Brandied Fresh Herbed Pate
Servings: 2 cups
Ingredients:
-
1 tbsp (15 mL) butter
1 onion, chopped
2 cloves garlic, minced
1/3 tsp chopped fresh thyme
1 lb (500 g) chicken livers, halved and trimmed
1/4 cup (50 mL) brandy or port
1/4 cup (50 mL) cream cheese
1/2 tsp (2 mL) dry mustard
1/4 tsp (1 mL) each ground cloves, allspice, salt and pepper
2 tbsp (25 mL) finely chopped fresh parsley
Preparation:
In skillet, melt butter over medium heat; cook onion, garlic and thyme, stirring often, for 3 minutes or until softened. Add chicken livers; cook, stirring often, for 8 minutes or just until slightly pink inside. Remove from heat; let stand for 5 minutes.
In food processor, pur?together liver mixture, brandy, cream cheese, mustard, cloves, allspice, salt and pepper until smooth. Transfer to serving bowl. Place plastic wrap directly on surface; refrigerate for at least 4 hours or until firm. (Make-ahead: Refrigerate for up to 1 day.) Sprinkle with parsley.
Tags:
Appetizers-Snacks-Hors-d#39;oeuvre; Vegetables; Poultry-Chicken; Cheese/Other Dairy; Skillet; Freeze or Refrigerate;
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