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Hawaiian Pate

Ingredients
 

1 jim vorheis
1 1/2 cup butter
1 onion, chopped
1 1/2 lb chicken livers, cut up
3/4 cup chicken broth
2 tbsp dry sherry
1/2 tsp paprika
1/2 tsp curry powder
1/2 tsp salt
1/8 tsp pepper
2 cloves garlic, crushed
1/3 cup brandy
1 cup chopped walnuts, toasted
2 tbsp unflavored gelatin
1 sliced stuffed olives
1 fresh pineapple top




 
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Preparation
 
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

 

 
Servings: 6

 

 

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