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Country pate recipe - Help! I'm scurred!

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Country pate recipe - Help! I'm scurred!

lynnlato | Dec 19, 2010 02:05 PM

Okay, we're having a country progressive party with our neighbors - each house chooses a country and serves an appetizer influenced by that country and the party moves from house to house - and I chose France. Initially I was going to make gourgeres. I have a great recipe and I've made them many times. But one of the guests in gluten-free and I also wanted to step outside my comfort zone a bit. I was searching Epicurious and found a good pate de campagne that sounded really good and like it would have mass appeal (some neighbors are not adventurous eaters). Here is a link to the recipe: http://www.epicurious.com/recipes/foo...

Is this a good idea? Any tips? I'm concerned about the weighting and the water bath and all the various steps. Should I add pistachios as some reviewers suggested? How would you recommend serving it? Baguette slices toasted or not? Is it served cold or room temp? Any advice you can offer will be greatly appreciated!

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