Bourbon Pate

Ingredients:

10 1/2 oz Beef broth
oz Cream cheese
2 ts Unflavored gelatin
1/2 c Cold water
1/2 c Bourbon

Directions:

Mix cream cheese and pate and spread in bottom of 3 cup mold. Chill.
Dissolve gelatin in cold water. Heat beef broth and combine with gelatin.
When pate mixture is firm, pour gelatin on top. Chill.
Un mold and serve with club crackers.

Cooking Tips:

Pumpkin substitute: At the last minute, you find that you thought you had pumpkin for a recipe, then you find out you don't. You might just have some sweet potatoes! Sweet potatoes are a good substitute for pumpkin, and pumpkin is a good substitute for sweet potatoes (in certain recipes).

Pie Crust: If you are having trouble with your crust browning too soon around the rim, place some tin foil around it prevent burning.

Frying Turkey: If you are frying a turkey, please use precautions, and the correct type of oil. Peanut oil is the best oil to use as it has a lower flash point, and doesn't catch on fire as easily as other oils. NEVER fry a turkey indoors!

Injecting a Turkey: There are several Cajun marinades (and others) that come with an injector to add more flavor. Personally, I like the marinades that Tony Chachere makes.

Bourbon Pate

Ingredients:

Directions:

Recipes: