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 information
Yield
makes 2 cups
Ingredients
For Servings
Preparation
Step 1
COMBINE the braunschweiger, cream cheese, mustard, bottled smoke, and hot pepper sauce in a medium bowl and blend together with a fork until creamy.
Step 2
PILE the mixture in a crock or bowl. Cover and chill until serving time.
Step 3
SERVE as a spread with toasts, fruit, and your choice of garnishes.
