Unexpected, Easy Stuffed Recipes with Pâté

Pâté is indulgent and perfect for special occasions. Using it as a stuffing is an easy and unexpected way to showcase pâté. With groups of people coming together for large meals, it’s a great option with which to make delicious dishes. Below are some of our favorite ways to use pâté as a stuffing.

Pâté-Stuffed Mushrooms

For this recipe you will need:

Preheat the oven to 425°F. Hollow out mushroom caps and set stems aside. Boil mushroom caps in the stock for 7-8 minutes. While boiling the mushroom caps, mince the mushroom stems. Sauté in butter with minced onion. Mash pâté with a fork and mix with lemon juice, salt, and pepper. Fill mushroom caps with mixture, brush tops with butter and bake for 5 minutes or until brown on top.

Pâté and Pistachio-Stuffed Turkey

Preheat oven to 425°F. Mix salt, white pepper, and paprika together in a small bowl and set aside. Prepare your turkey for roasting by patting it dry and ensuring giblets are removed. Rub half of the paprika mixture inside the turkey. Rub the remaining mixture into the skin on the outside of the turkey.

Chop the mushrooms, and place into a bowl along with the pâté, chopped pistachios, thyme, egg, and Challah and mix thoroughly. Stuff the stuffing into the opening of the turkey, then tie the legs and wings with kitchen twine. Brush the bottom side of the turkey with half of the melted butter and place turkey into the roasting pan, breast-side down.

Roast in the preheated oven for 45 minutes. Then flip the turkey to breast-side up, brush with remaining butter, and continue roasting until cooked, about 60 – 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180°F (82°C). Remove the turkey from the oven, cover with aluminum foil, and allow to rest for at least 30 minutes before slicing.

The Perfect Pairings for Alexian Specialty Crackers

Cheese and crackers may be your go-to, but there are many other ways to top your cracker! A third of cracker eaters say they pay more attention to what’s on top of their cracker than to the cracker itself, according to the market research firm Mintel. But we have to disagree! We have three flavors of crackers- Olive Oil & Sea Salt, Rosemary & Olive Oil and Cracked Peppercorn- that are sure to please. Try the following creative no-cook cracker pairings to serve at your next gathering, or to enjoy for your next snack.

Peppercorn and apricot jam: Top our Olive Oil & Sea Salt cracker with Alexian Black Peppercorn Mousse, and add a bit of sweetness with the apricot jam.

Tomato and Herbs: Mix 1 teaspoon of low fat cream cheese with minced fresh rosemary or thyme, and spread onto our Olive Oil & Sea Salt cracker. Top with half a cherry tomato.

Ham and Cheese: Spread a little mayo or mustard atop a cracker, then add a small square of Swiss cheese and Black Forest Ham. This is best enjoyed on our Rosemary and Olive Oil Crackers.

Fig and prosciutto: Spread goat cheese onto our Peppercorn Cracker and top with thin slices of fig, and prosciutto

Mousse and olive: Chicken Liver Mousse is rich and easy to spread. Pair this with an olive on top of a Peppercorn Cracker.

Cheese and Honey: Put a small wedge of Bucheron or Brie on top of our Olive Oil & Sea Salt Cracker, and drizzle with honey.

Gourmet upgrades to your favorite homey recipes

Gourmet upgrades to your favorite homey recipes

Chicken pot pie is a dish that elicits a smile no matter what. It’s cozy comfort food that has been passed down for generations. Upgrade this classic dish with pâté and create a flavor profile your loved ones haven’t experienced before. For this recipe, which makes two pot pies, we will use store-bought pie crust as it’s a helpful hack when you don’t want to spend time making a crust from scratch.

• 2 cups diced peeled potatoes
• 1-3/4 cups sliced carrots
• 1 cup butter, cubed
• 2/3 cup chopped onion
• 1 cup all-purpose flour
• 1-3/4 teaspoons salt
• 1 teaspoon dried thyme
• 3/4 teaspoon pepper
• 3 cups chicken broth
• 1-1/2 cups whole milk
• 4 cups cooked chicken
• 1 cup frozen peas
• 1 cup frozen corn
• 4 sheets refrigerated pie crust
• 1 slice of your favorite Alexian coarse cut pâté, cubed

First preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in the potato mixture, chicken, peas, corn, and pâté; remove from heat.

Unroll a pie crust into a 9-in. pie plate, using one crust per plate; trim even with the rim of the plate. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.

Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking. Preheat oven to 425°. Place pies on baking sheets; cover loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in the center reads 165°.

Take out of oven and let cool slightly. . Freshly baked, chicken pot pie will last up to 5 days in the refrigerator.

Beef Wellington is a rich, satisfying entree often featured on the menus of high end restaurants. But the dish is surprisingly easy to make at home, especially with Alexian Pâté and pre-made puff pastry dough. This famous dish features a tender beef fillet covered with pâté and a mixture of sautéed mushrooms, shallots, onions and herbs. The covered beef is wrapped in pastry and baked to a golden brown.

• 1 Slice of Alexian Black Peppercorn Mousse
• 1 Store bought puff pastry
• 2 lb beef fillet
• 1 lb mushrooms
• 1 onion
• 3 oz butter

To make, simply sear the beef on all sides and roast at 375° for about a half hour. While the beef cooks, sauté the mushrooms and onions in butter until soft. Remove the beef and coat with a generous portion of Alexian Black Peppercorn Mousse . Add a layer of the mushroom mixture on top and then wrap the whole thing in the puff pastry. Put it back in the oven until golden brown.

Serve with potatoes, peas, carrots and a full bodied red wine.

No Foie Gras in Alexian Pâtés

Alexian pâtés are made with carefully sourced ingredients, from strongly vetted vendors. Central to our sourcing requirement for meats, is the humane treatment of the animals from which our meat is harvested, including where and how they are raised and how they are fed.

Foie gras, by definition, is liver which has been harvested from a duck or goose, especially fattened to yield a larger, fattier liver. Since its creation, foie gras has long been considered a delicacy in the culinary world, known for its rich, buttery, indulgent flavor.

However, foie gras is also met with controversy over animal welfare concerns. Some parties argue that the process by which these animals are fed is cruel and inhumane. The livers are fattened by a process called “gavage”, in which an animal is fed by way of a feeding tube, in an effort to fatten the animal, and ultimately fatten its liver.

Unfortunately, the term foie gras is often used incorrectly to describe any and all pâté. In fact, the term should only be used to describe the liver that has been fattened by gavage. Pâté contains not only liver, which may or may not be foie gras, but also many other ingredients.

Most pâté does not contain foie gras, and those that do contain foie gras are specified as such. Alexian has never used foie gras, because we can produce a flavorful, indulgent product without the use of fattened livers. Our old-world European recipes are made with care, using premium quality ingredients that are free from added hormones and antibiotics and are free from preservatives and anything artificial.

Wholesomeness and sustainability have always been a core part of Alexian’s mission since day one. Outstanding quality food starts with treating the livestock well.

Make the most of summer tomatoes

Make the most of summer tomatoes

Is there anything quite as tasty as a summer tomato? August is the best time to eat ripe juicy tomatoes, which add flavor and depth to many recipes. We have put together some easy, late summer recipes that fully appreciate tomatoes.

Parmesan Tomato Chips
Yields 3-5 servings
For this recipe, you will need:
• 5-7 ripe tomatoes
• Olive oil, to taste
• Salt and pepper, to taste
• ½ cup of grated or shredded Parmesan cheese
• 1 slice of Alexian Pheasant Rosemary pâté

Cover an oven rack with aluminum foil. Thinly cut the tomatoes and brush with olive oil and your choice of seasoning. We like to stick to simple salt and pepper, as the pâté in this recipe is very flavorful. Put the tomatoes into a 275F-degree oven for around 2.5 to 3 hours. Check every now and then to make sure the tomatoes don’t get burnt. Right before taking them out of the oven, sprinkle the tomatoes with the cheese and bake for an additional 3 to 4 minutes, or until cheese is melty. Remove from oven and let completely cool for an hour. Once cooled, top each tomato with a small slice of the Pheasant Rosemary pâté.

Tomato Pasta Salad
Yields 4-6 servings
For this recipe, you will need:
• 5 tablespoons olive oil
• 1/2 cup chopped fresh basil
• 2 large garlic cloves, chopped
• 1 1/4 pounds tomatoes, chopped
• 8 ounces penne pasta
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 slice of Alexian Pâté de Campagne

In a large bowl, mix tomatoes, garlic, salt, pepper, oil, basil, and parmesan cheese. Cover; refrigerate 2 hours to blend flavors. Meanwhile, cook and drain pasta as directed on package. Rinse with cold water to cool; drain. Cut the pâté into small chunks and let it get to room temperature. In a large serving bowl, mix cooked pasta, tomato mixture, and pâté until well combined. Sprinkle extra Parmesan cheese over top, to taste.

Caprese sandwich

For this recipe, you will need:
• 1 Italian sub roll
• 1/2 tablespoon extra-virgin olive oil
• 1/2 tablespoon balsamic glaze
• 3 thick slices fresh mozzarella (buffalo, if possible)
• 2 fresh Campari tomatoes (thickly sliced)
• 5 basil leaves
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 slice of Alexian Sage and Pork Mousse

First, cut open the roll and slice the tomatoes. Spread pâté, to taste, on the underside of the top half of the roll, then drizzle with extra virgin olive oil and balsamic glaze. Add basil and tomato to the bottom half of the roll and sprinkle with salt and pepper. Top with fresh mozzarella. Close the sandwich and enjoy!

Simple Crostini

For this recipe, you will need:

• 1 loaf of fresh French or Italian bread, cut into thin diagonal pieces
• 8 oz of sharp white cheddar
• 1 pint of cherry tomatoes, sliced in half
• 1 slice of Chicken and Veal Pâté (or anyone of our coarse pâtés)

First, slice your loaf of bread into thin diagonal pieces. Then, cut the cheese and pâté into slices that will fit nicely onto the pieces of bread that you just cut. To make one crostini, place the cheese and pâté on the bread and top with the cherry tomato slice. Repeat until you’ve reached the desired number of crostini you wish to serve. Enjoy this as a delicious snack or an easy appetizer for your next backyard gathering!

Easy Summer Meals

Easy Summer Meals

Rising temperatures shouldn’t mean avoiding the kitchen especially since this season offers fresh, light, and delicious meals. Here are some summer recipes that we love. These quick and easy meals will give you more time to enjoy your days.

Chilled Avocado Soup with Pâté:
You won’t be able to get enough of this Chilled Avocado Soup with Pâté. For this recipe you will need 3 large avocados—halved, pitted and peeled, 2 cups vegetable stock, 1/4 cup fresh lime juice, 1/2 cup heavy cream, salt, Canola oil, 4 medium serrano chilis thinly sliced, cilantro, and one slice of Grand Marnier Pâté. This will make four servings.

In a food processor, combine the avocados, stock, 1 cup of water and lime juice and puree until very smooth. Keep the machine on and gradually add the heavy cream. Strain into a large bowl, then season with salt. Cover and refrigerate until its chilled, around 1 hour.

Then in a medium saucepan, heat ¼ inch of canola oil until shimmering. Add the serranos and fry over moderately high heat, stirring, until lightly browned and crisp, 1 to 2 minutes. When done move to paper towels to drain.

Cut the Pâté into small chunks. Pour the chilled soup into bowls and top with the pâté and crispy serranos. Garnish with cilantro and serve.

Pâté Taco:
Your taste buds will be in for a treat with this Pâté Taco recipe that serves 4. You will need 1 quartered lime,12 small warm corn tortillas, shredded Romaine or Iceberg lettuce, Pico de Gallo salsa, 1 avocado – pitted and cut into thin slices, Sour cream, and one slice of Pâté de Campagne, cut into small chunks.

To make the taco, stack 2 tortillas on top of each other and fill with chunks of pâté, lettuce, salsa, a few avocado slices, and a dollop of sour cream. Repeat as necessary.

Ballotine and Cucumber Salad with Parsley Pesto:
For this light recipe you will need 2 cups parsley leaves, 1 cup fresh baby spinach, 2 tablespoons fresh lemon juice, 1 tablespoon toasted pine nuts, 1 tablespoon grated Parmesan cheese, 1 medium garlic clove – smashed, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 cup olive oil, 1 can unsalted chickpeas – drained and rinsed, 1 cup chopped English cucumber, 4 cups loosely packed arugula, and one slice of Chicken Ballotine.

Combine parsley, spinach, lemon juice, pine nuts, cheese, garlic, salt, and pepper in a food processor; process until smooth, about 1 minute. With the processor still on, add oil and process until smooth, about 1 minute. Stir together the ballotine, chickpeas, and cucumber in a large bowl. Add pesto; toss to combine. Place 2/3 cup arugula in each of 6 bowls and top each with the salad mixture. Serve immediately and enjoy.

Unexpected Hot Dog Toppings

With summer approaching, the time to eat hot dogs is here. From Memorial Day to the Fourth of July to casual weekend barbecues- there’s no escaping this classic choice. So why not spruce them up with some amazing toppings? These next-level hot dog toppings aren’t just condiments: They’re a way to transform a tried and true favorite summer dish. Whether you are firing up the grill or cooking on stovetops, here are 5 gourmet toppings that will elevate your hot dogs to a special tasting experience!

Add some richness to your hot dog by adding pâté to create a Pâté Dog. A coarse cut pâté adds great texture to the smoothness of hot dogs. Dice very small cubes and lay them inside the bun. Add the Dog and Presto! Top with sauerkraut for an added pickled crunch.

Pizza Dogs are a great way to have the best of both worlds. You have the option of simmering marinara sauce in a pan as well simmering the hot dogs themselves in the sauce. Spoon onto toasted buns and sprinkle with grated mozzarella, parmesan cheese, and dried oregano. Put in the oven on broil if you’d like the cheese melted.

Put a French twist on your hot dogs. Melt Brie in the oven or on the grill and layer on top of your hot dogs. Serve on sliced, toasted baguettes. Top with chopped cornichons and Dijon mustard.

Add some freshness to your meal by making Bruschetta Dogs. Dice 2 tomatoes and chop 1 garlic clove. Mix that with 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, some torn basil, and salt. Serve your hot dogs on toasted Italian buns. Top with the tomato mixture and drizzle with olive oil.

We can’t forget about bacon! Chop up bacon into small pieces and either pan fry or cook in the oven to your desired crispiness. Sprinkle generously on top of your hot dogs and stuff thin slices of avocado on the sides. Add honey mustard to tie it all together.

These hot dog fixings go way beyond mustard. Gourmet toppings are all the rage so fire up your grill and get ready for some serious flavor. You’ll be sure to impress with these great flavors.

Expand your Breakfast Horizons

Breakfast is an important start to your day and yet, many people either skip it or go for unhealthy options. Busy mornings means often reaching for cereal or other unfulfilling options that just leave you with a sugar crash in a few hours. You’d be surprised how many wholesome breakfast ideas require very little effort when put into practice. Here are some tips and easy recipes to try.

First, go for whole wheat options when looking for breakfast bagels and muffins. There are many protein-rich options to use as a spread such as peanut butter or almond butter. Top with a chopped banana and chia seeds.. Chia seeds are packed with vitamins and minerals (almost six times more calcium than milk!). Go for a savory route by using cheese and one of our coarse cut pâtés. Incorporate healthy fats such as eggs and avocados. Give your avocado toast a kick with any of our mousses. Give oatmeal a new flavor by making it savory. Prepare as usual with milk or water, but add a pinch of salt and pepper instead of any cinnamon or sugar. Then top with an over-easy or poached egg and sprinkle on a little cheese for an extra tasty treat. For maximum flavor add a touch of our pâté on top. Making scrambled eggs or an omelet? Any of our vegetable pâtés will make an excellent addition.

In a rush? Smoothies make a great portable breakfast full of fruit (and sometimes vegetables!) and other healthy ingredients of your choosing from honey to almond milk to chia seeds. Or go for a smoothie bowl where you can layer fruit, nuts, and more on top.

Food is fuel, and after being asleep all night, we need a major refill come morning. Try these healthy options and watch your energy and mood go up.

Everything you Need to Know About En Croute

When you’re hosting a party or just inviting some friends over for dinner, you want delicious, simple recipes that people don’t expect or don’t see a lot of. That is why en croute is a perfect idea for hosting. En croute is a dish that has been wrapped in pastry dough and then baked in the oven. It’s incredibly versatile and a favorite of many. You can stuff the inside with any item of your choosing. Salmon, beef, and brie are popular choices.

The wrapping is usually created with either puff pastry or straight pastry dough. Puff pastry is more commonly used. It’s made by folding and rolling pastry dough to create many layers that will puff up when cooked. Straight pastry dough remains flat and thus, is usually the less desired choice. Cooking times vary depending on how long it takes the dough to get a nice golden crust and depending on what is inside.

For now we will focus on pâté en croute which, as you can guess, is pâté wrapped in the puff pastry. First start with the pastry dough. You can buy pre-packaged puff pastry sheets to save on time. Make sure to let it thaw in the fridge overnight as you cannot work with it when it is frozen. Roll it open on a floured flat surface and make sure to not let it get too warm as it becomes sticky and harder to manage.

Then pick the pâté of your choosing. Chicken and Veal Pâté or Pheasant and Rosemary Pâté are popular choices. Divide them into portions that fit the sheet. Don’t fill it up too much as it may make the dough soggy. Leave a one inch border around each filling (you can use a ruler if you wish) and cut around that. Then take the sides and press lightly to make a cover for the contents inside. Prick the surface lightly with a fork, a technique called docking, which allows the pastry to release steam as it bakes. Brush the puff pastry with an egg wash prior to baking for a more golden colored finished product.

Bake following the directions on the puff pastry packaging, or until the crust is a golden brown. Serve to guests and brace yourself for recipe questions!

Vegan recipes with Alexian Pate

What do Coretta Scott King, Sinéad O’Connor, “Weird Al” Yankovic and Albert Einstein all have in common? They all are (or were) vegans. A vegan is someone who does not consume animal products. Just as vegetarianism has come into the mainstream, veganism is also gaining in popularity.

If you’re not ready to give up your bacon or burgers or Buffalo wings quite yet, that doesn’t mean you can’t try some vegan recipes. The following recipes are so tasty, you won’t even miss your beloved meat.

Think that veggie burgers can’t compare to their beefy counterparts? Think again! Once you make sweet potato and black bean veggie burgers, you’ll be a believer. Finish the burger with a smear of our vegan Tomato Basil or Curry and Bell Pepper pâté, and it will be hard to top!

Who says a sandwich has to be filled with meat? Try a vegan BLT where the “B” is eggplant bacon, which is simply thin slices of eggplant roasted to a smoky flavor. Since mayo has eggs, substitute it with one of our spreadable vegan pâtés instead.

Pull a switch on pulled pork with jackfruit. Its texture is similar to that of shredded pork. Toss with some barbecue sauce, spread some vegan pâté on the bun, and you’ve got yourself a succulent and substantial sandwich.

Avocado toast is trending now, but herbed mushroom toast is making its mark. Spread garlic toast with our Earthy Mushroom Pâté for a new toast taste sensation!

Roasted brussels sprouts have gained in popularity, but they’re often made with pork or bacon. For a vegan spin on Brussels sprouts with all the flavor but none of the meat, swap out pork with our vegan Tomato Basil Pâté.

Craving a quesadilla? Hold the cheese! For a vegan version, substitute cheese with hummus or one of our vegan pâtés.

Pass the pasta… and pass on the meat. Make mouthwatering mushroom ravioli using our Earthy Mushroom Pâté as a delicious shortcut for the filling. Stuff shells with our Tomato Basil Pâté, then smother in a vegan pesto sauce.