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Anti Pasti Zucchini Appetizer Zucchini Rolls Chicken Paté Roasted Tomato Starter Pop's Olives Artichoke Pie Zucchini Fritters Grilled Romaine Bread with Lemon Baked Feta Cheese Aunt Fanny's Crescent Rolls Proscuitto and Figs Sonoma Cured Salmon Roasted Sweet Peppers Grilled Marinated Vegetables Broiled Stuffed Mushrooms Artichokes with Shrimp Topping Artichoke Fritatta Deviled Crab Celery Victor Mozzarella and Tomatoes Marinated Calamari Veal Carpaccio Crab with Orange Caponatina a la Siciliana Peperonata Home Cured Proscuitto Giardiniera 2005 Sauvignon Blanc 2005 Glissando Chicken Paté Recipe 5 cups ground chicken breasts 1 small clove garlic 1/4 teaspoon freshly grated pepper 1 1/2 teaspoon salt grate of nutmeg 1/2 teaspoon dried tarragon 2 TB. Excellent Cognac 1 cup chilled heavy cream 2 TB. Minced shallots 2/3 cup boiled ham finely diced 5 TB shelled chopped pistachio nuts (buy the best quality you can find for the nuts.) 1 TB Cognac 1 TB chopped shallots Cut the chicken breasts in pieces and put it into the food processor and process into a puree in several batches. Add the next 8 ingredients, process and remove into a bowl. Take a small fry pan, heat some butter and sauté a teaspoon of the mixture to check the seasoning and add more to the mixture in the bowl if necessary. Add ham, pistachio nuts, cognac and chopped shallots shallots Pack mixture into a lightly buttered terrine or loaf pan and bake in a preheated oven at 350 degrees for about an hour and a half to two hours. The internal temperature should read 170 degrees. This pate is wonderful with crackers, brioche or sour dough French bread. You can also freeze the pate in the pan before cooking. Cover it with plastic wrap and then aluminum foil, Thaw it before baking. Enjoy with our 2005 Sauvignon Blanc.

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