Best Pate Bites And Herb Brie Board Recipes

FOREST SPREAD AND PATE PLATTER WITH SLICED BAGUETTE

Steps:

• Heat a skillet over moderate heat. Finely chop mushrooms in a food processor. Add the oil and butter to the skillet, then add the shallots and mushroom bits. Season mushroom with ground thyme, salt, and pepper.
• Saute shallots and chopped mushrooms until mushrooms are deep brown and tender, about 6 minutes. Deglaze pan with Sherry. Transfer mushroom spread to a small bowl or other serving dish. Place mushroom dish on a platter alongside the store bought pate.
• Garnish tray with sliced baguette, cornichons, capers, and a sprinkle of chopped parsley. Enjoy bread rounds with a slather of pate topped with mushrooms.

SOFT CHEESE BOARD

Steps:

• Pour nuts into large snifter and set on cheese board. Arrange cheeses with baguette slices and clusters of grapes. Place a few spreaders near cheeses and set out where guests will gather.

BETTER BREADED BITES (DEEP FRIED APPETIZER ALTERNATIVES)

Steps:

• Should be crushed fairly fine, either by hand, rolling pin, food processor or spice grinder. Need 2 to 4 cups depending on amount of base food being breaded.
• Preheat oven to 400 degrees F.
• Pour 1 to 2 cups of cornstarch into a bowl (use enough to coat the appetizer foods easily). Crack three whole eggs into a separate bowl and whisk. Add 1/4 to 1/2 cup cornstarch, dash of basil flakes, oregano, granulated onion, garlic salt, salt and pepper. Pour or spread breading medium into a baking pan, plate or shallow bowl.
• Place food in cornstarch. Coat thoroughly, making sure all the nooks and crannies are covered. In small batches transfer food to egg bath, coat evenly and place in breading medium, turning to coat completely. Repeat until finished.
• Place food on baking sheet that has been sprayed liberally with canola oil, making sure to get all sides. Bake in oven for 10 to 15 minutes, until crunchy. Serve with your favorite dipping sauces.

HERBED PATE BRISEE

Steps:

• In a food processor, combine the flour, salt, and sugar. Pulse until mixture is incorporated. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. Add herbs, and pulse to combine. With the machine running, add the ice water through the feed tube, in a slow, steady stream, until dough just comes together. Do not process for more than 30 seconds.
• Turn out dough onto a lightly floured work surface. Divide into two pieces, with one piece slightly larger than the other. Flatten into 1/2-inch-thick discs. Wrap in plastic, and chill at least 1 hour or overnight.