Low-carb dippers for pate? - Mothering Forums
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#1 of 19 Old 12-07-2007, 12:09 AM - Thread Starter
 
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I made some yuuuuuummy chicken liver pate tonight. But I don't really have anything to dip in it. I don't eat grains, so crackers and such are out. Most of the veggies I can think of for dipping don't sound like they'd be all that appealing with pate.

So how do you eat pate?
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#2 of 19 Old 12-07-2007, 12:23 AM
 
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I wish I knew a good low-carb pate dipper, because then I would actually eat it! The only way I like it is on sourdough bread, but I can't do bread.

Maybe it would be ok on flax crackers? I mix flax seeds and water 1:1 with a good pinch of salt, let it sit for 15 min, then spread it out and dehydrate it until it turns into a big ole cracker that I just break apart into small pieces. You can do something similar with ground up sunflower seeds (I made a really good cracker once with sunflower seeds, veggie pulp from the juicer, and olive oil). The sunflower one tastes really good with tuna salad, so it might hold up to the strong flavor of pate as well.

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#3 of 19 Old 12-07-2007, 12:30 AM
 
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I was JUST wondering this myself!
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#4 of 19 Old 12-07-2007, 12:54 AM
 
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Yeah, I've been wondering this too.

I like to use endive leaves for dipping savory things, am wondering if that'd work for pate.

There's always cheese chips or almond chips of course.

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#5 of 19 Old 12-07-2007, 01:07 AM
 
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I'm not sure about pate, but I use string cheese or raw carrots for dipping in hummus. (Or is it humus?) I'm curious what people come up with as I haven't made pate since we went GF because the only way I liked it was on butter sourdough toast and that's out the window now.

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#6 of 19 Old 12-07-2007, 01:13 AM
 
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Celery or seeded cucumber sticks are about the only ones I can think of that would have a mellow enough taste to work with pate.
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#7 of 19 Old 12-07-2007, 01:26 AM
 
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Since you all brought it up, I had to go try the endive. It actually is pretty good. It doesn't have the body that bread does, but it has a nice crunch and the flavor didn't compete with the liver at all.

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#8 of 19 Old 12-07-2007, 03:16 AM
 
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Wow I was just wondering this today!!!

I'd have to vote for endive too, or celery. I tried carrots, and just... not good. You definitely need something on the more bitter end of things rather than sweet.

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#9 of 19 Old 12-07-2007, 03:27 AM
 
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I might have to try celery; I am not an endive person.

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#10 of 19 Old 12-07-2007, 09:23 AM - Thread Starter
 
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I might have to try endive; I'm not a celery person.

Yeah, carrots and cucumbers and zucchini sticks (which are my hummus dippers) just don't sound like they'd go well with the taste of pate at all. I thought about nut crackers, as DS2 likes to munch on those, but most of them are made not only with nuts but also with rice flour.

String cheese might be an idea. A mellow mozz might be compatible with the liver. I'll try that, too.

Maybe I'll just eat the pate off a spoon. This batch really is that good.
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#11 of 19 Old 12-07-2007, 02:36 PM
 
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Quote:
Originally Posted by kdmama33 View Post
Yeah, carrots and cucumbers and zucchini sticks (which are my hummus dippers) just don't sound like they'd go well with the taste of pate at all. I thought about nut crackers, as DS2 likes to munch on those, but most of them are made not only with nuts but also with rice flour.
I make my own nut crackers, although I haven't in ages. No rice flour. LMK if you'd like the recipes.

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#12 of 19 Old 12-07-2007, 02:46 PM
 
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I just use a spoon.

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#13 of 19 Old 12-07-2007, 03:06 PM
 
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Quote:
Originally Posted by cristeen View Post
I make my own nut crackers, although I haven't in ages. No rice flour. LMK if you'd like the recipes.
I'm not the pp, but I would LOVE the recipes!
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#14 of 19 Old 12-07-2007, 04:29 PM - Thread Starter
 
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I am the OP, and I'd love to have the recipes, too.
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#15 of 19 Old 12-07-2007, 04:32 PM
 
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Almond Thins
1 c almond meal
1 egg white
seasoning (garlic powder, salt, cayenne, whatever you want)

Mix well.

This is the easiest way I've found to form these:
On a parchment lined baking sheet (must use parchment or silpat, nothing else will work as well), place tiny balls of the dough about 2 inches apart. When i say tiny, I mean 1/2 tsp or so. Dip the bottom of a flat-bottomed glass in water between each cracker, then flatten the cracker. These should be roughly 1 - 1 1/2 inches in diameter, quite thin. You can sprinkle them with coarse salt before baking if you like.

Bake at 325 about 10 minutes, or until dry and starting to brown. This makes roughly 4 dozen crackers.

You can use this same recipe to make cups in a mini muffin tin. I've used them for appetizers (filled with shrimp dip) and desserts (filled with mousse or cheesecake).

I just realized the second recipe has gluten in it. Ill try making them today without and see what happens. I'll post if I have success.

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#16 of 19 Old 12-07-2007, 05:24 PM
 
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Jicama?

I loooooove jicama but not sure how it would mesh w/ pate....


just a random thought...
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#17 of 19 Old 12-08-2007, 12:33 AM - Thread Starter
 
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Thanks, Cristeen. I'll try the crackers!

I ened up dipping slices of portabello mushrooms into the pate for dinner. So, so, so good!
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#18 of 19 Old 12-08-2007, 01:03 AM
 
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the first thing that came to mind was endive

then red bell pepper, or green beans that have been blanched
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#19 of 19 Old 12-08-2007, 01:38 AM
 
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Quote:
Originally Posted by MyLittleWonders View Post
I'm not sure about pate, but I use string cheese or raw carrots for dipping in hummus. (Or is it humus?) I'm curious what people come up with as I haven't made pate since we went GF because the only way I liked it was on butter sourdough toast and that's out the window now.
hummus humus is part of dirt, I believe.

I love apples in hummus, and cheese. For pate.... well, I shouldn't eat too many grains, but I do anyhow: What about celery?

Due with number 5 in August. We do all that crunchy stuff.
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