Brandied Fresh Herbed Pate Brandied Fresh Herbed Pate

Author: Canadian Living

  • Portion size 2 servings


  • 1 tablespoon butter
  • 1 onion chopped
  • 2 cloves of garlic minced
  • 1/3 teaspoon chopped fresh thyme
  • 1 lb chicken liver halved and trimmed
  • 1/4 cup brandy
  • 1/4 cup port
  • 1/4 cup cream cheese
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons finely chopped fresh parsley


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, puree 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.

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Brandied Fresh Herbed Pate