CROSTINI OF CHICKEN LIVER PATE WITH BALSAMIC ONIONS
Provided by Anne Burrell
Categories appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- To make the onions: Coat a large saute pan with olive oil and add the onions. Season the onions with salt and bring the pan to a medium-high heat. Cover and sweat the onions for 15 to 20 minutes. Add the balsamic and cook for another 20 to 25 minutes or until the balsamic is syrupy. Use right away, or place in airtight jar and store in the refrigerator until ready to use.
- To make the chicken liver pate: Coat a large saute pan with olive oil and add the anchovies, capers and garlic. Bring to medium heat and saute until the anchovies have dissolved.
- Add the chicken livers, turn up the heat and saute for 3 to 5 minutes and cook until the livers are about 1/2 to 3/4 of the way done. Add the wine and cook for 3 to 4 minutes or until the wine has reduced by half, the mix should still be pretty soupy.
- Transfer everything to a food processor and puree until smooth. Season with a little salt, if needed, and loosen with a little olive oil if needed.
- Schmear each toast with the pate and top with balsamic onions.
CHICKEN LIVER PATE WITH BALSAMIC ONIONS RECIPE
Provided by daisy
Time 45m
Yield 8 Servings
Number Of Ingredients 12
Steps:
- Coat a large sauté 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.
- Coat a large sauté 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 purée until smooth. Season with a little salt and loosen with a little olive oil if needed. Schmear each toast with the pâté and top with the balsamic onions to serve.
CHICKEN LIVER PATE WITH BALSAMIC ONIONS
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
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.
CHICKEN LIVER PâTé WITH BALSAMIC ONIONS
Steps:
- FOR THE ONIONS
- Coat a large sauté 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 PÂTÉ
- Coat a large sauté 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 purée until smooth. Season with a little salt and loosen with a little olive oil if needed. Schmear each toast with the pâté and top with the balsamic onions to serve.
- note
- If you have leftover balsamic onions, these are yummy on sandwiches or on their own-they add a sweet-sour tang to lots of thangs!
CHICKEN LIVER PATE CROCK WITH APPLES AND ONIONS
I love all kinds of pate, and this one is at the top of my list. This is from Barbara Kafka's "Party Foods: Small and Savory". Family and friends devour this in a flash. Prep time includes soaking and chilling.
Provided by duonyte
Categories Poultry
Time 5h30m
Yield 4 1/2 cups, 16 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken livers in a bowl and pour the milk over them. Allow to stand at room temperature for at least two hours. Drain and rinse.
- Melt 4 tbl. butter in a medium skillet over medium heat. Add livers and cook, stirring, for about 4 minutes, or until livers are brown all over and still pink in the center. Remove livers with a slotted spoon to a food processor.
- Return pan to the heat and stir in onions. Cook over medium heat, stirring frequently, for about 5 minutes, or until softened. Stir in apples and cook for 3 minutes longer, until slightly soft. Remove from heat and scrape into the workbowl with the livers.
- Return pan to low heat; deglaze pan with Calvados and pour over livers.
- Add cream, salt, pepper and hot pepper sauce and process mixture until smooth. Add remaining butter in pieces with the motor running and process until very smooth.
- Pour mixture into decorative crock(s). Cover with plastic wrap and refrigerate for at least 3 hours.
- Note: the first time I made this was for a bridal shower. I had failed to notice the chilling period, and ended up putting the pate warm from the processor on the table. The ladies wolfed it down in record time, so be guided.
- Note2: Do not under ANY circumstances use margarine in place of butter.
- Note3: I sometimes add about 1/4 teaspoons ground allspice.
Nutrition Facts : Calories 185.6, Fat 17.6, SaturatedFat 10.7, Cholesterol 142.9, Sodium 196.8, Carbohydrate 2, Fiber 0.2, Sugar 0.9, Protein 5.5
BALSAMIC CHICKEN LIVERS
If you are reading this, then you probably like chicken livers! This recipe, however, may convert the "others", namely husbands, boyfriends, wives or girlfriends who don't. I must admit I would never have thought of this combination, but the balsamic vinegar tempers the earthy taste of the livers. These are equally good cold, served as appetizers.
Provided by FlemishMinx
Categories Chicken Livers
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the flour with the chili flakes in a resealable plastic bag.
- A few at a time, put the livers in the bag and shake to completely coat, remove and set aside.
- Repeat with remaining livers.
- Heat the oil in a large frying pan.
- Pan-fry livers for 2-5 minutes each side depending on whether you like them rare or well-done.
- Remove the livers from the frying pan.
- Remove the pan from the burner, and wait about 30 seconds for the pan to cool slightly.
- Add the balsamic vinegar to the pan, return to the heat, and scrape the juices and cooked bits up.
- Add the butter, and continue to mix well.
- Return the livers to the pan, coating them with the sauce and warming them through.
- Serve, and enjoy.
Nutrition Facts : Calories 362.1, Fat 24, SaturatedFat 10, Cholesterol 421.7, Sodium 195.1, Carbohydrate 14.5, Fiber 0.7, Sugar 1.3, Protein 21.1
CHICKEN LIVER PATE
This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread.
Provided by MISS AMY
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
- Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 1.1 g, Cholesterol 62.9 mg, Fat 5.4 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 70.2 mg, Sugar 0.1 g
COLLEEN'S CHICKEN LIVER PATE
If you love pate, you will love this creamy chicken liver recipe that has a bit of a kick! Serve on toasted baguettes or sturdy crackers.
Provided by Colleen Renzullo
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 8h41m
Yield 6
Number Of Ingredients 12
Steps:
- Combine chicken livers and milk in a bowl. Let soak in the refrigerator, about 2 hours.
- Melt 2 tablespoons butter in a saucepan over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add 1 1/2 teaspoon black peppercorns, garlic, red pepper flakes, and thyme; cook and stir until fragrant, 1 to 2 minutes.
- Remove chicken livers from the milk with a slotted spoon; add to the saucepan with balsamic vinegar and bay leaves. Season with salt and pepper. Cook until chicken livers are tender and no longer pink, 10 to 12 minutes. Remove from heat and cool slightly, 5 to 10 minutes.
- Transfer chicken liver mixture to a food processor. Add remaining 1 1/2 teaspoons black peppercorns and Scotch; blend until smooth. Add remaining 6 tablespoons of butter and pulse until fully incorporated into the mixture.
- Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.
Nutrition Facts : Calories 253 calories, Carbohydrate 5 g, Cholesterol 317 mg, Fat 19.5 g, Fiber 0.6 g, Protein 13.7 g, SaturatedFat 11.3 g, Sodium 83.3 mg, Sugar 2.8 g
CHICKEN LIVER PATE
Reader Maya Parada in Brooklyn, New York, shares her secret for adding sweetness to this pate: grated carrot. Serve as an appetizer, or spread on crackers or sandwiches for rich flavor.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Yield Makes 2 1/2 cups
Number Of Ingredients 9
Steps:
- In a large skillet, heat 1 1/2 teaspoons butter and 1 tablespoon oil over medium. Add onion and cook, stirring occasionally, until golden, 10 minutes. Add carrot, thyme, and cayenne and season with salt and pepper. Cook, stirring occasionally, until carrot is tender, 5 minutes. (If mixture is dry or begins to overbrown, add up to 2 tablespoons water.) Transfer mixture to a food processor.
- Return skillet to medium-high and add remaining 1 1/2 teaspoons butter and remaining 1 tablespoon oil. Pat livers dry with paper towels. Season livers with salt and pepper and add to skillet. Cook until golden brown on all sides and cooked through, 6 minutes. Transfer livers to processor and pulse, scraping down sides as needed, until mixture is mostly smooth. Season to taste with salt and pepper and let cool. Transfer pate to a small bowl and serve at room temperature with toasts or crackers.
Nutrition Facts : Calories 48 g, Fat 3 g, Protein 3 g
CHICKEN-LIVER PâTé
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.
Provided by Sam Sifton
Categories dinner, dips and spreads, appetizer, main course
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
- Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
- Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 9 grams, Sodium 225 milligrams, Sugar 2 grams, TransFat 1 gram
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