The few times I tasted pate, I wasn't exactly a fan. That is, until I discovered this recipe. I love it! (Of course, anything with cream cheese has GOT to be good!).
Although probably not a "traditional" pate, this is quite tasty!
I spread this on water crackers - mmmm!
I have included the Brandied Aspic that came with the recipe, although I haven't tried it (don't usually have Brandy on hand, and too cheap to buy it for one recipe) I don't doubt that it is equally tasty. If any of you do try the aspic, please let me know how you like it!
In a pretty jar, this would make a lovely gift!
Saute onion in butter in a large skillet until soft; remove with a slotted spoon to the container of an electric blender. Place livers in skillet and cook over medium heat until barely pink inside, about 10 minutes. Do not overcook.
Add liver to onions in blender a little at a time; whirl after each addition until smooth. Add eggs and cream cheese gradually. Continue to whirl until mixture is smooth. Stir in parsley, salt and pepper.
Transfer mixture to a 3-cup crock or jar. Cover with plastic wrap. Chill in refrigerator.
While mixture is chilling, prepare Brandied Aspic.
Decorate pate with pimento, parsley and pickles. Spoon aspic over (if using). Chill until firm.
Brandied Aspic: Sprinkle two teaspoons (from an envelope) of unflavored gelatin over 1/2 cup of canned beef broth in a small saucepan. Stir; let stand to softened for 5 minutes. Heat over very low heat, stirring constantly until gelatin dissolves. Remove from heat; add one tablespoon Brandy; pour into a small bowl. Chill until syrupy.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!