Okay, so food shaped like pineapples are kitsch and so 1960’s, but no matter how you shape it, this is a delicious pate worthy of at least a try.

Hawaiian Pate
Recipe type: Appetizers
Serves: 6
  • 1 1/2 Cups butter
  • 1 onion, chopped
  • 1 1/2 pounds chicken livers, cut up
  • 3/4 Cup chicken broth
  • 2 Tablespoons dry sherry
  • 1/2 teaspoon paprika
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cloves garlic, crushed
  • 1/3 Cup Brandy
  • 1 Cup chopped walnuts, toasted
  • 2 Tablespoons unflavored gelatin
  • sliced stuffed olives
  • fresh pineapple top
  1. In a large skillet heat 1 cup butter and saute onion until golden. Add chicken livers and cook 10 minutes, stirring occasionally. Add sherry, seasonings. garlic and 1/2 cup broth. Cook 5 minutes.
  2. Puree mixture in blender. Add 1/4 cup broth and gelatin to mixture and puree. Melt remaining butter and blend into puree with brandy. Stir in walnuts with a fork.
  3. Chill overnight in refrigerator. Shape mixture with hands into pineapple shape.
  4. Decorate "pineapple" with sliced stuffed olives and cap with a fresh pineapple top. Serve with crackers.

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