Friday, September 24, 2010

Cheese Curry Pate with Damson Plum Sauce

This one will keep your tongue wagging! It’s a mouth-watering combination that always receives rave reviews. For you curry fans out there, this dish is heaven. The flavors in this creation are bold so it's best to serve with a neutral-flavored cracker such as Carr's® Table Water® Crackers or Bremner Wafers.
Helpful to know: This pâté can be prepared one or two days in advance. McCutcheon’s Damson Plum Preserves is my plum preserve of preference. This recipe yields enough sauce for two to three pâtés (depending on the sauce to pâté ratio you prefer) and will keep for several weeks in the refrigerator. Plum sauce is also delicious over baked chicken, broiled fish and Brie.
Cheese Curry Pâté
One 8-ounce package light cream cheese, softened
1 cup sharp white cheddar cheese, shredded
2 tablespoons cooking sherry
1 teaspoon curry powder
In a medium bowl combine cream cheese, shredded cheddar cheese, sherry and curry powder. Mix until thoroughly combined. To serve, shape mixture into a round about 6-inches in diameter and 1½-inches high. (If you’re preparing pâté ahead of time, cover top and sides with parchment paper and refrigerate until 30 minutes prior to serving. Bring pâté to room temperature. Top with plum sauce and serve immediately.) Yield: About 25 servings.
Damson Plum Sauce
1½ cups damson plum preserves
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
1 teaspoon red pepper flakes
1 clove garlic, minced
½ teaspoon powdered ginger
Combine all ingredients in a medium saucepan; stir until well blended then bring to a gentle boil. Remove from heat and allow to cool before pouring into a medium jar with a tight-fitting lid. Keep at room temperature until ready to use. Just before serving, spread half of the plum sauce over pâté, top with chopped green onions and serve with crackers. Refrigerate unused sauce.