Hawaiian pate

6 servings

Ingredients

QuantityIngredient
Jim Vorheis
cupButter
1Onion, chopped
poundsChicken livers, cut up
¾cupChicken broth
2tablespoonsDry sherry
½teaspoonPaprika
½teaspoonCurry powder
½teaspoonSalt
teaspoonPepper
2Cloves garlic, crushed
cupBrandy
1cupChopped walnuts, toasted
2tablespoonsUnflavored 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