Brandied Tennessee Mushroom Pâté with Fig Preserves

My mother is hosting her card club this week and they always have lunch and wine before they play. That always makes it more interesting! I have just learned that I am a descendent of Charlemange, the great King of France so I decided to cook a French lunch for them in his honor. I must tell you that even as a child, my favorite story was "Roland the Noble Knight," and I've never made a trip to DC when I didn't go to the Hay Adams Hotel across from the White House and have tea in the afternoon and of course my favorite seat - on the sofa below the massive portrait of Charlemagne.

My friend Jose Gutierrez, who was just named the Chef of the Year by the Maitres Cuisiniers de France USA shared a couple of recipes and the others I learned at a basic of French cooking school. And one is a Tennessee version of a French classic - Pâté. Bon Appetit darling.

Brandied Tennessee Mushroom  Pâté

3 tablespoons butter

1/2 cup yellow onion, finely chopped

1 large portabella mushroom, finely chopped

1 large roasted red pepper, drained and finely chopped

3 ounces country ham, finely chopped (Tripp Ham recommended)

3 tablespoon fresh parsley, chopped

1/2 tablespoon dried basil

1/2 cup Cognac

2 teaspoons dry, unseasoned breadcrumbs

1/4 teaspoon ground sea salt

1/8 teaspoon fresh cracked black pepper

4 ounces cream cheese, softened

Melt butter in a large skillet over medium heat and sauté ham with onions until they just start to turn tender and translucent – about 5 minutes. Add mushrooms, red peppers, basil; cook, stirring occasionally for an additional 5 minutes. Add Cognac and stir until it has evaporated a bit – a couple of minutes. Remove from heat and stir in breadcrumbs, parsley, cream cheese, salt and pepper. Adjust seasoning, to taste, add chicken stock or water if more moisture is needed. Line a bowl with clear plastic wrap, allowing enough to wrap over top of pâté. Transfer the pâté mixture to the bowl, cover top with wrap and refrigerate overnight.

Open wrap and flip out onto serving dish, remove wrap completely. Serve chilled with toast points and crackers. (Lightly drizzle pâté with truffle oil if you have it – not necessary; or top with a drizzle of balsamic syrup or fig preserves. )

M E N U
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à votre santé

Favors of Sables with Meyer Lemon Curd and White Chocolat

The symbol--called a fleur-de-lis--was on the coat of arms of the French royal family.

It symbolized the iris flower, which is also the official flower of Tennessee.