{"id":1648,"date":"2018-03-15T10:27:13","date_gmt":"2018-03-15T14:27:13","guid":{"rendered":"https:\/\/www.lionsdeal.com\/blog\/?p=1648"},"modified":"2018-03-15T10:27:13","modified_gmt":"2018-03-15T14:27:13","slug":"revival-pate-welcome-trend-caterers-guests-alike","status":"publish","type":"post","link":"https:\/\/www.lionsdeal.com\/blog\/revival-pate-welcome-trend-caterers-guests-alike\/","title":{"rendered":"The Revival of P\u00e2t\u00e9 is a Welcome Trend for Caterers and Guests Alike"},"content":{"rendered":"

\"P\u00e2t\u00e9:<\/p>\n

P\u00e2t\u00e9: The Next Best Thing is Here<\/strong><\/p>\n

When it comes to catering trends, the phrase, \u201cwhat goes around comes around,\u201d is particularly meaningful and relevant. The culinary pendulum is in constant swing and what goes out of style one year is bound to become the trend of the moment a decade or two later. Wait long enough and tried-and-true buffet staples, like p\u00e2t\u00e9, start showing up again at catered events, with a few twists and turns that make them a dish so right for our times. The classic French favorite, p\u00e2t\u00e9, as well as various modern interpretations, are now a trendy item that can showcase a caterer\u2019s skills.<\/p>\n

What is P\u00e2t\u00e9?<\/strong><\/p>\n

P\u00e2t\u00e9 (pronounced pah-TAY) is French for “pie,” but we tend to refer to anything that is ground into a spreadable topping for crackers, or molded into a terrine, as p\u00e2t\u00e9. It is often served baked in a crust (en cro\u00fbte) but it is easier to simply serve the p\u00e2t\u00e9 mounded in a decorative way, so that guests can easily partake. <\/p>\n

<\/p>\n

Mention p\u00e2t\u00e9 to anyone who\u2019s been a foodie for more than a few decades, and what comes to mind first will either be expensive gourmet duck liver or classic chopped liver. One is associated with the rich and famous \u2013 like caviar \u2013 and the other is synonymous with old European-style cooking, like stuffed cabbage or noodle pudding. P\u00e2t\u00e9 is most associated with French cuisine, Americans who are unfamiliar with p\u00e2t\u00e9, but who are fans of liverwurst, may be unaware that these two dishes are more or less the same! <\/p>\n

P\u00e2t\u00e9 is not limited to ground poultry liver, either. It can be a mixture of any seasoned, finely ground meat, poultry or vegetable, and is often a combination of several different base ingredients. It is nothing if not versatile; it can be as fancy as you like, suitable for a wedding or another formal occasion, or an inexpensive, but attention-drawing appetizer at a less fancy event.<\/p>\n

\"P\u00e2t\u00e9:<\/p>\n

P\u00e2t\u00e9: An Easy \u2013 and Healthy – Catering Option<\/strong><\/p>\n

Most p\u00e2t\u00e9s are much simpler to prepare than you might expect. It is usually served cold; chilling it for a few days before an event will enrich its flavor, so it\u2019s a great do-ahead dish. The degree to which you ground the p\u00e2t\u00e9 \u2013 the grind \u2013 is up to you. It can be smooth and creamy or on the chunky side. It may be served hot or cold (though usually cold), molded or unmolded.
\nWhile liver in general, and p\u00e2t\u00e9 in particular, may have gone out of style partially because of health concerns \u2013 and, yes, all types of liver are high in fat and cholesterol \u2013 liver is actually one of our leading sources of iron. It also contains significant amounts of vitamin B-12 and vitamin A, which help support healthy eyes and skin, boost your immune system, and produce red blood cells. <\/p>\n

P\u00e2t\u00e9s: Can Be Complicated and Rich\u2026<\/strong><\/p>\n

There are many traditional and classic ways to serve p\u00e2t\u00e9, and, in terms of preparation, they range from difficult and time-consuming to quick and easy. Using p\u00e2t\u00e9 as part of a terrine is perhaps the most complex way to serve it, but it will get rave reviews.<\/p>\n

Traditionally speaking, a terrine is a dish of different types of p\u00e2t\u00e9 \u2013 which usually includes foie gras – infused with seasonings and packed or layered in a ceramic or steel loaf-shaped mold. A classic foie gras terrine is then cooked in a water bath, cooled, turned out and sliced for serving. (Sometimes an infused gelatin, called aspic, is set on top for a decorative effect that also adds an additional layer of flavor.) Terrines can also be wrapped in puff pastry, and baked for \u201cp\u00e2t\u00e9 en croute.\u201d A non-stick, heavy-duty, steel loaf pan<\/a> is the perfect pan in which to bake a terrine. <\/p>\n

\u2026 or Easy and Light<\/strong><\/p>\n

The production of foie gras (the liver of a duck or a goose) has been embroiled in controversy for years. Animal rights groups contend that the methods used to produce foie gras, particularly force feeding, are cruel and inhumane, making fois gras less than the ingredient of choice for p\u00e2t\u00e9 these days.<\/p>\n

Therefore, we\u2019re going to offer two types of p\u00e2t\u00e9 \u2013 one that is based on chicken liver, and the other that is vegetarian (let\u2019s call it faux gras), offering a completely modern twist to an old standby.<\/p>\n

\"Chicken<\/p>\n

Chicken Liver P\u00e2t\u00e9<\/strong><\/p>\n

Ingredients<\/u><\/p>\n