Tasting Plate
How to make Tasting Plate - If you like, add Cucumber Ribbons & Shrimp to this tasty plate.
CHICKEN & PORT PÂTÉ
SERVES 8
4 tablespoons (1/2 stick) butter, softened
10 to 11 ounces chicken livers, trimmed
2 scallions (green onions), finely chopped
2 tablespoons port wine
Method:
Melt 2 tablespoons of the butter in a large skillet. Cook the livers, in batches if necessary, until just browned. Add the scallions and cook, stirring, until the scallions are tender. Add the port. Cook, uncovered, until almost all of the liquid has evaporated.
Transfer to a blender or food processor and blend until smooth. Add the remaining butter and blend until fully incorporated and smooth. Transfer to a bowl and refrigerate for at least 2 hours before serving.
Hint:
This recipe represents my first foray into the world of homemade pâté, and it was extremely successful. This is the perfect pâté, delicious on your favorite crackers or small slices of toasted bread.
WATERMELON & FETA BITES
MAKES 24 BITES
Ingredients:
1/2 small seedless watermelon, rind removed
7 ounces feta cheese, cut into 24 cubes
24 mint leaves
2 tablespoons balsamic glaze (see Tip below)
Method:
Cut the watermelon into 24 (1-inch) cubes and place on a serving platter. Top each with a cube of feta and a mint leaf. Lightly drizzle with balsamic glaze and spear each with a toothpick.
Optional:
Now, I know trying to find watermelon in the United States around Christmas might be as likely as winning the lottery, so try these instead: figs, feta, and honey; pears and feta; or pitted dates stuffed with feta and wrapped with prosciutto.
Tip:
If you don’t have balsamic glaze, simply make your own: Pour 1/2 cup balsamic vinegar into a small skillet and add 2 tablespoons light or dark brown sugar. Cook over medium heat until syrupy. Set aside to cool.
 |
| Tasting Plate |
0 comments:
Post a Comment