Question: Is pâté passé?

T

traca

Well-known member
I've been going through my cookbooks...looking for appetizer recipes for the holidays. It seems nearly every book has a pâté recipe. I have to say, I go to a lot of parties and I haven't seen pâté served in years (I moved to the west coast about 10 years ago and haven't seen it served since I arrived). I'm just wondering...is pâté a regional dish? Or was it more popular back in the day?

Since the swap has a great cross-section of folks across the US...and destinations abroad, I'd love to hear what you think. Do you see pâté at parties in your neck of the woods? Do you make it? And is it a popular dish?

 
I usually serve some sort of pate at my parties and it always goes over well. Most often a

lightened up (lowered fat) homemade pate is presented. I try to do a different one each time.

 
I haven't seen a pate for ages, except for the salamon pate I had

in Vienna a couple of weeks ago.

I think the reason for that is that food is like fashion. Things come and go, and I think pate will be back because really, it tastes great and the versality of it is also great.

 
I still make it...

I usually make a duck liver parfait with a port wine jelly or a foie gras terrine - it's all still essentially pate...

Don't see foie gras here much as quarantine will not allow anything unpasteurised, but I have see terrines and pates on menus...

 
Perhaps if you started serving it it would come back where you are now living...on the islands here>

we find that the supermarkets sell pates/terrines. There are so many to choose from. Passe, no I don't think so. The French use them all the time. I usually make a chicken liver pate, it is always wolfed down.
Please post the pate ideas you would like to make.
(I don't know how to add the squiggles on the words!!)

 
here, SE Alaska, a smoked salmon pate is usually around. I too would like to see some recipes.TIA

 
I think it's poised to make a comeback! I love to serve it, and when it's there, people eat it.

 
I love pate and always serve it at parties. It always get eaten up.

I remember making pate with my parents in Belgium--what a messy process.

 
would you all mind posting your pate recipes? I'd love to try some. I like it too and I'm tired of

the chicken liver one smileys/smile.gif

thanks

 
Here's the pâté recipe that I've enjoyed...

When I had this pâté, I could barely tear myself away...

Quick Creamy Chicken Liver Pâté

Serves 8

3/4 lb. Chicken livers
1/4 cup Port, sherry or Madeira
2 sticks butter, softened
White pepper, kosher salt, Cinnamon and Nutmeg to taste
1/4 Cup heavy cream, whipped
1 large Shallot, minced

Optional Prepare Livers:
Clean the chicken livers of any connective tissues and soak in milk for 6 hours. Remove and blot dry.

Sauté:
In a large sauté pan, melt 1 stick of butter over medium heat and cook the shallot until translucent about 3 minutes. Add the livers and cook 3 minutes.

Add liquid:
Add port. Cook for about 4 minutes, until livers are halfway cooked through and the liquid is mostly gone from underneath the butter. Transfer to a bowl and cool completely.

Puree:
Puree the mixture in a blender or food processor. While pureeing, drop pieces of the remaining softened butter into the machine. Puree until very very smooth. Fold in the whipped cream and add the salt, pepper, cinnamon, nutmeg to taste. Pour into a 6-cup terrine mold. Cover with plastic wrap and refrigerate overnight. Serve with crackers or toast points.

 
Anyone have a recipe for Rumaki Pate?

I used to have a good one, but lost it in a move...It had chicken livers, soy sauce, bacon and water chestnuts- I guess that would be obvious, huh???? Help!

 
Here you go Tammy REC: Rumaki Pate

I haven't made this, but I googled it, and this was the standard recipe that came up. I also found one that used liverwurst instead of chicken livers that sounds pretty good.

RUMAKI PATE

1/2 lb Chicken livers; cooked
3 tb Soy sauce
1/2 c Butter or margarine
- softened
1/2 ts Onion salt
1/2 ts Dry mustard
1/4 ts Ground nutmeg
1 ds Hot pepper sauce
8 oz Canned water chestnuts
-drained & coarsely chopped
6 sl Bacon; cooked and crumbled
2 tb Chopped green onion
Melba toast or crackers

In blender or food processor, finely chop chicken
livers, a few at a time. When all are chopped, return
to blender and add soy sauce, butter, onion salt,
mustard, nutmeg and hot pepper sauce. Blend until
smooth and well mixed, scraping down sides frequently.
Add water chestnuts and bacon. Mix in thoroughly by
hand. Spoon into 1 large or 5 small molds, pressing
firmly so all air pockets are removed. Chill. Unmold
by dipping quickly into hot water up to rim and allow
to soften to room temperature before serving. Garnish
with green onion. Serve with melba toast. Makes about
1 1/2 cups

http://www.recipezaar.com/93662

 
I'm going to make this over the weekend, wow, butter, cream and booze, can't go wrong there '-))

 
the duck one does look interesting. I had posted a chocolate pate way back on the swamp smileys/smile.gif

 
I need to buy a clue. What's the difference between rillet and pate? Dawn, I love Joe's salmon

rillet. It's in the archives and easy, easy, easy. Always the first thing to go whenever I make it.

 
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