I had been asked to share some of my favorite holiday recipes, some of which I'd taught in several classes at a local gourmet shop over the years. I still use a number of these recipes today and thought it would be fun to share some of them with you.
Let's start with Pate From the Kitchen. It's a recipe that is ideal for most folks, especially those who don't care for traditional pate. It features finely ground, cooked chicken. No liver!
Pate From the Kitchen (pictured above right)
1 1/2 cups finely ground cooked chicken (I prefer thighs as they are moister but breasts work just fine).
1 cup finely chopped toasted almonds
1/4 cup chopped green onions or chives
2 Tbsp finely chopped crystalized ginger
1 1/2 Tbsp soy sauce
1 Tbsp white or red wine vinegar
1/2 tsp worcestershire sauce
1/2 cup mayonnaise
1 cup sour cream
1. Combine all the ingredients except the sour cream and blend thoroughly. Cover and refrigerate overnight.
2. Shape into a crescent, oval, circle or place in a ramekin. Frost with the sour cream and garnish with a "wreath" of parsley and a "bow" of pimento.
3. This freezes nicely. Leave off the sour cream frosting and wrap tightly. Defrost in the refrigerator, frost with the sour cream and serve.