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Gallery Pate with Pomegranate Gelee Recipe Summary Servings: 8

Ingredients Ingredient Checklist 1 cup (2 sticks) unsalted butter 3/4 pound chicken livers, rinsed and patted dry 1/2 pound cremini mushrooms, sliced 1/3 cup coarsely chopped shallots 1 tablespoon minced garlic, (2 to 3 cloves) 1/4 teaspoon cayenne pepper 2 1/2 teaspoons coarse salt 1/3 cup dry white wine 1 1/2 teaspoon fresh thyme leaves 1 1/2 teaspoons unflavored gelatin 3/4 cup pomegranate juice, chilled Toasted baguette slices or crackers, for serving

Gallery Pate with Pomegranate Gelee

Recipe Summary Servings: 8

Pate with Pomegranate Gelee

Pate with Pomegranate Gelee

Pate with Pomegranate Gelee

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 1 cup (2 sticks) unsalted butter 3/4 pound chicken livers, rinsed and patted dry 1/2 pound cremini mushrooms, sliced 1/3 cup coarsely chopped shallots 1 tablespoon minced garlic, (2 to 3 cloves) 1/4 teaspoon cayenne pepper 2 1/2 teaspoons coarse salt 1/3 cup dry white wine 1 1/2 teaspoon fresh thyme leaves 1 1/2 teaspoons unflavored gelatin 3/4 cup pomegranate juice, chilled Toasted baguette slices or crackers, for serving

Directions

Line a 6-inch square pan or a 9-by-5-inch loaf pan with plastic wrap; set aside. Melt 1/4 cup butter in a large skillet over medium-high heat. Add livers, mushrooms, shallots, garlic, and cayenne pepper. Cook, stirring occasionally, until livers are cooked through, about 5 minutes. Stir in 1 teaspoon salt, the wine, and thyme. Reduce heat to low. Cover; cook until liquid has reduced and mushrooms are very soft, about 10 minutes. Let cool.

Transfer mixture to a food processor. Add remaining 3/4 cup butter and 11/2 teaspoons salt; process until smooth, about 3 minutes. Transfer to prepared pan, and refrigerate until cool, about 30 minutes.

Sprinkle gelatin over 3 tablespoons pomegranate juice in a bowl; let stand until softened, about 5 minutes. Meanwhile, prepare an ice-water bath. Heat remaining juice until warm; add to gelatin mixture. Stir until dissolved. Set bowl in ice-water bath; let cool to room temperature, stirring. Slowly pour over pate; refrigerate until firm, 3 hours or overnight. Lift up on plastic wrap to unmold. Serve with toast or crackers.

Reviews (4)

 Add Rating & Review     36 Ratings   5 star values:        15    4 star values:        9    3 star values:        8    2 star values:        3    1 star values:        1

Reviews (4)

Add Rating & Review     36 Ratings   5 star values:        15    4 star values:        9    3 star values:        8    2 star values:        3    1 star values:        1

Add Rating & Review

36 Ratings 5 star values: 15 4 star values: 9 3 star values: 8 2 star values: 3 1 star values: 1

36 Ratings 5 star values: 15 4 star values: 9 3 star values: 8 2 star values: 3 1 star values: 1

36 Ratings 5 star values: 15 4 star values: 9 3 star values: 8 2 star values: 3 1 star values: 1

  • 5 star values: 15 4 star values: 9 3 star values: 8 2 star values: 3 1 star values: 1

    Martha Stewart Member     Rating: 5 stars       05/26/2018   Been making this pate for over 10 years. It is our dining group's favorite. I use dental floss (not mint flavored) to trim the edges clean so it looks perfect. My husband likes being able to snack on the trimmings before the party. Wonderful make ahead elegant appetizer.  

Martha Stewart Member     Rating: 5 stars       12/14/2015   This is a fabulous recipe. I'm never purchasing pate again.  

Martha Stewart Member     Rating: Unrated       01/13/2011   I have made this several times to rave reviews. I have tweeked it a bit by adding more mushrooms and using a pound of livers. By the way, the online recipe is printed with a mistake. The original magazine recipe calls for 1 1/2 tsp of geletin, not 1/2 tsp as printed here. It makes a big difference.  

Martha Stewart Member     Rating: Unrated       12/19/2010   The picture looks marvelous. I dislike people who downgrade recipes they didn't follow in the first place. I followed the instructions explictly. Too much pate, not enough gelee. Refrigerated pate for over an hour, but the pate bled through into the little coating of gelee anyways. Cling film was a wrinkly mess. Can't serve to guests tomarrow, presentation just isn't up to snuff. A disappointment. Sorry

    Martha Stewart Member

    Rating: 5 stars 05/26/2018

Been making this pate for over 10 years. It is our dining group’s favorite. I use dental floss (not mint flavored) to trim the edges clean so it looks perfect. My husband likes being able to snack on the trimmings before the party. Wonderful make ahead elegant appetizer.

Rating: 5 stars

Rating: 5 stars 12/14/2015

This is a fabulous recipe. I’m never purchasing pate again.

Rating: Unrated 01/13/2011

I have made this several times to rave reviews. I have tweeked it a bit by adding more mushrooms and using a pound of livers. By the way, the online recipe is printed with a mistake. The original magazine recipe calls for 1 1/2 tsp of geletin, not 1/2 tsp as printed here. It makes a big difference.

Rating: Unrated

Rating: Unrated 12/19/2010

The picture looks marvelous. I dislike people who downgrade recipes they didn’t follow in the first place. I followed the instructions explictly. Too much pate, not enough gelee. Refrigerated pate for over an hour, but the pate bled through into the little coating of gelee anyways. Cling film was a wrinkly mess. Can’t serve to guests tomarrow, presentation just isn’t up to snuff. A disappointment. Sorry

All Reviews for Pate with Pomegranate Gelee

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pate with Pomegranate Gelee

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest