Pâté Recipes

Four Cheese Pâté:

In a mixing bowl, beat one package of cream cheese with milk and sour cream until smooth
Spread into a 9-inch pie plate lined with plastic wrap
Sprinkle with chopped pecans
In a mixing bowl, beat Brie, Swiss, blue cheese and remaining cream cheese until thoroughly combined. Gently spread over chopped pecans, smoothing the top to form a flat surface
Cover and chill overnight or atleast several hours
Before serving, invert onto a plate and remove plastic wrap. Arrange pecan halves on top
Serve with apples and/or a variety of crackers

Chop the parsley and the spring onions finely in the food processor. Add the peeled, stoned and roughly cubed avocados and the lemon juice, then add the eggs and seasonings
Pulse until the eggs are finely chopped
Turn into a bowl and add enough of the mayonnaise to bind the mixture into a pâté. Taste and reseason if necessary
Pile into a shallow bowl and chill until required
Serve with scoop crisps or spread on fingers of challah

Can also be used as a dip for raw vegetables
Serve as an appetizer or hors d'oeuvre
Can be garnished with sliced hard boiled eggs, avocado wedges, sprigs of fresh herbs, etc.

Preheat oven to 350;deg;F
Wrap garlic in aluminum foil and bake for 30 minutes; unwrap and cool to room temperature. Squeeze each clove at root end, popping out soft garlic pulp
Heat cheese in double boiler top over just-simmering water until melted, about 15 minutes
Meanwhile, purée garlic and olives with oil by processing 10 to 15 seconds in an electric blender at high speed or in a food processor fitted with the metal chopping blade
Add melted cheese and process another 5 to 10 seconds longer
Cover and chill 2 to 3 hours
Let pâté stand at room temperature for 20 to 30 minutes, then serve as a spread for chunks of Italian bread or slices of raw zucchini

Place smoked fish, cream cheese, butter, balsamic wine vinegar, lemon juice, onion, garlic, and ground pepper in food processor bowl
Pulse until mixed well but not completely puréed
Mound into serving dish and refrigerate overnight
Top with chopped chives. Serve with toasted bread triangles or savory crackers

Stir-fry onion, garlic, and mushrooms in butter in a heavy skillet over moderate heat 5 minutes until onion is soft, not brown; remove from heat
Mince eggs, walnuts and almonds by pulsing 6 to 8 times in an electric blender at high speed or 3 to 5 times in a food processor fitted with the metal chopping blade
Add skillet mixture and all remaining ingredients; process 3 to 5 seconds to mix
Spoon into a decorative bowl, cover, and chill 1 to 2 hours to blend flavours
Let stand 30 minutes at room temperature before serving

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