Avocado Pâté with Extra Graisse if I May

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Avocado Pâté

I think I know what a pâté is. And I thought I knew what it isn’t. However, there’s a wide world between what is and what is not for just about anything. It’s that gray area where creativity abounds. Although, when talking about pâté, it’s probably best to forget the word gray. But how about green? How about Avocado Pâté? Julia Child once said, “The memory of a good pâté will haunt you for years” and a good pâté is simply a purée loaded up with extra graisse. Graisse is fat. Avocado has plenty of fat. Good healthy fat at that.

While avocado is rich you have to admit it lacks a certain unctuous luxury and can’t really hold a candle to a lavish duck liver pâté. Which got me thinking. While I love that addictive iron bite of real foie gras. It’s not what really draws me to the delicacy. It’s the buttery texture. Chef Michel Richard knew this and developed an utterly delicious foie gras analog made with chicken livers which he cleverly called Faux Gras. The secret to his Faux Gras is simple. It’s not much more than chicken liver and butter.

I followed that formula with avocado and made a rich and delectable vegetarian Avocado Pâté. I’m not claiming it’s one bit less fattening than Fois Gras, but I will say it’s certainly not gray. GREG

pâté butterAvocado Avocado Pâté

Avocado Pâté

Print This Recipe Total time Yield 12Published
Avocado Pâté

Ingredients

  • 1 ripe, but firm avocado (peeled, pitted, and roughly chopped)
  • 8 tablespoon unsalted butter (at room temperature)
  • 1 lime (juice and zest only, separated)
  • 1 tablespoon chopped fresh flat leaf parsley leaves
  • 1 tablespoon chopped fresh tarragon leaves
  • 1 tablespoon chopped fresh dill leaves
  • ½ teaspoon fine sea salt
  • ½ teas teaspoon ground white pepper
  • baguette slices crackers or cucumber slices.
  • clarified butter (for sealing)

Directions

Place avocado, butter, lime juice, lime zest, herbs, salt and pepper in the bowl of a food processor fitted with the blade attachment. Process until perfectly smooth, scraping down the sides of the bowl if needed.

Scrape the mixture into one 10-12 ounce ramekin or two 5-6 ounce ramekins. Fill to about ¼-inch from the top. Tap the ramekin(s) on the counter to release any air bubbles and smooth the top(s) until flat. Refrigerate until firm, about 20 minutes.

Meanwhile, heat clarified butter over medium heat until liquid. Allow it to cool somewhat then pour a ¼-inch or so a layer of over each ramekin return to the refrigerator to solidify.

To serve: Remove and discard the butter seal. Serve spread on toasted baguette.

Will keep up to one week while encased in butter. Once the butter is removed it should be consumed within a couple of days.

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