I've made the pate and it is delicious. The other is on my to do list.
Portobello Mushroom,
Green Olive And Lemon Tapenade
By: Jennifer MacKenzie, Recipe Developer, FOOD & DRINK
This savoury spread improves with ageing so it’s the perfect thing to make ahead and take along on a weekend away or to a neighbour’s backyard party. Use the deli-style green olives for the best flavour. The canned or jarred varieties tend to be bland. You will get a smoother texture by using a food processor and a more chunky texture with a mortar and pestle—either will work.
2 tbsp (25 mL) olive oil
3 cups (750 mL) chopped
portobello mushroom caps (about 2)
2 cloves garlic, chopped
Pinch fennel seeds (optional)
1 cup (250 mL) drained pitted green olives
1/2 tsp (2 mL) grated lemon rind
1 tbsp (15 mL) freshly squeezed lemon juice
1/2 tsp (2 mL) fresh thyme leaves
Freshly ground black pepper
Toasted baguette or ciabatta slices or crackers
1.
Heat oil over medium-high heat in a large skillet. Sauté mushrooms, garlic and fennel seeds, if using, for about 10 minutes or until mushrooms release their liquid and start to brown. Let cool slightly.
2.
Combine mushroom mixture, olives, lemon rind, lemon juice and thyme in a food processor or mortar and process or mash with a pestle until fine. Season with pepper. Transfer to a bowl, cover and refrigerate for at least 8 hours or for up to 3 days. Let warm to room temperature before serving.
3.
Serve with a basket or platter of toasts or crackers and a small knife for spreading.
Makes about 1 1/4 cups (300 mL)
TIPS: For portability, make sure you have containers with tight-fitting lids and, preferably, flat bottoms that fit securely in a cooler. Semi-disposable containers are a boon for portable foods. They come in many sizes and you don’t have to worry about forgetting one of your expensive containers when the party is over. Even better, you can leave any leftovers in the container for the host. Pack a serving dish and any garnishes separately and do the final touches when you arrive to keep the food as fresh looking as possible.
CHICKEN LIVER PÂTÉ WITH CHERRIES
By: Lucy Waverman, Food Editor, FOOD & DRINK
Chicken liver pâté is a welcome gift at Christmastime. Pack it in little containers marked “refrigerate,” garnish and pour a little melted butter on top to preserve. The pâté will keep for about a week. You can substitute currants or cranberries for the cherries, and sherry or brandy for Gewürztraminer. Whatever wine or spirit you use, include a bottle with the pâté.
1/2 cup (125 mL) Gewürztraminer
1 cup (250 mL) dried cherries
2 lbs (1 kg) chicken livers
1 cup (250 mL) butter
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 tsp (5 mL) dried thyme
1/2 cup (125 mL) whipping cream
Salt and freshly ground black pepper
Garnish
Cracked peppercorns
1.
Bring Gewürztraminer to boil and reduce by half. Pour over cherries and leave to marinate for 30 minutes. Drain cherries and reserve liquid for another use.
2.
Cut chicken livers in half and remove any fat or any green discolouration.
3.
Heat 1/4 cup (50 mL) butter in skillet on medium-high heat. Sauté onions and garlic for 1 minute, then add livers. Sauté for about 3 minutes, or until still pink inside. Remove from heat and scrape contents of skillet into food processor or blender.
4.
Add remaining 3/4 cup (175 mL) butter, thyme, whipping cream, salt and pepper. Process until smooth.
5.
Stir in half of the cherries, reserving remainder for garnish. Taste for seasoning, adding more salt and pepper as needed. Pack into an oiled, plastic-lined terrine or oiled individual moulds. Refrigerate for 12 hours. Turn out and decorate with remaining cherries and cracked peppercorns. Individual moulds need not be turned out.
Makes 4 cups (1 L)
Portobello Mushroom,
Green Olive And Lemon Tapenade
By: Jennifer MacKenzie, Recipe Developer, FOOD & DRINK
This savoury spread improves with ageing so it’s the perfect thing to make ahead and take along on a weekend away or to a neighbour’s backyard party. Use the deli-style green olives for the best flavour. The canned or jarred varieties tend to be bland. You will get a smoother texture by using a food processor and a more chunky texture with a mortar and pestle—either will work.
2 tbsp (25 mL) olive oil
3 cups (750 mL) chopped
portobello mushroom caps (about 2)
2 cloves garlic, chopped
Pinch fennel seeds (optional)
1 cup (250 mL) drained pitted green olives
1/2 tsp (2 mL) grated lemon rind
1 tbsp (15 mL) freshly squeezed lemon juice
1/2 tsp (2 mL) fresh thyme leaves
Freshly ground black pepper
Toasted baguette or ciabatta slices or crackers
1.
Heat oil over medium-high heat in a large skillet. Sauté mushrooms, garlic and fennel seeds, if using, for about 10 minutes or until mushrooms release their liquid and start to brown. Let cool slightly.
2.
Combine mushroom mixture, olives, lemon rind, lemon juice and thyme in a food processor or mortar and process or mash with a pestle until fine. Season with pepper. Transfer to a bowl, cover and refrigerate for at least 8 hours or for up to 3 days. Let warm to room temperature before serving.
3.
Serve with a basket or platter of toasts or crackers and a small knife for spreading.
Makes about 1 1/4 cups (300 mL)
TIPS: For portability, make sure you have containers with tight-fitting lids and, preferably, flat bottoms that fit securely in a cooler. Semi-disposable containers are a boon for portable foods. They come in many sizes and you don’t have to worry about forgetting one of your expensive containers when the party is over. Even better, you can leave any leftovers in the container for the host. Pack a serving dish and any garnishes separately and do the final touches when you arrive to keep the food as fresh looking as possible.
CHICKEN LIVER PÂTÉ WITH CHERRIES
By: Lucy Waverman, Food Editor, FOOD & DRINK
Chicken liver pâté is a welcome gift at Christmastime. Pack it in little containers marked “refrigerate,” garnish and pour a little melted butter on top to preserve. The pâté will keep for about a week. You can substitute currants or cranberries for the cherries, and sherry or brandy for Gewürztraminer. Whatever wine or spirit you use, include a bottle with the pâté.
1/2 cup (125 mL) Gewürztraminer
1 cup (250 mL) dried cherries
2 lbs (1 kg) chicken livers
1 cup (250 mL) butter
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 tsp (5 mL) dried thyme
1/2 cup (125 mL) whipping cream
Salt and freshly ground black pepper
Garnish
Cracked peppercorns
1.
Bring Gewürztraminer to boil and reduce by half. Pour over cherries and leave to marinate for 30 minutes. Drain cherries and reserve liquid for another use.
2.
Cut chicken livers in half and remove any fat or any green discolouration.
3.
Heat 1/4 cup (50 mL) butter in skillet on medium-high heat. Sauté onions and garlic for 1 minute, then add livers. Sauté for about 3 minutes, or until still pink inside. Remove from heat and scrape contents of skillet into food processor or blender.
4.
Add remaining 3/4 cup (175 mL) butter, thyme, whipping cream, salt and pepper. Process until smooth.
5.
Stir in half of the cherries, reserving remainder for garnish. Taste for seasoning, adding more salt and pepper as needed. Pack into an oiled, plastic-lined terrine or oiled individual moulds. Refrigerate for 12 hours. Turn out and decorate with remaining cherries and cracked peppercorns. Individual moulds need not be turned out.
Makes 4 cups (1 L)