I’m so glad to have discovered this recipe, courtesy of Chef Myrna Segismundo, as part of her Christmas menu, to add to my Gourmet Bottled Collection.
As you might know, I am addicted to making bottled food that I share with friends and sometimes sells in the shop. I’m happy to share this Adobo Pate recipe with you. This is a great gift and is good for giving away to friends specially at Christmas and other special occasions. Chef Myrna said that she’s been making this recipe for a long time at her restaurants and this is the first time that she is sharing it to the public.
If you’re making your Christmas menu and thinking of something with a Filipino theme, this Adobo Pate is great to serve as an appetizer. Don’t be misled by the sosyal name, this recipe has no weird ingredients that is not found in a regular pantry. Served with an equally easy pepper jelly, your guests will enjoy this as an appetizer while waiting for your main food!.
The Adobo Pate is easy to make. As with any pate, the trick is the proper combination of cream, butter, and protein. Because it is Adobo, and has vinegar,it keeps well in the refrigerator. But I advise that you try to consume it in a week because of the cream.
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If you made this recipe, please tag me @relaxlangmom!
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