frosted braunschweiger pate
(2 ratings)
I first had this recipe at my sister-in-laws. I though oh yuk! To my surprise it was wonderful. It is always a big hit at our parties in Sun City. I saw this goblin idea on the food network site and it is Paula Deens idea. It was a cute addition to our Halloween party.
(2 ratings)
yield
12 serving(s)
Ingredients For frosted braunschweiger pate
-
1 lbliverwurst or braunschweiger
-
1 clovegarlic, minced
-
1 tspdried basil
-
1/4 cfinely minced onion
-
1-8oz pkgcream cheese, room temperature
-
1 clovegarlic, minced
-
1/4 tsptabasco sauce
-
1 tspmayonnaise
-
parsley and green olives for garnish
How To Make frosted braunschweiger pate
-
1Mash the braunschweiger with a fork. Add 1 clove minced garlic,dried basil, and onion and mix thoroughly.Mold into a ball, cover with plastic wrap and chill.
-
2For the frosting: Blend the cream cheese, 1 clove garlic, Tabasco, and mayo, using a fork or electric mixer. Whip until fluffy. Frost the chilled ball ane refrigerate at least 4 hours.
-
3Just before serving slice olives and decorate around the buttom of the ball with the olive slices. Put a sprig of parsley on top and decorate with several slices of olives. Surround the ball with crackers, Triskets, or party rye.
-
4For the goblin I used sliced olives for the eyes. A pickled banana pepper for the nose. The ears were cut from a green pepper, along with the eye brows. The fangs for the mouth were carrot pieces. The toes were olives that I took out the pimentos and added slices of red pepper. The hair is shredded red cabbage. Fun to make and cute to serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT