Homemade Pâté

Homemade Pâté Recipe from Latvia with Chicken, Black Peppercorns, and Rosemary

Region / culture: Latvia | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4-6

Introduction

Homemade Pâté is a classic French dish that is perfect for entertaining or enjoying as a special treat. This rich and flavorful spread is made from a combination of pig and chicken livers, seasoned with black peppercorns, salt, bay leaves, and rosemary. It is a versatile dish that can be served as an appetizer, snack, or even as a main course.

History

Pâté has been enjoyed in France for centuries and is considered a delicacy in French cuisine. It is traditionally made by combining ground meat, liver, fat, and seasonings, then cooking it until it reaches a smooth and creamy consistency. Pâté can be made with a variety of meats, but liver is the most common ingredient. It is often served on toast or crackers as an appetizer or spread on sandwiches for a delicious and indulgent treat.

Ingredients

1 lb (454 g) pig liver (slightly more if not using chicken livers)
0.5 lb (227 g) chicken livers (optional)
6 to 12 whole black peppercorns
0.5 to 1 tsp salt
2 to 3 bay leaves
2 to 6 tbsp butter
0.5 to 1 tsp rosemary

How to prepare

Place liver, pepper, salt, and bay leaves in a saucepan. Add enough water to cover. Simmer for approximately one hour (ensure at least 0.5 cup of water remains in the pot).
Remove from heat and let it cool for at least 30 minutes. Strain the mixture, keeping the liquid, and puree the liver in a Cuisinart or blender until it reaches a very fine consistency.
Return the pureed liver to the saucepan and add rosemary, the remaining liquid from the pot, and some of the butter. Heat on very low heat, mixing well. Taste and add more salt, pepper, and/or rosemary according to your preference.
Continuously stir the mixture with a whisk while gradually adding butter until it reaches a texture similar to heavy whipped cream and turns a lighter color.
Transfer the mixture into one large bowl or several small bowls. Cover with foil or plastic wrap and refrigerate (or freeze) until set.

Variations

Add cognac or brandy to the pâté for a richer flavor.
Mix in chopped herbs such as parsley, thyme, or chives for added freshness.
Substitute duck or goose liver for a different flavor profile.

Cooking Tips & Tricks

Be sure to simmer the liver mixture for at least one hour to ensure it is fully cooked and tender.

- Strain the mixture before pureeing the liver to remove any tough or gritty bits.

- Gradually add the butter to the mixture while whisking to achieve a smooth and creamy texture.

- Taste the pâté as you go and adjust the seasonings to suit your preferences.

Serving Suggestions

Serve Homemade Pâté on toasted baguette slices or crackers as an appetizer. It can also be enjoyed as a sandwich spread or as part of a charcuterie board.

Cooking Techniques

Simmer the liver mixture until fully cooked and tender.

- Puree the liver until smooth and creamy.

- Gradually add butter to achieve a light and fluffy texture.

Ingredient Substitutions

Use all chicken livers instead of a combination of pig and chicken livers.

- Substitute dried herbs for fresh herbs if needed.

- Use margarine or olive oil instead of butter.

Make Ahead Tips

Homemade Pâté can be made ahead of time and stored in the refrigerator for up to a week. It can also be frozen for longer storage.

Presentation Ideas

Serve Homemade Pâté in a decorative bowl or ramekin, garnished with fresh herbs or a drizzle of olive oil. Accompany with sliced baguette, crackers, cornichons, and mustard for a beautiful and delicious presentation.

Pairing Recommendations

Pair Homemade Pâté with a crisp white wine, such as Sauvignon Blanc or Chardonnay. It also pairs well with a light red wine, such as Pinot Noir or Beaujolais.

Storage and Reheating Instructions

Store Homemade Pâté in an airtight container in the refrigerator for up to a week or in the freezer for up to three months. To reheat, allow the pâté to come to room temperature before serving.

Nutrition Information

Calories per serving

Calories: 180 per serving

Carbohydrates

Carbohydrates: 1g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 7g per serving

Proteins

Protein: 10g per serving

Vitamins and minerals

Iron: 6% of the daily recommended value per serving

Vitamin A: 50% of the daily recommended value per serving

Alergens

Contains: Dairy

Summary

Homemade Pâté is a rich and indulgent dish that is high in fat and protein. It is a good source of iron and vitamin A, but should be enjoyed in moderation due to its high calorie content.

Summary

Homemade Pâté is a luxurious and flavorful dish that is perfect for entertaining or enjoying as a special treat. Made with a combination of pig and chicken livers, seasoned with black peppercorns, salt, bay leaves, and rosemary, this rich and creamy spread is sure to impress. Serve it on toast or crackers as an appetizer, or enjoy it as a sandwich spread for a delicious and indulgent treat.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a beautiful summer day, and I had been invited to a friend's house for a picnic. As we all gathered around the table, my friend's mother brought out a platter of homemade pâté. The aroma that wafted from the dish was heavenly, and I couldn't wait to take my first bite.

My friend's mother, Mrs. Johnson, had learned the recipe from her own grandmother, who had passed it down through the generations. As I savored each mouthful of the rich, creamy pâté, I knew that I had to learn how to make it myself. Mrs. Johnson was kind enough to share her recipe with me, and I eagerly set out to recreate it in my own kitchen.

The first step was to gather all of the necessary ingredients. Pâté is a dish that requires a delicate balance of flavors, so it was important to use only the freshest and highest quality ingredients. I made sure to select a good cut of liver, as well as fresh herbs and spices to enhance the dish's depth of flavor.

Next, I carefully followed Mrs. Johnson's instructions for preparing the pâté. The liver had to be cleaned and trimmed, then marinated in a mixture of vinegar and herbs to remove any bitterness. After letting it sit for several hours, I sautéed the liver in butter until it was cooked through and tender.

Once the liver was cooked, I transferred it to a food processor and added in cream, eggs, and a pinch of nutmeg to create a smooth and creamy texture. I seasoned the pâté with salt and pepper to taste, then poured it into a terrine dish to set.

The pâté needed to be refrigerated overnight to allow the flavors to meld together and develop. The next day, I eagerly sliced into the dish and spread it onto a slice of crusty bread. The taste was even better than I remembered, with a rich and velvety texture that melted in my mouth.

Over the years, I have continued to perfect my recipe for homemade pâté. I have experimented with different herbs and spices, as well as various types of liver to create new and exciting variations of the dish. Each time I make it, I think back to that first summer day when I was introduced to the recipe and remember how captivated I was by its flavors.

Now, whenever I have friends or family over for a meal, I always make sure to serve my homemade pâté as an appetizer. It never fails to impress, and I love seeing the looks of delight on their faces as they take their first bite. I am grateful to Mrs. Johnson for sharing her family recipe with me, and I will continue to cherish it for years to come.