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Hawaiian Pate

Recipe

Title:

Hawaiian Pate

Categories:

Appetizers

Yield:

6 servings

Directions

1. Jim Vorheis 1/2 ts Salt 1 1/2 c Butter 1/8 ts Pepper 1 Onion, chopped 2 Cloves garlic, crushed 1 1/2 lb Chicken livers, cut up 1/3 c Brandy 3/4 c Chicken broth 1 c Chopped walnuts, toasted 2 tb Dry sherry 2 tb Unflavored gelatin 1/2 ts Paprika Sliced stuffed olives 1/2 ts Curry powder Fresh pineapple top

Directions

1. In a large skillet heat 1 cup butter and saute onion until golden.
2. Add chicken livers and cook 10 minutes, stirring occasionally.
3. Add sherry, seasonings.
4. garlic and 1/2 cup broth.
5. Cook 5 minutes.
6. Puree mixture in blender.
7. Add 1/4 cup broth and gelatin to mixture and puree.
8. Melt remaining butter and blend into puree with brandy.
9. Stir in walnuts with a fork.
10. Chill overnight in refrigerator.
11. Shape mixture with hands into pineapple shape.
12. Decorate "pineapple" with sliced stuffed olives and cap with a fresh pineapple top.
13. Serve with crackers.

Directions

1. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis