Peterson’s Chestnut and Port Wine Pâté
with Roasted Grape Sauce
Pâté:
- 2 tablespoons olive oil
- 1 each onion, finely chopped
- 2 cloves
garlic, crushed
- 2 pinches fresh thyme
- 1/2 pint port wine
- 1/2 pint
vegetable stock
- 8 ounces chopped chestnuts
- 8 ounces chestnut purée
- 6
ounces panko bread crumbs
- 2 tablespoons brandy
- 3 teaspoons soy sauce
- salt and cracked black pepper
Grape Sauce:
- 2 cups port wine
- 2 cups red seedless grapes
- 2 each cinnamon sticks
- 1 cup sugar
- Arrowroot
Pâté: Heat the oil in a
saucepan. Gently cook onion, garlic, and thyme until soft. Add port
wine and stock and bring to boil. Remove from heat and stir in chopped
chestnuts, chestnut purée, breadcrumbs, brandy and soy sauce. Cook
over gentle heat until thickened. Spoon the pate into small molds and
smooth surface. Refrigerate until needed.
Sauce: Combine wine, grapes, sugar, and cinnamon stick in
saucepan. Place on high heat and cook until grapes are soft and sauce
is thickened. Thicken with arrowroot slurry if needed.
Eric Peterson
Kellogg Hotel & Conference Center
Michigan State University
East Lansing, MI 48824 |
