Bourbon Pate
Submitted by Trac
Creamy pate blended with cream cheese and topped with a shimmering bourbon-beef aspic. A retro-chic appetizer that unmolds beautifully for cocktail parties.
YIELD
6 servingsPREP
30 minCOOK
20 minREADY
30 minThis is a throwback appetizer with serious cocktail party swagger.
Smooth pate gets blended with cream cheese and packed into a mold, then topped with a glistening layer of bourbon-spiked beef broth aspic that sets up firm and glossy.
Unmold it onto a platter, surround it with club crackers, and watch your guests hover.
It looks far more complicated than it actually is, which is the best kind of entertaining trick.
Kitchen Tips
- Use the best quality pate you can find; it’s the star of the show
- Make sure the cream cheese layer is fully chilled and firm before pouring the aspic on top, or the layers will mix
- Run a warm knife around the edge of the mold for a clean unmold every time
Ingredients
Directions
Mix cream cheese and pate and spread in bottom of 3 cup mold.
Chill.
Dissolve gelatin in cold water.
Heat beef broth and combine with gelatin.
When pate mixture is firm, pour gelatin on top.
Chill.
Unmold and serve with club crackers.
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