Tastes – Pate with Currents

Posted by Brenda Hill | Appetizers, Recipes |

Such a simple, summer appetizer.

This sweet and savory lunch or first course was inspired by a book called Fruit and a Picnic in Paris.

Buy a duck or chicken liver pate from your favorite gourmet market-unless you make you own.

Compose a plate with the pate and a few thin slices of chilled pear, green apple, and a sprig of red currents.

This dish has a rich, sweet, smooth crunch.

Enjoy!

Brenda C. Hill
International Food Wine & Travel Writers Association
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About The Author

Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.