Chicken Liver Pate with Apple and Brandy
28 people added this to their Recipe Box
This recipe makes 39 tbsp servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 40 |
| pro | 3 g |
| fat | 2 g |
| carb | 1 g |
For a pretty touch, serve this sinfully smooth party-size spread garnished with thin slices of apple and sprigs of fresh basil. It's also wonderful piped onto Belgian endive leaves.
Ingredients
Preparation
In skillet, melt half of the butter over medium heat; cook onion and garlic, stirring occasionally, for about 4 minutes or until softened and garlic is golden. Add chicken livers; cook for about 5 minutes or until browned but still slightly pink inside. Add cognac; cook for 1 minute or until almost evaporated.
Transfer to food processor. Add apple, basil, salt and pepper; pulse until combined. Add cream cheese and remaining butter; puree until smooth. Spoon into serving bowl. Cover and refrigerate for 1 hour or until chilled. (Pate can be refrigerated for up to 2 days.)
Transfer to food processor. Add apple, basil, salt and pepper; pulse until combined. Add cream cheese and remaining butter; puree until smooth. Spoon into serving bowl. Cover and refrigerate for 1 hour or until chilled. (Pate can be refrigerated for up to 2 days.)
Additional information : Tip: Use tart apples that hold shape well (any pie apple).
- Keywords : Appetizers; Skillet; Food Processor; Apples; Chicken; Cream cheese;
Related content
-
Chicken Liver Pate
A glistening sauce dresses up this familiar hors d'oeuvre. To keep it looking fresh at the party...
-
Thai Shrimp Cakes with Pineapple Relish
This hors d'oeuvre from "Easy Entertaining" in the December issue is tender rounds of spiced...
-
Crispy Chickpea Patties
Using canned chickpeas means no-fuss preparation — a potluck must. The yogurt and dill dip...
-
Chicken Liver Mousse
Clarified butter not only seals the mousse in little pots (helping to extend shelf-life), but...
