Best Bourbon Pecan Pâté Recipes

Bourbon-Pecan Pâté Recipe - (4.4/5) image

Provided by á-4084

Number Of Ingredients 17

2 tablespoons butter
1/2 cup finely chopped pecans
1/2 pound chicken livers, rinsed and drained
1/4 cup finely chopped onion
1 clove garlic, minced
1/3 cup apple juice
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground allspice
1/3 cup chicken broth
1 teaspoon unflavored gelatin
2 tablespoons bourbon whiskey
Parsley
Toasted pecan halves
Apple and/or pear wedges
Assorted crackers or toasted bread

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.

Pate Brisee for Maple Bourbon Pecan Pie image

Provided by Martha Stewart

Yield Makes one double-crust or two single-crust 9-to 10-inch pies

Number Of Ingredients 4

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold butter, cut into small pieces

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.