This rich and creamy pâté pairs well with tea on a cold afternoon
Liver and Mushroom Pâté
2014-09-18 00:24:40
Yield: approximately 4 cups • Preparation: 10 minutes • Cook: 12 minutes • Refrigerate: 4 hours
Ingredients
- 6 slices bacon, chopped
- 1½ cups sliced yellow onion
- 1¾ pounds chicken and/or goose livers
- 8 ounces sliced mushrooms
- ½ cup salted butter, softened
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ¼ cup port wine
- Garnish: 1 mushroom, thinly sliced, and fresh tarragon
Instructions
- Line desired mold with plastic wrap, leaving a 4-inch overhang on each side. Set aside.
- In a large skillet, cook bacon over medium-high heat until crispy. Remove bacon from pan, reserving grease. Add onion, livers, and mushrooms to reserved bacon grease.
- Cook over medium heat until livers are cooked through and excess liquid has evaporated, 10 to 12 minutes.
- Place liver mixture in the work bowl of a food processor, working in batches if necessary. Add butter, salt, and pepper to liver mixture. Pulse until smooth, adding port as needed to achieve desired consistency. Spoon into prepared mold.
- Refrigerate until firm and cold throughout, at least 4 hours.
- Invert onto a serving platter. Remove plastic wrap.
- Garnish with thinly sliced mushroom and fresh tarragon, if desired. Serve with Tarragon Black Pepper Bread (recipe follows).
TeaTime Magazine https://teatimemagazine.com/
Tarragon Black Pepper Bread
2014-10-02 02:22:34
Yield: 3 (10-inch) loaves • Preparation: 15 minutes • Rise: 2 hours • Cook: 35 minutes • Cool: 10 minutes
Ingredients
- 2½ cups warm water (105° to 110°), divided
- 2 (¼-ounce) packages active dry yeast
- ½ cup unsalted butter, melted and cooled
- ¼ cup sugar
- 3 large eggs, at room temperature
- 2 teaspoons salt
- 6½ to 7½ cups bread flour, divided
- 3 tablespoons chopped fresh tarragon
- 1 tablespoon freshly ground black pepper
Instructions
- In a small bowl, combine ½ cup warm water and yeast. Let stand for 5 minutes.
- Meanwhile, in a large mixing bowl, combine remaining 2 cups warm water, melted butter, sugar, eggs, and salt. Beat at low speed with an electric mixer until smooth.
- Add yeast mixture, beating well. Gradually add 5 cups flour, beating until mixture is smooth. Add enough remaining flour to make a soft dough, beating well. Add tarragon and pepper, beating until combined.
- On a lightly floured surface, turn out dough, and knead until dough is smooth and elastic, 6 to 8 minutes.
- Place dough in a lightly greased bowl, turning to grease top. Cover, and let stand in a warm place (85°), free from drafts, until doubled in size, approximately 1 hour.
- Spray 3 (10-inch) loaf pans with nonstick baking spray. Divide dough into 3 equal portions. Place in prepared pans. Cover, and let rise in a warm place (85°), free from drafts, until doubled in size, approximately 1 hour.
- Preheat oven to 350°.
- Bake until loaf sounds hollow when tapped, 30 to 35 minutes, shielding bread with aluminum foil to prevent excess browning.
- Cool in pans for 10 minutes. Remove from pans. Cool completely on wire racks.
TeaTime Magazine https://teatimemagazine.com/
