Quick Pate with Onion-Fruit Marmalade
Ingredients
- 1/4 c Orange juice, fresh
- 2 tb Raisins chopped
- 2 tb Parsley minced
- 24 thin slices Bread, French Toasted
- 1/4 c Apricots, dried chopped
- 1 ts Orange rind grated
- 4 ts Brandy
- 1/2 ts Thyme leaves, dried
- 2 tb Sherry, sweet
- 1/4 ts Nutmeg, ground
- 4 ts Worcestershire Sauce
- 1 1/2 ts Oil, olive
- 3 tb Onion finely chopped
- 1/4 ts Pepper freshly ground
- 1/3 c Preserves, blackberry or Other berry
- 1/2 lb Liver sausage
- Parsley, fresh minced
- Salt
- 2 tb Walnuts or pine nuts, Coarsely chopped
- 2 ts Lemon juice, fresh
- 1 ts Lemon rind grated
- Pepper
- 2 tb Onion, green finely chopped
Instructions
- In bowl, combine liverwurst, green onion, parsley, walnuts, brandy, Worcestershire sauce, thyme, pepper and nutmeg. Refrigerate at least 1 hour. In small skillet, heat oil over medium heat; quickly saute onion. Cover, reduce heat to low and cook onion for 10 minutes. (It shouldnt brown). Meanwhile, in small saucepan, combine apricots, orange juice, raisins, sherry, lemon juice, lemon rind and orange rind. Cover and simmer 15 minutes over medium-low heat. Remove from heat; add onion, blackberry preserves and pepper. Cool. Spread about 1 tablespoon pate on each toasted bread slice. Top each with heaping teaspoon marmalade. Garnish with minced parsley.
