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French Appetizer Liver Pate
Cook: in a large skillet, saute onion and apple till soft, add chicken livers, cooking just till livers are no pink (don’t overcook). Remove from heat and allow to cool 15 minutes. Blend: in a food processor, blend liver mixture till smooth, and add remaining ingredients. Blend till to a consistency of light cream cheese.
For something a little less artery-clogging, toast finely chopped pecans in a little butter. Add to the top of the pate...and chill. Delectable! |
Tips & Glossary Bouquet Garni: (boo-kay gar-nee) bundle of herbs tied together with string or wrapped in cheese cloth square; usually parsley, thyme, bay leaf, and peppercorns. Flavor is released during long cooking.Remove before serving. Chervil: (sher-vil) related to parsley but has a delicate anise flavor. Long cooking kills flavor, so add at the last minute. Cornichon (kor-nee-shon) teeny-tiny pickle, served with pates & smoked meats; found in specialty food stores. Fines Herbes: (feen-airb) mix of finely chopped herbs: parsley, chives, tarragon, & chervil. Not as strong as a bouqet garni. Buy it at most grocery stores. Fromage: (fra-mahj) Cheese! The French eat more than any nationality, 45 pounds per capita per year; and the country makes more cheeses than any other country, about 400. Herbes de Provence (airb-duh-pro-vonce): mix of dried herbs, usually thyme, rosemary, marjoram, basil, & bay leaf Can be found at most grocery stores. Mutarde: (moo-tard), mustard. Most famous: Nicoise Olive: (nee-swaz- oh-leev) small, purplish-black olive with a mellow, nutty flavor; used primarily in Salade Nicoise. The Picholine variety is a green, medium-sized olive with a light, nutty flavor. Roux: (roo) paste-like mix of melted butter and flour, into which liquid is gradually added. The basis of every classic French sauce.
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French Appetizer Cheese & Country Pate Also, look for a country pate, sometimes sold by the slice, but many also come in their own tiny 5" loaf pans. You can make your own, but it’s time-consuming. Do, however, our easy recipe for the elegant Liver Pate Spread. Sounds awful, I know, but you’ll be shocked at how delicious it is! Arrange all on a cheese board or platter, along with olives, mustard, and cornichons (see side bar for all three). Add some sweet grapes or pears to balance the saltiness, and always—always—a loaf of crusty French bread. * If you want to entertain in the European style, serve cheese after the main course. |
Tips & Glossary Bouquet Garni: (boo-kay gar-nee) bundle of herbs tied together with string or wrapped in cheese cloth square; usually parsley, thyme, bay leaf, and peppercorns. Flavor is released during long cooking. Remove before serving. Chervil: (sher-vil) related to parsley but has a delicate anise flavor. Long cooking kills flavor, so add at the last minute. Cornichon: (kor-nee-shon) teeny-tiny pickle, served with pates & smoked meats; found in specialty food stores. Fines Herbes: (feen-airb) mix of finely chopped herbs: parsley, chives, tarragon, & chervil. Not as strong as a bouqet garni. Buy it at most grocery stores. Fromage: (fra-mahj) Cheese! The French eat more than any nationality, 45 pounds per capita per year; and the country makes more cheeses than any other country, about 400. Herbes de Provence (airb-duh-pro-vonce): mix of dried herbs, usually thyme, rosemary, marjoram, basil, & bay leaf. Can be found at most grocery stores. Mutarde: (moo-tard), mustard. Most famous: Nicoise Olive: (nee-swaz- oh-leev) small, purplish-black olive with a mellow, nutty flavor; used primarily in Salade Nicoise. The Picholine variety is a green, medium-sized olive with a light, nutty flavor. Roux: (roo) paste-like mix of melted butter and flour, into which liquid is gradually added The basis of every classic French sauce.
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French Dessert Charlotte Russe A custard-filled cake, made of sponge cake or lady fingers. Invented by the French chef of a Russian czar, the lady behind the title is a guess.
Custard: in a double boiler, cook milk, eggs and sugar together, stirring, until it becomes a thick, creamy custard. Be careful not to boil! Remove from heat and allow to cool slightly. Add gelatin to 1/3 C warm water, once it softens, stir gelatin to dissolve. Add gelatin to custard, mixing thoroughly. Cool. Fold in whipped cream. Assemble: Square off one end of the lady fingers or sponge cake, and line a spring form pan with straight side down.* Pour custard into pan, cover lightly, and chill for at least 5-6 hours or, better, overnight. Unmold on a serving plate and cut into slices when ready to serve. * Traditionally, a charlotte mold is used, a clay-flowerpot-shaped metal pot. |
Tips & Glossary Bouquet Garni: (boo-kay gar-nee) bundle of herbs tied together with string or wrapped in cheese cloth square; usually parsley, thyme, bay leaf, and peppercorns. Flavor is released during long cooking.Remove before serving. Chervil: (sher-vil) related to parsley but has a delicate anise flavor. Long cooking kills flavor, so add at the last minute. Cornichon (kor-nee-shon) teeny-tiny pickle, served with pates & smoked meats; found in specialty food stores. Fines Herbes: (feen-airb) mix of finely chopped herbs: parsley, chives, tarragon, & chervil. Not as strong as a bouqet garni. Buy it at most grocery stores. Fromage: (fra-mahj) Cheese! The French eat more than any nationality, 45 pounds per capita per year; and the country makes more cheeses than any other country, about 400. Herbes de Provence (airb-duh-pro-vonce): mix of dried herbs, usually thyme, rosemary, marjoram, basil, & bay leaf Can be found at most grocery stores. Mutarde: (moo-tard), mustard. Most famous: Nicoise Olive: (nee-swaz- oh-leev) small, purplish-black olive with a mellow, nutty flavor; used primarily in Salade Nicoise. The Picholine variety is a green, medium-sized olive with a light, nutty flavor. Roux: (roo) paste-like mix of melted butter and flour, into which liquid is gradually added. The basis of every classic French sauce.
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French Appetizer Stuffed Mushrooms Our mushrooms are stuffed with a savory filling of Gruyere cheese, walnuts and spinach.
Thaw spinach and squeeze dry. Preheat oven to 400. In a medium skillet, heat oil and sauté onion till soft. Add walnuts and garlic and cook 5 minutes longer, stirring. Add spinach, breaking up clumps and mixing evenly with onions, nuts, and garlic. Remove from heat, let cool for 10 minutes, then stir in cheese and dried breadcrumbs. Spoon filling into mushrooms caps and place, filling side up, into lightly oiled baking dish.* Bake for 10 minutes in oven, till lightly browned and bubbly. Serve immediately. *Alternatively, spoon stuffing into miniature puff pastry or tart shells. |
Tips & Glossary Bouquet Garni: (boo-kay gar-nee) bundle of herbs tied together with string or wrapped in cheese cloth square; usually parsley, thyme, bay leaf, and peppercorns. Flavor is released during long cooking.Remove before serving. Chervil: (sher-vil) related to parsley but has a delicate anise flavor. Long cooking kills flavor, so add at the last minute. Cornichon (kor-nee-shon) teeny-tiny pickle, served with pates & smoked meats; found in specialty food stores. Fines Herbes: (feen-airb) mix of finely chopped herbs: parsley, chives, tarragon, & chervil. Not as strong as a bouqet garni. Buy it at most grocery stores. Fromage: (fra-mahj) Cheese! The French eat more than any nationality, 45 pounds per capita per year; and the country makes more cheeses than any other country, about 400. Herbes de Provence (airb-duh-pro-vonce): mix of dried herbs, usually thyme, rosemary, marjoram, basil, & bay leaf Can be found at most grocery stores. Mutarde: (moo-tard), mustard. Most famous: Nicoise Olive: (nee-swaz- oh-leev) small, purplish-black olive with a mellow, nutty flavor; used primarily in Salade Nicoise. The Picholine variety is a green, medium-sized olive with a light, nutty flavor. Roux: (roo) paste-like mix of melted butter and flour, into which liquid is gradually added. The basis of every classic French sauce.
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