goofy question - how do you eat Pate?
obviously i can eat it as-is and on bread.
But is there any other way to consume leftover wedding pate? I have 2# of two different pate and an entire thing of terrined duck foie gras. yikes. how long will it keep? can i stick the foie mousse in the freezer until x-mas?
there is only two of us in the household. I wish we have more liver loving friends =(
Giant fancy pants ham sandwich???
I don't honestly know about the freezing aspect, but I know for sure that your big fancy pants ham sandwich could be a Banh Mi. Pate, roast pork, cilantro, a pickle of daikon and carrot shreds in fish sauce, a squeeze of lime, some radishes.......oy. On a really good crispy baguette. Shredded chicken if you're feeling it; fine if you're not, too.
Pate is one of the ingredients in a Boeuf Wellington...goes between pastry and filet. I don't know how long it will keep-I live in that liver-loving household that you don't and keeping it long term is not the issue.
I laughed because I thought your question was literally "how do you eat it" and this reminded me of one of those awkward date moments from long ago. We always had liverwurst in our home which you spread on rye bread or french stick. I was bright enough to know that pate would be just a dressed up version of my Mom's liverwurst and so felt safe ordering it out at a fancy restaurant one evening with a date.
Imagine my shock when my pate appetizer arrived with no bread in sight, but instead a little tiny fork and knife and miniature pickles (later identified as cornichon.)
Ahh, the dating dilemnas of yesteryear!
Sure, freeze the pates, then serve them for Christmas or New Year's, as that's quite a bit of pate to have, I could certainly appreciate the windfall. In the mean time, pate makes a good sandwich on crusty bread or toasted brioche, with hearty mustard, pickled onions and conichons as garnish. Make some bruschetta with a slice of the pate and caramelized onions or crispy shallots or a fruit chutney.
The duck foie gras can be used as a ingredient in individual Beef Wellingtons, or topping a tournedo of beef, with a nice red wine sauce, or as a filling for ravioli, dressed a balsamic butter sauce. Stuff it under skin on chicken breasts or legs and roast them, and serve with sauteed spinach and mushrooms.
As others mention, the liver terrine will work as a cooking ingredient in a number of ways. You dont mention what sort of pate the other two are. If another soft moussey type then they can be treated as simialr - although the jeniyo household is going to get mighty fed up of Wellingtons and the like. If the nicer rough country style pate, then portion them and freeze.