Best 2 Mock Pate De Foie Gras Recipes
**Indulge in the Decadence: Mock Pâté de Foie Gras, a Symphony of Flavors**
Embark on a culinary journey to savor the epitome of luxury and indulgence with our collection of mock pâté de foie gras recipes. Prepared with meticulous attention to detail, these exquisite creations capture the essence of the classic French delicacy while offering a compassionate and ethical alternative. From the velvety smooth texture to the symphony of rich, savory flavors, our mock pâté de foie gras will tantalize your taste buds and leave you craving more. Dive into the diverse range of recipes, each offering a unique twist on this iconic dish. Whether you prefer the classic preparation or crave innovative variations infused with herbs, spices, or delectable fruits, we have something to satisfy every palate. Prepare to elevate your culinary repertoire and impress your guests with these exceptional mock pâté de foie gras recipes, sure to become the centerpiece of any gathering.
MOCK PATE DE FOIE GRAS
Make and share this Mock Pate De Foie Gras recipe from Food.com.
Provided by Chef Rangel
Categories Chicken Livers
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, cover chicken livers with water to cover, and bring to a boil. Reduce heat immediately and simmer about 15 minutes. Add salt and simmer another 5 minutes until tender.
- Cool to room temperature in the stock.
- Place cooked chicken livers, butter, Worcestershire sauce, mustard, nutmeg, cloves, cayenne pepper, and onion juice into the bowl of a food processor fitted with the metal blade. Process, adding enough of the reserved cooking stock to make a smooth paste. Taste and adjust seasonings.
- Scrape into a greased crock and cover with plastic wrap, letting the wrap touch the surface of the pate. Refrigerate at least 24 hours before serving. Chicken liver pate may be stored under refrigeration up to 4 weeks.
PâTé DE FOIE GRAS
Substituting chicken livers/fat turns this into pate de foie gras de poulet. To make canapes with the Pâté de Poulet, add 1/4 cup cream and season with a little cayenne or Tabasco sauce and serve on toast rounds or buttery crackers. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Spreads
Time 20m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Cook livers in fat until soft.
- Mash into a paste with remaining ingredients.
- If too stiff, add additional goose fat.
- Serve on thin slices of toast or buttery crackers.
Nutrition Facts : Calories 443.9, Fat 29.9, SaturatedFat 9.3, Cholesterol 1269, Sodium 420.3, Carbohydrate 2.9, Fiber 0.2, Sugar 2.5, Protein 37.9
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly affect the final product, so be sure to use the best you can find.
- Don't overcook the vegetables: The vegetables should be cooked until they are tender but still have a bit of a bite to them. Overcooked vegetables will be mushy and flavorless.
- Season the dish well: Don't be afraid to use plenty of herbs and spices to flavor the dish. A good rule of thumb is to use about 1 tablespoon of herbs and spices per pound of vegetables.
- Let the dish cool completely before serving: This will allow the flavors to meld together and the dish to firm up.
Conclusion:
Mock pâté de foie gras is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a great way to use up leftover vegetables and is also a good source of protein and fiber. With its rich and creamy flavor, mock pâté de foie gras is sure to impress your guests.
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