Recipe Piedmont PateRecipe Piedmont Pate

Piedmont Pate

By: Roxanne - Albany, CA - Recipe Contest 2015

This is a fan-submitted recipe. It was not made in the kitchen of the Door County Coffee Cafe.

Featured ingredient: Cinnamon Hazelnut Coffee 10 oz. Bag Ground

  • 1 1/2 cups toasted hazelnuts
  • 1/2 cup extra strength brewed Door County Coffee Cinnamon Hazelnut (to brew strong coffee, use 1/2 the water you normally would use)
  • 8 ounces mascarpone cheese
  • 4 ounces chopped roasted peeled chestnuts
  • 2 Tbsp minced green onion
  • 2 Tbsp chopped celery
  • 2 Tbsp snipped flat leaf parsley
  • 1 tsp Worcestershire sauce
  • 1 tsp balsamic vinegar
  • 1/2 tsp ground black pepper
  • garnish- snipped parsley


  1. Place all ingredients in a food processor and process till smooth.
  2. Pack into a mold and refrigerate till chilled.
  3. When ready to serve unmold.
  4. Garnish and serve with toast rounds.
(Roasted peeled chestnuts are available in vacuum packs and jars)
Serves 6