This Super-Creamy Pâté Is an Instant Party Hit (2024)

FAQs

How to serve pâté for a party? ›

Pate served on toasted bread or baguette along with a large green salad makes a simple, but scrumptious lunch or small meal. Again, cornichons make a nice addition to the plate. For a special presentation, slice the cornichon lengthwise in four to six slices and fan them out, placing one on each piece of Pate.

Homemade pâté recipes, for example, often suggest pouring a layer of melted butter on top of the finished product to extend its shelf life, even though pâté keeps well in the refrigerator. If the extra fat bothers you, you can take it off the part of the pâté you'll be consuming at the moment, but it's not necessary.

not eating liver or liver products, such as pate, more than once a week - or having smaller portions of these.

The pâté will last a week or so in the fridge. If you want to preserve it for up to a month, pour a little melted lard or clarified butter on top to seal. Each time you dip into the pâté, you will need to reseal the top to preserve it. Serve spread on crackers or baguette slices.

It's an umbrella term. Traditionally made with liver, and mixed with wine and spices until it's cooked down into a spreadable texture, pâté can also be created with liver or other parts of pork, venison, chicken, fish, duck and other game, and even created with veggies on occasion.

A pâté often contains chicken, pork, duck, goose, or other game and common additions include vegetables, herbs, spices, and either wine or brandy (often cognac or sherry). Pâté can be served either hot or cold, but it is considered best enjoyed at room temperature.

“Seal the deal” with melted butter on the top of the pâté. It seals it up nicely for storing in the fridge, protecting the pâté itself from turning color and spoiling too quickly.

The fats will sink to the bottom of the pan, leaving you with nicely clarified butter on top. Using a small spoon, carefully spoon the yellow clarified butter only over the top of the pate until just covered. Return the pate to the fridge to set the butter.

For an elegant and tasty appetizer, serve any type of pâté with a fresh baguette, sliced toasted bread.

Pate Foie Gras is French for fat liver paste. It is a luxury item because few countries allow it to be made, due to the extreme cruelty involved. It is the cancerous liver of a duck or goose fattened by force in a process known as gavage. Birds spend their lives in semi-darkness.

Is pâté as healthy as liver? ›

Liver and liver products, like pâté, are a rich source of vitamin A in the form of retinol, which is the 'active' form. Muscle meat is not such an impressive source and plant sources have to be converted to the active form in the gut, so that the body can use them.

Nutritional Disadvantages

Although pâté boosts your mineral and vitamin intake, you should consume it in moderation because it's high in fat and moderately high in cholesterol. Each ounce of pâté contains 8 grams of total fat, which includes 2.7 grams of saturated fatty acids.

Examine its appearance - if you see any mold development or changes in color (grey or green instead of the usual pinkish/beige), it's likely spoiled. Likewise, a sour or off-putting smell is another strong indication your Pate is not safe to eat.

As the name suggests, hard cheese is firm and goes perfectly well with our creamy and decadent mousse pâtés. Often savory, hard cheese can be divided into two categories: hard (such as Parmesan), and semi-hard (such as Gouda). We suggest pairing the former with Black Peppercorn, and the latter with Chicken Liver.

A grilled, properly spiky sourdough bread would be the ideal here, but any decent, thick-cut real white or granary bread will do. Brown bread feels too worthy in this context. Likewise, limp, thin-sliced, industrially manufactured bread will not cut it in the regal presence of a paté.

Enjoy crustless pâté as part of a charcuterie board with mustard, jam, and pickled vegetables such as cornichons or a simple vinegary green salad. It can also be served as an appetizer alongside a lettuce salad before your main course. And we also recommend serving it on bread or fresh baguette with pickles.

For an elegant and tasty appetizer, serve any type of pâté with a fresh baguette, sliced toasted bread. Let your guests self serve, or spread the pâté on the bread or toast in advance and arrange them on a garnished plate.

Overall, we recommend pairing boldly flavored pâtés— such as Pheasant Rosemary or Duck Liver Mousse with Cognac — with milder cheeses. And when it comes to softer-flavored pâtés, like Chicken Liver or our Vegetable varieties, we suggest opting for a strong flavored cheese of your choosing. Here's to happy snacking!

Yes. Toast and unless your paté is a “potted” version sealed under butter, that toast must be buttered. There is nothing that cannot be improved by the addition of butter. A grilled, properly spiky sourdough bread would be the ideal here, but any decent, thick-cut real white or granary bread will do.