Dinner on a Cracker

15 Feb

There’s much to be said for spreading something heavenly on melba toast and calling it dinner. Keeping a little pate de foie gras in the pantry never hurts.

Lazy, to be sure, but seeing as though there would never be spray cheese in our larder, these luscious spreads make elegant and delicious bites. Washed down with something cold and lovely, of course.

As we continue parsing out our prep favourites, consider this a precursor to a future chapter on that WASPY favourite, snack cracker cookery.

4 STREET ROSE CHICKEN LIVER PATE
l litre boiling water
2 stalks celery
4 sprigs parsley
12 whole peppercorns
15 ml salt
900 grams chicken livers

450 g solid butter
120 g minced white onion
50 ml Calvados
50 ml orange juice concentrate
5 ml Tabasco
5 ml nutmeg
5 ml powdered cloves
1 clove of garlic, minced
5 ml dry mustard
5 ml salt

To boiling water add the salt, celery, parsley and peppercorns and simmer 5 minutes. Add livers and poach 10 minutes. Drain and discard celery, parsley and peppercorns. Place livers in a food processor and blend with remaining ingredients for three to four minutes until very smooth. Line a terrine or loaf pan with parchment paper. Pour in liver mixture. Cover and refrigerate until firm (overnight) before slicing.

——————————————————–
We have our favourite tuna mousse, but here’s an airier version.

FRENCH TUNA MOUSSE

Whip ½ cup 35% cream until stiff peaks form.

Drain one 170 g can white chunk tuna then flake with your fingers in to a small bowl.

Add:
1 tbsp fresh lemon juice
1 tsp zest
2 tbsp snipped fresh chives
1 tsp Dijon
2 tsp chopped capers
salt and pepper to taste.

Fold the tuna mixture into the whipped cream until combined.
Chill for at least an hour.
Serve with baguette or bagel slices, crackers or crisps.

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2 Responses to “Dinner on a Cracker”

  1. Yinzerella February 15, 2013 at 7:19 pm #

    I love chicken liver pate. A.K.A. chopped liver. How was this one?

    • Saucy Cherie February 15, 2013 at 7:27 pm #

      I really like it, but am still tweaking it. Photo and changes to come. PS I really am loving your Jell-o posts! So retro. It got me thinking about adding a
      chaud froid post for my silly WASP gastronomy obsession.

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