Guinness, Shallot, and Blue Cheese Pâté
makes about 2 cups
1/4 cup (2-ounces) unsalted butter, softened
1 medium shallot, finely chopped
6 Tablespoons Guinness
1/4 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
7-ounces mild blue cheese
1/2 cup (4-ounces) cream cheese, softened
2 Tablespoons chopped fresh flat-leaf parsley
Freshly ground black pepper to taste
In a small skillet over medium heat, melt the butter. Add the shallot and cook until softened, about 5 minutes. Remove the pan from the heat and add the Guinness; stir well. Allow the mixture to cool to room temperature.
Place the remaining ingredients in the bowl of a food processor and process to a smooth paste. Add the Guinness mixture and process until combined. Season generously with freshly ground black pepper or to taste. Transfer the pâté to a ramekin or crock, cover and refrigerate for at least 2 hours for the flavors to develop. Bring the pâté to room temperature before serving. Serve with Melba toasts, grapes, and toasted walnuts.
Printed from thegalleygourmet.net