Hawaiian Pateappetizers 1 jim vorheis 1 1/2 cup butter 1 onion, chopped 1 1/2 lb chicken livers, cut up 3/4 cup chicken broth 2 tablespoon dry sherry 1/2 teaspoon paprika 1/2 teaspoon curry powder 1/2 teaspoon salt 1/8 teaspoon pepper 2 cloves garlic, crushed 1/3 cup brandy 1 cup chopped walnuts, toasted 2 tablespoon unflavored gelatin 1 sliced stuffed olives 1 fresh pineapple top In a large skillet heat 1 cup butter and saute onion until golden. Add chicken livers and cook 10 minutes, stirring occasionally. Add sherry, seasonings. garlic and 1/2 cup broth. Cook 5 minutes. Puree mixture in blender. Add 1/4 cup broth and gelatin to mixture and puree. Melt remaining butter and blend into puree with brandy. Stir in walnuts with a fork. Chill overnight in refrigerator. Shape mixture with hands into pineapple shape. Decorate "pineapple" with sliced stuffed olives and cap with a fresh pineapple top. Serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis |
