Three-layered
Vegetable Pate
Carrot layer:
9 carrots, sliced
2 eggs
¼ cup heavy cream
1 Tablespoon honey
½ teaspoon ground coriander
Dash of cinnamon
½ teaspoon salt
Freshly ground peppter
½ cups breadcrumbs
Leek layer:
4 large leeks, with 2 inches of green top
2 Tablespoons butter
2 eggs
¼ cup bread crumbs
¼ cup heavy cream
½ teaspoon salt
Freshly ground pepper
Spinach layer:
2 packages frozen chopped spinach
2 eggs
½ cup heavy cream
¼ cup bread crumbs
¼ cup parmesan cheese
1 tablespoon minces fresh basil
½ teaspoon salt
Dash of cayenne pepper
Herb mayonnaise: (Note from Phyllis...I don’t make this because I don’t like
mayonnaise-based sauces and I think it hides the flavors of the pate)
1 cup mayonaise
¾ cup yogurt
¼ cup minced fresh parsley
¼ teaspoon mixed herbs (crushed fennel seeds, basil, thyme and
tarragon)
Freshly ground pepper
Butter a 1 ½ quart loaf pan and line with buttered wax paper. Cook carrots until tender, drain and
cool. Puree in blender along with eggs, cream, honey, coriander, cinnamon, salt
and pepper. Stir in bread crumbs. Spoon into pan and smooth over top.
Cut roots off leeks and cut off all but 2 inches to top green
part. Slit each one lengthwise
almost all the way through, pat dry and slice very thinly. Saute leeks for 10 minutes in butter.
Cool. Beat eggs, add leeks, bread
crumbs, cream, salt and pepper. Spoon over carrot layer.
Defrost spinach and squeeze out water. Add eggs, cream, bread crumbs, parmesan cheese, basil, salt
and cayenne pepper. Spoon over leek layer.
Preheat oven to 350 degrees. Cover top of pate with buttered wax paper
and a sheet of aluminum foil.
Place loaf in a later baking pan in enough hot water to reach halfway up
the side of loaf pan. Bake for 1½
hours. Cool on wire rack for 1
hour. Remove foil and wax paper. To unmold, place a large plate over pate and
invert. Let sit for 20 minutes at room temperature. Cover with saran wrap and
chill for 2 hours or up to 48 hours.
