zucchini pate
 
2   mediumsize zucchini (1/2 pound)
1 tsp  tarragon or white wine vinegar
1 tsp  sugar
1 tsp  salt
1/4 cup  packed fresh parsley sprigs
1/4 cup  chopped fresh chives
1   3 oz) package cream cheese, softened
1/4 tsp  ground black pepper
 
line medium-size bowl with double thickness of cheesecloth. to extract some 
moisture from zucchini, coarsely grate unpeeled zucchini into prepared bowl. 
sprinkle with vinegar, sugar, and 1/2 teaspoon salt. toss gently; cover; set 
aside 1 hour. 
 
in food processor, with chopping blade, process parsley and chives until very 
finely chopped. gather ends of cheesecloth; squeeze zucchini to drain out as 
much liquid as possible. add drained zucchini to processor; process until 
smooth. add softened cream cheese, remaining 1/2 teaspoon salt, and the pepper. 
process until well-combined. 
 
press zucchini pate into small bowl. cover and refrigerate several hours or 
overnight. 
 
yield: 6 to 8 servings 
 
 
 
 
 
(ID: 78197) Mirror: rec.food.recipes: Wed, Oct 1, 2003


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