Jim Vorheis 10 1/2 oz Beef broth 4 oz Can Sell's or other good -quality pate 3 oz Cream cheese 2 ts Unflavored gelatin 1/2 c Cold water 1/2 c Bourbon 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. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
How To make Bourbon Pate's Videos
How to make Chicken Liver Pate my way - My favourite Christmas day breakfast!
Making my Favourite christmas day breakfast! Chicken Liver Pate! I made a bit of a mistake where i only added 250g butter when i should have added 600g, oops! its been a while! but was easile fixed, just melted more butter and added it to the mixture. Best served on Melba toast, easy to make, just cut the crusts off some bread and cut into triangles, grill it in oven until crispy and your good to go!
Enjoy!
Happy Hour with Molly and Erica - Chicken Liver Pate + Sage Apple Bourbon Spritzer
20 Cent Fancy Toast Chicken Liver Pate | A Cook Named Matt
In This video I will be making Chicken Liver mousse on some sour dough toast ! super simple recipe any chef or cook can make
Ingredients: (Plum mustarda) -1/2 lbs Plums or fruit of choice -3 tbsp mustard seed (cooked, refer to video) -1 cup rice wine vinegar -honey to taste -1 tablespoon red tuxedo -1 tbsp grated fresh ginger -1 tbsp sesame oil
-in a pot bring to a simmer, rice vinegar, honey, red tux, ginger and taste. -while still hot , pour over plums and mix with cooked mustard seed, sesame oil and taste. -chill in fridge
(Chicken liver mousse) -1 lbs chicken livers soaked in milk overnight -1 shallot chopped -1/2 yellow onion chopped -1/2 cup bourbon or brandy -1/4 tsp pink salt Prague #1 -1 1/2 TBSP Lemonade Thyme -1/2 Cup Cold Butter
-sauté shallots and onion until translucent, set aside. -in the same pan sear off the chicken livers on high heat, dont overcook! -add in the pink salt and bourbon. -put everything into a blender including the Lemonade Thyme. -while blending emulsify with cold butter piece by piece. -blend on high til smooth for about three minutes. -pour into a container or jar and cover with parchment directly on the mousse. -chill for atleast six hours.
(Sour dough bread) Recipe found here
Serve on toast with mustarda ,toasted pistachio, and some flakey salt to finish.
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Matt Broussard Flakey Salt flaky salt
Homemade Chicken Liver Pate
Home made Pate is so much nicer than shop bought. This easy recipe will impress your friends and everyone will want the recipe! ????????
Best Way To Enjoy Chicken Livers | Sous Vide Chicken Liver Pate
A lot of people are grossed out by eating livers, but if it's done right, livers can be incredibly delicious. In this video I will be making a chicken liver pate using sous vide. If you don't like eating livers, hopefully this will change your mind.
--------------------------------------------------------------------------------------------------------------------------- Recipe Yields about 5 each 8 oz or half pint jars Time: 5-6 Hours Equipment needed: Blender or food processor Sous vide circulator
Ingredients: 1 lb chicken livers 3.5 oz Bacon 3.5 oz Onion or shallot 2 Cloves garlic 1 small bunch fresh thyme 1 bay leaf Freshly ground black pepper 1/4 teaspoon cayenne pepper ( optional ) 6 oz or 3/4 cup white wine ( bourbon, port or brandy are good too ) 4 each whole eggs 4 oz or 1/2 cup creme fraiche 2 oz or 1/2 stick butter, melted 16 grams or 1 Tablespoon sea salt
------------------------------------------------------------------------------------------------------------------------- Chef step original recipe:
If you're wondering about food safety on sous vide chicken livers:
How to make creme fraiche:
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