Chicken Liver Pate With Sour Cherries and Sage Toast

Ingredients

Pate

• 1/4 cup cognac or other brandy
• 1/3 cup chopped dried tart cherry
• 4 tablespoons salted butter
• 3/4 cup finely chopped onion
• 1 tablespoon minced fresh garlic
• 1 lb chicken liver, trimmed, drained well
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon fresh ground black pepper

Sage Toast

• 1/4 cup olive oil
• 1 tablespoon finely minced fresh sage
• 24 slices baguette
• 1/2 teaspoon kosher salt

Directions

1. 1

   To make the pâté:.

2. 2

   In a small, covered bowl, soak the cherries in the brandy overnight at room temperature.

3. 3

   Then drain cherries, pressing out brandy, and reserve cherries and brandy separately.

4. 4

   In a large sauté pan, heat the butter over medium-high heat until melted.

5. 5

   Add the onions and cook, stirring often, about 3 minutes, or until translucent.

6. 6

   Add the garlic and cook 30 seconds, and then add the livers.

7. 7

   Sprinkle with salt, allspice and pepper.

8. 8

   Cook about 2 minutes, turning livers as needed.

9. 9

   Add reserved brandy and increase heat to high.

10. 10

    Cook until livers are just done, and brandy/juice has cooked down until pan is almost dry, about 1½ to 2 minutes.

11. 11

    Immediately remove from heat and place mixture in a food processor.

12. 12

    Process until smooth, then add reserved cherries (and nuts) and pulse just enough to mix — not to chop them.

13. 13

    Pack pâté in a 2-cup crock or pâté mold.

14. 14

    Cover surface with plastic wrap and chill pâté at least 4 hours, can be prepared up to 3 days before serving.

15. 15

    Serve with Sage Toast.

16. 16

    To make Sage Toast:.

17. 17

    Heat oven to 375 degrees.

18. 18

    Meanwhile, heat oil and sage in a very small pan until just warmed.

19. 19

    Remove from heat and let sit for 5 to 10 minutes to infuse sage flavour.

20. 20

    Lay out baguette slices on a baking sheet and lightly brush slices with the oil.

21. 21

    Sprinkle with salt and bake for about 10 minutes or until crisp.