Award-winning writer and cookbook author Nicole Parton dishes up food and fun in this lively blog! Husband Ron taste-tests, photographs what’s cookin’, and at times shares and enjoys his own creations.
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
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.