HOLIDAY CHEER

CODORNIU HOLIDAY PUNCH

2 750 ml bottles Codorniu (BrutClassico)

1 750 ml bottle Sauterne

32 oz. raspberry, lemon, or pineapple sherbet

Scoop sherbet into bowl in festive balls. Add Sauterne and Codorniu. Decorate with berries, or slices of lemon, orange, or pineapple.



CODORNIU LIQUID ROMANCE



3 oz. ice

2 oz. cranberry juice

2 oz. Codorniu (Brut Classico)

1/3 oz. cream

Blend ingredients in blender until smooth. Strain and serve in a 6 oz. stemmed champagne glass. Garnish with cherry.



CODORNIU HOLIDAY SUNRISE



3 oz. Codorniu (Blanc de Blancs)

1 oz. grapefruit juice

1 oz. orange juice

1 dash Grenadine for color

Pour into a 6 oz. champagne glass and serve.



CODORNIU TEMPTATION



6 oz. Codorniu (Blanc de Blancs)

2 oz. apple juiceDash of sugar

1 teaspoon lemon juice

1 teaspoon lime juice Slice of lemon and lime Pour ingredients into 10 oz. stemmed wine glass filled with ice. Serve with a strawberry garnish. (Note: suggest blending several days before serving to blend flavors. May be prepared by the pitcher for several servings and refrigerated for several days.



MILLIONAIRE’S PUNCH



1 750 ml bottle Carta Nevada SemiSeco, chilled

2 oz. apricot flavored brandy

1 lime, sliced thin

1/2 lemon sliced thin

1 small orange sliced thin

1/2 small peach sliced thin (or other ripe,

seasonal fruit) Granulated sugar to taste Makes six servings.

Pour brandy over sliced fruit and mash with back of spoon. Add sugar to taste. Cover and chill. Remove fruit from refrigerator and add Carta Nevada Semi Seco. Mix well. Serve over ice.



SUSIES BRANDED CRANBERRIES



3 (12 oz) packages cranberries5 cups sugar

1 1/4 cups Brandy (a little more brandy doesn’t hurt!)

Wash berries and dry thoroughly. Place in long flat aluminum pan 1″ deep. Cover berries with 4 cups sugar. Cover pan tightly with foil and cook one hour at 350° Temp. Take from oven and remove cover and cool. Pour brandy and one cup of sugar over berries and mix well. Let stand two hours stirring often. Put into jars, add one extra tablespoon of brandy on top. Seal tightly. Will keep in refrigerator for six weeks. Yields enough sauce for two large holiday meals.



PEACH ROYALE



5 oz. of Cordon Negro Brut by Freixenet topped with 1/2 oz. of Peach Schnapps served in a fluted Champagne glass.



BEN E. KEITH’S CHUCK WAGON BBQ



1 can (101/2 ozs.) condensed French onion soup

1 can(12 ozs.)BUDWEISER

1/4 teaspoon thyme leaves, crushed

1 beef chuck top blade steak (about 4 lbs.) cut into 11/2 inch thick strips

2 tablespoon corn starch

2 teaspoons Djion mustard

2 teaspoons sugar

1 teaspoon Worcestershire sauce To make marinade; in a 13X9 inch baking dish, combine soup, BUDWEISER, and thyme; add steak. Cover and refrigerate 6 hours or overnight, turning meat occasionally in the marinade. Remove steak and reserve marinade. Prepare outdoor grill for barbecuing. To make sauce; in a 1 quart saucepan combinie marinade, corn starch, mustard, sugar and Worcestershire sauce. Cook over low heat, stirring constantly, until sauce is thickened. Place steak on grill about 6 inches above glowing coals. Grill 20 minutes, brushing occasionally with sauce. Turn and cook another 20 minutes (for rare) or until desired doneness, continuing to brush with sauce. To serve; thinly slice steak diagonally across the grain. Meanwhile, heat remaining sauce and serve with steak. Makes 8 servings. (This tastes just as good broiled in your oven.)



ELEPHANT FIZZ



2 oz. Amarula Natural Wild Fruit Liqueur

Club Soda or Ginger Ale Pour Amarula Natural Wild Fruit Liqueur over ice cubes in a highball glass. Fill with club soda or ginger ale and add a twist -of, lemon peel and stir.



DOUBLE TUSK



1 1/2 oz. Amarula Natural Wild Fruit Liqueur

Pour Amarula Natural Wild Fruit Liqueur over ice cubes in an old fashioned glass. Add a twist of lemon peel.



WHITE ELEPHANT



1 1/2 oz. Amarula Natural Wind Fruit Liqueur

1 Large scoop of vanilla ice cream (not sorbet)

1 1/4 oz. Fresh cream

Mix ingredients together in a blender and serve in a large cocktail glass with a straw.



EBONY AND IVORY



1 1/2 oz. Amarula Natural Wild Fruit Liqueur

Hot black coffee

1 teaspoon sugar Whipped cream

Pour Amarula Natural Wild Fruit Liqueur into a stemmed glass or cup, add sugar and fill to within 1 1/2 inches of top with hot black cof-fee and stir. Cover surface to brim with chilled whipped cream by pouring it carefully over back of spoon so that it floats on surface.



CHERRY TUSK

1 oz. Amarula Natural Wild Fruit Liqueur

1 oz. cherry liqueur

1 dash lime juice

1 dash egg white

Put crushed ice into an old-fashioned glass, add Amarula Natural Wild Fruit Liqueur, cherry liqueur and lime juice. Stir and add dash of beaten egg white.



PINK ELEPHANT

1 oz. Amarula Natural Wild Fruit Liqueur

1 dash Grenadine Sweet vermouth

Mix Amarula Natural Wild Fruit Liqueur, Grenadine and sweet vermouth in a blender and serve over ice cubes in an old-fashioned glass.



SAFARI SUNSET



1 oz. Amarula Natural Wild Fruit Liqueur

1 oz. Mandarine Napoleon Liqueur Stir ingredients in an old fashioned glass with ice cubes and add a twist of lemon peel.

from Al & Nancy Haggard, Hasty Liquor Stores



CHRISTMAS CAKE



71/2 ounces dates

2/3 cup candied orange peel

1/2 cup red maraschino cherries

1/2 cup green maraschina cherries

1/2 cup seedless raisins

1V2 cups Brazil nuts

1 1/2 cups walnut halves or large pieces

3 ounces brandy or sherry

3/4 cup sifted flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3 eggs

3/4 cup sugar

1 teaspoon vanilla

Mix fruit and nuts in bowl; pour over brandy or sherry; let stand several hours. Sift dry ingredients together, beat eggs; beat in sugar and vanilla. Combine with dry ingredients; add fruit and nuts. Pour into buttered 10x5x3-inch loaf pan lined with waxed paper. Bake in slow oven (300°) for 2Va hours.

from LeRoy Grona, Hasty Liquor Stores



PINA COLADA PIE



2 cups flaked coconut

1 can (6 oz.) frozen pineapple juice,concentrate, thawed

1 cup whipping cream, whipped

1/4 cup margarine, melted

3 tablespoons rum

1 jar (7 oz.) marshmallow creme Combine coconut & margarine. Press into 9″ pie plate bottom and sides. Bake at 350°

15 minutes. Cool. Gradually add pineapplejuice & rum to marshmallow creme mixingwith electric mixer or wire whisk until wellblended. Fold in whipped cream; pour intocrust. Freeze until firm. Garnish with pineapple or cherries, if desired.



from Pat Pace, Hasty Liquor Stores



NANCY’S AMARETTO CRESCENTS

11/2 sticks butter

3/4 cup shortening

3/4 cup sugar

4 tablespoons Amaretto Liqueur

3 cups flour

3 pkgs. (21/2 oz ea) of sliced almonds

(approx. 12/3 cups)

Confectioners sugar

Allow butter to soften, mix with shortening. Add sugar and amaretto. Mix in flour, one cup at a time. Add nuts (mixture will be thick). Divide into 2 logs and wrap with aluminum foil. Chill 6 hours or overnight. (May also be kept in freezer for cookies at a later date). When ready to bake in preheated oven at 325°, slice about 1/4″ off log and roll in palms of hands to form into crescent shaped cookie. Bake on ungreased cookie sheet 13 to 15 minutes. Do not brown cookies! Remove from oven and cool slightly. Sprinkle confectioners sugar on top with a small strainer. Makes approximately 5 dozen or 60 cookies.

by Nancy Haggard, Hasty Liquor Stores



FANCY CHAMPAGNE PUNCH



(Approx. 75 servings)

1/2 750 ml Curacao

1/2 750 ml Brandy or Cognac

1/2 750 ml Maraschino Liqueur

2 750 ml Chablis

3/4 cup Grenadine

2 Liters soda water

2 750 ml Centenaire Brut Sliced Strawberries

Place a large block of ice in a large punch bowl and slice strawberries over it. Add Liqueurs. Wine and Grenadine. Pour in soda water, then Champagne just before serving. Mix gently. If desired, you may freeze the strawberry slices in a ring mold of ice and float this in the punch bowl.



ARTICHOKE STUFFED PHEASANT IN POMMERY CHAMPAGNE SAUCE



Begin with:

2 cans or 11/2 dozen fresh artichoke hearts

In a bowl mix:

1 stick melted butter

1 small chopped onion

2 eggs

Juice of 1 lemon

1/2 pound fresh pork sausage

2 tablespoons moist chicken base White pepper and salt to taste Touch of allspice 1 cup of Pommery Brut Royale Champagne

Flavored bread crumbs

Stuff cavity of pheasant and close tightly. Sprinkle with salt, pepper, and thyme. Lay strips of bacon on top of bird. Cook uncovered at 475° for 15 minutes; then turn to 400° Pour rest of champagne over bird and cook 45 minutes.

FOR SAUCE:

Pour remaining juice from pan into blender. Add: 1 tablespoon flour

2 eggs

Salt and pepper to taste Blend until smooth. Place sauce in pan and heat for a few minutes until it begins to thicken. Pour sauce into sauce dish and ladle over pheasant.



CENTENNIAL’S SUPREME MARGARITA



Centennial Golden Tequila

Cointreau Orange Liqueur (or Triple Sec)

Limeade Frozen Concentrate Combine in Blender:

1 cup Tequila

1/2 cup Cointreau

1 Can Frozen Limeade Concentrate Fill with crushed ice and blend at high speed until smooth. Serve in saucer glass with pre-salted rim. Approximately 8 servings.



FETTUCCINE A LA CORDON NEGRO

2 tablespoons olive oil

1 garlic clove, minced

2 cups Italian plum tomatoes, diced

1 cup Cordon Negro Brut sparkling wine

1 1/2 teaspoons parsley

1/2 teaspoon salt

1/4 teaspoon ground black pepper Pinch of dried oregano

1/2 pound sirloin steak, cut in thin slices, then bite size strips

1/2 pound fettuccine (combine spinach and regular fettuccine for a more colorful dish)

1 cup freshly grated Parmesan cheese In large saucepan heat 1 tablespoon oil; add minced garlic and saute. Add tomatoes, sparkling wine, parsley, salt, pepper, and oregano. Simmer uncovered for 20 minutes until sauce thickens. In frying pan, heat 1 tablespoon oil, add steak and quickly brown on each side. Reduce heat and simmer until tender, about 10 minutes. Remove pan from heat; add steak to sauce. Cook fettuccine according to package directions, drain. Serve immediately with sauce spooned over fettuccine. Pass a bowl of grated Parmesan cheese. Serves 2 to 4



“THE BOMB”



1 1/2 cup crushed chocolate wafer cookies

3 tablespoons melted margarine orbutter

1 package (2 layer size) vanilla frosting mix

3 pints heavy cream

3 teaspoons instant coffee

5 tablespoons brandy

Prepare at least one day in advance. Grease mold (bundt pan), put choc, wafers in blender or food processor to make crumbs, Use one cup of crumbs and melted butter and press into bottom and sides of mold. Blend dry frosting mix and heavy Cream in bowl – beat until soft peaks form. Take away 1/3 of mixture-to remaining 2/3, add instant coffee, brandy and rest of crumbs-fold well-spread into mold-spoon plain vanilla mixture into center of mold-cover. Freeze.



“THE HOUSE” CHERRIES JUBILEE



This can be cooked at the table or flamed at the table.

1/2 cup sugar

1/2 teaspoon cinnamon

2 teaspoons cornstarch Dash of lemon juice

1 pound can pitted Bing cherries

1/2 cup brandy or rum

Vanilla ice cream

Combine dry ingredients with the juice from cherries and lemon juice. Cook and stir until thick. Add cherries. Heat brandy or rum and ignite. Pour flaming over cherries. Stir until flames die. Spoon over ice cream.



“THE HOUSE” BANANAS FOSTER



This can be cooked at the table or in a skillet and flamed at the table.

2 tablespoons butter

3 tablespoons brown sugar

1/2 teaspoon cinnamon

2 bananas, sliced lengthwise and crosswise

1/4 cup banana liqueur

1/4 cup rum

4 scoops vanilla ice cream

Melt butter in a skillet or a blazer pan. Add sugar and cinnamon. Add bananas and saute until they begin to turn soft. Add banana liqueur and half the rum. Cook over low heat until sizzling. Heat rest of rum. Pour on and ignite at once. Baste with a long handled spoon until flames die. Serve two slices of banana with a scoop of” ice cream. Spoon on any sauce. Serves 4. NOTE: A simple version may be done in the oven. Coat bananas with butter and brown sugar and a dash of lemon juice. Bake 20 minutes at 350 degrees. Douse with rum and bake 2 minutes more.



DONS GRASSHOPPER PIE



This is as pretty and tasty as the drink. A nice ending to any meal.

1 chocolate crumb crust

1 tablespoon plus 2 teaspoons Knoxgelatin

1/4 cup cold water

1/4 cup lime juice

1/4 cup white creme de cacao

1/2 cup green cremsree de menthe

2 egg whites

1/4 cup sugar

3/4 cup heavy cream whipped or 2 1/2 cups Cool Whip

Soften gelatin in cold water. Heat lime juice and add to gelatin to dissolve. Add liqueurs. Chill until syrupy. Beat egg white foamy.

Slowly add sugar and beat until thick and stiff, Fold in whipped cream. Pile into crust and chill at least 2 hours. Serve with additional whipped cream, if desired.



PATS HARVEY WALLBANGER PIE



The popular cocktail gets a new look when served as a luscious pie.

1 baked pie shell

1 envelope Knox gelatin

1/2 cup sugar

1/4 teaspoon salt

1/2 cup orange juice

1/4 cup water

2 teaspoons lemon juice

3 beaten egg yolks

1/3 cup Galliano

2 tablespoons vodka

3 egg whites

1/4 cup sugar

1 cup heavy cream, whipped Combine gelatin, sugar, salt, juices and egg yolks in a small saucepan. Mix well. Cook and stir over low heat until slightly thick. Remove from heat. Stir in liqueurs. Chill until syrupy. Beat egg whites until soft peaks form. Slowly add sugar and beat until thick and stiff. Fold in whipped cream. Pile into baked pie shell and chill at least 3 hours. Garnish with twists of oranges, if desired.



PUMPKIN-BOURBON PIE



Mix together:

1 cup canned pumpkin

1 cup sugar

1 1/2 cups evaporated milk

1/4
3 egg yolks

1 teaspoon cinnamon

1 teaspoon mace

1/2 teaspoon nutmeg Then fold in:

3 beaten egg whites

Pour into a 9-inch unbaked pie shell and sprinkle a few pecans on top. Bake at 450° for 15 minutes, or at 300° for 20 minutes.



RUMBALLS



3 cups vanilla wafers, crushed

1 cup powdered sugar

1 1/2cups pecans, finely chopped

1 1/2 tablespopns cocoa

2 tablespoons white Kara

1/2 cup rum

Mix all ingredients thoroughly and form into small balls. Roll in powdered sugar and wrap in waxed paper. Yields 4 dozen.

RUM CAKE

1 cup chopped pecans or walnuts

1 181/2 oz. pkg, yellow cake mix

1 3-3/4 pkg. instant vanilla pudding mix

4 eggs

1/2 cup cold water

1/2 cup Wesson oil

1/2 cup rum (dark)

Preheat oven to 325°, grease and flour 10 inch tube or 12 cup bundt pan (tube pan works better) sprinkle nuts over bottom of pan, mix all cake ingredients together, pour batter over nuts in pan. Bake 1 hour. Set on rack to cool. Invert on serving plate. GLAZE

1/4 pd. butter

1/4 cup water

1 cup granulated sugar

1/2 cup rum

Melt butter in saucepan, stir in water and sugar, boil 5 minutes, stirring constantly, stir

in rum. Prick top of cake-make a lot of holes – drizzle and brush glaze evenly over

top.



ELEGANT CHOCOLATE MOUSSE



Container size: 9″x13″ Baking Pan.

Yield 12-16 Servings

PREPARE ONE DAY AHEAD

CRUST

1 1/4 cup graham cracker (or other) cookie crumbs

1/4 cup margarine, softened

1/4 cup sugar

NOTE: For a tastier crust add a small amount of chopped almonds, chopped pecans, ginger, cocoa or coconut.

Pour crumbs into bowl. Add margarine and sugar. Blend well and line bottom of baking pan.

MOUSSE:

12 eggs, separated

16 oz. German’s sweet chocolate

1 cup boiling water

3/4 cup confectioners sugar

5 tablespoons of either crème de cacao, Kahlua, cherry liqueur, mint liqueur or Sabra

Beat egg whites until stiff and set aside. Break chocolate into pieces. Pour boiling water over chocolate. Cover bowl for 5 minutes or until chocolate is melted. Carefully pour off water. Stir chocolate with fork, gradually adding confectioners sugar. Beat in yolks. Fold in egg whites. Add liqueur. Pour over crust. Refrigerate at least 24 hours. May be frozen.



A Taste of Tradition; Shearith Israel Sisterhood



SHERRY BUNDT CAKE



Oven Temperature 325°; Cooking Time: 1 Hour; Container Size: Bundt Pan; Yield: 12 Servings.

1 pkg. yellow cake mix

3 3/4 oz. pkg. vanilla instant pudding

2/3 cup oil

3/4 cup dry sherry

4 eggs

4 tablespoons butter

1/2 cup confectioners sugar

4 tablespoons granulated sugar

1 teaspoon cinnamon

1 cup chopped nuts

Preheat oven. Combine cake mix, pudding, oil, sherry and eggs in mixing bowl and beat at medium speed for 5 minutes. Melt butter in bottom of Bundt pan. Sprinkle with confectioners sugar. Blend granulated sugar, cinnamon and nuts together. Sprinkle over and cut through batter with knife to give a swirled effect. Pour batter into pan and bake. Cool in pan 20 minutes. Then remove to rack and cool completely. May be frozen. A Taste of Tradition; Shearith Israel Sisterhood



FRENCH CHOCOLATE PIE



Oven Temperature: 300°, Cooking Time: 50-55 Minutes; Container Size: 8″ Pie Pan; Yield: 6 Servings

2 egg whites

1/8 teaspoon salt

1/8 teaspoon cream of tartar

1/2 cup sugar

1/2 cup finely chopped pecans

1/2 teaspoon vanilla

4 oz. sweet cooking chocolate

3 tablespoons water

1 tablespoon brandy

1 cup heavy cream

Preheat oven and lightly grease pie pan. Combine egg whites, salt and cream of tartar in mixing bowl. Beat until foamy throughout. Add sugar, 2 tablespoons at a time, beating after each addition until well blended. Continue beating until mixture stands in stiff peaks. Fold in pecans and vanilla. Spoon into pie pan and form a pie shell bringing sides up 1/2 inch but not over rim. Bake. Cool. Place chocolate and water in a saucepan over low heat. Stir until chocolate has melted. Cool. Add brandy to chocolate Whip cream to soft consistency. Fold chocolate mixture into whipped cream. Pile into meringue shell. Chill at least 2 hours before serving. May be made day before. SUGGESTION: Garnish with shaved chocolate. A Taste of Tradition; Shearith Israel Sisterhood



DEEP CHOCOLATE SUPREME CAKE



Oven temperature: 350°: Cooking Time: 45-50 Minutes: Container Size: Bundt Pan;

Yield: 12-16 Servings.

18 1/2 oz. pkg. deep chocolate cake mix

4 1/2 oz. pkg. instant chocolate pudding

1/2 cup vegetable oil

4 eggs, room temperature

3/4 cup cool strong coffee

3/4 cup combined coffee liqueur and

crème de cacao

Preheat oven and grease pan. Combine cake mix and pudding. Add oil, eggs, coffee and liqueurs. Mix at low speed until moistened. Turn to medium speed and beat 4 minutes longer. Pour into pan. Bake until tester comes out dry. Cool in pan 15 minutes. Turn out on rack until completely cooled. GLAZE:

2 tablespoons cool strong coffee

1 cup confectioners sugar, sifted

2 tablespoons crème de cacao2 tablespoons coffee liqueur

Combine all ingredients and beat until smooth. Spoon on cooled cake and let drip down sides. May be frozen.

A Taste of Tradition; Shearith Israel Sisterhood



WALNUT BOURBON BALLS



2 1/2 cups (5 dozen) finely crushed vanilla wafers

2 tablespoons cocoa

1 cup confectioners sugar

1 cup finely chopped walnuts

3 tablespoons white corn syrup1/4 cup bourbon

Confectioners sugar, sifted Mix well the wafer crumbs, cocoa, sugar and nuts. Add corn syrup and bourbon. Blend well. Form into one-inch balls (in diameter). Roll each of these in the sifted sugar Makes about 3 dozen.



RUM PIE



2 cups milk

V2 cup sugar

1/8 teaspoon salt

3 tablespoons flour

1 egg yolk

1 tablespoon butter

3 tablespoons rum

Whipped cream for topping

Grated chocolate for trim Scald 1 cup milk. Mix sugar, salt, flour and remaining milk together. Stir into hot milk. Cook over hot water five minutes. Add slowly to beaten egg yolk. Cook one minute longer. Add butter and rum. Cool. Pour into graham cracker crumb shell. Top with whipped cream and grated chocolate.



KATHY’S PINA COLADA CAKE



Even better than the drink. Don’t plan on any leftovers.

1 box white cake mix

3 oz. package coconut cream pie fillingmix

4 eggs

1/2 cup water

1/3 cup dark rum

1/4 cup Wesson oil

Mix all in a large bowl and beat for 5 minutes. Pour into 2 well greased 9″ cake pans. Bake at 350 degrees for 30 minutes. Cool 15 minutes. Remove from pan. Cool completely. Fill and frost. Chill until serving time. FROSTING:

8 oz. can crushed pineapple

3 oz. package coconut cream pie filling

mix 1/3 cup dark rum

9 oz container Cool Whip

1 cup flaked coconut

Combine undrained pineapple, pie filling mix and rum. Beat until blended. Fold in Cool Whip. Fill and frost cake. Sprinkle with coconut. Chill.



PEACH BRANDY POUND CAKE



3 cups sugar

3 cups flour

2 sticks butter

1/4 teaspoon soda

1/2 teaspoon salt 1 cup sour cream

1/2 teaspoon rum flavoring

1/2 teaspoon lemon flavoring

1/4 teaspoon almond flavoring 1 teaspoon orange flavoring 1 teaspoon vanilla

1/2 cup peach brandy

GLAZE:

Powdered sugar

OR

1 stick butter

1/2 cup powdered sugar

3/4 cup peach brandy Grease and flour a bundt pan. Mix all above together and bake at 325° for 70 to 90 minutes. Cool in pan 15 minutes. Turn out and sprinkle with powdered sugar or glaze with a mixture of one stick butter, 1/2 cup powdered sugar and 3/4 cup peach brandy.

DRUNK TURKEY



1 12-14 Ib turkey

1/2 cup melted butter

2 tablespoons curry powder1 teaspoon chili powder

1 tablespoon salt

1 tablespoon paprika

1 tablespoon cracked pepper

teaspoon cinnamon

onions2 carrots

2 pieces celery parsley

1 orange cut in quarters

1 cup gin

1 cup water

Pour melted butter over turkey and rub into meat. Mix spices and rub turkey inside and out. Place in roasting pan with vegetables and orange. Roast uncovered at 350° about 3 hours. Baste with gin and water every 20-30 minutes. Slice thin and serve with hot juices.



CHICKEN LIVER PATE



1 pound chicken livers, washed 2/3 cup sliced onion

1 garlic clove, peeled and crushed

2 bay leaves

1/4 teaspoon thyme leaves

1 cup water

2 tablespoons salt, divided

1 1/2cups (3 sticks) butter, softened Freshly ground black pepper

3 teaspoons Cognac

Place livers, onions, garlic, bay leaves, thyme, water and 1 teaspoon salt in a saucepan. Bring to a boil; reduce heat and simmer for 7 to 8 minutes. Remove from heat and let mixture sit for 5 minutes. Remove solids with a slotted spoon and place in the bowl of a food processor with a metal blade. Reserve stock. Start processing the liver, adding butter piece by piece. Add remaining salt, pepper and Cognac and process for another minute or two. The mixture should be completely smooth. If mixture looks broken down with visible fat, let cool in refrigerator and process again. Pour into a mold. To decorate the paté, cut flower petals from cherry tomato skins. Use blanched green onion or parsley stems for the stems. Press your design on top of the pate. Dissolve a package of unflavored gelatin, 1 cup water and one cup strained liver broth. Stir over medium heat until gelatin is completely dissolved. Place in a pan of ice water to cool slightly. This is the tricky part. If the gelatin gets too cool, of course you can’t spoon it over the top of your pate. If the gelatin is too warm, it will melt the paté and cause your floral design to float away. If the gelatin becomes congealed, just go back to medium heat and melt it again. This sounds like a lot of trouble, and it is, but the end result is quite impressive.

Yield: 2 1/2 cups .

The Kimbell Cookbook