Here’s a Scrumptious Liver Pate That Will Melt in Your Mouth

Dear SOS: It’s clear that City restaurant has surpassed being labeled as trendy. It now serves a liver pate that is utterly smooth, melts in the mouth and hints of fine foie gras I’ve loved in Paris. If you can get your hands on this recipe, many of your readers will thank you as well as me.

--JEFFREY

Dear Jeffrey: What I like about this ultra-smooth (and, yes, as smooth as foie gras ) terrine is that it’s so well behaved you can take it anywhere--picnic, patio, concert--and wow party guests.

CITY RESTAURANT LIVER TERRINE

3 ounces fatback

1/2 cup brandy

3 bay leaves

2 slices day-old white bread, crusts removed

14 ounces duck or chicken livers, trimmed

2 eggs

3 tablespoons whipping cream

3/4 cup Madeira

2 teaspoons salt

1/2 teaspoon white pepper

1/8 teaspoon freshly grated nutmeg

3 sprigs thyme, leaves only

Lettuce leaves

Skin fatback and cut into 1-inch cubes. Blanch in rapidly boiling salted water until water returns to boil. Drain in colander. Rinse with warm water and reserve.

Combine brandy and bay leaves in small saucepan. Cook over low heat until warm, about 5 minutes. Set aside to cool, then remove bay leaves.

While brandy is cooling, soak white bread in water just enough to soften, then squeeze out excess moisture.

Combine bread, fatback, livers, eggs and cream in large mixing bowl. Place bowl over saucepan of simmering water and stir until mixture is room temperature, about 2 minutes. Remove from heat.

Add cooled brandy, Madeira, salt, pepper, nutmeg and thyme. Puree in blender until smooth. Pass mixture through medium strainer into large bowl and stir to combine.

Pour puree into ungreased 9x5-inch glass or ceramic loaf dish. Cover with 2 layers foil, tucking edges under to completely seal. Place dish in roasting pan and pour boiling water into pan until it comes halfway up sides of terrine.

Bake at 325 degrees 1 hour or until center is slightly wobbly. Set aside to cool, then refrigerate a minimum of 6 hours or up to 1 week.

To serve, dip pan’s bottom into warm water to loosen. Run knife along inside edges and invert onto large serving platter. Cut into 1/2-inch slices and serve on lettuce leaves. Makes about 12 servings.

Dear SOS: About two years ago you published a recipe for pina colada muffins made with coconut and crushed pineapple. Would you please repeat the recipe?

--SALLY

Dear Sally: We would, if we had the muffins. How about the recipe for a pina colada cake, which you can convert into muffins simply by distributing the batter among 12 or so muffin tins.

PINA COLADA WHITE COCONUT CAKE

1 (1-pound 4-ounce) can crushed pineapple in heavy syrup

1/2 teaspoon coconut extract

1 (18.5-ounce) box white cake mix

2 cups finely shredded fresh coconut

1/2 cup dark rum

2 egg yolks

1 cup powdered sugar

1/2 teaspoon vanilla

1 cup whipping cream, whipped until stiff

1/2 cup chopped pecans

Pecan halves, optional

Drain pineapple, reserving syrup. Chop pineapple very finely. Set aside. Add water to syrup to measure 1 1/3 cups. Stir in coconut extract.

Prepare cake mix according to package directions, using pineapple syrup mixture in place of water called for in directions. Beat according to package directions. Fold in 1 cup coconut and 3/4 cup chopped pineapple. Set aside remaining coconut and pineapple.

Divide batter evenly between 2 greased and floured 9-inch cake pans. Bake at 350 degrees 30 to 35 minutes or until cakes are lightly browned and test done. Let cakes stand in pans on rack 5 minutes. Remove from pans to racks to cool.

With two-tine fork, pierce several holes in surface of cakes. Drizzle 1/4 cup rum over cake layers while hot. Let cool.

For frosting, beat egg yolks. Beat in powdered sugar until light and fluffy. Stir in remaining 1/4 cup rum and vanilla. Fold in whipped cream.

To assemble cake, spread reserved crushed pineapple on top of 1 cake layer. Spread with 1/2 cup whipped cream mixture and sprinkle with chopped pecans. Top with second cake layer. Frost cake with remaining whipped cream mixture. Sprinkle remaining coconut over top and sides of cake. Decorate with pecan halves. Chill until serving time. Makes 1 (2-layer) cake.

Dear SOS: Could we possibly have the recipe for lemon chicken from Fung Lum restaurant in Universal City? We have tried lemon chicken at several restaurants, but find that none is as good.

--JEAN

Dear Jean: We happen to have the recipe on file and are more than happy to share it with you and many readers who also find the lemon chicken at Fung Lum irresistible.

FUNG LUM’S LEMON CHICKEN

1 pound boneless chicken, julienned

1 egg, lightly beaten

3 drops sesame oil

2 tablespoons cornstarch

Salt

Dash black pepper

Peanut oil for deep-frying

1/2 cup plus 1 tablespoon water

2 tablespoons white wine vinegar

2 tablespoons lemon juice

1/3 cup sugar

2 drops lemon extract

Combine chicken, egg, 2 drops sesame oil, 1 tablespoon cornstarch, 2 teaspoons salt and pepper until chicken pieces are coated and ingredients are blended. Deep-fry in peanut oil at 400 degrees until browned. Drain chicken on paper towels. Cut into smaller pieces. Keep warm while preparing lemon sauce.

Blend 1/2 cup water, vinegar, lemon juice, sugar, lemon extract, remaining 1 drop sesame oil and dash salt in wok or small saucepan. Heat to boiling.

Blend remaining 1 tablespoon water and remaining 1 tablespoon cornstarch until smooth. Stir into lemon mixture. Heat and stir until smooth and clear. Pour sauce over chicken and serve. Makes 2 to 4 servings.

Dear SOS: I have been unable to find a good old-fashioned recipe for lemonade utilizing the lemons now growing on the tree in my yard. Can you help?

--ELLA

Dear Ella: Pucker up.

OLD-FASHIONED LEMONADE

1 cup freshly squeezed lemon juice

3/4 cup sugar

4 cups cold water

1 lemon, sliced

Ice cubes

Combine lemon juice and sugar in large pitcher. Stir to dissolve sugar. Add water, lemon slices and ice cubes. Blend well. Makes 6 servings.