December brings with it cold winds, hot fireplaces and the spirit of festivities. Kitchens are fired up to prepare for families and friends, houses are filled with people enjoying the holidays and everyone comes together to share each others joy. What better way to bring a smile on people's faces than through good food. While most tend to concentrate on large lunches and dinners, some shift focus towards canapes and cocktails. Short on time but still want to have people over to rejoice Christmas or simply the holidays, then invite them over for cocktails in the evening or after dinner. Hors de ouevres can be quickly whipped up to excite the palate of your epicure guests. One such December favorite of mine is Liver Pate, a classy and full bodied antipasti, served with melba toasts.
Having been a specialty of my mothers', I can still remember the smell that would emanate from the kitchen each time that she would make it. Even though she would not cater professionally, but her famous Liver Pate was ordered by many of her friends for their dinner parties. Famous throughout French and Belgian cuisine, Liver Pate can be made with Goose Liver (Foie Gras), Duck Liver, Pork Liver or Chicken Liver. Since my mother used Chicken Liver most of the time, I adopted her recipe, albeit with a twist - cranberry sauce. A combination that is perfect to serve during the holiday and Christmas season.