by SLD
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my 12 recipes »
SLD's Notes:
3/4 cups chopped onion Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
1 pound liverwurst Ask a question about this ingredient
2 tablespoons brandy Ask a question about this ingredient
1/4 teaspoon sea salt Ask a question about this ingredient
1/4 teaspoon pepper Ask a question about this ingredient
1/2 teaspoon pumpkin pie spice Ask a question about this ingredient
Cook onion and garlic in the butter until tender.
Ask a question about this stepReduce the heat, carefully add the brandy and simmer uncovered for two minutes.
Ask a question about this stepRemove from heat and transfer to a blender or food processor. Add the liverwurst, salt, pepper and pumpkin pie spice. Blend or process mixture until smooth.
Ask a question about this stepPlace mixture in a bowl, cover with plastic wrap and chill for at least 6 hours or overnight.
Ask a question about this stepAllow pate to stand at room temperature for at least 15 minutes. Serve with french bread.
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Nozlee is the Assistant Editor of Food52.
