| Cuisine: French | Type: Appetizer | Serves: 8-10 |
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Source:
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Epicurious |
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Attributes:
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Quick and Easy |
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Comments:
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Put paté in 3 or 4 small ramekins. It will keep for a couple of weeks in the fridge -- one week if the butter seal is broken. Best if made a 1-2 days in advance. |
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Serving Suggestions:
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Serve on toasted baguette slices. Pair with a sweet white wine (Pouilly-Fuissé, Pinot Grigio or even Muscat) or Dr. Franks Cabernet - which we just happen to have in the cellar. |
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Ingredients:
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1-1/2 sticks (3/4 cup) unsalted butter 1 cup finely chopped onion 1 large garlic clove, minced 1 tsp. minced fresh thyme or 1/4 tsp. dried 1 tsp. minced fresh marjoram or 1/4 tsp. dried 1 tsp. minced fresh sage or 1/4 tsp. dried 3/4 tsp. salt 1/4 tsp. black pepper 1/8 tsp. ground allspice 1 pound chicken livers, trimmed 2 tbs. bourbon |
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Instructions:
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1. Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook onion and garlic, stirring, until softened, about 5 minutes. Add herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked outside but still pink when cut open, about 8 minutes. Stir in bourbon and remove from heat. Purée mixture in a food processor until smooth, then transfer paté to crock and smooth top. 2. Melt remaining 1/2 stick butter in a very small heavy saucepan over low heat, then remove pan from heat and let butter stand 3 minutes. If using herb garnish, put sprig on top of paté. Skim froth from butter, then spoon enough clarified butter over paté to cover its surface, leaving milky solids in bottom of pan. 3. Chill paté until butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more. |
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Related recipes:
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None |
2009-12-26