Pâtés and More

Avocado Pâté with Parsley and Pistachios

Makes 8 to 10 servings

Vegetable oil

4 ripe avocados, peeled and pitted

2 (8-ounce) packages cream cheese (room temperature)

2 tablespoons shallots or green onions, minced

1 tablespoon fresh lemon juice

1 teaspoon garlic, minced

1 teaspoon chili powder

1/2 teaspoon salt

1/4 cup fresh parsley, chopped

2 tablespoons unsalted pistachios, chopped

4 leaves butter lettuce or Boston lettuce

1/2 cup pitted black olives

1/2 cup chopped Roma tomato

Tortilla chips

Line a 6-cup rectangular glass loaf pan with 3 layers of waxed paper, extending over long sides only. Brush top sheet of paper with oil. Puree avocados and cream cheese in a food processor. Add shallots, lemon juice, garlic, chili powder and salt. Blend 30 seconds. Transfer mixture to prepared pan; smooth top. Press plastic wrap onto surface of pâté and refrigerate at least 6 hours or overnight. Remove plastic from pâté. Unmold onto rectangular platter. Remove waxed paper. Mix parsley and pistachios in a small bowl. Sprinkle over pâté. Arrange lettuce decoratively at corners of platter. Garnish with olives and tomatoes. Surround with tortilla chips.

Roasted Garlic, Olive and Goat Cheese Pâté

Makes 8 servings

Olive oil

2 large cloves garlic

16 ounces pitted black olives (save a few for garnish)

4 ounces soft goat cheese (e.g., Montrachet)

1 teaspoon black pepper

Parsley for garnish

Preheat oven to 325 degrees F. Cut off the ends of garlic cloves; place on a double layer of foil and drizzle with olive oil. Wrap and seal the foil; place in the oven for about an hour. Remove from oven, open packet and allow garlic to cool slightly. While garlic is baking, drain the olives; place the olives on several layers of paper towels and wrap tightly (try to get rid of as much liquid as possible). Take a few and slice them for garnish. Squeeze the garlic cloves out of their “shell,” place cloves in the food processor along with the olives, goat cheese and pepper. Process until the consistency is a uniform paste (pâté); adjust the seasoning (salt and pepper), if necessary (the olives are salty, so you shouldn’t need to add much, if any, salt). Store in the refrigerator. Serve at room temperature. Garnish with sliced olives and parsley. Serve with small toasts or crackers.

Navajo Squaw Dance, 1936, by Stanley Mitchell, Navajo, #51397/13. Museum of Indian Arts and Culture/ Laboratory of Anthropology, Department of Cultural Affairs, www.miaclab.org. Photo by Blair Clark.

Mushroom Pâté

Makes 1 to 1-1/2 cups

1 tablespoon chopped fresh parsley

1 tablespoon chopped chives

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

10 ounces almonds, toasted

1 tablespoon sherry

1 tablespoon heavy cream

Parsley and pimento

Crackers

Mince onion, garlic and mushrooms together in a food processor. Do not puree. Sauté mixture in melted butter until liquid evaporates. Add herbs, salt and pepper. Process almonds in a food processor fitted with a steel blade until coarsely chopped. Add mushroom mixture, sherry and cream; process until fairly smooth, but with a little texture. Pour into a small mold and refrigerate. Remove from mold and garnish with parsley and pimento. Serve with crackers.

Mushroom–Liver Pâté

Makes about 2-1/2 cups

3 tablespoons olive oil

1 medium onion, finely chopped

1 pound chicken livers, cut into small pieces (can also use dove, quail or pheasant)

1/2 pound mushrooms, sliced

1/4 cup dry sherry

3 tablespoons parsley, minced

2 garlic cloves, pressed

2 tablespoons soft butter

Salt and freshly ground pepper

Pinch nutmeg

Heat the oil in a large skillet over medium heat. Add onions and sauté 2 to 3 minutes. Add livers and mushrooms and cook until livers are no longer pink. Transfer with a slotted spoon to a blender or food processor in small batches and process to a paste. Add remaining ingredients and seasonings to taste, and mix thoroughly. Chill overnight. Serve with Melba toast or party rye or pumpernickel.

Lobster Pâté

Makes 4 to 8 servings

1 (8-ounce) package cream cheese, softened

1/4 cup dry white wine

1/8 teaspoon dill weed

1/2 teaspoon each seasoned salt and onion salt

2 cups lobster meat, finely chopped

Beat the cheese and wine until creamy. Add other ingredients and blend. Cover and refrigerate overnight. Serve with crackers.

Bacon and Walnut Pâté Mousse

Makes 8 servings

10 slices bacon, diced

1 pound chicken livers

1 teaspoon dried thyme

Pinch ground nutmeg

Salt and black pepper to taste

2/3 cup chopped walnuts

4 tablespoons fresh parsley, chopped

The day before serving, fry bacon in a skillet until crisp. Remove and drain on paper towels. Sauté chicken livers in the bacon fat over medium heat until brown, about 5 minutes. They should still be pink on the inside. Remove livers from skillet and set aside. Pour brandy into skillet and stir, loosening brown bits in skillet. Add cream and heat to boiling. Reduce heat and simmer until it is reduced to about 1 cup. Process the livers, onions, and cream in a food processor until smooth. Add the mayonnaise, thyme, nutmeg, salt and pepper. Process until smooth. Add the walnuts, parsley and bacon. Blend into mixture. Put into a serving dish; cover and refrigerate overnight. Serve with crackers.

Smoked Salmon Pâté

Makes about 2 cups

1/2 pound smoked salmon, all bones and skin removed

4 ounces cream cheese

1/2 cup unsalted butter

1 tablespoon onion, minced

1 teaspoon cognac

1/2 teaspoon Worcestershire sauce

2 tablespoons fresh lemon juice

Puree all ingredients in a food processor. Transfer to a small bowl and serve with crackers. Keeps, covered in plastic wrap, 3 to 5 days in refrigerator.

Cocktail Pecans

Makes 12 servings

2 tablespoons butter

1/2 teaspoon seasoned salt

1 to 2 dashes Tabasco sauce

1 pound pecan halves

3 tablespoons Worcestershire sauce

Preheat oven to 300 degrees F. Put butter, salt and Tabasco sauce in 12 x 8-inch baking dish. Put dish in the oven to melt butter. Add pecans, stir until coated. Bake 20 minutes, stirring occasionally. Sprinkle with Worcestershire sauce. Stir until coated. Bake until crispy, about 15 minutes.

Orange Pecans

Makes 2 cups

1-1/4 cup sugar

Zest and juice of 1 orange

1/8 teaspoon cream of tartar

2 cups pecan halves

Cook sugar, orange zest and juice, and cream of tartar in a double boiler over medium heat to softball stage. Remove from heat and beat until creamy. Dip pecans into the mixture, forming small clusters, or coating singly if they are large. Keep the mixture in a pan of warm water while dipping. Lay out pecans on a cookie sheet until dry and place them into a serving dish.

Sweet and Spicy Pecans

Makes 3 cups

2 tablespoons unsalted butter

3 cups pecan halves

1/3 cup packed light brown sugar

1 tablespoon ground cumin

1 tablespoon pure chili powder

1 teaspoon paprika

2 tablespoons apple cider vinegar

1/4 teaspoon salt or to taste

Preheat oven to 350 degrees F. Melt butter in a large skillet over medium heat. Add pecans and cook until lightly browned, about 3 minutes. Add brown sugar and cook until lightly caramelized, about 3 minutes. Stir in cumin, chili powder and paprika. Add vinegar and cook until all liquid has evaporated, 1 to 2 minutes. Season with salt. Spread pecans on a baking sheet. Bake until crisp, about 3 to 5 minutes. Cool. Store in an airtight container until ready to serve.

Sweet and Salty Almonds

Makes 3 cups

3-1/2 tablespoons lightly salted butter

1/2 cup sugar

1/8 teaspoon cayenne pepper

3 cups whole blanched almonds

1-1/4 teaspoons regular or coarse salt

In a skillet, melt butter over moderate heat. Add sugar and cayenne pepper. Increase the heat to high and cook for 1 minute, stirring constantly. Add almonds and reduce heat to medium high and cook 6 to 8 minutes, stirring and shaking the pan constantly until almonds are dark brown and pop. Spread almonds on a baking sheet and sprinkle with salt. Toss almonds as they cool. Store in an airtight container until ready to serve.

Navajo Child’s or Saddle Blanket, 1900, #09141/12. Museum of Indian Arts and Culture/Laboratory of Anthropology, Department of Cultural Affairs, www.miaclab.org. Photo by Blair Clark.

Spiced Pecans

Makes 6 cups

3/4 stick unsalted butter

1-1/2 teaspoons Chinese five-spice powder

1/2 teaspoon cayenne pepper

2-1/4 teaspoons crumbled dried thyme

1/2 teaspoon salt or to taste

6 cups whole pecan halves

Preheat oven to 375 degrees F. In a large heavy saucepan, melt the butter with the five-spice powder, cayenne pepper, thyme and salt. Stir in all the pecans and toss to coat well. Bake the pecans in batches on cookie sheets for 1 to 15 minutes. Remove from oven and cool. Store in an airtight container.

Lamaze Sauce—A Philadelphia Classic with Seafood

Makes 1 quart

1 pint mayonnaise, chilled

1/2 cup India relish, chilled

1 pint chili sauce, chilled

1 teaspoon chives

1 hard-boiled egg, chopped

Salt and pepper

Horseradish, optional

Mix all ingredients in a chilled bowl. Excellent served with chilled cooked shrimp, lobster or crabmeat.

Sesame Mayonnaise

Makes 3 cups

2-1/2 cups mayonnaise

3 to 4 tablespoons oriental sesame oil

2-1/2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon Dijon mustard

1 teaspoon Chinese chile oil

Grated zest of 1 large orange (about 4 teaspoons)

Mix all ingredients together in a bowl for dipping asparagus or other vegetables.

Peanut Sauce

Makes about 3 cups

1 cup chopped onion

1/4 cup minced garlic

1/3 cup minced fresh ginger

1 teaspoon red pepper flakes

1 to 2 teaspoons peanut or other vegetable oil

6 tablespoons sugar

1/3 cup soy sauce

3 tablespoons cider vinegar

1 cup crunchy peanut butter

1 cup (more or less) coconut milk, unsweetened

1/4 cup cilantro, chopped

Fry onions, garlic, ginger and red pepper flakes gently in oil about 8 to 10 minutes, until onions brown lightly. Add sugar, soy sauce, vinegar and peanut butter to pan. Stir in coconut milk to achieve desired consistency and cook for another 5 minutes, stirring frequently to prevent sticking. Let sauce cool and adjust seasonings. Add more coconut milk, if you like. Stir in chopped cilantro. Serve warm or at room temperature. Keeps a long time. Serve with appetizer-size skewered chicken or beef.

Jezebel Sauce

Makes about 4 cups

1 (18-ounce) jar pineapple preserves

1 (18-ounce) jar apple jelly

2 ounces dry mustard

1 (6-ounce) jar horseradish

Mix all ingredients in a bowl and spread over an 8-ounce block of softened cream cheese with crackers or serve as a side with meat or with a toasted baguette.

Chile Relish

Makes about 1-1/2 cups

1 cup sugar

1 cup vinegar

2 cups fresh green chiles, chopped

1 tablespoon dill seed

1 tablespoon mustard seed

Boil sugar in vinegar until sugar dissolves. Add rest of the ingredients and simmer 30 minutes. Remove from heat, cool and refrigerate. Serve with cream cheese, meats or crackers.

Los Amigos Deviled Eggs

Makes 12 servings

6 hard-boiled eggs

3/4 cup crabmeat, drained and picked (or cooked, chopped shrimp)

2 tablespoons fresh chives, chopped

1 tablespoon mayonnaise

1 tablespoon rice vinegar

1 teaspoon wasabi paste

Salt and pepper to taste

1/4 small avocado

Pickled ginger for garnish

Cut the boiled eggs in half and remove the yolks. Set the whites aside. In a bowl, combine the yolks, crab, chives, mayonnaise, rice vinegar and wasabi. Mix with a fork to blend. Season with salt and pepper. Fork the mixture into each egg half, mounding it. Slice the avocado into 12 pieces and top each egg with a piece. Garnish with a small slice of pickled ginger.

Fresh Peach Chutney

Makes about 4 cups

3 cups peeled fresh peaches

1/2 cup green bell pepper, finely diced

1/2 cup yellow onion, finely minced

1/2 cup fresh red chile pepper, finely diced

1/4 cup apple, finely diced

1/4 cup golden raisins

1 clove garlic, minced

1-1/2 tablespoons ginger, peeled and finely minced

1 cup light brown sugar

3 tablespoons cider vinegar

Salt to taste

Dash of cayenne pepper

Optional: Dash each of cinnamon, allspice and cloves

Place all ingredients in a large saucepan over medium heat and stir well to combine. Reduce to low heat and cook for 30 minutes, stirring occasionally, until chutney begins to thicken slightly. Let cool, pour into container and cover. Refrigerate until ready to serve with cream cheese or bread. Mango may be substituted for peaches.

Parsnip Chips

Makes 6-8 servings

1-1/2 pounds parsnips, peeled

2 quarts peanut oil

Salt

Cut parsnips lengthwise into 1/16-inch-thick slices using a mandolin or a very sharp knife. (Can be prepared 4 hours ahead.) Place in a large bowl and cover with cold water. Drain thoroughly and pat dry before continuing. Heat oil in a deep fryer or large saucepan, to 325 degrees F. Add parsnips in batches (do not crowd) and fry until limp, about 30 seconds. Transfer chips to paper towels, using a slotted spoon. Heat oil to 375 degrees F. Take parsnips in batches and fry until golden brown and crisp, about 2 minutes. Drain on paper towels. Sprinkle with salt and serve.

Mora Deviled Eggs

Makes 20 servings

10 hard-boiled eggs, shelled

2 cloves garlic, finely minced

2 serrano chiles, seeded and minced

1/2 cup mayonnaise

1 teaspoon fresh lemon juice

2 teaspoons dried mustard powder

1/4 teaspoon red chile powder

1/4 teaspoon chopped cilantro

Salt and pepper to taste

Cut the boiled eggs in half and remove the yolks. Set the whites aside. In a bowl, combine the yolks with the remaining ingredients and blend. Fill the egg whites with the mixture and sprinkle tops with chopped chives and paprika.

Landscape, n.d., by Willard Nash, oil on canvas, 24 x 30 inches. Collection of the New Mexico Museum of Art. Photo by Blair Clark.

Cashew Wafers

Makes 75 wafers

1 pound extra-sharp Cheddar cheese, shredded

1 cup unsalted butter, room temperature

1 teaspoon salt

3/4 teaspoon cayenne pepper

1 cup sifted flour

2 cups dry roasted cashews, walnuts or macadamia nuts, finely chopped

Preheat oven to 325 degrees F. Bring cheese to room temperature and beat until smooth. Beat butter, one tablespoon at a time. Add salt and cayenne, and then stir in flour, 2 tablespoons at a time. Add nuts and form into a ball. Chill dough and form into small balls. Place on lightly greased cookie sheets, spaced 1 inch apart. Flatten with a fork. Bake 20 to 25 minutes. Cool and store in an airtight container until ready to serve.

Cheese Straws

Makes about 100 straws

15 ounces extra-sharp Cheddar cheese, grated

1-1/2 sticks margarine

2 cups flour

1-1/4 teaspoons baking powder

1/2 teaspoon salt

6 dashes Tabasco sauce

1 teaspoon cayenne pepper

Preheat oven to 300 degrees F. Bring cheese and margarine to room temperature. Sift flour, add baking powder and salt, and sift again. With hands, mix margarine and cheese well. Add the flour, Tabasco sauce and cayenne and mix well. Place the dough in a cookie press and press onto ungreased baking pans about 1 inch apart. Bake for 10 minutes. Lower the oven to 225 degrees and cook until crisp. If straws are baking too fast, leave oven door ajar. Serve with dips and spreads.

Parmesan Pita Crisps

Makes 8 servings

6 pita rounds

12 tablespoons unsalted butter, melted

1-1/2 cups freshly grated Parmesan cheese

1 cup chopped fresh parsley

Cut around the edge of each pita round, making 2 round halves. Place the rounds smooth side down on a baking sheet. Brush each generously with butter. Cut each round into wedges and cover with cheese and parsley. Broil in oven until golden brown and bubbly. Serve with dips and spreads.

Sesame Wafers

Makes 6-8 servings

1 package piecrust mix

1 cup toasted sesame seeds

Coarsely ground salt and pepper

Preheat oven to 400 degrees F. Following package directions, prepare piecrust mix, stirring in the sesame seeds. Roll dough 1/2 inch thick on floured surface, and then cut into small rounds. Put on a baking sheet and bake until golden brown. Remove and sprinkle with salt and pepper. Serve with spreads.

Gorgonzola Wafers

Makes about 30 wafers

1/4 pound (1 stick) butter, room temperature

1/2 pound gorgonzola or other blue cheese, finely crumbled

1 cup unbleached all-purpose flour

3/4 cup pine nuts

1/2 teaspoon salt (optional)

Combine the butter and cheese in a food processor or mixing bowl and blend until creamy. Add flour, pine nuts and salt. Using palms, form into two 1-1/2-inch-diameter cylinders. Wrap each cylinder in waxed paper or plastic wrap and refrigerate until well chilled and firm or overnight.

Preheat oven to 375 degrees F. Slice chilled dough into rounds about 1/8 inch thick and place about 2 inches apart on cold lightly greased baking sheets. Bake until golden brown, about 12 minutes. Immediately remove from baking sheets and cool on wire racks. Store in airtight containers.

Sugared Cheese Biscuits

Makes 50 biscuits

8 ounces sharp Cheddar cheese, shredded

1 cup butter, softened

2 cups plus 2 tablespoons flour

3/4 teaspoon paprika

1/2 teaspoon salt

Confectioners’sugar to taste

Preheat oven to 450 degrees F. Beat the cheese and butter in a mixer bowl until creamy, scraping the bowl occasionally. Add the flour, paprika and salt and mix well. Shape into 1-inch balls. Place on a baking sheet. Bake for 7 minutes. Sprinkle sugar on a sheet of waxed paper. Place the biscuits on the prepared waxed paper; roll in sugar. Serve hot or at room temperature. May be prepared and frozen for future use.

Pistachio Cocktail Bread

Makes 1 loaf

1-1/4 cups shelled, roasted pistachios

Preheat oven to 275 degrees F. Line a loaf pan with parchment paper or spray with baking spray. Whisk together eggs, sugar and salt until well blended. Mix flour and nuts together and fold into egg mixture. Do not overmix. Spread batter into pan, pressing into corners. Draw a sharp knife through mixture to help disperse air pockets without too much extra mixing. Bake 45 minutes, until light brown on top. Remove to rack. When cool, remove from pan and wrap loosely in plastic wrap. Place in freezer 1 to 2 hours, or until cool and firm. Slice bread very thinly (1/4 inch or thinner). Slice on the diagonal for larger slices. Place slices on parchment paper on baking sheets (may need 2 pans). Bake 20 to 25 minutes, until golden brown, being careful not to burn. Remove to wire rack to cool. Store in an airtight container. Serve with a wonderful cheese or by itself.

Navajo Women with Corn, 1941, by Mary Ellen, Navajo, #54003/13. Museum of Indian Arts and Culture/Laboratory of Anthropology, Department of Cultural Affairs, www.miaclab.org. Photo by Blair Clark.