Member since:
July 22, 2006

New Year's Eve 2011

January 01, 2012 02:00 PM UTC (Updated: January 01, 2012 02:35 PM UTC)

views: 0 | 6 people recommend this | comments: 21

I never did make it to midnight last evening...but we did bid goodbye to the old and celebrated the coming of the new with a simple meal composed entirely of pupus and we did light a few pieces of fireworks just to join in the sporadic popping noises around us.

The 'menu', if you can call it that, was composed of just a few spreads on toasted slices of French baguette; whipped cream cheese to which we could add spoonfuls of Caramelized Red Onion & Figs, (a gift from a mainland friend); chunky guacamole made from the very last avocado of the season on our tree mixed with some of the delicious Harry & David Pepper & Onion Relish, (a gift from another friend) and my own pÃ¢tÃ© made with chicken livers.

My chicken liver pÃ¢tÃ© evolved from trying different recipes.Â Although quite simple to make, the taste is complex and yet deliciously smooth.Â If you like the taste of PÃ¢tÃ© de foie gras but object to the force-feeding of ducks or geese to obtain the fattest livers possible, this recipe,Â albeit not the ultimate in haute cuisine, comes a very acceptable second.Â Originally made with Sherry,Â a friend who tried it used Madeira instead and renamed it for me.

Sonia's #2 Chicken Liver PÃ¢tÃ© -
PÃ¢tÃ© de foie de volaille avec Madeira

2 Tablespoons sweet butter

1 large onion, chopped

1 pound chicken livers, chopped

1/4 cup dry Sherry or Madeira (*)

1 envelope plain gelatin such as Knox

Salt & fresh ground pepper to taste

2 or 3 heads of garlic, unpeeled but tops cut

2 (8 ounce) packages cream cheeseÂ

SautÃ© the chopped onion in butter until translucent.Â Add the rinsed, dried and chopped chicken livers and sautÃ© until all red is gone and livers are done.Â Dissolve the gelatin in the Sherry or Madeira and addÂ to the mix.Â Add the salt and pepper to taste and finish cooking.Â

Meantime roastÂ 2 or 3Â heads of garlic to which you've cut the tops and drizzled with a bit of olive oil and balsamic vinegar.Â Quantity depends on your taste, but the roasted garlic taste will be quite mellow and will not intrude but enhance the taste of the livers.

To make the pÃ¢tÃ©:

In a food processor:Â process the cream cheese and add the cooked chicken liver mixture.Â Squeeze the roasted garlic into the mix and process until smooth.Â Pack tight into a crock or ramekin.Â Chill to firm up and serve with crackers, Melba toast, toasted bread points or rounds.

(*) Do not use the so-called cooking sherry.Â Use a good dry drinking Sherry instead.Â The Madeira is even better.

Whether your own celebrations were as simple as ours or very elaborate, I hopeÂ they were enjoyable.Â Â

I am very grateful for all the blessings received the past year and am looking forward to seeing what theÂ New Year has in store for us.

Wishing everyone a very Happy, Healthy & Prosperous New Year!

Hau'oli Makahiki Hou, E pili mau na pomaika`i ia `oe! (Happy New Year, May blessings be ever with you!)

Original article

Find more about: celebrations, sonia tastes hawaii, life in hawaii, food and recipes, food, food and drink, new years eve, sinia m, pate, chicken liver pate

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6 people recommend this post

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Jan S.

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Nana to Seven Cutiepies

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Comments: 21

Nana to Seven Cutiepies Jan 1, 2012, 2:53pm UTC

Happy New Year!
It looks very good. We dozed off also.

Sonia M. Jan 1, 2012, 3:48pm UTC

Happy New Year to you and yours, Nana....
I just can't seem to be able to stay up beyond 10 pm
;-)

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Vj McMullan Jan 1, 2012, 3:45pm UTC

Another beautiful setting and post.

Sonia M. Jan 1, 2012, 3:48pm UTC

Thank you, Vj!

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Marilyn (PaintsOnSlate) S. Jan 1, 2012, 4:18pm UTC

Thanks for posting your seasonal posts and photos to the group
THE HOLIDAY SEASON.

Have a HAPPY NEW YEAR

Sonia M. Jan 1, 2012, 11:28pm UTC

Thank you, Marilyn....Happy New Year!

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Renee (Pres of Baby James Foundation) ~. Jan 1, 2012, 4:27pm UTC

Happy New Year, we made it to the new years but then again I am normally up at that time.

Sonia M. Jan 1, 2012, 11:29pm UTC

I am an early to bed and early to rise person...it is hard for me to stay up later than 9 or 10!

Happy New Year, Renee!

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Sophie S. Jan 1, 2012, 4:46pm UTC

I almost didn't make it either since my day always starts at 4 am but I planned a nap midday so I was fine. We had a great meal of tamales, deep dish pizza, and tons of snacks and sweets.

Sonia M. Jan 1, 2012, 11:30pm UTC

I have been craving good tamales for days!!! the new Mexican restaurant in Hilo was out of them the day we went to eat there for the first time... :-(

I should have headed to your house instead.... ;-)

Sophie S. Jan 1, 2012, 11:35pm UTC

Sorry, I just ate the last two that we had. Probably won't have any more for a while because the stores are all out of the masa and we get lazy when it comes to making our own unless its for something really, really important.

Sonia M. Jan 1, 2012, 11:45pm UTC

;-) I guess the stores run out of masa around Christmas!

We Cubans make tamales year-round...its not just a holiday thing...but it has been years since I've made them!

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Jan S. Jan 1, 2012, 8:35pm UTC

This looks so good. We had some friends over for cards, then went outdoors at midnight to shoot off some fireworks. We had some scrumptious finger foods to snack on and a good time was had by all. Thanks for posting to Cook it up Big!

Sonia M. Jan 1, 2012, 11:32pm UTC

It was just the two of us...I wimped out at about 10 and Anthony said he woke up in front of the TV at 12:10 am.....We do lead a wild life, don't we?

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Madame Donna C. Jan 1, 2012, 9:48pm UTC

We certainly live parallel culinary lives. We opted to forgo the formal dinner menu also and had a variety of fondues instead. Had we combined our celebrations we would have enjoyed a grand spread of delectable tidbits! I'm reserving your Pâté recipe for a luncheon I'm doing later this month based on French foods.

Sonia M. Jan 1, 2012, 11:34pm UTC

We could have had a grand spread for sure!
I made a great creamy crab fondue a couple of years ago for New Years Eve....at least, I think it was a couple of years ago....

I only had Sherry this time when I made the pâté, but will make it with Madeira next time...
I'm anxious to see what you think of it..

Madame Donna C. Jan 1, 2012, 11:52pm UTC

Well, my luncheon is soon so I'll be sure to let you know how it turned out and what items I chose AND the feedback which I am certain will be favorable.