Liver Pâté Truffles with Pear Coulis and Maple Jelly

By dubreton
December 13, 2017
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Author Notes: Impress your guests this holiday season with an eco-friendly and sustainable organic menu from duBreton. The largest producer of organic and Certified Humane pork in North America, duBreton believes that Better choices change the world, even if it’s only one ingredient at a time.
No holiday party is complete without pâté. Delicious on its own with crackers or as a part of any charcuterie board, duBreton organic liver pâté is available is three flavours: Roasted Onion and Maple, Ginger and Peper and Sweet Chili. This year, try something new, and make these Roasted Onion and Maple Liver Pâté Truffles with Pear Coulis and Maple Jelly A sweet and savoury combination of crisp and mellow textures, this simple, yet elegant recipe makes the perfect appetizer or hors-d’oeuvre for any holiday occasion.
dubreton

Makes: 24 pieces

  • 1 teaspoon olive oil
  • 2 pears, peeled and cut into chunks
  • 1/2 shallot, chopped
  • 1 sprig fresh rosemary
  • 1/4 cup water
  • Sea salt and fresh ground pepper
  • 4 slices brioche bread
  • 1 tablespoon butter, melted
  • 1/2 cup grain crackers
  • 2-100 grams packages duBreton Roasted Onion and Maple Organic Liver Pâté
  • 1/4 cup maple jelly, cut into small cubes (homemade or store bought)
  • 1 cup sprouts
  1. In a pan, heat oil over medium heat and sauté the shallot for 2 minutes. Add pears, rosemary and water. Bring to a boil, cover and cook for 5 minutes or until the pears are tender. Remove rosemary then purée the pear mixture into a coulis using an immersion blender, season to taste and let cool.
  2. Preheat oven to 425°F (210°C).
  3. Remove crusts from bread and cut each slice into 6 squares. Arrange on a baking sheet, brush with butter and season with salt and pepper. Bake for 5 to 7 minutes or until the bread is golden brown. Remove from oven and let cool.
  4. Crush the crackers into fine crumbs and transfer to a small plate. Cut each pâté into 12 pieces and form into balls. Roll each ball in cracker crumbs to create pâté truffles and set aside.
  5. Spoon a line of pear coulis along a plate and set four pieces of bread along the coulis. Drizzle approx. 1/2 tsp. (2mL) of coulis directly onto each piece of bread, add a liver pâté truffle and top with jelly cubes.
  6. Toss the sprouts in a little olive oil and season. Place a small bunch of sprouts on each plate.

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