Sunday, December 18, 2011

Quick Brandied Liver Paté

While incredibly easy, this liver paté doesn’t taste like it. It’s quick, flavorful, and inexpensive. Served with crackers or a baguette, paté is a great appetizer. 
Quick Brandied Liver Paté:
½ lb. finely ground liver sausage
4 oz. cream cheese
1 tbsp. mayonnaise
2 tsp. Worcestershire sauce
¼ tsp. salt
¼ tsp. pepper
Dash curry powder
Dash nutmeg
Dash cayenne
1 tbsp. brandy or 1-½ tsp. brandy extract
Combine all ingredients thoroughly. Refrigerate at least three hours before using. Makes 1-½ cups.
Note: You can also use this Paté in my Beef Wellington recipe posted Dec. 19, 2011.

Ultra-easy ... ultra good! 

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