Hawaiian Pate

This is 1970s party food at its absolute finest. Chicken liver pate enriched with butter, sherry, and brandy gets pureed smooth, studded with toasted walnuts, chilled overnight, then hand-shaped into a pineapple. Sliced stuffed olives cover the surface like scales, and a real pineapple top crowns it all. Serve with crackers and watch the crowd gather.

The flavor runs deeper than the presentation. Curry powder and paprika add warmth to the rich liver base, while gelatin dissolved in chicken broth firms the pate enough to hold its sculpted shape without turning rubbery.

Puree the liver mixture in two stages. The first blend processes the cooked livers with the cooking liquid, and the second incorporates the broth-gelatin mixture and remaining melted butter for a velvety, spreadable texture.

Chef Tips

• Cook the livers for the full 10 minutes. Undercooked chicken liver in a pate tastes metallic and has a grainy texture
• Chill overnight. The gelatin needs at least 8 hours to set properly and the flavors meld dramatically during that time
• Toast the walnuts before folding them in. Raw walnuts taste flat and slightly bitter compared to toasted ones
• Shape the pate with damp hands to prevent sticking. Work quickly since the warmth of your hands softens the mixture fast

Variations

• Classic French style: Skip the pineapple shape and pack the pate into a terrine or ramekins for a more traditional presentation
• Port instead of sherry: Use ruby port for a sweeter, fruitier pate
• Pistachio version: Replace walnuts with shelled pistachios for green-flecked pate with a more delicate crunch