Monday, January 14, 2013

Turkey Pâté

turky pate
My husband and I were at our local farmers market in Exeter, New Hampshire and we came across organic turkey liver and hearts.  I must admit initially I was more interested in the turkey hearts, however, am I glad that I came back to purchase the liver before we left!  I did not know what I was going to do with my organs but I decided to make turkey pâté.  The result is fresh and delicious. The best part of making your own pâté is you can control the other ingredients that go into making it.  If you are interested in buying turkey liver please see the information below.  Please support your local farmers!

Turkey Pâté

Ingredients:

1-lb organic turkey liver*, remove and discard the sinew, cut the liver into 1-inch pieces
1/2 C finely diced shallot
2 garlic cloves, minced
1/2 tsp dried thyme
2 scallions, chopped
1/2 stick unsalted butter
1/2 C heavy cream
2 Tbsp dry Marsala wine (more if you prefer!)
1 Tbsp canola oil
3/4 tsp sea salt
1/4 tsp freshly ground white pepper

Method:

1) Heat oil in a medium size pan over high heat.
2) Once the pan is hot add shallot, saute for 1-2 minutes or until the shallot is soft.
3) Add garlic, thyme, and scallions, saute for 1 minute.
4) Add butter and turn heat down to medium, cook for 6-7 minutes.
5) Add Marsala wine and heavy cream and cook for another 4-5 minutes or until the liver is cooked through but still tender.
6) Turn off heat, add salt and pepper and stir well.
7) Remove the pan from heat and let cool.
8) Place the contents from the pan into a food processor and pulse until smooth.
9) Scoop out the liver pate and pack it into a small container or 4-5 ramekins, cover and refrigerate at least 6 hours or overnight before serving.

appetizers using thicker pieces
of toasted baguettes 
grape tomato halves, radish greens, pate on toasted baguette 
these bite size appetizers are inspired by the
Vietnamese sandwiches called "bánh mì"
(these have a spread of benecol light margarine,
chipotle mayo, turkey pate, thin slices of pancetta,
pickled carrots, and daikon greens or cilantro)
more bite size appetizers
(not just pretty to look at but tasty!)
you can make all sorts of appetizers with the pate
-just let your imagination go wild!
*The dried thyme came from my garden.  My husband and I had a nice little garden last summer and we planted lots of herbs.  Before the first frost we cut all the herbs and I dried them to use during our long winter months.  Even though the thyme is dried it is full of fragrance and flavor.
*The turkey liver came from Partridge Farm located at 583 County Road, North Haverhill, NH 03774.  You may contact Bruce and Mary Jones at (603) 989-5589.  They drove over 120 miles to attend the farmers market and provide us with their wonderful and flavorful produce!  Their website is www.partridgefarmnh.com.  They have organic pork, lamb, chicken, turkey, duck and goose.  Farm visits are welcome!  Please visit www.seacoasteatlocal.com for the NH Winter Farmers' Market schedule and locations.  Bruce and Mary will be in Exeter and Rollinsford with their produce. Thank you Bruce and Mary for the wonderful and delicious liver!!

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