Best Bourbon Pate Recipes

BOURBON-PECAN PâTé RECIPE - (4.4/5)

Steps:

• In a skillet brown the chopped pecans in butter until golden. Remove pecans; set aside. These will be used to garnish the pate. Add chicken livers, onion, and garlic to skillet. Cook over medium heat until livers are brown and onion is tender. Stir in apple juice, paprika, salt, pepper, and allspice. Reduce heat. Cover; simmer for 3 minutes. Combine chicken broth and gelatin; let stand for 5 minutes to soften. Stir broth mixture into hot mixture; stir to dissolve gelatin. Remove from heat; stir in bourbon and let the mixture cool slightly. In a blender container or food processor bowl carefully blend or process about half of the liver mixture at a time until smooth. Stir in chopped pecans. Pour into a lightly oiled 2 1/2 to 3 cup mold. Cover and chill for 6 hours or until firm or up to 24 hours. Unmold onto platter; garnish with parsley and pecan halves*. Serve with apple and/or pear wedges and crackers or bread. Makes 16 appetizer servings. * To help unmold the pate, place the mold in a bowl or sink of warm water just until the edges are loosened from the mold. Invert.

BOURBON CHICKEN LIVER PâTé

Steps:

• Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook the onion and garlic, stirring, until softened, about 5 minutes. Add the herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked on the outside but still pink when cut open, about 8 minutes.
• Stir in the bourbon and remove from the heat. Purée the mixture in a food processor until smooth, then transfer the pâté to a 2 1/2-cup crock and smooth the top.
• Melt the remaining 4 tablespoons butter in a very small heavy saucepan over low heat, then remove the pan from the heat and let the butter stand 3 minutes. If using an herb garnish, put a sprig on top of the pâté. Skim the froth from the butter, then spoon enough clarified butter over the pâté to cover its surface, leaving the milky solids in bottom of pan.
• Chill the pâté until the butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more.
• DO AHEAD
• The PÂTÉ can be chilled up to 2 weeks. Once butter seal has been broken, pâté keeps for up to 1 week chilled, its surface covered with plastic wrap.

PATE BRISEE FOR MAPLE BOURBON PECAN PIE

Steps:

• Combine the flour, salt, and sugar in the bowl of a food processor. Add 1 cup cold butter, and process until mixture resembles coarse meal, about 10 seconds.
• Add 1/4 cup ice water in a slow, steady stream through the feed tube of the food processor, with machine running, until dough holds together, no more than 30 seconds. Turn dough out onto a piece of plastic wrap, divide in half, and press into two flattened disks. Wrap in plastic, and refrigerate at least 1 hour.

BOURBON PATE

Steps:

• Melt butter; add onion and chicken livers and cook 10 minutes, stirring occasionally.
• Add 3/4 cup broth, sherry, paprika, allspice, garlic, salt& pepper.
• Cook 5 minutes more; remove from heat and add bourbon.
• Soften gelatin in remaining 3/4 cups broth; cook over boiling water until dissolved.
• Place chicken liver mixture in electric blender; blend until smooth.
• Stir gelatin and walnuts into chicken liver mixture.
• Turn into a 5 or 6 cup mold or pyrex loaf pan.
• Chill until firm.
• Unmold, serve with assorted crackers.