This Super-Creamy Pâté Is an Instant Party Hit (2024)

FAQs

How do you serve pâté for a party? ›

Pate served on toasted bread or baguette along with a large green salad makes a simple, but scrumptious lunch or small meal. Again, cornichons make a nice addition to the plate. For a special presentation, slice the cornichon lengthwise in four to six slices and fan them out, placing one on each piece of Pate.

Freshly made pâté lasts for about a week in the refrigerator and is best consumed within the first 3-4 days after making. Commercially packaged pâtés differ from manufacturer to manufacturer: their shelf life can last from as little as just 3 months up to 24, depending on the recipe and preservation method (ex.

A pâté often contains chicken, pork, duck, goose, or other game and common additions include vegetables, herbs, spices, and either wine or brandy (often cognac or sherry). Pâté can be served either hot or cold, but it is considered best enjoyed at room temperature.

The most common types of pastes consist of offal, or meat (e.g., chicken, beef, rabbit, pork), but pate can also be made from vegetables and other ingredients; and 'all of the above'; with recipe variations too numerous to mention.

Choose Your Accompaniments

Seasonal fruits, such as figs, pears and apples are a classic way to add balance, and a drizzle of honey enhances the savory flavors of pâtés and cheeses. Nuts add texture and provide a palette-cleansing effect, which is important when you're hosting an array of flavors.

For an elegant and tasty appetizer, serve any type of pâté with a fresh baguette, sliced toasted bread.

Alexian pâtés should always be stored in the refrigerator. Once opened, we recommend removing the pâté from the original packaging and wrapping it tightly in plastic wrap. Then place it into an airtight resealable plastic bag to keep it fresh.

not eating liver or liver products, such as pate, more than once a week - or having smaller portions of these.

As the name suggests, hard cheese is firm and goes perfectly well with our creamy and decadent mousse pâtés. Often savory, hard cheese can be divided into two categories: hard (such as Parmesan), and semi-hard (such as Gouda). We suggest pairing the former with Black Peppercorn, and the latter with Chicken Liver.

Pate Foie Gras is French for fat liver paste. It is a luxury item because few countries allow it to be made, due to the extreme cruelty involved. It is the cancerous liver of a duck or goose fattened by force in a process known as gavage. Birds spend their lives in semi-darkness.

What is a fun fact about pâté? ›

The word "pâté" is related to the word "pasta." This isn't just a fun fact of linguistics. Pâté was indeed related to dough. A few centuries ago, pâté was prepared the same way it is today — minced meat was chopped, carrots, onions and spices were added.

Traditionally made with liver, and mixed with wine and spices until it's cooked down into a spreadable texture, pâté can also be created with liver or other parts of pork, venison, chicken, fish, duck and other game, and even created with veggies on occasion.

According to Larousse Gastronomique, when there is a pastry case the dish is pâté en croute and when there is not, and the mixture is cooked in a dish (called a terrine), it is pâté en terrine, often abbreviated to terrine or pâté, terms used interchangeably in both French and English usage.

Pâté is often made of pig meat and parts, but wild game like snipe, partridge, venison or wild boar can be cooked into a pâté, as can farm-raised duck, rabbit or pheasant. Even vegetables can be made into pâté. Lean meats might require the addition of some pork fat to keep the pâté from drying out in the oven.

Adding pâté to your diet boosts your micronutrient intake, which offers some health benefits, but it also increases your intake of fat and cholesterol. Consume pâté in moderation as a treat, but don't make it a daily part of your diet.

Yes. Toast and unless your paté is a “potted” version sealed under butter, that toast must be buttered. There is nothing that cannot be improved by the addition of butter. A grilled, properly spiky sourdough bread would be the ideal here, but any decent, thick-cut real white or granary bread will do.

A smoother, parfait-style pate can be served with something sweeter. An onion marmalade or caramelized onions are particularly good or you could serve it with raisins or sultanas steeped in Pedro Ximenez or sweet Marsala or Nigella's Rich Fruit Chutney from her book Christmas, which is made with dried fruits.

A water cracker with a thin slice of fontina cheese, tomato, and Vegetable Pâté is sure to refresh, while a snack of Tomato Basil Pâté and cherry tomatoes can be whipped up in a jiffy. If you're up to a bit more prep work, cabbage and pâté rolls are absolutely to die for. Revenge is a dish best served cold.

Plan to have about two to three ounces of pâté per person.