Hawaiian pate
6 servings
Ingredients
| Quantity | 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 | ||
Directions
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