I know I run the risk of “grossing out” some of you with one of my favorite recipes. However, I am certain that for every 10 people who turn their noses up at liver (braunschweiger is smoked pork liver sausage), another 10 will be tingling with anticipation. It really is a wonderful thing.
Now, before I lose half of you right here, let me assure you I’ve included other favorite recipes—both of which are simple to prepare and would be impressive additions to any festive spread of holiday fare!
Frosted Liver Pâté
- 1 pound braunschweiger (find it with cold cuts in the deli case)
- 1/4 cup mayonnaise
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon dried basil leaves
- 1 8-ounce package cream cheese, softened
- 3 drops hot pepper sauce
- 1 teaspoon mayonnaise
- Pimiento and chopped fresh parsley, for garnish
- In a large bowl, combine braunschweiger, mayonnaise, onion, 1 minced garlic clove and basil leaves; beat until smooth. Mound mixture on serving plate. Cover; refrigerate at least 2 hours.
- In a small bowl, combine cream cheese, remaining minced garlic, hot pepper sauce and 1 teaspoon mayonnaise; blend well. Frost braunschweiger with the cheese mixture. Refrigerate. Just before serving, garnish with pimiento and parsley. Serve with dark rye snack bread or crackers
Yield: 3 1/2 cups pâté.
- 4 medium baking potatoes
- 1/2 cup reduced-fat shredded cheese
- paprika to taste
- 1/2 cup sour cream (fat free is fine)
- 3 scallions, sliced
- Preheat oven to 425 F. Prick potatoes with a fork, and bake in oven for 40 to 50 minutes or in microwave on high for up to 10 minutes, according to potatoes’ size.
- Allow potatoes to cool. Cut potatoes in half lengthwise and then again into quarters. Scoop out potato flesh, leaving a thin border next to skin. Reserve flesh for another use.
- Brush potato skins with canola oil or lightly spray with cooking spray. Place skins on a baking sheet and bake for 20 minutes or until edges are crisp.
- Divide cheese among halves. Sprinkle with paprika. Bake or broil until cheese is golden and bubbly. Serve with dollops of sour cream and scallions sprinkled on top.
- 1 32-fluid ounce bottle apple juice, chilled
- 1 12-fluid ounce can frozen cranberry juice concentrate
- 1 cup orange juice
- 1 1/2 liters ginger ale
- 1 apple (optional)
- In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.
- Thinly slice the apple vertically, forming whole apple slices.
- Float apple slices on top of punch
Champagne can be used instead of ginger ale for an adult punch.
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