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Pate and Pear Butter Hors D’oeuvres

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Pate and Pear Butter Hors D’oeuvres
Pate and Pear Butter Hors D’oeuvres
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  • 5
Votes: 0
Rating: 0
Rate this recipe!
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Print Recipe
Ingredients
  • Pear Butter
  • 4 pears peeled & diced and placed into a bowl of water.
  • 1 tbsp butter
  • 3 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1/2 tsp ginger
  • 1 tsp cinnamon
  • 1 pinch all spice
  • 1/4 tsp salt
  • Pate
  • butter
  • 1 clove garlic sliced
  • 1/4 onion sliced
  • salt
  • pepper
  • 1/2 lb chicken liver
  • 1/2 tbsp My Leaning Tower Italian Blend or create a blend of equal parts basil, dry minced garlic, parsley flakes with a pinch of red pepper flakes.
  • olive oil
Servings:
Ingredients
  • Pear Butter
  • 4 pears peeled & diced and placed into a bowl of water.
  • 1 tbsp butter
  • 3 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1/2 tsp ginger
  • 1 tsp cinnamon
  • 1 pinch all spice
  • 1/4 tsp salt
  • Pate
  • butter
  • 1 clove garlic sliced
  • 1/4 onion sliced
  • salt
  • pepper
  • 1/2 lb chicken liver
  • 1/2 tbsp My Leaning Tower Italian Blend or create a blend of equal parts basil, dry minced garlic, parsley flakes with a pinch of red pepper flakes.
  • olive oil
Servings:
Instructions
    Pear Butter
    1. Peel and dice pears and place in a bowl of water to prevent browning.
    2. In a large, coverable pot, melt butter on medium heat.remove pears from water and pat dry.
    3. Place pears into pot and sauté for about 4 minutes.
    4. Add honey, balsamic vinegar, ginger, cinnamon, all spice and salt and stir. Bring to a boil then lower heat to medium low. Loosely cover the pot so that steam is escaping and it is about 95% of the way covered and let simmer for about 50-55 minutes. Stir every 20 minutes or so to make sure nothing is burning.
    5. After 55 minutes, take pot off of heat and let sit for minutes. Place in food processor and puree until extremely smooth (about 2 minutes). Place into a container and refrigerate for at least 2 hours.
    Pate
    1. In a large frying pan, melt 1 ½ tbsp of butter on medium heat. Add garlic and onion with a pinch of salt and pepper and sauté for about 5 minutes until everything is tender.
    2. Add the chicken livers and My Leaning Tower Italian Blend (or substitute spices) and let pan fry for about 4 minutes per side until cooked through and tender (they should be slightly pink in the center).
    3. Let cool for about 5-10 minutes and then transfer everything into a food processor and add a Tbsp of butter. Puree until smooth while drizzling a tsp olive oil while it purees. Salt to taste. Once salted, place in a container, cover and refrigerate for about 2 hours.
    4. Using a plain, non flavored cracker of your choice, spread a thin layer of pear butter and top with a small dollop of pate. Garnish with dill or thyme if you like.
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