Patetaining – Alexian Pate

Start Mother’s Day off right with these three delicious yet simple breakfast ideas.

Short on time but still want to impress mom? Then opt for our simple savory breakfast sandwich recipe.

Spread our Forest Mushroom Pâté on a toasted baguette, followed by over medium eggs and mixed greens. Hearty and delicious, the baguette will absorb all the delicious egg yolk and leave mom a happy camper.

For something lighter, try our Tomato Basil Vegan Pâté on a whole wheat tortilla. Add in scrambled eggs, sliced avocado, and fresh baby spinach; then wrap up and enjoy.

If mom is vegan, simply swap the eggs for other veggies— onions, broccoli, or bell peppers. Healthy and delicious? We’ll take three servings, please.

Duck Rilletteis rich and full of flavor, making it the perfect filling for a decadent breakfast crepe. Best of all, this recipe is super easy. In fact, the other two ingredients in this recipe are sautéed onions and bell peppers. That’s it.

Once you’ve sautéed the vegetables— preferably with some minced garlic, salt, and pepper— spread the Duck Rillette onto a warm crepe. Add the sautéed onions and bell peppers. Voila!

While we enjoyed our many culinary adventures throughout the season, we’re looking forward to what spring may bring, especially when it comes to— yep, you guessed it— pâté.

We here at Alexian have done the research to see which pâté varieties could gain tons of traction in the upcoming season, and we’ve come up with a few guesses. So, what will be on our plate as the flowers begin to bloom? Well, let’s find out.

Recent reports by food forecasters have suggested that plant-based items will be all the rage in 2022, and pâté is no exception. Light, tasty, and 100% meat-free, our three vegan pâté offerings are sure to raise the interest of plant-based eaters nationwide. From the earthy notes of our Earthy Mushroom terrineto our Curry & Bell Pepper and Italian-inspired Tomato Basil,, our herbivorous pâtés are sure to be popular meat replacements that taste just as delicious as their non-vegan counterparts.

This upcoming season, food experts expect “to see an uptick in recipes that call on mushrooms,” according to Delish. Enter our Wild Forest Mushroom Pâté. Featuring a number of ingredients—namely, premium pork and pork liver, chopped shiitake mushrooms, and sherry wine— this unique pâté offers a simple, refined taste that can be enjoyed on its own, or in a variety of dishes. Most importantly, the recipe is a call back to its gourmet heritage, which has been made and celebrated for centuries in Europe.

Experts agree that this season will see a return of fine dining. “If you follow restaurant trends over the last two decades, when we’ve come out of a period of unrest—including 9/11 or the 2008 economic crisis, for example—there’s been a return to super high-end dining and really inventive cuisine,” Paul C Reilly, chef/owner of Coperta and Apple Blossom in Denver explained to Food & Wine. “The time is ripe for this and I think people will be willing to go out and spend more and gather together around a more formal dining experience.”

This brings us to the question: What says fine dining more than truffles? Full-flavored and easy to spread, our Truffle Mousse is a decadent combination of pork, turkey and chicken liver, sherry, truffles, wild mushrooms, and spices. It’s smooth, it’s creamy, it’s… delicious. And while it might not be “fine dining” in the traditional sense of, say, eating at a Michelin starred restaurant, it’s definitely a high-quality, gourmet indulgence. There’s no doubt about it: Truffle Mousse is surely one food that will define how we eat in the upcoming months.

Deciding which bread to pair with pâté can be a… well, an overwhelming process. So, with the hope of helping you feel more equipped when you go to grab that lovely loaf off the grocery shelf, we carefully rounded up our top bread choices for accompanying pâté. That said, we’re not highlighting just any bread choices— instead, we’re focusing on the underrated ones. Read on below.

An Italian bread made from wheat flour, salt, yeast, and water, ciabatta is crusty, versatile, and addictively delicious. Perfect for sandwiches and paninis, it also pairs well with— yep, you guessed it— pâté.

A yeasted bread made from a starter — a fermented mixture of flour and water— sourdough is infamous for making fantastic grilled cheeses. Offering a substantial crust with a soft, chewy center and large air bubbles, this loaf is amazing when paired with our vegan selections, veggies, and French cheese.

Focaccia
An Italian bread typically baked flat, focaccia is similar to pizza dough, and is often flavored with rosemary and garlic. Typically coated with olive oil before baking for a delicate yet crispy crust, it’s often enjoyed on its own, but is also great for dipping in soup or serving with meat, cheese, and pâté.

A French bread made with eggs and butter, brioche is a super light bread with subtle sweetness. Its totally soft crust— and golden hue— makes for an amazing match to our pâté. Think: A soft-as-a-pillow pastry with an ever-so delightful savory touch.

Before the year ends, we wanted to look back at our favorite recipes of 2021. Read on below.

Full of texture and bursting with flavor, perk up your day with this finger-licking-good recipe that lends a modern twist to a classic bagel flavor.

Toast the halves of an everything bagel to a golden, brown color. Spread the cream cheese across the bagel halves (the more the better). Pile high with the Chicken Liver Mousse and chives. Voila!

Made with just six ingredients, this vegan crepe recipe is ridiculously simple— and extraordinarily delicious. All you’ll need is Earthy Mushroom Pâté, chickpeas, diced onion, minced garlic, spinach, and soy sauce.

In a skillet, heat the oil over medium heat and add the diced onion and Earthy Mushroom pâté. Sauté for 3-4 minutes before adding the chickpeas and soy sauce. Stir occasionally.

Fry for a few more minutes and stir in the minced garlic. Toss in the spinach and cook for 1-2 more minutes, then turn off the heat.

Place the filling in a food processor or blender for some seconds, and then spread 1½ to 2 tablespoons of the filling onto a dairy-free crepe. Salt and pepper to taste.

For an “adult” twist on a grilled cheese you can turn to again and again, gather shredded white cheddar, sliced Swiss, a thick sliced bread, grilled onions, and our Wild Forest Mushroom Pâté.

Butter one side of two slices of bread. Add a thin slice of our Forest Mushroom Pâté, top with a slice of Swiss cheese, a sprinkle of white cheddar cheese, the grilled onions, another slice of Swiss, and finally the other slice of bread. Cook butter-side-down in a nonstick pan until golden brown on each side.

Featuring large chunks of ripe tomatoes, fresh basil, tangy red onion, and Parmesan cheese, Tomato Pasta Salad is a satisfying meal that everyone will love.

An iconic dish in the Philippines, Beef Kalderata is a savory beef stew cooked with creamy tomato sauce, fresh vegetables, and liver spread (in our case, pâté). Commonly served on holidays and special occasions, this spicy mainstay is flavorful and tender, offering melt-in-your-mouth meat and soul-satisfying comfort that’s sure to impress.

Crostini are one of the easiest and most versatile appetizers to make. It consists of small slices of grilled or toasted bread, typically topped with vegetables, meats, or cheeses. It is the perfect dish for hot days when you don’t want to be in the kitchen all day.

First, preheat your oven to 350°. Cut a baguette into ¼ inch thick slices and line them on a baking sheet. Brush both sides with extra virgin olive oil and season with fresh cracked salt and pepper. Bake, flipping the breads halfway through, for 15 to 20 minutes, or until golden. Let them cool and top with your favorite topping. Below are a few unique topping ideas.

Cilantro tomato bruschetta:
Dice tomatoes and cilantro together and mix with salt and pepper. Then, dice up your choice of any of our coarse cut pâtés (we recommend our Herb de Provence or our Wild Forest Mushroom). Mix the pâté with the tomato mixture and top the bread to serve.

Brie and Fig Crostini:
Slice brie and warm in pan for a few seconds until just before it melts. Top crostini with brie slices. Then a layer of Duck Rillette, which has been brought to room temperature. Top with freshly sliced figs or fig jam.

Pâté and Nectarine Tartine:
Pit and slice a nectarine, and warm in a small pan on high for 45-60 seconds on each side or until tender. Let the slices cool a bit. Spread crostini with Chicken Liver Mousse or top with thin slices of Grand Marnier Pâté. Place nectarines on top and serve.

Create a sampler platter and allow guests to create their own one-bite delights. Present a few different pâtés next to each other and show off a variety of colors, textures and flavors. Make it festive by forgoing labels and letting partygoers guess the flavors and ingredients.

Simply arrange some small, garnished plates and make finger food-sized portions of pâté available. If your guests are new to pâtés, we recommend offering a smooth and creamy mousse. Our duck liver mousse with Cognac is a best seller and even children love it.

All Alexian varieties can be paired with chunks of bread, cheeses and small portions of vegetables. Our pâtés are playful foods, so don’t be afraid to experiment with ingredients. Here are some of our favorite combinations for single-bite party foods.

– Baked potatoes with Duck Rillette. Slice the potatoes in half the long way, add a generous dollop of pâté in the middle and cut into fourths to serve on toothpicks.

– Hallowed out zucchinis, peppers and tomatoes can be filled with pâtés like Pheasant Rosemary, Campagne or Grand Marnier. Cut them into small pieces and serve on toothpicks.

Get your holiday parties started in style this year with these delicious cheesy pâté dips. As indulgent as they are simple, read on below for 3 recipes that’ll impress family and friends alike.

An eggplant lover’s dip that gives guests the opportunity for casual, friendly chatter while munching on delicious cheese and pâté? Yes, please!

To create this creamy appetizer, first drain and rinse one can of white beans. Stir the beans into the pâté, mashing slightly until thoroughly combined. Top with crumbled goat cheese, to taste, and heat at 350°F until warm all the way through. Yum.

To create this dinner party sensation, start by halving and slicing one brown or yellow onion. Then, sautéing in a saucepan over medium-high heat with olive oil and salt and pepper to taste. Once caramelized, remove from heat.

Next, grate eight ounces of Gruyère cheese. In a medium bowl, mix ¾ of the cheese and the Truffle Mousse. Spread into a small baking pan. Top with the caramelized onions, a generous drizzle of honey, and the remainder of the cheese.

Let it bake at 425°F for about 25 minutes, or until the cheese is melted and hot. Dig. In.

For a simple, effortless dip that’s as flavorful as it is versatile, look no further than a bold smoked cheddar dip with our decadent Duck Liver and Pork Mousse with Cognac, a winner of the prestigious Good Food Award in San Francisco.

Melt grated smoked cheddar (on the stovetop or in the microwave) and then pour it over an even layer of the mousse. That’s. It. Yes, this recipe is really that simple. Pro tip: Make sure the mousse has been heated up before you pour in the smoked cheddar, and that you have some crackers on hand to really indulge.

If you wish, you can also stir the smoked cheddar into the mousse so it’s evenly distributed throughout the dip.

From mouthwatering puff bites to savory cheese delights, let’s toast to our favorite Oktoberfest appetizers that are quick, easy, and— most importantly— delicious. Prost!

You can never go wrong with a large, melty skillet full of gooey cheese— especially when you add in delicious pâté.

Layer cubed fontina cheese and Black Peppercorn Mousse in a cast iron skillet or baking dish, top with sliced garlic, thyme leaves, and olive oil. Broil until it’s melted and bubbly enough to scoop up. Serve with toasty, flaky bread, or crackers and tortilla chips.

Hearty stuffed mushrooms are always a treat, but when beer is involved they become a requirement.

Clean and chop off the stems of however many large mushrooms you see fit. Sautee stems and green onions and combine with herby breadcrumbs, Campagne pâté, Parmesan cheese, basil, salt, and pepper. Fill the mushroom caps and bake for 15 minutes at 400 degrees F. Garnish with parsley to serve.

Elevate your everyday grilled cheese by introducing decadent ingredients. Simply make 4-5 full-size sandwiches, slice into quarters, and arrange on a plate. Here are a few mouth-watering suggestions.

Wonton wrappers are a staple in our kitchen. They can be used to make a quick cup— by pressing them into a cupcake pan and baking— or to make delicious dumplings.

To make a simply satisfying wonton for your party, spoon small amounts of our Truffle Mousse into wonton wrappers. Bake or fry until golden brown, and serve with your favorite dipping sauce— i.e. soy sauce, sesame oil, or spicy mayo.

Gently wrap thin slices of any of our pâtés (though a couple of our favorites for this recipe are Chicken & Veal and Wild Forest Mushroom) in puff pastry and cook until light golden brown.

You can also use crescent roll dough in place of puff pastry to save a little time. Feel free to experiment with your own add-ins – like your favorite smoked cheese or veggie – for added flavor.

Here, we highlight 3 delicious bagel and pâté sandwich recipes you’ll want to eat for breakfast, lunch, and dinner. Because, well, let’s face it: there is no better place on earth to be than between the two halves of a crispy warm bagel.

Full of texture and bursting with flavor, perk up your day with this finger-licking-good recipe that lends a modern twist to a classic bagel flavor.

Toast the halves of an everything bagel to a golden, brown color. Spread the cream cheese across the bagel halves (the more the better). Pile high with the Chicken Liver Mousse and chives. Voila!

When meat and dairy are no-nos, say “yes” to starting your day with this vegan breakfast treat.

Toast your bagel halves to a golden, brown color. Spread the 3-4 tablespoons of the Earthy Mushroom pâté across the bagel halves. Top with sliced tomatoes and cucumber. Salt and pepper to taste. Enjoy!

A super easy, elevated meal in the morning or for lunch, this savory recipe is sure to delight the palate.

Toast the sesame bagel until golden brown along the edges. Spread a tablespoon of garlic paste on each half. Add 3-4 tablespoons of Duck Liver and Pork Mousse with Cognac and sliced red onions. Sprinkle some salt. Close the bagel and enjoy while hot!

Universally adored and conveniently adaptable to endless food combinations, who doesn’t love a delicious brunch crepe— especially when it involves pâté? Read on as we highlight our top three favorite pâté-inspired, mid-day crepe recipes.

One of our favorite chicken crepe recipes is as easy as it is delicious, and essentially only involves four ingredients: Truffle Mousse, shredded chicken, asparagus, and roasted tomatoes.

Spread a thin layer of the Truffle Mousse on a crispy golden crepe. Lightly sprinkle some of the shredded chicken on top, in addition to the asparagus and roasted tomatoes. Add salt and pepper to taste.

Pro tip: We suggest slowly building on these ingredients instead of going all in at once, as the last thing you want is your crepe to fall apart. And naturally, if you’re keener on other vegetables— or on adding some cheesy elements— feel free to experiment as you see fit.

Made with just six ingredients, this vegan crepe recipe is ridiculously simple— and extraordinarily delicious. All you’ll need is Earthy Mushroom pâté, chickpeas, diced onion, minced garlic, spinach, and soy sauce.

In a skillet, heat the oil over medium heat and add the diced onion and Earthy Mushroom pâté. Sauté for 3-4 minutes before adding the chickpeas and soy sauce. Stir occasionally.

Fry for a few more minutes and stir in the minced garlic. Toss in the spinach and cook for 1-2 more minutes, then turn off the heat.

Place the filling in a food processor or blender for some seconds, and then spread 1½ to 2 tablespoons of the filling onto a dairy-free crepe. Salt and pepper to taste. Voila!

We know what you’re thinking: Gourmet? I thought this article was supposed to be about easy crepe recipes. News flash: This culinary creation is about as easy as it gets, as it involves only three ingredients. Yes, you read that right. Three.

Duck Rillette is rich and full of flavor, making it the perfect filling for a gourmet brunch crepe, as well as the star of this recipe. The other two ingredients are sautéed onions and bell peppers. That’s it.

Once you’ve sautéed the vegetables (preferably with some minced garlic, salt, and pepper), spread the Duck Rillette onto a crispy crepe. Add the sautéed onions and bell peppers.

Overall, the crispy vegetables should cut through the savory creaminess of the Rillette to create a gourmet flavor that’ll take your taste buds to new levels of deliciousness.