Hawaiian Pate
Categories: AppetizersServes: 6 Servings
Ingredients:
- Jim Vorheis
- 1 1/2 c Butter
- 1 Onion, chopped
- 1 1/2 lb Chicken livers, cut up
- 3/4 c Chicken broth
- 2 tb Dry sherry
- 1/2 ts Paprika
- 1/2 ts Curry powder
- 1/2 ts Salt
- 1/8 ts Pepper
- 2 Cloves garlic, crushed
- 1/3 c Brandy
- 1 c Chopped walnuts, toasted
- 2 tb Unflavored gelatin
- Sliced stuffed olives
- Fresh pineapple top
Instructions:
In a large skillet heat 1 cup butter and saute onion until golden. Add
chicken livers and cook 10 minutes, stirring occasionally. Add sherry,
seasonings. garlic and 1/2 cup broth. Cook 5 minutes. Puree mixture in
blender. Add 1/4 cup broth and gelatin to mixture and puree. Melt
remaining butter and blend into puree with brandy. Stir in walnuts with a
fork. Chill overnight in refrigerator. Shape mixture with hands into
pineapple shape. Decorate "pineapple" with sliced stuffed olives and cap
with a fresh pineapple top. Serve with crackers.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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