Pates A Flavorful, Easy Make-Ahead Appetizer

Pates are a savory combination of ingredients that are packed into a loaf pan and baked slowly, or pureed and refrigerated, then served sliced or spread onto crackers.

They are the busy host’s dream appetizer, since they can be made ahead. And not much can go wrong with a pate.

Pates made from vegetables and grains are considerably lower in fat and salt than those made with meat. But to get the rich flavor that pates deserve, you must saute the vegetables, herbs and other ingredients before baking or chilling the pate. This encourages the stronger flavors to emerge and blend.

Mushrooms, onions and garlic are important pate ingredients. Herbs such as parsley, chervil, sage, thyme, basil and nutmeg also frequent my pate recipes because they enhance the flavors of stronger vegetables.

Each pate needs a binder to thicken the blend of ingredients and make them spreadable. The binder doesn’t have to be extra-flavorful on its own. Seasoned bread crumbs, cooked beans or rice, millet or lowfat cheeses work well.

Mushroom Pate

To make this vegetarian pate even more flavorful and exotic, use a mix of wild and domestic mushrooms.

1/2 cup dry sherry or apple juice

1/2 large onion, chopped

2 green onions, including tops, chopped

4 cloves garlic, chopped

1 1/2 cups sliced mushrooms

Water, optional

2 stalks celery, minced

1/4 to 1/3 cup minced almonds or walnuts

1/2 cup minced parsley

1 1/4 cups rye bread crumbs

1 teaspoon dried rosemary

1/2 teaspoon dried thyme

1 tablespoon low-sodium soy sauce

1 teaspoon salt or to taste

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1 round loaf rye bread, optional

Pour sherry into nonstick 10-inch skillet. Bring to boil over medium-high heat. Add onion and saute until soft but not browned. Add green onions, garlic and mushrooms. Cook 5 minutes, adding up to 1/4 cup water if mixture gets too dry.

When mushrooms begin to weep or release moisture, add celery, nuts and parsley. Cook 3 minutes. Transfer mixture to mixing bowl. Stir in bread crumbs, rosemary, thyme, soy sauce, salt, basil and oregano. Puree in food processor if creamy consistency is desired. Do not process if coarse texture is preferred.

Stuff pate into hollowed-out round loaf of rye bread or pack it into decorative crock. Cover and refrigerate 1 hour or until ready to serve.

Yield: 20 servings.

White Bean and Lentil Pate

Exotic spices bring out the flavor in this savory baked pate.

1/4 cup vegetable broth

1 small onion, finely minced

2 to 3 cloves garlic, minced

1 1/2 cups cooked lentils

1/2 cup canned cannelini beans, drained

2 eggs, beaten, or equivalent egg substitute

1/4 cup chopped parsley

1/2 teaspoon dried basil

1/2 teaspoon paprika

1/4 teaspoon ground nutmeg

Dash turmeric

Dash ground cumin

Salt, pepper

1/4 cup grated Parmesan cheese

1 cup whole wheat bread crumbs or as needed

Assorted crackers

Bring broth in nonstick skillet to boil over medium-high heat. Add onions and saute until soft but not browned. Add garlic and cook 2 minutes. Remove from heat.

Mash lentils and beans with eggs in small bowl. Stir in sauted onion mixture and parsley. Add basil, paprika, nutmeg, turmeric, cumin and salt and pepper to taste, stirring well. Add cheese and enough bread crumbs to thicken pate enough so that it will form into a ball.

Lightly oil 2-quart loaf pan. Spoon in pate, smoothing top. Bake at 350 degrees until pate is firm on top, 30 to 40 minutes. Let cool. Serve with crackers.

Yield: 20 servings.