I recently started working with The Daily Basics, an online lifestyle magazine where I’ll be their cocktail/appetizer contributor each month. Either a cocktail or appetizer will be shared here on Creative Culinary and the companion will be featured on their site. This month, I was inspired to make a Classic Manhattan, which became the tale of ‘finding the perfect glass.’ The receipt of a shipment of family heirlooms and the one unique glass I wanted the most having been broken was the beginning of that tale. It was exasperating but along the way it also was the perfect example of someone going the extra mile…I hope you’ll go read the story but I have to give a shout out here to Scott, the manager of YaYa’s in the Denver Tech Center. Without Scott, those gorgeous glasses would not be featured here and I’m indebted to him. Forever!
If the Manhattan is considered one of the finest cocktails ever conceived it deserves a great appetizer. While I enjoy a traditional pate too, I decided to pair the cocktail this time with a Mushroom Paté; my take on an appetizer that I could imagine being served with a Manhattan all those many years ago when it first gained notoriety. It’s rich and decadent but also something that would appeal to all of my friends including the vegetarians among them.
I’ve been making this paté for a very long time…or at least one like it. This is the first time I’ve ever considered actually writing down the ingredients that I use. I first had it served at a party I attended a decade ago and all I could get from the hostess was that it was a combination of sautéed mushrooms and cream cheese so I’m sure I’m made a revision to it each and every time I’ve put it together but I must say, I think this was the best. Maybe it was that extra clove of garlic?
It’s easy to prepare and can be held in the refrigerator overnight so it’s a great appetizer if you want to make something ahead of time. I actually think it’s best if given some time for the flavors to meld so try this next time you’re having a get together and want to make it easier for you…anything you can make a day ahead is a bonus.
Mushroom Paté
A savory pate made using mushrooms and sherry.
Ingredients
Add the sliced mushrooms and sauté for 3-4 minutes until softened.
Add the green onion, garlic and Sherry and saute for 3-4 more minutes til the garlic is cooked but not browned.
Remove from heat and allow to cool for 5 minutes.
Put herbs, cream cheese and mushroom mixture into food processor and pulse gently until mixed thoroughly but not completely smooth.
Season to taste with salt and pepper.
Pack into 2 serving crocks and refrigerate for 2 hours minimum.
Sprinkle with chopped parsley and service with crackers or toast points. With a Manhattan!
2.0
http://www.creative-culinary.com/2012/01/classic-manhattan-with-mushroom-pate/
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Be sure to visit ‘The Daily Basics’ for my article on the Classic Manhattan
