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


Accompaniments

Melba toast

Red Grapes

Toasted Walnuts


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