When a holiday rolls around, sure enough I roll out my Cuisinart to whip up Walnut Pâté. It’s an appetizer that is always welcomed at the table. Though I’ve been making this for years, I first dished this up on the blog when I started Yumivore a couple of years back. The recipe remains the same, it’s simply captured in new light, still scrumptious as ever. I’ve had friends ask me if schmaltz is the secret ingredient. Though not fat-free, there’s no animal fat in the recipe making it an entirely vegetarian or even vegan entrée.
The pâté can be dolled up on a plate or simply schmeared across bread, your mouth will appreciate it either way. It can be served on apples, especially those extra ones around for the Jewish New Year, Rosh Hashanah. For Passover it’s pleasing on matzoh, and that combination is worth trying any time of year. Creamy, rich, and reminiscent of the quintessential Jewish-holiday fare, chopped liver, it can conjure up a food memory for some yet with an intriguing twist. It’s undoubtedly a conversation starter and a delicious appetizer for all. My signature dish, the recipe:
Orly’s Walnut Pâté
1 large onion, chopped
1 tbsp. butter or canola oil
2 generous cups of roasted walnuts
3 large hard-boiled eggs
2 tsp. mayonnaise*
Kosher salt to taste
Fine ground black pepper to taste
The full details of the recipe along with a vegan version can be found on the blog here: Walnut Pâté. Mayonnaise is optional, and a regular (versus low-fat or vegan) variety is optimal if you do decide to add it to the mix.