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Peterson's Chestnut and Port Wine Pâté with Roasted Grape Sauce


Pate

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

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