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Black Pepper Country-Style Pâté Bites, Rosemary Ice Cider

Preparation
20 minutes
Baking
2 minutes
Portions
4 to 6
Ingredients
  • 80 mL (⅓ c.) of ice cider
  • 5 mL (1 tsp.) or about ½ packet of unflavoured gelatin
  • 10 mL (2 tsp.) of fresh chopped rosemary
  • Salt and fresh ground pepper
  • 1 package of duBreton Black Pepper Country-Style Pâté
  • Cocktail picks
  • 24 thin slices of cucumber
Preparation steps
  1. Bloom the gelatin in 30 mL (2 tbsp.) of cold water.
  2. In a small saucepan, bring the cider to a boil.
  3. Add the gelatin and stir to dissolve. Stir in the rosemary and season to taste.
  4. Transfer to an oiled small plastic container.
  5. Let stand at least 1 hour in the refrigerator and then turn out and cut into 24 cubes.
  6. Remove the liver pâté from the package and cut into 24 small cubes.
  7. On cocktail picks, assemble a cucumber slice, a pâté cube and a cider gelatin cube.
  8. Serve as appetizers.
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