How to Make Party-Worthy Paté

Paté is an elegant and super-easy appetizer to make for a holiday party. These three simple recipes will wow your guests and make you look like a star in the kitchen, without spending the whole day cooking.

One version is vegan, another vegetarian, and the third is for the meat lovers at our soirée. Pair with crackers, toast, cheese and charcuterie, and you have a homemade appetizer spread everyone can enjoy, no matter their dietary restrictions.


Lentil Walnut Paté

Prep Time: 15 minutes
Total Time: 15 minutes
Makes: 2 cups

1 Tbsp extra virgin olive oil
1 onion, sliced
2 cloves garlic, minced
1/2 tsp salt
1 1/2 cups cooked Puy lentils
2 tsp rosemary, finely chopped
4 tsp Dijon mustard
1 Tbsp honey
1/2 cup walnuts, toasted

1. Heat oil in a large pan over medium high. Add in onion, garlic and salt then fry until golden brown, about 5 minutes. Add in lentils, rosemary, mustard and honey and continue to cook until lentils are dry and beginning to brown, about 3 minutes. Remove from heat.
2. Scrape mixture into a food processor with walnuts and pulse until smooth. Adjust seasoning with salt and pepper, serve warm or at room temperature

Creamy Mushroom Paté

Prep Time: 15 minutes
Total Time: 35 minutes
Makes: 1 1/2 cups

1 14 g package of dried porcini mushrooms
1 Tbsp butter
3 shallots, sliced
1/4 cup white wine
3 cups sliced cremini mushrooms
1/2 tsp salt
3 sprigs thyme
1/2 cup soft goat cheese

1. Place dried mushrooms in a small bowl. Pour 1/4 cup of very hot water on mushrooms and allow to soak until tender, about 2 minutes. Drain any excess water.
2. Heat butter over medium high in a large pan. Add in shallots, and fry until soft and fragrant, about 2 minutes. Add in porcini mushrooms then pour in white wine. Cook, stirring often until liquid has evaporated. Add in cremini mushrooms, salt and thyme, and cook until mushrooms are dark brown and dry, about 20 minutes.
3. Remove thyme sprigs and discard. Remove pan from heat and scrape mixture into a food processor with goat cheese. Pulse, scraping down sides until mixture is smooth and even. Season with fresh ground pepper and more salt if necessary.

Chicken Liver Pate

Chicken Liver Paté

Prep Time: 5 minutes
Total Time: 2 hours 15 minutes
Makes: 1 1/2 cups

1 lb chicken livers, cleaned and patted dry
1/2 tsp salt
1/2 cup unsalted butter, divided
3 sprigs thyme
2 shallots thinly sliced
1/3 cup brandy
1/4 cup heavy cream

1. Season chicken livers with salt.
2. Heat a large pan over medium heat and add 1/2 the butter. Once butter is melted and foaming, add shallots and thyme then sauté until translucent and fragrant, about 2 minutes. Add in chicken livers in a single layer. Fry each side for about 1 minute. Livers should be nicely browned on the outside but still pink on the inside. Add in brandy and stir until liquid is almost completely reduced, about 1-2 minutes.
3. Remove thyme sprigs and discard then scrape contents of the pan into a food processor. Pulse until mixture becomes a smooth paste. 4. Pour in heavy cream and remaining butter. Pulse, scraping down the sides until mixture is uniform. Adjust seasoning with salt. Place pate in a jar or glass bowl and cover with plastic. Allow to cool in the fridge in order to set before serving, minimum 2 hours.

Looking for more tasty bites? Try our 40 Make-Ahead Holiday Appetizers.

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