Charleston News and Courier-December 3, 1986

Twenty-five years!  No wonder this newspaper clipping is yellowed and grainy.  I came across it as I was cleaning out some drawers and going through photos.  It doesn't seem that long ago that I was preparing for this photo shoot for the Wednesday food section.  I do remember that I was a little warm in my wool skirt and sweater--hot enough to make my hair frizz!  And, yes, that is my natural color.

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.

ENJOY