posted by Fruffy 11-25-98 6:27 AM
NUTMEAT PATE in BRIOCHE
Brioche Recipe Follows
Pate:
2 1/2 tbs. butter
1 chopped onion
2 small cloves garlic, minced
1/4 tsp ground cumin
1/4 tsp thyme
1/4 tsp marjoram
1/4 tsp paprika
2 tbs flour
3/4 c vegetable broth
1/2 red wine
1 1/2 c broken, shelled chestnuts
2 1/2 c broken, shelled walnuts
1/2 c broken, shelled pecans
1 c diced celery
1 tbs Worcestershire sauce
1 tbs cognac
2 eggs, lightly beaten
2 tbs chopped fresh parsley
1 tsp salt
gr black pepper to taste
1/2 c dry breadcrumbs (more if needed)
4 oz grated gruyere
Pate:
Melt the butter in a medium size heavy bottomed skillet and saute
the onions and garlic in it. When the onion turns transparent, stir in
the cumin, thyme, marjoram, paprika, and the flour.
Allow the roux to
cook for a few minutes, then add the broth and the wine stirring with a
whisk. When the sauce thickens, remove it from the heat and set aside.
Put the nutmeats and the celery through the medium blade of a food mill.
Stir in the sauce and all the remaining
ingredients. Taste and correct seasoning.
Brioche
3 pkgs yeast
1/2 tsp sugar
3/4c lukewarm milk
4 c flour, more as needed
2 tsp salt
10 large egg yolks
1/2 c butter, softened
Prepare the Bricohe:
Preheat oven to 400.
Butter a loaf pan.
Sprinkle the yeast and sugar on the milk
and let it stand for about 10 min.
Put 3 cups of the flour in a large bowl
with the salt, egg yolks and the softened
butter. Add the yeast mixture and mix well to make a soft dough.
Turn out onto a lightly floured board and knead 1
more cup flour.
Knead for 10 to 15 minutes, until the dough no
longer sticks to your hands.
Transfer the dough to a lightly buttered bowl and flip it over so that
all the sides are greased. Cover the bowl with a towel and leave the d
ough in a warm place to rise for 1 1/2 to 2 hours.
Punch it down, knead for
2 to 3 minutes and let it rise again until double in size. Punch down once
more and roll out into a 12"X15" rectangle.
Pile the pate mixture carefully in an oblong shape down the center of the
brioche rectangle, leaving several inches at
each end and enough room on the long sides to wrap the dough around the
pate.
Fold the 2 long sides over the top so
that they overlap about 1 inch, brush the edges with a little water, and
seal the overlapping edges firmly.
Trim the ends, tuck them up as
if wrapping a package and seal. Pinch the seams securely.
Place loaf in the
pan, seam side
down and brush the top with a little beaten egg yolk.
Bake for 20 min then
40 min more at 350F.
Serve hot
or chilled; 10 to 12 servings.