Bourbon Pate Recipes

Steps:

• Combine the flour, salt, and sugar in the bowl of a food processor. Add 1 cup cold butter, and process until mixture resembles coarse meal, about 10 seconds.
• Add 1/4 cup ice water in a slow, steady stream through the feed tube of the food processor, with machine running, until dough holds together, no more than 30 seconds. Turn dough out onto a piece of plastic wrap, divide in half, and press into two flattened disks. Wrap in plastic, and refrigerate at least 1 hour.

Steps:

• Melt butter; add onion and chicken livers and cook 10 minutes, stirring occasionally.
• Add 3/4 cup broth, sherry, paprika, allspice, garlic, salt& pepper.
• Cook 5 minutes more; remove from heat and add bourbon.
• Soften gelatin in remaining 3/4 cups broth; cook over boiling water until dissolved.
• Place chicken liver mixture in electric blender; blend until smooth.
• Stir gelatin and walnuts into chicken liver mixture.
• Turn into a 5 or 6 cup mold or pyrex loaf pan.
• Chill until firm.
• Unmold, serve with assorted crackers.

Steps:

• Make crust:
• Put a baking sheet on middle rack of oven and preheat to 375°F. Mix crust ingredients in mixer at low speed until a dough forms, 5 to 7 minutes. Press 1/3 cup dough onto bottom and up side of each tart pan, making sides slightly thicker. Chill.
• Make filling:
• Whisk together eggs, sugar, butter, corn syrups, bourbon, vanilla, and salt.
• Divide pecans among tarts, then add filling. Bake on hot baking sheet in oven until filling is just set and crust is golden-brown, 30 to 35 minutes. Cool on racks completely before removing sides of pans.

Steps:

• Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook onion and garlic, stirring, until softened, about 5 minutes. Add herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked outside but still pink when cut open, about 8 minutes. Stir in bourbon and remove from heat. Purée mixture in a food processor until smooth, then transfer pâté to crock and smooth top.
• Melt remaining 1/2 stick butter in a very small heavy saucepan over low heat, then remove pan from heat and let butter stand 3 minutes. If using herb garnish, put sprig on top of pâté. Skim froth from butter, then spoon enough clarified butter over pâté to cover its surface, leaving milky solids in bottom of pan.
• Chill pâté until butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more.