Cheater Foie Gras

Name: Cheater Foie Gras
Yield: makes 2 cups
Ingredients: 8 ounces braunschweiger, softened; 8 ounces cream cheese, softened; 1 tablespoon coarse-grained mustard; 1 tablespoon bottled smoke; Dash of hot pepper sauce; Melba toast or crackers of your choice; Green apple slices, dates, or figs; Hot pepper jelly, fig or cherry preserves, orange marmalade, and/or smoked paprika for garnish

January 24, 2012

Recipes, like everything else fashionable, rise and fall with popular perception. They’re in, they’re out, they’re hot, they’re hopelessly last season. Liver has never caught the wave of coolness, unless it’s taken from a force-fed goose. Even liver as haute couture as foie gras is on the OUT list, branded as inhumane and even outlawed in some places. Slumming with ready-to-wear liverwurst, on the other hand, is looking pretty fresh. Why shouldn’t it? Liverwurst has plenty in common with foie gras, especially its color and buttery smoothness when it’s blended with cream cheese. Instead of slapping it on rye bread with mustard, serve it with the sweet flavors that commonly adorn foie gras, and your perception will instantly change. This is absolutely one of R. B.’s favorite cheater recipes.

Recipe notes

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