These festive party bites are perfect for any holiday gathering. They're easy to make and can be customized to your liking, so everyone can enjoy .
These wraps are made with chutney, roasted meat and pate. They're quick, easy, and delicious. So gather your family and friends, and enjoy these festive holiday treats.
preparation time ; 10 minutes
ingredients
White bread without crust (1/2 to 1 slice per person multiply according to the number of guests)
chicken ,duck or turkey liver pate
Grison beef meat slices
Onion and fig /date chutney
Preparation
Lightly toast one side of the slices of bread, making sure to keep it soft.
Spread the slices of cold sandwich bread, on the non-toasted side (or on the toasted side if like me you want a white result for the presentation), with the confit of your choice.
Cover with Grisons meat slices to cover the entire slice.
Spread the pate on the meat of the Grisons, not too thick,add pepper to taste.
Roll the whole tightly, cut the roll in the middle, at an angle.
Place upright on the presentation plate, 1 or 2 wrap per person.
chutney
5 Dried Figs or dates (diced)
1 Medium Onion (sliced into thin slivers)
1 Tablespoon Butter
2 Cups Water
1/2 Cup Sugar
Juice 1/4 Lemon
Pinch of cloves
1/2 Teaspoon Dried Thyme
Place the butter in a sauce pan over medium heat. When it is melted add the figs and onion. Cook until the onions become translucent.
Add all of the remaining ingredients to the fig mixture and bring it to a boil. Reduce the heat to simmer and cover. Continue to simmer for approximately 1 hour, stirring occasionally, until the figs have broken down and the liquid has cooked off.
Allow the mixture to cool and then place covered in the refrigerator until ready for use.
pate
6 Tbsp unsalted butter, divided
1/3 cup minced shallot
1 pound chicken or your preffered meat livers
Salt
1 clove garlic, minced
1 teaspoon dried thyme
1/4 cup brandy or vinegar
1/4 cup cream
Trim any fat or connective tissue from the livers and discard.
Heat 2 tablespoons of the butter in a large sauté pan on medium heat and let the butter brown, about 3-5 minutes. Do not let it burn.Add the shallots and sauté for 1 minute. Add the livers. Be sure to space them well in the pan so they can brown more easily. Sprinkle salt over the livers. Flip the livers when one side browns, about 2 minutes.
Add thyme, garlic, Once the livers have browned, add the thyme and garlic and sauté another minute.
Deglaze with brandy: Take the pan off the heat and add the brandy. (Be careful when you return it to the heat, as it could flame up, especially if you are using a gas range. If it does, cover the pan for a moment.) Increase the heat to high and let the brandy boil and reduce to the consistency of syrup, about 1-2 minutes. Turn off heat and allow the mixture to cool.
Pulse in food processor, add butter, cream: Put the mixture into a food processor or blender and pulse a few times to combine. Add the remaining butter and the cream and purée. The mixture will look a little loose, but it will firm up in the fridge
Heat 2 tablespoons of the butter in a large sauté pan on medium heat and let the butter brown, about 3-5 minutes. Do not let it burn.Add the shallots and sauté for 1 minute. Add the livers. Be sure to space them well in the pan so they can brown more easily. Sprinkle salt over the livers. Flip the livers when one side browns, about 2 minutes.
Add thyme, garlic, Once the livers have browned, add the thyme and garlic and sauté another minute.
Deglaze with brandy: Take the pan off the heat and add the brandy. (Be careful when you return it to the heat, as it could flame up, especially if you are using a gas range. If it does, cover the pan for a moment.) Increase the heat to high and let the brandy boil and reduce to the consistency of syrup, about 1-2 minutes. Turn off heat and allow the mixture to cool.
Pulse in food processor, add butter, cream: Put the mixture into a food processor or blender and pulse a few times to combine. Add the remaining butter and the cream and purée. The mixture will look a little loose, but it will firm up in the fridge
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