Chicken Liver Pate
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A glistening sauce dresses up this familiar hors d'oeuvre. To keep it looking fresh at the party or to supply more than one occasion, it's divided between two bowls.
Servings: 2 cups
Ingredients:
Chicken Liver Pate
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per 1 tbsp | - |
| 15 mL : about | - |
| cal | 40 |
| pro | 2 g |
| total fat | 1 g |
| sat.fat | 1 g |
| carb | 4 g |
| fibre | trace |
| chol | 50 mg |
| sodium | 53 mg |
| % RDI: | - |
| iron | 7% |
| vit A | 54% |
| vit C | 5% |
| folate | 25% |
Suggested Recipes
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12 oz (375 mL) chicken livers
2 tbsp (25 mL) butter
1/3 cup (75 mL) sliced shallots or onion
2 tbsp(25 mL) brandy
2 tbsp (25 mL) whipping cream
1/2 tsp (2 mL) each salt and pepper
Pinch ground nutmeg
Brandied currant Sauce:
1/4 cup (50 mL) black currant jelly or jam
1/2 cup (125 mL) dried currants or cherries
4 tsp (20 mL) brandy
Preparation:
Rinse chicken livers; trim and pat dry. Set aside.
In large skillet, melt half of the butter over medium heat; fry shallots, stirring occasionally, until softened, about 5 minutes. Transfer to food processor.
Add remaining butter to skillet; saute chicken livers over medium-high heat until browned but still slightly pink in centre, about 5 minutes. Remover from heat. Add brandy; scrape into food processor.
Add cream, salt, pepper and nutmeg to liver mixture; puree, scraping down side occasionally, until smooth. Transfer to two 1-cup (250 mL) serving bowls; smooth surface. Place plastic wrap directly on surface; refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Brandied Currant Sauce: In small sauepan, melt jelly over medium-low heat. Add currants and brandy; cover and simmer for 5 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Spoon over pate.
In large skillet, melt half of the butter over medium heat; fry shallots, stirring occasionally, until softened, about 5 minutes. Transfer to food processor.
Add remaining butter to skillet; saute chicken livers over medium-high heat until browned but still slightly pink in centre, about 5 minutes. Remover from heat. Add brandy; scrape into food processor.
Add cream, salt, pepper and nutmeg to liver mixture; puree, scraping down side occasionally, until smooth. Transfer to two 1-cup (250 mL) serving bowls; smooth surface. Place plastic wrap directly on surface; refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Brandied Currant Sauce: In small sauepan, melt jelly over medium-low heat. Add currants and brandy; cover and simmer for 5 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Spoon over pate.
Additional Information
- Click here for a Chicken Liver Pate recipe with Apple and Brandy.
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Source
Holiday Best: 2005
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