Hawaiian Pate
Serves:
Ingredients:
Jim Vorheis
Sliced stuffed olives
2
tb
Unflavored gelatin
1
c
Chopped walnuts, toasted
1/3
c
Brandy
2
Cloves garlic, crushed
1/8
ts
Pepper
1/2
ts
Salt
1/2
ts
Curry powder
1/2
ts
Paprika
2
tb
Dry sherry
3/4
c
Chicken broth
1 1/2
lb
Chicken livers, cut up
1
Onion, chopped
1 1/2
c
Butter
Fresh pineapple top
Method:
In a large skillet heat 1 cup butter and saute onion until golden.
Add chicken livers and cook 10 minutes, stirring occasionally.
Add sherry, seasonings.
garlic and 1/2 cup broth.
Cook 5 minutes.
Puree mixture in blender.
Add 1/4 cup broth and gelatin to mixture and puree.
Melt remaining butter and blend into puree with brandy.
Stir in walnuts with a fork.
Chill overnight in refrigerator.
Shape mixture with hands into pineapple shape.
Decorate "pineapple" with sliced stuffed olives and cap with a fresh pineapple top.
Serve with crackers.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis