Hawaiian Pate
Yield
6 servingsPrep
10 minCook
30 minReady
8 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
butter
|
|
| 1 | each |
onions
chopped |
|
| 1 ½ | pounds |
chicken livers
cut up |
|
| ¾ | cup |
chicken broth
|
|
| 2 | tablespoons |
sherry
dry |
|
| ½ | teaspoon |
paprika
|
|
| ½ | teaspoon |
curry powder
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 | cloves |
garlic
crushed |
|
| ⅓ | cup |
brandy
|
*
|
| 1 | cup |
walnuts
chopped, toasted |
|
| 2 | tablespoons |
gelatin, unflavored
unflavored |
*
|
| 1 | x |
olives
stuffed, sliced |
*
|
| 1 | x |
pineapple, fresh
fresh, top |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
butter
|
|
| 1 | each |
onions
chopped |
|
| 680.4 | g |
chicken livers
cut up |
|
| 177 | ml |
chicken broth
|
|
| 3E+1 | ml |
sherry
dry |
|
| 2.5 | ml |
paprika
|
|
| 2.5 | ml |
curry powder
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 2 | cloves |
garlic
crushed |
|
| 79 | ml |
brandy
|
*
|
| 237 | ml |
walnuts
chopped, toasted |
|
| 3E+1 | ml |
gelatin, unflavored
unflavored |
*
|
| 1 | x |
olives
stuffed, sliced |
*
|
| 1 | x |
pineapple, fresh
fresh, top |
*
|
Directions
In a large skillet heat 1 cup butter and sauté onion until golden.
Add chicken livers and cook 10 minutes, stirring occasionally.
Add sherry, seasonings, garlic and ½ cup broth.
Cook 5 minutes.
Purée mixture in blender.
Add ¼ cup broth and gelatin to mixture and puree.
Melt remaining butter and blend into purée with brandy.
Stir in walnuts with a fork.
Chill overnight in refrigerator.
Shape mixture with hands into pineapple shape.
Decorate "pineapple" with sliced stuffed olives and cap with a fresh pineapple top.
Serve with crackers.
