Way back in later September, JT and I rented our neighbours’ cottage in Muskoka. Its vista reminds me of our beloved cabin that we no longer visit. But that’s a whole other story for some other time. Right now, I’d like to focus on the cottage we rented, and its beautiful views. Click on the images below to view the gallery.
- Sunrise looking out at the bay from the master bed.
- I watch the sun rise as I lay in bed.
- It’s not that difficult to procrastinate when this is your view.
- Don’t let the pictures fool you, it was damn chilly that week.
- Sometime around cocktail hour.
- We came across this lovely wonder on an evening walk.
- More pictures from walking.
- The last day, we took a trip to Wye Marsh to walk around.
- Much of the marsh has boardwalks to make the marsh accessible to all.
- JT taking some pictures
- The chickadees loved to feed on sunflower seeds from your hand.
- This little guy knew what he was doing.
- Brown wild squirrel.
Mushroom and Chestnut Paté with Cognac
Makes 125 mL Paté
Ingredients:
-
- 100 g roasted chestnuts, roughly chopped (I used this one)
-
- Handful of raw cremini mushrooms
-
- 1 shallot, roughly chopped
-
- 2-3 cloves roasted garlic
-
- 80 g butter, room temperature
-
- 15 mL EVOO
-
- 30 mL cognac
-
- pinch of nutmeg
-
- pinch of allspice
-
- pinch of salt and black pepper
-
- ~20 g butter, to top off paté
Directions:
- Melt 20 g butter with the olive oil in a pan. Sauté the shallots until caramelized, add the mushrooms and cook until softened. Add the chestnuts and sauté lightly until softened. Deglaze the pan with the cognac.
- Set aside to cool.
- When cool, add the cooked ingredients to a food processor or jar of the immersion blender. Add remaining softened butter (not the melted butter at the end of the list), roasted garlic and spices and pulse until very smooth.
- Add the paté to a plastic-lined pan and press into the corners or into a shallow mason jar, as pictured, and smooth the top over. Pour melted butter over the top and allow to harden.
- Allow this paté to come to room temperature before serving.
Notes:
- You may substitute the butter with vegan butter should you desire, however I am unsure of the impact it would have on the overall flavour.
- You may use any type of mushroom, I love cremini’s earthy sweetness.
I’ve never tasted a mushroom pâté with chestnuts! A very creative idea. I’m very curious how the chestnuts taste in such a combination….
LikeLike
Thank you for your kind words Sissi.
LikeLike
What beautiful pictures! I bet you had a great time. This pate sounds really delicious.
LikeLike
What a lovely setting in which to enjoy your pâté. I really like chestnuts, they lend such a wonderful nutty flavor.
LikeLiked by 1 person
I can believe this has the right kind of richness to satisfy any palate. GREG
LikeLiked by 1 person
I would really like to try this recipe! I haven’t worked with chestnuts much (mostly see them used decoratively around the holidays). I can imagine the earthen flavors of the roasted nuts with shrooms being incredible and the cognac a perfect pairing. Delicious Eva!
LikeLiked by 1 person
Terrific pictures — what a lovely view. And what a pate! This looks excellent — thanks.
LikeLiked by 1 person
What beautiful views! And that chickadee! Wow. I have a feeling I’d love this pate…and Bill might even eat it if I didn’t mention the mushrooms or chestnuts!
LikeLiked by 1 person
I totally agree about mushroom pate. I use one on a banh mi and you don’t miss the meat at all. Love the addition of cognac too.
LikeLiked by 1 person
Ooh I wish I could get fresh chestnuts. I was wondering why the color was so different at first, because somehow my brain thought this was mushroom pate. I actually was able to order delicata squash from Amazon (who knew?!!) so maybe I can get chestnuts!
LikeLiked by 1 person
Roasted and fresh are available on Amazon, you can get anything on amazon!
LikeLiked by 1 person
This has me crave some chestnuts! The pate looks so yummy!
LikeLiked by 1 person