I had the ingredients. sort of. I didn't have enough milk, so I soaked them in Greek Yogurt and a little water. I had honey bourbon, and dried rosemary. I used one more piece of bacon, which was thick not thin. A food processor is a must- I tried my blender first, but the consistency is too thick, so I moved it to my little food processor (should have gone there first; it all fit). I did add about a 1/4 white wine to try to get it moving in my blender, but I think it added to the flavor.
I am not a liver fan, but this is DELICIOUS. It was delicious as I was spooning it into little jars to cool in the fridge- I can only think it will improve a the flavors meld. White wine, red wine, beer, bubbly- whatever you are serving will totally compliment this pate. This recipe is a keeper!Read More
And seriously, soaking in milk is too much "effort? OMG, that's SOOOOO hard, can't pull it off! This is by far, THE BEST, pate on the planet. But, if you're too lazy to soak something, then yes, try another recipe, or just microwave something.
Agree with the other reviewer concerning amount of work and texture. I also left out the jalapeno and I thought the flavor was good. Might make again--I made most of the Texas Thanksgiving menu (Southern Living 2013) and liked the theme of thyme and rosemary through the menu.Read More
Had to throw it out. I did leave out the garlic and jalapeno, but the flavor and texture of this pate was just not appetizing. (A better treat, if you do like chicken livers, is to broil or bake them individually wrapped in bacon, and not to overcook the liver. Not a diet dish, but a tasty treat with a glass of red wine.) This pate was just not good to me, and not worth the calories. And it was a lot of effort, soaking in milk, etc. Not worth it.Read More