• Prep Time:
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  • Serves: 6 Servings

Hawaiian Pate

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • Jim Vorheis
  • 1 1/2 c Butter
  • 1 Onion, chopped
  • 1 1/2 lb Chicken livers, cut up
  • 3/4 c Chicken broth
  • 2 tb Dry sherry
  • 1/2 ts Paprika
  • 1/2 ts Curry powder
  • 1/2 ts Salt
  • 1/8 ts Pepper
  • 2 Cloves garlic, crushed
  • 1/3 c Brandy
  • 1 c Chopped walnuts, toasted
  • 2 tb Unflavored gelatin
  • Sliced stuffed olives
  • Fresh pineapple top


In a large skillet heat 1 cup butter and saute onion until golden. Add
chicken livers and cook 10 minutes, stirring occasionally. Add sherry,
seasonings. garlic and 1/2 cup broth. Cook 5 minutes. Puree mixture in
blender. Add 1/4 cup broth and gelatin to mixture and puree. Melt
remaining butter and blend into puree with brandy. Stir in walnuts with a
fork. Chill overnight in refrigerator. Shape mixture with hands into
pineapple shape. Decorate "pineapple" with sliced stuffed olives and cap
with a fresh pineapple top. Serve with crackers.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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