Frosted Paté Recipes

Steps:

• 1. Mash the braunschweiger with a fork. Add 1 clove minced garlic,dried basil, and onion and mix thoroughly.Mold into a ball, cover with plastic wrap and chill.
• 2. For the frosting: Blend the cream cheese, 1 clove garlic, Tabasco, and mayo, using a fork or electric mixer. Whip until fluffy. Frost the chilled ball ane refrigerate at least 4 hours.
• 3. Just before serving slice olives and decorate around the buttom of the ball with the olive slices. Put a sprig of parsley on top and decorate with several slices of olives. Surround the ball with crackers, Triskets, or party rye.
• 4. For the goblin I used sliced olives for the eyes. A pickled banana pepper for the nose. The ears were cut from a green pepper, along with the eye brows. The fangs for the mouth were carrot pieces. The toes were olives that I took out the pimentos and added slices of red pepper. The hair is shredded red cabbage. Fun to make and cute to serve.

Steps:

• To make the frosting, in a medium saucepan, heat the milk to 180°F. While the milk is heating, in a medium-large bowl, whisk together the eggs, granulated sugar, cornstarch, vanilla, and salt until well blended. Carefully pour about half of the hot milk into the egg mixture while stirring constantly. Then slowly pour the egg mixture into the saucepan, stirring as you do, and cook over medium-low heat, stirring constantly with the whisk so the mixture doesn't scorch on the bottom.
• Heat the custard until it comes to a simmer and thickens, stirring constantly. It should have a pudding-like consistency and coat the back of a spoon . This should take about 5 minutes. Remove the custard from the heat and pour it into a heatproof container. Whisk in the orange liqueur and orange zest. Cover with a piece of plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Set aside and let cool to room temperature.
• Meanwhile, make the pâte à choux. Preheat the oven to 375°F. Cover the bottom and sides of two 8-inch springform pans with parchment paper.
• In a medium, heavy saucepan, combine the milk, water, butter, salt, and granulated sugar and bring to a boil over medium-high heat. As soon as the mixture boils, add the flour and start stirring vigorously with a wooden spoon until a tight dough forms and pulls away from the sides of the pan, about 2 minutes. When you see a skin of dough forming on the bottom of the pan, remove the pan from the heat.
• Let the dough cool for a few minutes, then add the eggs, one at a time, beating well after each addition with the wooden spoon until fully incorporated before adding the next egg. When all the eggs have been incorporated, you should have a glossy, thick, sticky batter.
• Divide the batter evenly between the prepared springform pans, then spread the batter in each pan with an oiled rubber spatula. The surface doesn't have to be too smooth. Transfer both pans to the oven and bake the pastry until golden, 25 to 35 minutes. Let cool completely in the pans on wire racks.
• To finish the frosting, in a stand mixer fitted with the whisk attachment, whip the butter on medium-high speed until pale and fluffy, 3 to 4 minutes. Turn down the speed to low and start adding the cooled custard, 1 table-spoon at a time. Make sure each addition is fully incorporated with the butter before adding another spoonful. When all the custard has been incorporated, the frosting should be the consistency of whipped cream.
• To assemble the cake, unclasp and lift off the sides from each springform pan . Then, using a wide spatula, carefully lift the layers from the pan bottoms . Reassemble one of the pans (make sure it is at room temperature), clasping the sides in place . Choose the flatter of the two layers and place it on the bottom of the reassembled pan . Top the layer with the frosting, smoothing it with a rubber spatula . Gently set the second layer on the frosting . Cover the pan with plastic wrap and refrigerate the cake until the frosting is firm and fully set, about 3 hours.
• When ready to serve, unclasp and carefully lift off the pan sides. Using a long, wide metal spatula, carefully lift the cake from the pan bottom and transfer it to a serving platter. Dust the cake with confectioners' sugar and slice it into serving pieces. Serve right away. Leftover cake will keep in the refrigerator for up to 2 days.

Steps:

• In a medium bowl, knead together liverwurst, garlic powder, basil and green onion.
• Place on serving tray and form into mound or square.
• Mix softened cream cheese, garlic powder, hot sauce and mayonnaise and frost the liverwurst stuff.
• Garnish with something appropriate to the occasion and serve with pumpernickel bread.

Steps:

• In a small mixer bowl at low speed, beat braunschweiger or liverwurst, 1/4 cup mayonnaise, egg, onion, mustard and thyme until well blended, scraping as needed.With wet hands, shape mixture on a serving plate into a bell, ball or holly leaf. Cover and chill for 30 minutes or place in freezer for 10 minutes.Meanwhile, in a small bowl, mix cream cheese, 1 1/2 tablespoons mayonnaise and horseradish until well blended. Frost top and sides of pate. Place an upside-down bowl over pate and chill at least 2 or up to 24 hours.About 30 minutes before serving, garnish with pimiento, olives, watercress, green pepper or almonds. Serve with crackers or bread.

Steps:

• 1. Preheat your oven to 425°F.
• 2. Make a crosscut across the round side of each chestnut to keep them from exploding, and arrange them along with the unpeeled garlic cloves on a cookie sheet.
• 3. Roast until the skins have pulled back from the cuts and the nutmeats have softened (exactly how long will depend upon the chestnuts, about 20 minutes for small, 25 minutes for large.).
• 4. Remove the nuts from the oven, make a mound of them in an old towel, wrap them up, and squeeze them hard to release the skin. Allow to cool until you can peel them.
• 5. Peel the garlic cloves out of the skins, and sauté with the onions over medium-high heat until lightly caramelized.
• 6. Sprinkle with nutmeg and allspice and cook for 1 minute.
• 7. Crumble chestnuts into the pan mixture. Add the olive oil, vinegar and water and cook for 4 minutes or until the chestnuts are moist.
• 8. Allow to cool, then pour ingredients into a food processor and process until smooth.
• Makes 6-8 servings.