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 Delicate Canapes with Paste, Port and Pear Recipe
It's unforgettable and unique! Delicate spicy pasta made of chicken liver and wine, port wine jelly with dried cranberries and pears baked with balsamic vinegar... A real taste pleasure! I suggest serving this snack with red wine.
Course Birthday Food Dishes, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 35 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Pour 1/2 cup cranberry juice (125 ml) with red wine and set aside to infuse.
    Pour 1/2 cup cranberry juice (125 ml) with red wine and set aside to infuse.
  2. In a small saucepan, combine the remaining wine, garlic, cloves and rosemary.
    In a small saucepan, combine the remaining wine, garlic, cloves and rosemary.
  3. Bring to a boil and simmer over medium heat for 8 minutes until the liquid boils to a volume of 40 ml. Filter.
    Bring to a boil and simmer over medium heat for 8 minutes until the liquid boils to a volume of 40 ml. Filter.
  4. Preheat the oven to 160 gr. The form (I have 15x15 cm) should be lined with baking paper. Melt 25 g of butter in a frying pan, add the liver. Fry it over medium heat for 2 minutes, turning it over once. The liver should change color on the outside, but remain raw on the inside.
    Preheat the oven to 160 gr. The form (I have 15x15 cm) should be lined with baking paper. Melt 25 g of butter in a frying pan, add the liver. Fry it over medium heat for 2 minutes, turning it over once. The liver should change color on the outside, but remain raw on the inside.
  5. Transfer the liver and juices to the bowl of a food processor, add the boiled port wine, the remaining butter, egg, 1/2 tsp salt and 1/4 tsp pepper.
    Transfer the liver and juices to the bowl of a food processor, add the boiled port wine, the remaining butter, egg, 1/2 tsp salt and 1/4 tsp pepper.
  6. Whisk until smooth. Pass through a fine sieve.
    Whisk until smooth. Pass through a fine sieve.
  7. Pour into a baking dish and place in the oven for 30 minutes until it hardens. Cool the finished pasta completely.
    Pour into a baking dish and place in the oven for 30 minutes until it hardens. Cool the finished pasta completely.
  8. Fill the gelatin with a small amount of wine (pour from the one in which you soaked the cranberries) and leave to swell for 40-60 minutes.
    Fill the gelatin with a small amount of wine (pour from the one in which you soaked the cranberries) and leave to swell for 40-60 minutes.
  9. Then dilute over low heat, mix with the remaining port wine and cranberries. Place on a chilled plate, evenly distributing the cranberries over the surface, and refrigerate for 2-3 hours to solidify.
    Then dilute over low heat, mix with the remaining port wine and cranberries. Place on a chilled plate, evenly distributing the cranberries over the surface, and refrigerate for 2-3 hours to solidify.
  10. To bake pears, preheat the oven to 180 gr. Cut pears into cubes or make such hemispheres. Transfer to a baking dish.
    To bake pears, preheat the oven to 180 gr. Cut pears into cubes or make such hemispheres. Transfer to a baking dish.
  11. Drizzle with vinegar, drizzle with olive oil and sprinkle with sugar.
    Drizzle with vinegar, drizzle with olive oil and sprinkle with sugar.
  12. Bake for 15-20 minutes, until the pears are soft and the sugar on their surface melts. Put them on a napkin to remove excess liquid, and let cool.
    Bake for 15-20 minutes, until the pears are soft and the sugar on their surface melts. Put them on a napkin to remove excess liquid, and let cool.
  13. Meanwhile, cut the bread into small pieces.
    Meanwhile, cut the bread into small pieces.
  14. Cut the pate into small cubes, too. To get a smooth cut, it must be done with a clean hot knife. We assemble the canapes: first, put a piece of pear on a skewer, then carefully a piece of pate and bread.
    Cut the pate into small cubes, too. To get a smooth cut, it must be done with a clean hot knife. We assemble the canapes: first, put a piece of pear on a skewer, then carefully a piece of pate and bread.
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