces cream cheese

1 teaspoon dry sherry

½ teaspoon Worcestershire sauce

½ teaspoon dried tarragon

Pinch of fines herbes

2 cloves of garlic, minced

1 tablespoon whole green peppercorns

In a mixer combine the liverwurst, cream cheese, sherry, Worcestershire sauce, tarragon, fines herbes and garlic: blend well, stopping to scrape down the sides and bottom. When smooth, fold in the peppercorns.

Serve with sliced baguette, butter, Dijon mustard, shaved red onions, and cornichons.

Makes about 1 pound.

Traca’s note: when I made it, I skipped the herbes and peppercorns. Absolutely delicious!

 
I love this recipe. My sister has made a very similar version for years

adding chopped chives to it. The garlic sounds like a great addition to it.

 
another wonderful p

Poor Man's Pâté De Foie Grassize>
Morrison Wood

1/2 lb. liverwurst sausage
1 3-oz. pkg. cream cheese
4 tbsp. mayonnaise
1/3 cup cream
1 tbsp. melted butter
1/2 tsp. curry powder
1 tbsp. Worcestershire sauce
1 tbsp. dry sherry wine
1/4 tsp. each salt and pepper .
Tiny pinch cayenne pepper
Tiny pinch grated nutmeg

With a fork mash and blend the sausage, cream cheese, mayonnaise, and cream. Then add the remaining ingredients, blending everything thoroughly (an Osterizer electric blender does the job perfectly). Let chill in the refrigerator before serving.

I might say, due to the difference in curry powders, that you should start with 1/4 teaspoon of curry powder, and taste. If necessary, add a little more, pinch by pinch, until you have the right effect. The curry powder should not be discernible, as such.

At La Maison Wood, when we dine en famille, we always have two cocktails apiece an hour or so before dinner. With the cocktails we sometimes munch on a few nuts, sometimes on a little garlic cheese or anchovy cheese, (these are packaged commercially, and are really excellent) spread on crackers, and sometimes on our .own special canapés. They are the most taste-teasing, tantalizing, and terrific canap6s I have ever tasted (I know I'm immodest, but please forgive me). But one needs real will power to keep from devouring several, and thereby spoiling one's dinner. Take my advice, and don't make more than three apiece.

 
Forgive my ignorance. Would these recipes need to sit, refrigerated, in order to...

...fully develop their flavors?

I would instinctually pack these in ramekins and seal with chicken fat or with a tight stretch of plastic wrap. Would this be the ticket?

Michael

PS: Thanks for the recipes. These sound like a wonderful addition to our holiday nibble.

 
hi michael: if i have any left over and store it in the refrigerator...

(sealed) i don't notice any difference in the taste. of course, the colder the pâté, the firmer it is (although i like it easily spreadable).

have a happy thanksgiving.

 
I have no idea what brand I used. Store I went to only sold one variety.

The packaging was yellow like a #2 pencil, if that helps. smileys/smile.gif

 
rvb, I love this recipe, we make it every Christmas now (((smooches)))

but I often ask myself, why don't I make this more often, just for me??

hmmm..... I really need to do this so I can have a little bite with my tiddly.

 
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