Russian-Lithuanian Beet And Prune Pate GOAT

RUSSIAN-LITHUANIAN BEET AND PRUNE PATE

Beets and prunes make it happen. Beet and prune meat – just like that! A delicacy worth the praise. For the commonist and elitist alike!

Notes: Russian and Lithuanian make a grand gesture. Bold emerges subtly to the surprise of the consummation. A perfect balance, yet to be discovered in the aftermath.

Makes 1 cup of heaven on earth

BEET & PRUNE MEAT:

15 oz. can whole beets – I used Libby’s brand – drain liquid into extra large skillet, then shred whole beets over large holes of hand-held grater into the liquid in the skillet.

  • It’s best to use a metal or cast iron pan. We’re going to char it a bit and non-stick skillets won’t accomplish that.

1 c. whole prunes – moist and soft – I used Sun Sweet brand – chop on board between fine and coarse (1/4 inch cubes, no bigger)

1 T. liquid smoke

2 t. Liquid Aminos by BRAGG (soy sauce substitute)

2 t. Worcestershire sauce

2 t. flaxseed oil

2 t. extra virgin olive oil

black pepper grind to taste

salt to taste


fine chop pickled garlic – whole, peeled fresh garlic placed in jar with water and light colored vinegar to keep fresh and ready when you need it (2 T. to a cup of water, about)


1- To skillet add chopped prunes, liquid smoke, Liquid Aminos, Worcestershire sauce, flaxseed oil, extra virgin olive oil, black pepper and salt, stirring after each addition.

2- Cook over medium heat, stirring occasionally, till liquid is absorbed.

3- Pat down evenly in skillet, turn heat to low, cover and cook about 20 minutes.

4- Remove cover and stir till contents lose more moisture and stick together. Keep cooking and stirring to lose more moisture and the meat forms a ball.

5- Raise the heat a little, pat the meat down so the bottom will get charred, then bring it up and over again waiting for the char to happen on fresh sides and stirring again pushing it into a ball.

6- When you’re happy with the result, remove from heat.

7- Add the fine chop pickled garlic, stirring well into the meat. Let set at room temperature in the skillet to cool down.

8- Transfer to covered contained and refrigerate till set and ready to serve – overnight is fine.


When ready to serve make the sauce:

DILL SOUR CREAM CHEESE SAUCE for Russian Beet And Prune Pate

animal-free sour cream

animal-free cream cheese

salt and fresh grind black pepper

garlic powder

dill weed

smoked paprika

a teeny bit of granulated sugar


1- Combine equal parts of animal-free sour cream and cream cheese in bowl and stir till smooth.

2- Add fresh grind black pepper, salt plus garlic powder, dill weed and smoked paprika to taste. Mix again till smooth and transfer to a small serving bowl.


TO SERVE:

1- Transfer the beet and prune meat to serving container, top with lots of sliced fresh basil.

2- Drizzle with extra virgin olive oil.

3- Sprinkle with fresh grind salt and pepper.

4- If desired (optional) sprinkle with fresh orange zest – grated or tiny dice.

5- Serve with Russian black bread squares or French baguette slices, toasted or plain. Or use your favorite sturdy cracker.

  • I broiled slices of Ciabatta and Russian black bread – on one side only. Charred them more than for some people’s tastes, but they weren’t for some people, they were for in-house consumption. Then drizzled with extra virgin olive oil and sprinkled with dill weed, plus a little fresh grind salt and pepper.






I just had to try this on a juicy animal-free burger – I chose Beyond Beef for the honors. Pan-fry in 1 Tablespoon extra virgin olive oil charring only one side, but a good char. Cook it on both sides, but just char it on one.

I topped it with equal portions of Tofutti sour cream and cream cheese and Forager Plain Cashewmilk Yogurt. Salt, pepper, and garlic powder mixed in.

Then top it with a spoonful of RUSSIAN-LITHUANIAN BEET AND PRUNE PATE. WOW. WOW.


Notes: Russian and Lithuanian make a grand gesture. Bold emerges subtly to the surprise of the consummation. A perfect balance, yet to be discovered in the aftermath.

My mother-in-law once commented to guests at her house that I ate sour cream with everything. She’s always running to the store for sour cream’. She got a kick out of it, but I liked it on every kind of meat, over noodles, in soup, in salad, in appetizers, desserts…I used it right out of the container as a topping.

Since going animal-free, my sour cream experiences are far fewer.

That Beyond Burger, WOW, did that bring back some sour cream memories. It was over the top. The whole thing: The bottom-charred burger, the sour cream topping and then the subtle explosive Beet And Prune Pate. Talk about sinking your teeth into pure pleasure, this was it! Perfect combinations of everything.

And all animal-free!

Warning: Don’t use old hardened prunes thinking that cooking them in liquid will soften and save them. It won’t. Prunes like that belong in a meat grinder, not in this high-end pate.


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Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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