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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Tuna and Artichoke Pate Recipe

Brought to you by Yelton Manor B&B & The Manor Guest House

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Ingredients:
This unusual and delicious spread is a welcome addition to the hors d'oeuvres table and thumbs its nose at boring cream cheese dips. It has a remarkably fresh and exotic taste and virtually everyone loves it. I like it best with the plainest of crackers or wafers so that the taste of the pate is unaltered. The food processor makes it easy yet everyone at you party will think you slaved over it!

Makes 4 cups/40 servings and can easily be made by 1/2

2 cans light tuna in water, drained
1 cup marinated artichoke hearts, drained and chopped
8 anchovy fillets
1 cup minced scallions, white and green parts
3 tablespoons capers, drained and rinsed
2 sticks unsalted butter at room temperature
Juice of two fresh lemons (NOT bottled)

Instructions:
Combine in the food processor to a pleasing consistency. Chill at least 30 minutes before serving. Keeps three days but is best absolutely fresh; if you are serving it after storing in the refrigerator, let the pate soften to room temperature before serving. Nice on crackers, also great stuffed into cherry tomatoes, pea pods and mushrooms. You can substitute crab or smoked salmon for the tuna and see what you think too!