Potted Pheasant Paté

It is the second time we make this delicious pheasant paté and it is just so damn good that we are going to make yet another portion tomorrow or the day after tomorrow, so that we can serve it for appetizers on New Years Eve before heading to the restaurant where we are going to eat this year.

We made it for the first time last winter and ate it in days, but never got time to make another portion as Christmas was coming. This year we have bought three pheasants and until now we have only used one, so there is plenty of pheasant meat to make another two portions so that we can spoil friend and family when they come over for a glass of red wine and a pheasant crostini 🙂

 

Ingredients (2 pots)

Pheasant Stock

1 pheasant, bones only

1 cup celeriac, diced

1/2 cup carrots, diced

1 cup onions, diced

10-15 peppercorns

Herbs (thyme, rosemary and bay leaves)

Water

 

Paté

1 pheasant, meat

1 large onion

3 cloves garlic

1 tbsp. duck fat

Salt and pepper

1 cup red wine

2 cups pheasant stock

2/3 cup bacon, diced

1/2 tsp. nutmeg, ground

1/2 tsp. black peppercorns

1/2 tsp. star anise

4 bay leaves

 

Stock

Skin and debone the pheasant – only the breast and leg meat is required for this recipe. Make sure that you have cleaned it thoroughly for feathers. Put away the pheasant meat while you make the stock.

Place the carcass and drumsticks in a sauce pan and cover it with water. Bring it to a boil while keeping an eye on it. Just before it begins to boil, all the impurities will come to surface – remove the impurities with a spoon so that your stock gets clear and pretty.

Pheasant Paté 1_Fotor_Collage

Add all the vegetables, peppercorns and herbs and let cook for one hour.
Strain the stock from the vegetables after an hour and continue to cook until the stock has reduced to the needed 2 cups (approximately 2 hours at medium-low heat).

Pheasant Paté 2_Fotor_Collage

Paté

Roughly chop onion and garlic cloves. Melt half of the duck fat and soften onion and garlic until the onions get a clear and shiny surface. Add the red wine and reduce until almost all the wine has evaporated. Add the stock and reduce again. You should end up with a approximately 1 cup of onion/stock.

Pheasant Paté 3_Fotor_Collage

While you reduce the stock you can prepare the meat. Mince the pheasant meat, diced bacon and the remaining duck fat on a coarse mince setting. Grind the peppercorns together with nutmeg and anise using a pestle and mortar. Add to the minced meat together with the stock reduction and pass it through the mincer again.
Season with salt and pepper and stir to combine all ingredients evenly.

Pheasant Paté 4_Fotor_Collage

Pheasant Paté 5_Fotor_Collage

Take a small amount of the mixture, fry if and taste. Season more if required.

Divide the mixture into two sterilized pots – be careful not to over fill the pots, otherwise the mixture will bubble over. Place two bay leaves in the top of each pot before putting the pots a bain-marie (water bath). Place the jar lids in a position where they can be closed quickly as soon as the come out of the oven.

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Cook in the oven at 320F for 60 minutes. Remove from the oven, seal the jar immediately and leave to cool. Unopened the paté can be stored at room temperature for up to 4 weeks – this, of cause. depends on weather you have used sterilized pots or not. Fridge when opened.

Pheasant Paté 23

Serve on a piece of toast as an appetizer for new years eve, birthday dinner or just for you and loved once on a cozy winter night with a glass of good red wine 🙂Pheasant Paté 24

Bon Appétit!

 

Ingredients (2 pots)

Pheasant Stock

1 pheasant, bones only

2.5 dl celeriac, diced

1.25 dl carrots, diced

2.5 dl onions, diced

10-15 peppercorns

Herbs (thyme, rosemary and bay leaves)

Water

 

Paté

1 pheasant, meat

1 large onion

3 cloves garlic

1 tbsp. duck fat

Salt and pepper

2.5 dl red wine

5 dl pheasant stock

1.6 dl cup bacon, diced

0.5 tsp. nutmeg, ground

0.5 tsp. black peppercorns

0.5 tsp. star anise

4 bay leaves

Lime and Coco Milk Cupcakes

I am at the moment writing on a scientific article comparing two surgical techniques and such work definitely needs a cake or two 🙂 I’ve been working on the project for 7 month and are finally beginning to see the end of it!

Today the writing went well and I decided to reward myself with a cupcake experiment. The choice of lime and coco milk came from a quick look in our pantry, that among other things contained a lot of limes a single can of coco milk. Unfortunately the coco milk was a light version (only 8% fat) and the taste of coco was not as strong as I had wished, so next time, I will definitely use a full-fat version.

If your are not a fan of lime you can use lemon instead, but I will recommend that you try it with lime first as it is a perfect match for coco milk 🙂 Hope that you will love them as much as I already does.

 

Ingredients (16 cupcakes)

1 stick butter, room temperature

1 cup + 1 tbsp. granulated sugar

3 eggs, room temperature

1 tsp. vanilla extract

2 cups of flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup coco milk

1 lime, zest and juice

 

Frosting

1 pound cream cheese, room temperature

1 lime, juice

4 tbsp. confectioners sugar

2 limes for decoration

 

Place butter and sugar in a mixing bowl and whisk until light and fluffy. scrape the sides of the bowl if necessary. Add the eggs one at time and whisk until incorporated. then add the vanilla extract.

Combined flour, baking powder and salt in another mixing bowl. Add the flour mixture to the butter and eggs mixture alternating with the coco milk, lime juice and zest. Scrape the sides of the bowl again, if necessary. Only whisk until the batter is combines. Over-whisking the batter might ruin the end result, as the fluffiness of the batter will disappear.

Line standard muffins tins with paper liners. Fill each paper line with 1 tbsp. of the batter and bake at 400F for approximately 16-18 minutes or until a toothpick comes out clean.

 

Frosting

Place all three ingredients in a mixing bowl and whisk until smooth and fluffy. Put the frosting in a piping bag with your favorite piping tip (this one is a 1/-inch round pipe) and decorate the cakes.

Cut the limes into thin slices and place slice on top of the frosting and press it slightly down.

Serve for afternoon coffee or as a dessert for girl night 🙂

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Bon Appétit!

Ingredients (16 cupcakes)

113 g butter, room temperature

225 g granulated sugar

3 eggs, room temperature

1 tsp. vanilla extract

250 g flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1.25 dl coco milk

1 lime, zest and juice

 

Frosting:

450 g cream cheese, room temperature

1 lime, juice

4 tbsp. confectioners sugar

2 limes for decoration