Homemade pâté and ham, pork and veal terrine

For a spread that goes down smooth on crackers, try these rich and delicious homemade pâté and terrine recipes.

This smooth, rich paste is easy to make at home for your fanciest occasions. Serve it with toast points or water crackers.

Makes four servings

• 30 g (2 tbsp) butter
• 250 g (1/2 lb) chicken livers, cleaned, trimmed and halved
• 1 pkg (125 g/4 oz) cream cheese, softened to room temperature
• 15 to 30 ml (1 to 2 tbsp) brandy
• 5 ml (1 tsp) salt
• 0.5 ml (1/8 tsp) ground pepper
• 2 ml (1/2 tsp) dried thyme
• 0.5 ml (1/8 tsp) ground nutmeg1. In a heavy skillet over moderately high heat, melt the butter. Add the chicken livers and cook until they are lightly browned, four to five minutes.2. Transfer the livers to the bowl of a food processor or blender. Pour in the pan drippings, scraping up the browned bits in the skillet and adding them to the bowl. Add the cream cheese, brandy, salt, pepper, thyme and nutmeg. Whirl until the mixture forms a smooth paste, 20 to 30 seconds. Taste and adjust the seasonings as desired.

  3. Using a spatula, scrape the paste into a crock or serving bowl, smoothing the top. Cover the crock and refrigerate overnight.

A simple, classic baked terrine is perfect for a picnic in summer or sampling by a roaring fire in winter with pumpernickel or crusty French bread.

Makes about 10 servings

• 500 g (1 lb) diced cooked ham
• 500 g (1 lb) minced pork
• 500 g (1 lb) minced veal
• 1 garlic clove, minced
• 5 ml (1 tsp) dried thyme
• 2 ml (1/2 tsp) dried marjoram
• 1 ml (1/4 tsp) ground nutmeg
• 5 ml (1 tsp) salt
• 0.5 ml (1/8 tsp) ground pepper
• 125 ml (1/2 c) dry white wine
• 4 small bay leaves
• 6 to 8 slices bacon
• 125 g (1/4 lb) fresh chicken livers, cleaned, trimmed and halved1. Preheat the oven to 150°C (300°F). In a large, nonreactive bowl, combine the ham, pork and veal. Add the garlic, thyme, marjoram, nutmeg or mace, salt and pepper. Using clean, damp hands, mix the ingredients until they are well blended. Mix in the wine, cover and refrigerate for one hour.2. On the bottom of a 23 x 12-centimetre (nine x five-inch) loaf pan, arrange the bay leaves. Line the sides of the pan crosswise with half of the bacon slices, allowing the ends to hang over the edges of the pan. Pack half of the meat mixture into the loaf pan. Arrange the chicken livers along the centre of the meat, then add the remaining meat mixture. Cover the meat loaf with the remaining bacon slices, tucking in the ends and folding the ends of the bottom slices over the top of the loaf.

  3. Set the loaf pan in a baking dish. Add enough warm water to come halfway up the sides of the loaf pan. Bake the terrine until the loaf pulls away from the sides of the pan and the juices run clear when the loaf is pierced with a clean skewer or toothpick, two to 2 1/2 hours.

  4. Set the loaf pan on a wire rack and let the terrine cool. Pour off any liquid. When the terrine is completely cool, turn it out onto a plate, cover with plastic wrap and refrigerate overnight.

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