This recipe was given to me by a coworker when I was working at California Federal Savings in Los Angeles as a programmer. She was having a party and asked if I would make it. In those days I was not terribly fond of nuts, especially walnuts (I’ve grown to love them especially toasted) so this is not a recipe I would have ever tried had I come across it. She asked me to make it however, so I did.
When I make this I put it in a copper chicken mold (lined with plastic wrap). This may be a little hokey for some so if you don’t have a mold you can use a bowl. Before you put the pâté in the bowl, lay a few carrot slices on the bottom that have been cut out like flower petals. Use parsley or green onion slices for stems and then spread the pâté on top. When the pâté is unmolded you will have a pretty flower decoration on top.
You will need a food processor fitted with a steel blade and a bowl or mold for the pâté. This is the perfect appetizer for a large crowd (serves 30) and should be made a day or two ahead so the flavors meld. It is best served with plain crostini or table water crackers so as not to compete with the flavors of the pâté.
- 1 cup pecans toasted
- 1 cup walnuts toasted
- 1 pound chicken breast cooked and cooled (without skin)
- 2 cloves garlic
- 1 cup mayonnaise
- 1 tablespoon lite soy sauce
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon cider vinegar or white wine vinegar
- 1/2 cup green onion minced
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper freshly ground