PATE WITH POMEGRANATE GELEE
Champagne and pate are holiday favorites, but the flavor of an in-season fruit stars here: A tart pomegranate gelatin glosses the surface of pate, which is made with chicken livers and served with baguette slices.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Line a 6-inch square pan or a 9-by-5-inch loaf pan with plastic wrap; set aside. Melt 1/4 cup butter in a large skillet over medium-high heat. Add livers, mushrooms, shallots, garlic, and cayenne pepper. Cook, stirring occasionally, until livers are cooked through, about 5 minutes. Stir in 1 teaspoon salt, the wine, and thyme. Reduce heat to low. Cover; cook until liquid has reduced and mushrooms are very soft, about 10 minutes. Let cool.
- Transfer mixture to a food processor. Add remaining 3/4 cup butter and 11/2 teaspoons salt; process until smooth, about 3 minutes. Transfer to prepared pan, and refrigerate until cool, about 30 minutes.
- Sprinkle gelatin over 3 tablespoons pomegranate juice in a bowl; let stand until softened, about 5 minutes. Meanwhile, prepare an ice-water bath. Heat remaining juice until warm; add to gelatin mixture. Stir until dissolved. Set bowl in ice-water bath; let cool to room temperature, stirring. Slowly pour over pate; refrigerate until firm, 3 hours or overnight. Lift up on plastic wrap to unmold. Serve with toast or crackers.
POMEGRANATE GELEE
When you replace the usual gelatin with agar, like this healthy dessert does, you're getting the health benefits of the seaweed from which the setting agent is derived.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Combine the water, pomegranate juice, orange juice, agar, and sugar in a medium saucepan over high heat, whisking occasionally. Bring to a boil. Reduce to a simmer and whisk until the sugar and the agar have dissolved completely, about 5 minutes.
- Transfer mixture to a large bowl or liquid measuring cup (for easy pouring). Divide grapes evenly among 8 parfait glasses and pour 2/3 cup pomegranate mixture into each glass, whisking the liquid before pouring to be sure no agar has settled to the bottom. Refrigerate until set, about 3 hours.
Nutrition Facts : Calories 157 g
POMEGRANATE GELATIN
Steps:
- Place 1/2 cup of the pomegranate juice into a medium mixing bowl and sprinkle the gelatin on top. Set aside.
- Place the remaining juice and the sugar into a small saucepan and place over high heat. Bring just to a boil. Remove from the heat and add to the juice and gelatin mixture, stirring to combine. Place the bowl into the refrigerator and chill, just until the mixture begins to set up, approximately 30 to 40 minutes. Remove from the refrigerator and stir in the seeds. Place into a 2 cup mold of your choice or 4 1/2 cup individual molds and chill until set.
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- Put 1 cup of the pomegranate juice in a small bowl. Sprinkle the gelatin on top and let stand until the gelatin is evenly moistened, about 3 minutes.
- In a medium saucepan, bring 2 cups of the pomegranate juice just to a boil over moderately high heat. Whisk in the dissolved gelatin mixture and simmer over moderate heat until completely dissolved, about 1 minute. Stir in the remaining 3 cups of pomegranate juice and let cool slightly. Pour the mixture into 8 glasses and refrigerate until set, about 4 hours or overnight. Garnish with pomegranate seeds and pistachios before serving.
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