Aunt Shirleys Liver Pate Recipes

CHICKEN LIVER PATE WITH BALSAMIC ONIONS

Chicken Liver Pate with Balsamic Onions image

I learned how to make this recipe in Tuscany, and who knew all these funky ingredients put together could taste SOOOOO delightful? Chicken livers? Anchovies? Capers? Believe it or not, all these super-strong personalities come together to make one really delicious pate-and it's so easy. Top this combo with some onions braised in balsamic vinegar and you've got yourself a super Tuscan!

Provided by Anne Burrell

Categories appetizer

Time 1h10m

Yield Serves: 6 to 8

Number Of Ingredients 12

Ingredients

Extra virgin olive oil
3 onions, thinly sliced
Kosher salt
1 cup balsamic vinegar
Extra virgin olive oil
2 to 3 anchovy fillets
2 tablespoons capers
2 cloves garlic, smashed
1 pound chicken livers, rinsed
1 cup dry white wine
Kosher salt
1 baguette, cut into 1/2-inch slices, toasted or grilled

Steps:

For the onions:
Coat a large saute pan with olive oil, add the onions, and season with salt; bring the pan to medium-high heat. Cover and sweat the onions for 15 to 20 minutes, or until soft and beginning to color.
Add the balsamic vinegar and cook, uncovered, for another 20 minutes or until it becomes syrupy. Taste and reseason if needed. Remove from the heat and set aside.
For the pate:
Coat a large saute pan with olive oil and add the anchovies, capers, and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.
Add the chicken livers, turn the heat to high, and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook for 4 to 5 more minutes or until the wine has reduced by half; the mix will still be pretty soupy.
Transfer the mixture to a food processor and puree until smooth. Season with a little salt and loosen with a little olive oil if needed. Schmear each toast with the pate and top with the balsamic onions to serve.

AUNT SHIRLEY'S LIVER PATE

Aunt Shirley's Liver Pate image

While living in San Francisco, I developed this liver pate recipe to serve at our many get-togethers with friends. Now my nieces and nephews request my liver pate at family gatherings. -Shirley Brownell, Amsterdam, New York

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 8-10 servings (2-1/4 cups).

Number Of Ingredients 8

Ingredients

3/4 cup butter, divided
1-1/4 pounds chicken livers, halved
1/4 cup chopped onion
2 teaspoons Worcestershire sauce
1 tablespoon minced fresh parsley
1/4 cup sliced pimiento-stuffed olives
Additional parsley, optional
Crackers

Steps:

In a large skillet, melt 1/2 cup butter. Add the chicken livers, onion, Worcestershire sauce and parsley. Saute over medium heat for 6-8 minutes or until chicken is no longer pink. Remove from the heat; cool for 10 minutes. , Transfer to a blender; process until smooth. Melt the remaining butter; cool to lukewarm. Add to blender and process until blended., Pour into a 2-1/2-cup mold that has been lined with plastic wrap. Cover and chill for 8 hours or overnight. , Before serving, unmold pate onto a chilled plate. Press olives on top of pate; garnish with parsley if desired. Serve with crackers.

Nutrition Facts : Calories 250 calories, Fat 21g fat (12g saturated fat), Cholesterol 357mg cholesterol, Sodium 334mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein.

CURRIED CHICKEN LIVER PâTé

Curried Chicken Liver Pâté image

Categories Condiment/Spread Chicken Onion Poultry Curry Brandy Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 9

Ingredients

1 onion, thinly sliced
2 1/4 sticks unsalted butter, cut into 1-tablespoon pieces
1 lb chicken livers, trimmed and rinsed
2 teaspoons curry powder
2 teaspoons paprika
1 1/4 teaspoons salt, or to taste
1/2 teaspoon black pepper
3 tablespoons brandy
Accompaniment: baguette slices oven-toasted with olive oil, salt, and pepper

Steps:

Cook onion in 4 tablespoons butter in a large heavy skillet over moderate heat, stirring, until softened. Stir in livers, curry powder, paprika, salt, and pepper and cook, covered, over moderately low heat, stirring occasionally, until livers are barely pink inside, about 10 minutes. Remove from heat and add brandy. Purée warm mixture in a food processor with remaining butter until smooth. Pour into a 3 1/2-cup terrine and cover surface with plastic wrap. Chill until firm, at least 3 hours.

EASY LIVER PATE

Easy Liver Pate image

This is a favorite passed down to me from my mom. We have it at family gatherings and this year I'm taking it to the Super Bowl party. Seasonings may be adjusted to suit your taste. Serve with your choice of crackers.

Provided by DANI706

Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes

Time 30m

Yield 24

Number Of Ingredients 8

Ingredients

1 pound braunschweiger liver sausage
1 tablespoon milk
1 tablespoon finely chopped onion
½ (8 ounce) package cream cheese, softened
½ teaspoon sugar
½ teaspoon minced garlic
1 teaspoon chili powder
1 tablespoon Worcestershire sauce

Steps:

In a medium bowl, mix together the sausage, milk, onion, and cream cheese. Season with sugar, garlic, chili powder and Worcestershire sauce, and mix until well blended. Wrap in plastic wrap, and refrigerate for at least 2 hours, until firm.

Nutrition Facts : Calories 80 calories, Carbohydrate 1.1 g, Cholesterol 39.3 mg, Fat 7.1 g, Protein 3.1 g, SaturatedFat 2.8 g, Sodium 241.8 mg, Sugar 0.2 g

LIVER PATE

Liver Pate image

A great appetizer for New Year's Day and the Rose Bowl Parade. Serve with thinly sliced brown bread, rye crisp, crackers or chips.

Provided by William Anatooskin

Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes

Time 1h45m

Yield 16

Number Of Ingredients 9

Ingredients

3 cups water
1 pound chicken liver
1 onion, thinly sliced
¼ cup chopped onion
3 tablespoons cooking sherry
¾ cup butter, softened
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground mace

Steps:

In a medium saucepan, combine water, chicken livers, and sliced onion. Bring to a boil, reduce heat to low, and cover. Simmer for about 20 minutes, or until liver is cooked and tender. Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver.
Place cooked livers in a blender or food processor, and process until smooth. Add chopped onion, sherry, butter or margarine, salt, black pepper, and mace; pulse to blend. With hands lightly greased, form pate mixture into a mound, and place on a serving platter. Chill for 1 hour before serving.

Nutrition Facts : Calories 115.8 calories, Carbohydrate 1.3 g, Cholesterol 120.8 mg, Fat 10 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 5.9 g, Sodium 135 mg, Sugar 0.4 g

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