Bourbon Pate Recipe:
Introduction:
Indulge in the luxurious flavors of Bourbon Pate, a timeless creation attributed to a Ritz Carlton chef for a special luncheon back in 1971. This recipe, discovered in a fundraiser cookbook, has a rich history that spans decades, making it a classic choice for gatherings and special occasions. With its combination of chicken liver, sweet sherry, and the unmistakable essence of bourbon, this spread promises to delight your taste buds and impress your guests.
Recipe Overview:
- Total Time: 25 minutes (Prep: 10 minutes, Cook: 15 minutes)
- Yield: Approximately 5-6 cups
- Category: Spreads
- Keywords: Beef Organ Meats, Beef Liver, Meat, Very Low Carbs, < 30 Mins, Refrigerator, Small Appliance
Ingredients:
- 1/2 cup butter
- 1 onion
- 1 lb chicken liver
- 1 1/2 cups chicken broth (divided)
- 2 tbsp sweet sherry
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/8 tsp white pepper
- 1 clove garlic
- 1/3 cup Bourbon
- 1 packet unflavored gelatin
- 1/2 cup walnuts
- Pinch of allspice
Nutritional Information (per serving):
- Calories: 493.8
- Fat Content: 38.5g
- Saturated Fat Content: 14.6g
- Cholesterol Content: 362.8mg
- Sodium Content: 661.1mg
- Carbohydrate Content: 5.4g
- Fiber Content: 1.9g
- Sugar Content: 1.5g
- Protein Content: 22g
Instructions:
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Preparation: Begin by gathering all the necessary ingredients and equipment. This recipe requires a 5-6 cup mold or a Pyrex loaf pan for shaping the pate.
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Cooking the Base: In a saucepan, melt the butter over medium heat. Add finely chopped onion and chicken livers to the pan, and cook for approximately 10 minutes, stirring occasionally. This step allows the flavors to meld and the ingredients to soften.
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Flavor Infusion: Once the onions and chicken livers are cooked, add 3/4 cup of chicken broth, sweet sherry, paprika, allspice, minced garlic, salt, and white pepper to the pan. Allow the mixture to simmer for an additional 5 minutes, allowing the flavors to deepen and develop.
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Incorporating Bourbon: After the mixture has cooked, remove it from the heat and stir in the bourbon, infusing the pate with its distinctive flavor profile.
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Preparing Gelatin: In a separate bowl, soften the unflavored gelatin in the remaining 3/4 cup of chicken broth. Once softened, cook the gelatin mixture over boiling water until completely dissolved, ensuring a smooth texture.
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Blending: Transfer the cooked chicken liver mixture into an electric blender, and blend until smooth and creamy. This step ensures a velvety consistency for the pate.
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Final Touches: Once blended, gently fold in the dissolved gelatin mixture and chopped walnuts, ensuring they are evenly distributed throughout the pate.
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Molding: Pour the prepared pate mixture into the chosen mold or Pyrex loaf pan, smoothing the top with a spatula for a polished finish.
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Chilling: Place the filled mold into the refrigerator and allow it to chill until firm, typically for several hours or overnight. This step allows the pate to set and develop its full flavor.
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Serving: Once fully chilled and set, carefully unmold the Bourbon Pate onto a serving platter. Serve alongside an assortment of crackers or crusty bread for a delightful appetizer or party spread.
Conclusion:
With its rich history and decadent flavors, Bourbon Pate is a timeless classic that continues to captivate taste buds with each indulgent bite. Whether served as an elegant appetizer or a centerpiece for a gathering, this recipe promises to elevate any occasion with its irresistible charm and delectable taste. Enjoy the culinary journey as you recreate this iconic dish in your own kitchen, and savor the magic of a recipe that has stood the test of time.
