Pictures: Must-try autumn recipes
Give your menu a seasonal makeover with deliciously fresh fall ideas. These dishes are perfection made simple so you'll have plenty of time to frolic and play your autumn days away. Warning: No biting the screen.
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Classic pate with a twist
Spicy sausage and chicken liver mousse pate
Prep: 45 minutes Cook: 35 minutes Chill: 4 hours Servings: 18 Note: May be kept in the refrigerator up to 3 days. If you cannot find spicy pork sausage, add crushed red pepper to taste with the spices. Ingredients: 1/4 cup black, dried currants 1/2 cup apple brandy 3 tablespoons each: unsalted butter, olive oil 2 medium onions, finely chopped 2 medium sweet-tart apples, peeled, chopped 3 cloves garlic, minced 2 1/2 teaspoons salt 1/2 teaspoon dried thyme 1/4 teaspoon each: ground allspice, white pepper 1 pound cream cheese, softened, cut into 2-inch pieces 1 pound spicy pork sausage 1 pound chicken livers, cleaned, rinsed 1/4 cup coarsely chopped unsalted pistachios, plus whole nuts for garnish Parsley sprigs 1. Pour brandy over currants in a small saucepan on medium-high heat; heat to a boil. Remove from heat; steep, 30 minutes. 2. Meanwhile, heat butter and 2 tablespoons oil in a large skillet over medium heat until butter melts. Add onions; cook until softened, 5 minutes. Add the apples; cook until softened, 5 minutes. Add the garlic; cook, 1 minute. 3. Transfer the mixture to a food processor; puree. Add the salt, thyme, allspice, white pepper and cream cheese; process until pureed. 4. Heat the remaining oil in the same skillet; brown the sausage over medium-high heat, stirring to brown evenly, about 5 minutes. Add the chicken livers; cook until the chicken livers are cooked through. Strain the apple brandy from the currants (reserving the currants); add the brandy to the skillet. Ignite the brandy with a long match, averting your head and making sure that the overhead fan is not on. 5. When the flame has gone out, add the liver mixture to the onion-apple mixture in the food processor; process until the mousse is smooth, about 30 seconds. Add the currants and chopped pistachios; process until just combined, making sure that the currants and pistachios retain their texture. Taste for seasoning. 6. Pour into two 4-cup crocks or molds; Chill at least 4 hours. Decorate with the whole pistachios and parsley sprigs before serving. Nutrition information: Per serving: 225 calories, 18 g fat, 8 g saturated fat, 127 mg cholesterol, 7 g carbohydrates, 9 g protein, 585 mg sodium, 1 g fiber. |
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