February 2017

Pâté Rendezvous:
Indulgent Flavors with Pâté

Alexian pâtés satisfy the palate all on their own, but you can take it up a notch or two by simply pairing our pâtés with a variety of top-shelf ingredients, from savory to sweet.

Our Chicken & Veal Pâté is a rich combination of veal, chicken breast, chicken liver and cognac, garnished with mustard seed and black pepper. Pair it with bleu de gex (blue cheese) to create a taste sensation à la cordon bleu. This creamy, semi-soft cheese, from the French region of Jura, is made from unpasteurized milk and aged for at least three weeks. For a finishing touch, top it off with thin slices of ham.

Black olives are also a nice addition to our Chicken & Veal. Also known as "European olives," these olives are at once sweet, bitter and salty, making them the perfect complement for the pâté.

Drizzle slices of our Pâté de Campagne with balsamic vinaigrette. True balsamic vinegar comes from a special region in Italy. A basic balsamic vinaigrette is made with olive oil, balsamic vinegar, salt and pepper.

For a tangy yet slightly sweeter topping, use a balsamic glaze. Use a prepared glaze or make it yourself — it's simple. Mix 2 cups of balsamic vinegar with 1/2 cup brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer about 20 minutes (the glaze will reduce by about half). The glaze should coat the back of a spoon. Let the glaze cool then pour into a lidded jar and store in the refrigerator.

At the center of our Chicken Ballotine is minced white chicken meat, pistachios and a medley of dried tropical fruits, encased in a golden breast of chicken. This terrine takes on a whole new taste when draped in a creamy avocado dip. You probably call this dip guacamole; we call it amazing. It's made from avocado, cilantro, sour cream, lime juice and black pepper. Adjust the ingredients to achieve the consistency you desire.

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