Cheese Pate Food

FOUR-CHEESE PATE

Steps:

• In a bowl, beat one package if cream cheese with milk and sour cream until smooth. Spread into a 9-in. pie plate lined with plastic wrap. Sprinkle with chopped pecans. , In a bowl, beat Brie, Swiss, blue cheese and remaining cream cheese until thoroughly combined. Gently spread over chopped pecans, smoothing the top to form a flat surface. Cover and chill overnight or up to 3-4 days., Before serving, invert onto a plate and remove plastic wrap. Arrange pecan halves on top. Serve with apples or crackers.

BLUE CHEESE PâTé

Steps:

• Beat the soft cheese with the cream and wine until smooth (I used the metal blade of a food processor).
• Add the rest of the ingredients, blend again and season to taste with nutmeg, salt and pepper.
• Fill small receptacles (teacups, egg cups, ramekins, etc.) tightly with the mixture, right to the top, and smooth with the flat side of a knife.
• Chill for at least two hours until the mixture is firm (but not hard) and the flavours have fully developed - it is better if left overnight.

CURRIED CHEESE PATE

Steps:

• Blend pate ingredients together until combined.
• Line an 8" cake pan with plastic wrap and fill pan with cheese mixture. Cover with plastic wrap and chill 4 hours.
• NOTE: Can be frozen at this point. Defrost at room temperature before proceeding.
• Unmold pate on a large platter. Pour chutney over, then sprinkle with peanuts, onions, and coconut.
• Serve with crackers. ENJOY!

PATE

Steps:

• In a medium bowl, mix braunschweiger liver sausage, cream cheese, onion, lemon juice, Worcestershire sauce, salt and pepper. Form into a ball shape. Wrap with plastic wrap. Chill in the refrigerator at least 1 hour before serving.

CHICKEN LIVER AND BLUE CHEESE PATE

Steps:

• Line 2 cup dish or mold with plastic wrap, leaving overhang.
• Melt butter in large skillet over medium-high heat. Add onions and saute until beginning to brown, about 6 minutes.
• Sprinkle livers with salt and pepper. Add livers and thyme to skillet. Saute until livers are no longer pink in center, about 10 minutes. Remove skillet from heat. Add brandy; scrape up any browned bits.
• Place contents of skillet in food processor. Add cheese and blend until smooth. Season to taste with salt and pepper.
• Pack pate into prepared dish. Cover and chill in refrigerator for 1 day. Unmold to serve with cracker or baguette rounds.

FOUR-CHEESE PATE

Steps:

• In a mixing bowl beat 1 pkg. cream cheese with milk and sour cream til smooth.
• Spread into a 9" pie plate lined with plastic wrap.
• Sprinkle with chopped pecans.
• In mixing bowl, beat Brie, swiss, blue cheese and remaining cream cheese til thoroughly combined.
• Gently spread over chopped pecans smoothing top flat.
• Cover and chill overnight or up to 3-4 days.
• Before serving, invert onto a plate and remove plastic wrap.
• Arrange pecan halves on top around edge.
• Serve with crackers or apples.

CHUTNEY GLAZED CHEESE PâTé

Steps:

• Blend cream cheese with the shredded cheese until well mixed. Do this by hand or in a food processor using a plastic blade.
• Mix in the sherry, curry powder and salt until well blended.
• Shape into a cake, about 5 inches in diameter, onto serving plate. Cover and chill at least 1 hour or as long as overnight.
• Before serving, pile mango chutney and green onions on top. Surround with crisp sesame or whole wheat crackers. Guests can either dip into the cheese or spread it with a knife.