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Loving this recipe -- especially for the holidays: James Beard's Liver Pate

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Joined: Jan 11, 2007


Posted to Thread #16905 at 7:38 am on Nov 20, 2009

James Beard’s Liver Pate
From the Lighthouse Breakfast Cookbook, recipes from Heceta Head Lighthouse in Oregon

James Beard lived in Lake Oswego, OR , not far from the Strudel House and visited the restaurant a few times. Mike had a chat with him one day about the elaborate process Carol would go through to make traditional chicken liver pate. After lunch Beard handed Mike a note that had this recipe on it and told him it is just as good and takes a fifth of the time to make. We served this pate for 15 years at the restaurant. It was a favorite on our brunch menu.

6 ounces liverwurst
6 ounces cream cheese
1 teaspoon dry sherry
˝ teaspoon Worcestershire sauce
˝ teaspoon dried tarragon
Pinch of fines herbes
2 cloves of garlic, minced
1 tablespoon whole green peppercorns

In a mixer combine the liverwurst, cream cheese, sherry, Worcestershire sauce, tarragon, fines herbes and garlic: blend well, stopping to scrape down the sides and bottom. When smooth, fold in the peppercorns.

Serve with sliced baguette, butter, Dijon mustard, shaved red onions, and cornichons.

Makes about 1 pound.

Traca’s note: when I made it, I skipped the herbes and peppercorns. Absolutely delicious!

You can't do anything about the length of your life, but you can do
something about its depth. - M

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