Best Mock Pate Recipes

EASY MOCK LIVER SAUSAGE OR BRAUNSCHWEIGER PATE

Steps:

• Combine softened cream cheese and liver sausage.
• Mix until well blended.
• Stir in remaining ingredients.
• Refrigerate for at least 2 hours before serving.

MOCK PATE DE FOIE GRAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pecans on a medium baking sheet. Bake in the preheated oven 5 minutes, or until toasted.
• In a medium bowl, mix together cream cheese, braunschweiger liver sausage, onion, Worcestershire sauce and lemon juice. Form the mixture into a ball.
• Place toasted pecans in a pie pan. Place cream cheese mixture ball into the pie pan, and roll to coat with pecans. Cover with plastic wrap. Chill in the refrigerator until serving.

MOCK PATE DE FOIE GRAS

Steps:

• In a small saucepan, cover chicken livers with water to cover, and bring to a boil. Reduce heat immediately and simmer about 15 minutes. Add salt and simmer another 5 minutes until tender.
• Cool to room temperature in the stock.
• Place cooked chicken livers, butter, Worcestershire sauce, mustard, nutmeg, cloves, cayenne pepper, and onion juice into the bowl of a food processor fitted with the metal blade. Process, adding enough of the reserved cooking stock to make a smooth paste. Taste and adjust seasonings.
• Scrape into a greased crock and cover with plastic wrap, letting the wrap touch the surface of the pate. Refrigerate at least 24 hours before serving. Chicken liver pate may be stored under refrigeration up to 4 weeks.

MOCK LIVER PATE (EASY)

Steps:

• 1. Combine softened cream cheese and liver sausage, mixing well until blended. Add remaining ingredients; mix well. Serve with toasted party rye bread and crackers or garlic bread wedges.

MOCK CHICKEN LIVER PATE

Steps:

• Place water, lentils, and bouillon cubes in a pot. Bring to a boil,reduce heat to a simmer, and cook about 30 minutes, until tender (but not mushy.) Drain well. Saute the onion in olive oil in a skillet until it becomes transparent. Combine all ingredient a food processor and grind until the texture is as preferred. Season to taste with salt and pepper. Chill. Extras: I usually dry toast the walnuts in a skillet until the nuts were beginning to color and they were fragrant. When the onions were almost done, I splashed about a jigger of brandy over them and reduced that until the onions were almost dry and then did that again. I seasoned the onions over heat with about 1 tsp each dried thyme, smoked paprika, and garlic powder. I added about a half teaspoon of ground allspice. I added a Tbs of brandy when I processed the ingredients. Options: I have added 1/2 to 1 tsp cumin because it adds a "meaty" flavor. I have also added chopped fresh sage when I have it. I have added chopped parsley. I have added a bit of lemon juice when the Pate`needed "something." The mayo sauce was Hellmann's lo fat Mayonnaise and sweet/spicy mustard (about 4 to 1) mixed together. Capers would be good on top or mixed in.

MOCK PATE

Steps:

• Combine cheese and liverwurst.
• Add remaining ingredients, mix well.
• Place in decorative bowl and refrigerate at least 2 hours before serving.

MOCK PATE DE FOIE GRAS

Steps:

• In a small saucepan, cover chicken livers with water to cover, and bring to a boil. Reduce heat immediately and simmer about 15 minutes. Add salt and simmer another 5 minutes until tender. Cool to room temperature in the stock. Place cooked chicken livers, butter, Worcestershire sauce, mustard, nutmeg, cloves, cayenne pepper, and onion juice into the bowl of a food processor fitted with the metal blade. Process, adding enough of the reserved cooking stock to make a smooth paste. Taste and adjust seasonings. Scrape into a greased crock and cover with plastic wrap, letting the wrap touch the surface of the pate. Refrigerate at least 24 hours before serving. Chicken liver pate may be stored under refrigeration up to 4 weeks.

MOM'S MOCK PATE DE FOIE GRAS

Steps:

• Simmer liver in water to cover until tender. Add salt. Cool in stock. Add softened butter and seasonings and enough of stock to make a paste. Add more seasonings if desired. Pack into greased jelly glasses. Cover with paraffin and store in a cool place. This may be kept all winter.

MOCK CRAB PATE

Steps:

• Combine tomatoes and cheese in a saucepan on low heat and stir gently until cheese is melted.
• Remove from heat and add well beaten eggs.
• Return to low heat and cook until it is thick.
• Serve with crackers or chips.