Chicken Liver Pate With Apple Recipe #370484
This pate can be prepared two days ahead and refrigerated or wrapped tightly and frozen for 2 weeks. Serve this with slices of cocktail rye bread, thinly sliced black or pumpernickle bread, buttered and toasted thinly sliced French bread, buttery crackers, or on sliced Granny Smith apples. From a August 1988 issue of Bon Appetit in the "Cooking for Friends" section.
40 min | 20 min prep
SERVES 6 -10
- 8 tablespoons unsalted butter (1 stick)
- 2/3 cup minced onion
- 1 small green apple, peeled, cored and chopped
- 1 lb chicken liver, patted dry
- 1/4 cup port wine
- 2 tablespoons whipping cream
- 3/4 cup butter, room temperature (1 1/2 sticks)
- 1 teaspoon fresh lemon juice
- 1 pinch cayenne pepper
- salt & freshly ground black pepper
- Melt 4 tablespoons butter in large skillet over medium heat.
- Add onions and saute until soft, about 5 minutes.
- Add chopped apple and saute until soft, about 4 minutes; transfer mixture to processor or blended.
- Melt 4 tablespoons butter in same skillet over medium-high heat.
- Add livers and saute until brown on outside but still slightly pink in center, turning occasionally, about 6 minutes.
- Add livers to onion mixture.
- Add port to skillet and boil over high heat until reduced to 2 tablespoons, scraping up any browned bits, about 2 minutes.
- Add Port and cream to livers and puree until smooth;cool.
- Beat 3/4 cup butter in bowl until smooth; beat in liver mixture 1 tablespoon at a time.
- Stir in lemon juice and season with cayenne, salt and pepper.
- Pack pate into a crock or serving bowl.
- Cover with plastic and refrigerate until chilled.
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