Best 5 Mock Pate De Foie Gras Recipes
Are you looking for a delicious and ethical alternative to traditional pate de foie gras? Look no further than mock pate de foie gras. This plant-based dish is made with a variety of ingredients, including nuts, seeds, vegetables, and spices, and it has a rich, creamy texture and a savory flavor that is sure to please even the most discerning palate. Mock pate de foie gras is perfect for a variety of occasions, from holiday gatherings to casual get-togethers, and it can be served as an appetizer, a main course, or a side dish. With its impressive presentation and delicious taste, mock pate de foie gras is sure to be a hit at your next party or potluck.
Here are our top 5 tried and tested recipes!
MOCK PATE DE FOIE GRAS
Make and share this Mock Pate De Foie Gras recipe from Food.com.
Provided by Chef Rangel
Categories Chicken Livers
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, cover chicken livers with water to cover, and bring to a boil. Reduce heat immediately and simmer about 15 minutes. Add salt and simmer another 5 minutes until tender.
- Cool to room temperature in the stock.
- Place cooked chicken livers, butter, Worcestershire sauce, mustard, nutmeg, cloves, cayenne pepper, and onion juice into the bowl of a food processor fitted with the metal blade. Process, adding enough of the reserved cooking stock to make a smooth paste. Taste and adjust seasonings.
- Scrape into a greased crock and cover with plastic wrap, letting the wrap touch the surface of the pate. Refrigerate at least 24 hours before serving. Chicken liver pate may be stored under refrigeration up to 4 weeks.
MOCK PATE DE FOIE GRAS
Categories Condiment/Spread Chicken
Number Of Ingredients 9
Steps:
- In a small saucepan, cover chicken livers with water to cover, and bring to a boil. Reduce heat immediately and simmer about 15 minutes. Add salt and simmer another 5 minutes until tender. Cool to room temperature in the stock. Place cooked chicken livers, butter, Worcestershire sauce, mustard, nutmeg, cloves, cayenne pepper, and onion juice into the bowl of a food processor fitted with the metal blade. Process, adding enough of the reserved cooking stock to make a smooth paste. Taste and adjust seasonings. Scrape into a greased crock and cover with plastic wrap, letting the wrap touch the surface of the pate. Refrigerate at least 24 hours before serving. Chicken liver pate may be stored under refrigeration up to 4 weeks.
MOCK PATE DE FOIE GRAS
Spread this rich liver sausage appetizer on crackers. The eye pleasing presentation is certain to impress.
Provided by Robin
Categories Pate
Time 25m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place pecans on a medium baking sheet. Bake in the preheated oven 5 minutes, or until toasted.
- In a medium bowl, mix together cream cheese, braunschweiger liver sausage, onion, Worcestershire sauce and lemon juice. Form the mixture into a ball.
- Place toasted pecans in a pie pan. Place cream cheese mixture ball into the pie pan, and roll to coat with pecans. Cover with plastic wrap. Chill in the refrigerator until serving.
Nutrition Facts : Calories 111.4 calories, Carbohydrate 1.8 g, Cholesterol 27.3 mg, Fat 10.8 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.3 g, Sodium 147.7 mg, Sugar 0.4 g
MOCK PATE DE FOIE GRAS
Spread this rich liver sausage appetizer on crackers. The eye pleasing presentation is certain to impress.
Provided by Robin
Categories Pate
Time 25m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place pecans on a medium baking sheet. Bake in the preheated oven 5 minutes, or until toasted.
- In a medium bowl, mix together cream cheese, braunschweiger liver sausage, onion, Worcestershire sauce and lemon juice. Form the mixture into a ball.
- Place toasted pecans in a pie pan. Place cream cheese mixture ball into the pie pan, and roll to coat with pecans. Cover with plastic wrap. Chill in the refrigerator until serving.
Nutrition Facts : Calories 111.4 calories, Carbohydrate 1.8 g, Cholesterol 27.3 mg, Fat 10.8 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.3 g, Sodium 147.7 mg, Sugar 0.4 g
PâTé DE FOIE GRAS
Substituting chicken livers/fat turns this into pate de foie gras de poulet. To make canapes with the Pâté de Poulet, add 1/4 cup cream and season with a little cayenne or Tabasco sauce and serve on toast rounds or buttery crackers. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Spreads
Time 20m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Cook livers in fat until soft.
- Mash into a paste with remaining ingredients.
- If too stiff, add additional goose fat.
- Serve on thin slices of toast or buttery crackers.
Nutrition Facts : Calories 443.9, Fat 29.9, SaturatedFat 9.3, Cholesterol 1269, Sodium 420.3, Carbohydrate 2.9, Fiber 0.2, Sugar 2.5, Protein 37.9
Tips:
- Use a food processor to get a smooth and even texture for the pâté.
- Make sure the butter is cold and firm before mixing it with the other ingredients.
- Chill the pâté for at least 2 hours before serving to allow the flavors to meld.
- Garnish the pâté with fresh herbs or flowers for a beautiful presentation.
- Serve the pâté with crackers, bread, or vegetables for a delicious appetizer or snack.
Conclusion:
Mock pâté de foie gras is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to enjoy the flavors of traditional foie gras without the ethical concerns. With a few simple ingredients and a little bit of time, you can create a delicious and impressive appetizer that your guests will love. So next time you're looking for a special dish to serve, give mock pâté de foie gras a try. You won't be disappointed.
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