November 06, 2017
By Jacques Haeringer
[caption id="attachment_10436" align="alignnone" width="600"]
Making pate? Use this classic spice recipe for a flavorful and delicious outcome.[/caption]
Combine bay leaves, thyme, cinnamon and a variety of other herbs and spices for the perfect homemade pate spice recipe
Use your homemade pate spice to make Wild Duck Liver Terrine, a cold appetizer that is sure to impress family and friends at your next dinner party.
Yield: 8-10 pates
Prep time: 15 minutes
Ingredients:
- 2 or 3 bay leaves
- ½ teaspoon thyme leaves
- ½ teaspoon mace
- ¾ teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- ½ teaspoon white pepper
- ½ teaspoon rosemary
- ½ teaspoon basil
- Pinch of cayenne pepper
Directions:
1. Grind all spices separately. The bay leaf, thyme, rosemary and basil must be very dry in order to facilitate grinding.
2. Combine all ground spices and mix thoroughly. Sift mixture through a fine mesh sieve.
3. Store in a tightly sealed container to prevent loss of flavor.
About the Author:
Chef Jacques is a hunter, wild game culinary expert and frequent "Today Show" guest. For more on his books, classes and renowned restaurants, L'Auberge Chez Francois and Jacques' Brasserie, visit here.
