Patchwork Pâté - Savory Chicken Liver Spreads
Gift-giving, entertaining needs solved in Welsh country style
Dec 12, 2008
Pâtés in the Welsh Country style incorporate organic chicken livers, umami-rich flavors, and a great story about the founder's homegrown business. Put a little Tom Jones on and swing in the holidays.
Patchwork originated in Wales like that other famous Welsh import. Now that founder Margaret Carter has found a US partner, her signature pâtés are available here in the US in many gourmet shops and grocers. That's music to our ears, pussycat.
New York Times Food Critic Florence Fabricant called peanut butter “the Pâté of childhood.” As the odd kid who preferred her liverwurst sandwich to a PBJ, the offer to review these products was welcome. Then, the comedy of errors ensued. Incorrect email addresses, lost deliveries, missed calls. Finally, the products arrived. Patience is rewarded!
About the Founder
Like a Welsh Paula Deen, Margaret Carter was a single parent with more pluck than luck and found a way to use her cooking skills to keep her family fed. In 1982 Carter began creating Pâté for a nearby restaurant. Though she had no formal cooking training, she was obviously a good home cook. Word spread about the delicious Pâtés and the demand grew. Today the business continues to be a family affair with sons Marcus and Rufus carrying it forward.
For some time, Carter had sought a US partner, since the company was unable to import fresh livers and other ingredients. Now, Patchwork Pâté is made in the US, by their Pennsylvania-based division following Carter’s recipes and standards. “Handmade Welsh Country Style Pâtés” with the “PA Preferred” Pennsylvania Department of Agriculture seal of approval.
Pâtés from homemade Recipes, natural and organic Ingredients
Organic chicken livers are the base for most of the pates. Fresh herbs, vegetables and some other ingredients are added in addition to lecithin. No artificial flavors or colors or hydrogenated fats are added.
The first one sampled after the inauspicious introduction was the “Welsh Dragon’s Pâté”. It was an unfortunate choice for a first sample. Of the six, this was the least appealing. This Pâté is made from Venison Liver & Chili. It was dry. It was difficult to put the sandy mouthfeel aside to focus on the flavor. The Nutrition Facts label indicates exactly the same fat content as the others. The flavor was fine, it was wholly the moisture/texture issue for this taster.
Happily, every one sampled since that first one has been fine. One or two in particular, standouts.
Other Flavors Sampled
Triple Sec & Orange Chicken Liver Pâté - Was it the Margarita on the label that seduced? The flavor of citrus was fairly mild seeming only to cut the richness.
Brandy & Herb Chicken Liver Pâté - Parsley, marjoram, thyme combine with liver well.
Bourbon & Blueberry - Odd sounding but wonderful in execution. Easily the standout flavor. Rich and smooth, just a hint of the berries’ sweetness lending the right complement to the rich liver. Bourbon with its own caramel notes and sweetness also made this a perfect holiday treat.
Tequila Cranberry - This might seem a startling combination but again, Carter has achieved a beautiful balance here, each element lending its best to the finished product.
Mushroom Garlic - nice earthy (umami) note from the mushrooms, certainly a deep luxurious addition.
- Other pâtés and mousses are available though not reviewed at this time. All are sold through iGourmet, see the Patchwork-Pâté website here.
- Umami, the fifth taste, has to do with savory flavors. Any cook can elevate their food with a better understanding of how this works and what foods are rich in umami. Liver and other organ meats are dense in umami, e.g. For more on umami see the excellent book: The Fifth Taste: Cooking with Umami, by David and Anna Kasabian.
- Order for the holidays, there's still time!
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