Chicken Liver PÂtÉ With Sage Apple And Thyme Recipes

CHICKEN LIVER PATE WITH APPLE

Chicken Liver Pate With Apple image

This pate can be prepared two days ahead and refrigerated or wrapped tightly and frozen for 2 weeks. Serve this with slices of cocktail rye bread, thinly sliced black or pumpernickle bread, buttered and toasted thinly sliced French bread, buttery crackers, or on sliced Granny Smith apples. From a August 1988 issue of Bon Appetit in the "Cooking for Friends" section.

Provided by Leslie in Texas

Categories Spreads

Time 40m

Yield 6-10 serving(s)

Number Of Ingredients 10

Ingredients

8 tablespoons unsalted butter (1 stick)
2/3 cup minced onion
1 small green apple, peeled, cored and chopped
1 lb chicken liver, patted dry
1/4 cup port wine
2 tablespoons whipping cream
3/4 cup butter, room temperature (1 1/2 sticks)
1 teaspoon fresh lemon juice
1 pinch cayenne pepper
salt & freshly ground black pepper

Steps:

Melt 4 tablespoons butter in large skillet over medium heat.
Add onions and saute until soft, about 5 minutes.
Add chopped apple and saute until soft, about 4 minutes; transfer mixture to processor or blended.
Melt 4 tablespoons butter in same skillet over medium-high heat.
Add livers and saute until brown on outside but still slightly pink in center, turning occasionally, about 6 minutes.
Add livers to onion mixture.
Add port to skillet and boil over high heat until reduced to 2 tablespoons, scraping up any browned bits, about 2 minutes.
Add Port and cream to livers and puree until smooth;cool.
Beat 3/4 cup butter in bowl until smooth; beat in liver mixture 1 tablespoon at a time.
Stir in lemon juice and season with cayenne, salt and pepper.
Pack pate into a crock or serving bowl.
Cover with plastic and refrigerate until chilled.

Nutrition Facts : Calories 477.1, Fat 43.9, SaturatedFat 26.6, Cholesterol 370.2, Sodium 222.9, Carbohydrate 5.8, Fiber 0.7, Sugar 3.4, Protein 13.6

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