I was given this recipe years ago by a chef in Colorado. I have modified it to fit my tastes. It is a sensational vegetarian pate and especially perfect for the holiday season and entertaining.
2 lbs chestnuts , dry moist pack
1 lb pecans
1 cup walnuts
1 lb artichoke hearts in water , save the liquid
6 slices of whole wheat bread, torn into pieces
6 eggs, beaten
1 cup of chopped parsley
2/3 cup of sour cream
1/2 cup of chopped shallots
3 oz. of butter at room temperature
2 tsp sale
1 tsp nutmeg
1/4 tsp mace
Bay leaves for garnish
Chop the nuts coarsely in a food processor. Leave texture.
Coarsely chop the artichokes and combine with the nuts.
Pour the artichoke liquid over the bread and let it soften.
Combine all ingredients except bay leaves. Adjust seasoning.
This makes a good amount of pate. You will need several terrines.
Grease ceramic terrines with soft butter. Place a few bay leaves decoratively on the bottom of each.
Fill each to the top with pate. Cover with parchment paper and crimp the edges. Tie a nonflammable string around the edge to keep the parchment in place. (The same kind of string that you use to truss your Thanksgiving turkey.)
Bake at 350 in a bain marie. It usually takes about an hour, less for smaller molds. Check to see when it is set.
Remove from the ban marie . Cool. Put the terrines in the refrigerator with weights on top of each. Chill overnight.
Unmold and serve with good quality crackers.
The extras can be frozen.
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