Lite bites & entertaining

2. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.

Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water.

Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.

While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.

When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes.

Add milk and Truffle Mousse and beat until the mashed potatoes are smooth. Don’t over-beat the potatoes or the mashed potatoes will end up gluey.

What is a barbeque without potato salad? Of course, we like to make it our own way – by adding a generous helping of our Sage and Pork Mousse. Instead of yellow mustard, we use dijon mustard, which helps to bring out the complex flavors of the Mousse, which comes perfectly pre-seasoned with our secret blend of spices.

To make this recipe, simply follow your favorite potato salad recipe but substitute half of the mayo with our Sage and Pork Mousse.

This delicious recipes comes from The Daring Gourmet. For the full details on this recipe and more click here

To make the caramelized onions, take as many onions as you want depending on how many caramelized onions you need. Peel them and slice them thinly.

Melt some butter in a frying pan and add some olive oil so the butter doesn’t burn. Add the onions.

When the onions are translucent add some balsamic vinegar so it will color the onions and adds this nice acidity touch.

Add some sugar (about a tablespoon of sugar per onion). Stir together and then add some maple syrup (a tablespoon per onion or a little more if you like it a little sweeter) and keep stirring. Let it caramelize until the onions are glazed and have a rich and thickened consistency.

Stuffed mushrooms are a treat, no matter the setting. Usually, you need to make a time-consuming filling, but this year, let us make the filling for you!

After washing your mushrooms and removing the stems, fill with a country-style pâté, like our Wild Forest Mushroom or Campagne. Coat the filling with a generous amount of seasoned breadcrumbs, and roast approximately 15 minutes at 400 degrees F.

Pickled Peppers

Whether you like them sweet or spicy – pickled peppers add a delightful crunch to many dishes. Try a mildly spicy pickled pepper (such as a banana pepper) on a baguette with our savory Duck Rillette and some fresh greens for a quick and satisfying lunch.

Cornichons

We’d be remiss if we didn’t mention this traditional pickle as one of our favorite pairings. Cornichons are an essential for any pâté platter – and pair best with traditional country style pates such as our Campagne.

Pickled Eggs

Pickled eggs are delicious when paired with hearty flavors, such as our Chicken Liver Mousse. For a simple appetizer, spread a hearty helping of our pâté on baguette slices with a sprinkle of chopped pickled egg. For added crunch, look for a bright green such as arugula.

Pickled Tomatoes

Is it grilling season yet? You’re missing out on a mouthful of goodness if you’ve never tried our French Bistro Burger recipe with pickled tomatoes. We usually use our Black Peppercorn Mousse with this recipe, which pairs perfectly with the bright flavors of pickled tomatoes.

Slice baguette thinly. Spread Chicken Liver Mousse pâté on the each slice. Top with a slice of Brie and add small chunks of the fruit on top. Broil until cheese begins to melt, if desired.

When the earthy colors of Alexian are visible inside, these appetizers really pop. Serve them in individual serving sizes for an easy, handheld bite. They will look fabulous on any holiday-decorated table or plate.

To make them, simply gather mini bell peppers and small Roma tomatoes. Cut the tops off and remove seeds and ribs from the inside, or simply scoop out enough room to add a generous dollop of pâté.

We recommend using our Goose Liver Mousse or our Truffle Mousse as the stuffing. To add a bit of caramelized texture, drizzle the peppers and tomatoes with olive oil and grill 2-3 minutes on each side before stuffing them.

These combinations can also be made with slices of tomato or pepper for a different look, or can be served using larger tomatoes and peppers and served with vegetable sticks for dipping. Add freshly grated cheese and crushed walnuts for added flavor and contrasting textures.

Pâté is an amazing food, because it, in many ways, transcends cultures. While traditionally French, the flavors can be interpreted into many different cuisines.

Take, for instance, our Chicken Ballotine. The accents of dried tropical fruit in this country-style pâté blend unbelievably well with your favorite pineapple salsa. We suggest cubing up a slice of our Chicken Ballotine and tossing with shredded cabbage, shredded mild cheddar, and the pineapple salsa of your choice. Then spoon the mixture into a fresh, whole wheat tortilla.

Our Chicken Ballotine provides the robust texture you want with a taco. The cabbage gives the taco a satisfying crunch and the sweetness of the pineapple salsa gives it a fresh taste. Try adding a little fresh jalapeno if you’re looking for spice.

This is a suggestion that makes a great snack for anyone, especially when you’re trying to set healthy habits in place for the New Year.

Puree a ripe avocado with a dash of olive oil and a bit of lemon juice. Mix in our Goat Cheese and Eggplant pâté and combine until smooth.

Spoon the mixture into small cups, and top with your favorite veggie sticks – celery, carrot, and zucchini.

Try something new this year and make your own tortilla chips at home! Making your own chips helps to cut down on unhealthy preservatives and lets you manage your salt intake.

Simply cut corn tortillas into chip-sized wedges and arrange in a single layer on a cookie sheet. Lightly brush with olive oil and lime juice. Combine cumin, chili powder and salt in a small bowl and sprinkle on the chips.

Bake for about 7 minutes, rotate and bake for another 8 minutes or until the chips are crisp, but not too brown.

Serve with fresh guacamole and our delicious Mixed Vegetable Pâté (a colorful combination of cauliflower, spinach, broccoli, and carrot), and enjoy!