Hawaiian pate

Yield: 6 servings

Measure Ingredient
Jim Vorheis
1½ cup Butter
1 Onion, chopped
1½ pounds Chicken livers, cut up
¾ cup Chicken broth
2 tablespoons Dry sherry
½ teaspoon Paprika
½ teaspoon Curry powder
½ teaspoon Salt
⅛ teaspoon Pepper
2 Cloves garlic, crushed
⅓ cup Brandy
1 cup Chopped walnuts, toasted
2 tablespoons Unflavored gelatin
Sliced stuffed olives
Fresh pineapple top

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 ½ cup broth. Cook 5 minutes. Puree mixture in blender. Add ¼ 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

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