Comments on: Terrine Jacquy à la Americaine

By: Nick

Nick — Sun, 30 Dec 2007 20:26:51 +0000

I noticed that the liver is a light brown colour , that looks odd to me because all the moose livers I have seen and eaten were a dark brown to black colour.
Most of th pate recipes I have read require that all the ingredients be cooked usually by frying at low temperature like in butter. Then mixed together in a high speed blender and passed through a jelly sieve before being molded or preserved. This type of process might prevent the breaking you experienced.
You have one of the best “kitchen aids” ever made (not yours in particular) but I refer to the “Kitchen Aid Mixer” and you mixed the liver by hand next time try the dough hook I use it for sausage/hamburger patties and it works just fine.
If your going to the trouble of canning it doesn’t matter if you use a pressure canner or not , what is important is that the food reaches the boiling temperature of the water. Unless of course if your too high above sea level to reach 212 F. Deg. at boiling. In which case I would heat the food separately and hot pack it into the jars.
Too bad we can’t taste it over the web.

By: cmf

cmf — Tue, 18 Dec 2007 13:50:37 +0000

Hi Valree — I froze them because I was afraid of botulism. All my canning books say that if you’re going to do meat, you need to use a pressure canner and the temperature has to be higher than the temp that makes for a good pate.
As for taste, I sent one to Bonnie at Ethicurean — here’s her report: http://www.ethicurean.com/2007/12/17/in-the-mail/#comment-97543

By: valereee

valereee — Tue, 18 Dec 2007 10:58:36 +0000

Charlotte, why will you have to freeze it even after you’ve put them through a hot water bath?

Moose pate sounds…interesting. I’ve been trying hard to develop a taste for chicken liver pate but still find it a bit muddy-tasting. How does moose liver pate compare?

By: The Ethicurean: Chew the right thing. » Blog Archive » What the postman brings at an Ethicurean (ware)house…

Tue, 18 Dec 2007 06:49:51 +0000

[...] And yet, when a box arrived today from Charlotte, the Ethicurean’s correspondent in Montana and author of the Living Small blog, containing homemade moose liver paté, we were still game to try it. [...]

By: The Ethicurean: Chew the right thing. » Blog Archive » Digest - Blogs: Foie gras formula, we all (heart) Fergus Henderson

Thu, 18 Oct 2007 08:02:54 +0000

[...] Paté, Montana style: Charlotte may be calling this post "Terrine Jacquy à la Americaine," but by substituting moose liver for pork liver, good bourbon for armangac, and pork shoulder for belly (now that’s a stretch), she ends up with something we’re not sure anyone’s ever made before. (LivingSmall) [...]

By: cmf

cmf — Wed, 17 Oct 2007 16:38:17 +0000

We’ll have to see — I haven’t totally given up on them yet (wanna be a taste-tester?). Even in their little pots, if you just sort of smush it all around it gets kind of spreadable — it’s just not that nice, soft texture you want for a really great pate/terrine. On the other hand, I’m sure I can use all that yumminess for something — I was also thinking ravioli filling? They still taste pretty good — they’re just not as perfect as I wanted them to be …

By: Maryanne

Maryanne — Wed, 17 Oct 2007 15:41:08 +0000

What a pity! The little terrines looked so beautiful with their peppercorn garnishes. If the “meatballs” aren’t spreadable, maybe you can chop some of them up, add some more herbs and mix with bread or wild rice to stuff turkey or game birds. Yum.