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Pate

Explore 11 recipes, 1 video, and more

Chicken Liver Pate and French Onion Soup Part 2

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Pate, Fig, and Candied-Walnut Danish Sandwiches

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Mushroom Wellington Cups

Time:1 hour
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Fig and Pate Bruschetta

Ingredients
  • 1 tablespoon unsalted butter
  • 3 large shallots
  • 1 cup ruby port
  • 2 dried bay leaves
  • 4 whole black peppercorns
  • 1 long strip orange peel
  • 16 black or purple figs, quartered
  • Salt and freshly ground black pepper
  • 1 1/2 teaspoons fresh thyme, leaves, plus 8 sprigs for garnish
  • 8 1/2-inch-thick slices whole-grain walnut bread
  • Olive oil, for brushing
  • 10 ounces smooth pate, such as foie gras or chicken liver
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Country Duck Pate

Ingredients
  • 20 dried apricots
  • 1 cup cognac
  • 1 tablespoon vegetable oil, or duck fat
  • 1 medium onion, minced
  • 2 medium shallots, minced
  • 6 cloves garlic, minced
  • 4 large eggs, lightly beaten
  • 3 tablespoons coarse salt
  • 1 tablespoon freshly ground pepper
  • 1 tablespoon dried thyme
  • 2 teaspoons ground allspice
  • 2 pounds boneless pork shoulder, finely ground and chilled
  • 2 pounds fresh fatback, finely ground and chilled
  • 1 1/2 pounds skinless, boneless duck breast, finely ground and chilled, plus 1/2 pound, cut into strips
  • 1 pound skinless, boneless chicken breast, finely ground, and chilled
  • 2 apples, peeled, cored, and finely ground
  • 1 pound caul fat, rinsed and patted dry, or thinly sliced fresh fatback
  • 3/4 cup unsalted pistachios, toasted
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Wild Mushroom Pate

Ingredients
  • 1 cup walnuts, finely chopped, plus more for garnish
  • 6 tablespoons unsalted butter
  • 2 1/2 pounds assorted mushrooms, such as cremini, shiitake, portobello, and white button, cleaned and chopped into medium pieces, plus 14 to 16 small mushrooms, halved, for garnish
  • 6 scallions, white and pale-green parts, finely chopped
  • 1 1/2 tablespoons fresh thyme leaves, finely chopped, plus more for garnish
  • 1 1/2 teaspoons salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1/3 cup dry sherry
  • Juice of 1 lemon
  • 1 cup fresh flat-leaf parsley leaves, finely chopped
  • Dash of tabasco sauce
  • 1 (8 ounce) package cream cheese, room temperature
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Wild Mushroom Pate

Ingredients
  • 1/2 cup walnuts
  • 6 tablespoons unsalted butter
  • 1 3/4 pounds assorted mushrooms, such as cremini, shiitake, portobello, and white button, cleaned and chopped into medium pieces (about 7 cups), plus 14 to 16 small button mushrooms, halved, for garnish
  • 6 scallions, white and pale-green parts, cut across in 1/4-inch piece or 3 medium shallots, finely chopped
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • 1 1/2 teaspoons coarse salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1/3 cup dry sherry, or Madeira
  • 1/4 cup finely chopped flat-leaf parsley
  • 1 teaspoon freshly squeezed lemon juice
  • 1 Tabasco sauce
  • 1 (8 ounces) cream cheese, room temperature
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Ila Douglas's Corton Pate

Ingredients
  • 3 pound pork belly or pork butt, rind discarded, cut into 1-inch pieces
  • 1 large onion, coarsely chopped
  • Coarse salt
  • 6 whole black peppercorns
  • 2 whole cloves
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1 pound rendered leaf lard
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • Freshly ground black pepper
  • 1/4 teaspoon ground allspice
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Chopped Chicken Liver

Other Ideas:
Appetizers, Jewish
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Chicken Liver Pate with White Truffles

Other Ideas:
Appetizers, Italian, Truffles
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