Happy Mother’s Day! This is my third year, and I still can’t believe I’m on the “mother” side of celebrating this holiday. It’s been a fun ride!
Speaking of going on a ride, lately I’ve been having a bit of a blog identity crisis. Yes, at less than a year old, I’m thinking that’s not exactly normal, but it’s been happening. I started this blog in order to share the fun things I come up with when I’m playing around in the kitchen as well as chronicle my adventures as I fulfill my life goal of eating at every Michelin starred establishment. Okay, so that’s not really my life goal, but wouldn’t it be so awesome to accomplish that? Maybe it should be a life goal.
But that’s not the point. The point is that I started this blog as an outlet, a way to share my experiences and my food. As I got deeper into blogging I quickly got caught up in doing what I heard a blogger should be doing and moving in the direction I was told to go. I started posting things that I thought people wanted and sticking to a schedule because I thought I had to.
Over the last month I’ve started making things based on my own lightbulb moments (ube panna cotta? no idea where the idea came from, but I love it) and dishes that inspired me rather than what I thought I should be making…and I remembered why I started this blog – as a fun outlet. So this is me getting back to the fun of blogging – posting things because I love them and think they’re delicious, not because I think I have to.
Anyway, pate. I always associate pate with special occasions. My aunt makes a delicious pate, and it always comes out on holidays, birthdays, baby showers, wedding showers. So to me pate = something to celebrate. On those days that the pate comes out you can find me parked right in front of the dish spreading it on anything I can get my hands on.
This particular version has been marinating in my head since I had that wonderful chicken liver mousse at SPQR a few months ago. With all my years of adding pate to anything that was in front of me, I had never had it with pears, and the combination is so winning. My version is much more rustic (vs a Michelin star restaurant? I’ll take that), but the savory, smooth liver + sweet, spiced pear combo is just as awesome. You’re going to want to spread it on everything. 😉
Pate with Spiced Pears
2 hours 30 mins
Author: Joy @ The Joyful Foodie
Recipe type: appetizer
Serves: about 2 cups
Ingredients For the Pate:
- 1 lb chicken livers
- 1 cup milk
- 1 medium onion, diced
- 2 cloves garlic, minced or pressed
- 1 tsp thyme
- 1 cup butter (16 Tbs)
- ¼ cup sherry
- 4 Tbs capers
- salt and pepper to taste
For the Spiced Pears:
- 3 medium pears
- ¼ tsp ground cloves
- ¼ tsp cinnamon
- ¼ tsp ground cardamom
- 1 Tbs butter
- 1 Tbs Balsamic vinegar
- 1 Tbs maple syrup
Instructions For the Pate:
- Place livers in a shallow dish and add the milk. Soak the livers in the milk for at least 2 hours.
- Drain and dry the livers.
- Add 3 Tbs butter to a large skillet and melt over medium high heat.
- Add onion and cook until translucent, about 3-5 minutes.
- Add garlic and cook until fragrant, about 1 minute more.
- Add the liver and thyme and cook until the livers are just browned on the outside but not cooked through, about 2-4 minutes.
- Add the sherry and cook until livers are just cooked through but still slightly pink in the center, about 5 minutes more. Remove one to check if you’re unsure.
- Remove from heat and allow to cool for a few minutes.
- Place the livers to a blender or food processor along with the capers and 2-4 Tbs of butter (add more for a richer pate).
- Transfer the pate to ramekins and place in the refrigerator.
- Melt the remaining butter in a saucepan over medium heat. Cook until the butter begins to foam and the solids separate out. Strain through a fine mesh strainer or transfer to a heatproof dish and allow the solids to settle to the bottom.
- Spoon the clarified butter over the surface of the pate and refrigerate until solid.
For the Pears:
- Peel and dice the pears.
- Add pears to a small saucepan along with spices, butter, balsamic vinegar and maple syrup.
- Cook on medium-low heat until pairs are softened, 7-10 minutes.
- Serve the pate with the spiced pears.
Now, get off the computer and go celebrate with your momma. But wait, as long as you’re here, if you’re looking for a way to make her day special, check out the awesomeness brought to you by the bloggers of the Sunday Supper Movement. From starters to drinks to dessert, we’ve got you covered with dishes that’ll make any day – Mother’s Day and beyond – feel extra special. Pick a few and whip them up for Mommy today. She deserves it.
Special shout out to Camilla of Culinary Adventures with Cam for hosting this Mother’s Day gathering! I always love what Cam comes up with in her kitchen, so be sure to check her out!
- Ginger Shandy by Nosh My Way
- La Vie en Rose by Culinary Adventures with Camilla
- Momma’s Mimosa by Our Good Life
Starters and Salads
- Cheese Bread by Ninja Baker
- Classic Basil Pesto Crostini by Cooking Chat
- Fennel and Radish Citrus Salad by Tasting Page
- Healthy Ham Salad Minis by Momma’s Meals
- Pate with Spiced Pears by The Joyful Foodie
- Pesto Pasta Salad by Peanut Butter and Peppers
- Super Sunny Dutch Oven Sourdough by What Smells So Good?
- Blackberry Almond Mascarpone Stuffed French Toast by The Crumby Cupcake
- Broccoli Cheddar Frittata with Tomatoes by The Wimpy Vegetarian
- Chicken and Pepper Rice with Fried Egg by Family Foodie
- Chicken Tajine with Prunes and Almonds by The Petit Gourmet
- Coriander Salmon with Capered Green Beans by Cosmopolitan Cornbread
- Dutch Baby Pancake by Curious Cuisiniere
- Goat Cheese Scrambled Eggs and Ramps in Puff Pastry by The Girl In The Little Red Kitchen
- Mimosa Waffles by Sew You Think You Can Cook
- Mushroom Manchego Cream Filled Crepes by Lifestyle Food Artistry
- Parmesan Crusted Chicken with Arugula Salad by Casa de Crews
- Smoked Salmon & Shaved Asparagus Gruyere Quiche with a Pine Nut Crust by Simply Healthy Family
Treats and Sweets
- 5 Favorite Pancake Toppings by Sunday Supper
- Angel Food Cakes in a Jar by Hezzi-D’s Books and Cooks
- Black Cow Cupcakes by Cindy’s Recipes and Writings
- Blueberry Breakfast Cake by Noshing With The Nolands
- Bourbon Peach Frozen Yogurt by Food Lust People Love
- Cherry Cheesecake Pastry Braid by The Redhead Baker
- Crustless Creamy Blueberry Swirl Cheesecake by Magnolia Days
- Deluxe Salted Caramel Turtle Sundae by The Weekend Gourmet
- Gluten Free Strawberries and Cream Cake by Cupcakes & Kale Chips
- Lemon Blackberry Mini Tarts by Life Tastes Good
- Lemon Brownies by Pies and Plots
- Lower Fat Peach Cheesecake by Food Done Light
- Mini Chocolate Marshmallow Bombe Soufflé by Nik Snacks
- Mini Lemon Almond Cupcakes by Caroline’s Cooking
- Nutella Cheesecake Shooters by Fantastical Sharing of Recipes
- Pavlova by The Freshman Cook
- Perfect Chocolate Cupcakes by That Skinny Chick Can Bake
- Raspberry Mascarpone Mini Tarts by Palatable Pastime
- Rose Apple Custard Tart by Jane’s Adventures in Dinner
- Soft-Baked Lemon Coconut Cookies by One Sweet Mess
- Steamed Strawberry Coconut Poke Cake by Wallflour Girl
- Sunshine Lemon Cake Pop Bouquet by A Day in the Life on the Farm
- Triple Chocolate Layer Cake by Take A Bite Out of Boca
5 Favorite Pancake Toppings by Sunday Supper
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.