Pate`

I just happen to love Pate`! Such an in expensive treat, whips up quickly and can be frozen for later use (see tip at end). This again shows the importance of using the best, locally sourced products. I made some water crackers to serve and offered dill pickles. (In the summer I would also plate some radishes)

 

 

 

 

 

 

 

 

1 lb. chicken livers, rinsed, drained and patted dry

1 lg (or 2 small) shallots, peeled, sliced thin

2 cloves garlic, minced

1 1/2 tsp. of Quarte-epices**

8 tbsp.butter

3 tbsp. Brandy (or cognac)

4 oz. Jones Family simple chevre, room tmeperature

3 tbsp. honey

1 tsp. kosher salt

1/2 tsp. ground black pepper

 

 

 

** 1 tbsp. ground white pepper, 1 tsp. ground ginger, 1 tsp. ground nutmeg and 1/4 tsp. ground cloves

stir together. Store any remaining in a jar.

 

In a large skillet, melt butter over md/low heat. Add in shallot and garlic, stir and cook just to soft (3-5 minutes). Carefully add in chicken livers, turn up to med/high. Cook liver turning once, until still just pink. Sprinkle Quarte-epices and s/p, stir to combine. remove pan from heat pour, brandy. Return to heat and cook for about 3 minutes more.

 

Carefully pour liver mixture into a food processor. Pulse about 5-7 times. Add in chevre and honey. Process until very smooth. Adjust seasonings.

 

Pour into a bowl, cover (make sure to place wrap right on top of pate`) with plastic. Refrigerate for 4 hours, but better overnight.

 

Serve at room temperature with toast points, water crackers or toasted French bread.

 

***Make sure you keep the wrap touching the pate` when storing, this helps prevent oxidizing.

To freeze, divide the pate` into 4 oz jelly jars, leaving about 1/2" headspace. Melt 2 tbsp. of butter for each jar. Pour butter over the pate`, making sure to cover well. Cover, allow butter to set up, freeze for up to 6 months. Defrost as needed in refrigerator.

 

 



Blanc Duvet pizzetta

Jones Family Farm does again! This newest addition to their already fabulous line up is incredible! I have only just begun to play with this! This Blanc Duvet is beyond a simple word description, it can only be experienced, to truly enjoy!

copyrightcatmacera2013

 

 

Pizza dough*

Caramelized Onion Jam*

Blanc Duvet,

 

 

 

Start with making the onion jam:

 

Caramelized Onion jam

5-6 lg. sweet onions, peeled and slice thinly

2 cloves garlic, minced

1/8 c olive oil

 2 tbsp.butter

1/2 c balsamic vinegar

1/4 c maple syrup

s/p

6 dried Turkish black mission figs, remove stems and dice fine

1/2 tsp. gr. cardamom

 

In a small pan, bring the vinegar to a boil and reduce to 1/4 c. Remove from heat and add the maple syrup; set aside.

 

In a large skillet over medium heat, melt butter into olive oil. When butter has melted, carefully add in all the onions. Stir to coat. Allow the onions to cook slowly, stirring often to prevent burning,

until they become soft and light golden. Add the garlic. Continue to cook until nicely caramelized. Remove from heat to cool  before using. (makes about 2 cups)

 

Once cooled, place 1 c in a medium bowl stir in cardamom and figs. Taste adjust seasoning; set aside. Refrigerate remaining onion jam and use in variety of ways, top of burgers, do a onion and meatball pizza, toss in a frittata or scrambled eggs etc.

 

Pizza dough

 

You can by all means, buy your favorite dough, but honestly this recipe is easy, fool-proof and something you could have you children make!

 

1 c warm water

2 1/4 tsp. dry active yeast (1 sachet envelope)

1 tsp. salt

1 1/2 tsp. granulated sugar or honey

2 tbsp. oil (olive, coconut, grape seed)

2 - 2 1/4 c flour (bread flour is best but unbleached AP flour works)

 

Pour water in a mixing bowl, sprinkle yeast and sugar over water, swirl to dissolve. Let stand for 5 minutes.

Stir in 1 c flour, then add oil and salt, stir to combine well. Continue to add flour a 1/4 c at a time, until the dough pulls from sides of bowl. Turn out onto to a lightly floured work surface. Knead a few times, until just slightly sticky (your should come away clean, but the dough feel slightly sticky)

 

Place in a lightly oiled bowl, cover with plastic wrap. Let rise for 40 minutes in a warm area.

 

Preheat oven to 425 degrees F. Line a baking sheet pan with parchment paper.

 

Blanc Duvet, slice about 1/4" while the cheese is chilled, then allow it to come to room temperature.

 

When the dough is risen, turn out on to a work surface. Roll out to about 1/4" thick, cut into about 2" circles, lay circle on baking sheet. Top with onion mixture, bake for 10 minutes. Remove from oven top with Blanc Duvet, return to oven for 10 minutes, or until crust is lightly golden and the cheese is just melting. These are great warm but also great at room temperature.