Liver And Blue Cheese Pâté Recipes

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LIVER AND BLUE CHEESE PâTé



Liver and Blue Cheese Pâté image

Provided by Larry Leichtman

Categories     Cheese     Poultry     Appetizer     Sauté     Bon Appétit     Arizona     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 2 cups

Number Of Ingredients 6

2 tablespoons (1/4 stick) butter
1 1/2 cups chopped onions
1 pound chicken livers, halved, trimmed
1 tablespoon chopped fresh thyme
2 tablespoons brandy
4 ounces blue cheese, crumbled

Steps:

  • Line 2-cup dish or mold with plastic wrap, leaving overhang. Melt butter in large skillet over medium-high heat. Add onions; sauté until beginning to brown, about 6 minutes. Sprinkle livers with salt and pepper. Add livers and thyme to skillet. Sauté until livers are no longer pink in center, about 10 minutes. Remove from heat. Add brandy; scrape up any browned bits. Place contents of skillet in processor. Add cheese; blend until smooth. Season with salt and pepper. Pack pâté into prepared dish. Cover; chill 1 day. Unmold to serve.

CHICKEN LIVER AND BLUE CHEESE PATE



Chicken Liver and Blue Cheese Pate image

I love pate but have found it hard to find good recipes that aren't too "livery". The blue cheese is this recipe from Epicurious makes this delicious and flavorful without tasting like liver and onions!

Provided by KathyP53

Categories     Spreads

Time P1DT20m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 6

2 tablespoons butter
1 1/2 cups chopped onions
1 lb chicken liver, halved and trimmed
1 tablespoon chopped fresh thyme
2 tablespoons brandy
4 ounces blue cheese, crunbled

Steps:

  • Line 2 cup dish or mold with plastic wrap, leaving overhang.
  • Melt butter in large skillet over medium-high heat. Add onions and saute until beginning to brown, about 6 minutes.
  • Sprinkle livers with salt and pepper. Add livers and thyme to skillet. Saute until livers are no longer pink in center, about 10 minutes. Remove skillet from heat. Add brandy; scrape up any browned bits.
  • Place contents of skillet in food processor. Add cheese and blend until smooth. Season to taste with salt and pepper.
  • Pack pate into prepared dish. Cover and chill in refrigerator for 1 day. Unmold to serve with cracker or baguette rounds.

Nutrition Facts : Calories 220.8, Fat 13, SaturatedFat 7.2, Cholesterol 285.2, Sodium 353.3, Carbohydrate 4.8, Fiber 0.7, Sugar 1.8, Protein 17.4

DIJON CHICKEN LIVER PATE



Dijon Chicken Liver Pate image

I first served this chicken liver pate at a holiday party quite a few years ago, and it was a real hit. The special flavoring comes from cream cheese, mustard and pork sausage. -Katherine Wells, Brodhead, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 3 cups.

Number Of Ingredients 9

1/2 pound bulk pork sausage
1 small onion, chopped
1/2 pound chicken livers, cut in half
1/3 cup milk
2 tablespoons Dijon mustard
1 package (8 ounces) cream cheese, softened
1/2 teaspoon garlic powder
1/4 teaspoon each minced chives, dried parsley flakes, tarragon and marjoram
Assorted crackers

Steps:

  • In a large skillet over medium heat, cook sausage and onion until meat is no longer pink; remove with a slotted spoon and set aside. In the drippings, cook chicken livers over medium heat for 6-8 minutes or until no longer pink. Drain; cool for 10 minutes., Place chicken livers, milk and mustard in a blender or food processor; cover and process. Add sausage mixture, cream cheese and seasonings; cover and process until nearly smooth. , Pour into a 3-cup serving bowl. Cover and refrigerate for 6 hours or overnight. Serve with crackers.

Nutrition Facts : Calories 69 calories, Fat 6g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 108mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

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