by aargersi
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Rural Eating's Testing Notes:
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2
lbs chicken livers
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4
strips bacon (applewood smoked if you can get it)
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1
large sweet onion
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2
granny smith apples
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2
sticks unsalted butter
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6
fresh sage leaves
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1/2 teaspoon
fresh ground nutmeg
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1/2 cup
calvados (or brandy if you can't get your hands on calvados)
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salt and pepper
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minced red onion - GARNISH
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cornichon - GARNISH
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chopped boiled egg - GARNISH
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capers - GARNISH
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dijon mustard - GARNISH
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Peel and chop the onion. Peel, core and chop the apples. Don't worry about finesse - they will all get ground up later.
Ask the hotline about this step!Put the chicken livers in a colander, rinse thoroughly, and leave them in the sink to drain (note - these can be used to frighten children until you cook them!)
Ask the hotline about this step!Cook the bacon in the largest skillet you own. Cook it until it is quite crisp, and remove it - set aside.
Ask the hotline about this step!Add the butter and onions to the skillet (yes, leave that bacon fat in there) and cook them over medium heat until they are caramelized and a nice golden brown. Now add the apples and cook the whole lot until the apples are very tender.
Ask the hotline about this step!Add the chicken livers and calvados, and cook until the livers are cooked through.
Ask the hotline about this step!Turn off the heat, chop and add the sage leaves and nutmeg, taste the liquid and add some fresh ground black pepper. Break the bacon up and add that too.
Ask the hotline about this step!Working in batches, put the liver mixture in the food processor and process until fairly smooth - taste as you go and adjust the salt if needed (the bacon adds salt which is why you wait). Put each batch in a large bowl when it is processed so you can mix the whole thing together at the end.
Ask the hotline about this step!Put in bowls or tupperware, chill, freeze, or keep warm if you are serving it right away. Serve with any or all of the following (I like to put each garnish in a separate little bowl for serving - it looks nice and gives your guests the choice of which they prefer): minced red onion, chopped boiled egg, capers, cornichon, dijon mustard
Ask the hotline about this step!Well I made this to use as part of a cheese board for a ladies lunch,wish I could send you a photo! Turned out wonderfully! I chilled it, rolled it in Saran wrap so I could cut a slice & serve with a sage flower on top. Thank you for a great recipe, everyone loved it.
The only thing I did differently was soak the livers in milk for a while...
Will I be able to roll this in Saran wrap, chill and then slice? Or use a small ice cream/cookie scoop and have it hold it's shape on a leaf of endive?
Hey there - I answered on the Magic Pickle as well - it is a fairly loose pate when warm, but it firms up nicely so i think if you allow it to cool first, you should be able to shape it. Another option (just occured to me) is to put it in a terrine lined with saran, then you could just turn it out onto a plate when you are ready to serve ...
I gave this and bread for christmas presents this year. My brother told me "this pate is the BEST!" I have some stocked away in my freezer and can't wait to get home and have some.
Hi MM I am so glad you like it! It was on our Christmas table too ... nice feeling having some socked away in the fridge too!!!
I love pate, but am lacking a food processor so the last time I tried to make some I used one of those handheld blender stick things and it was a minor disaster! I'm hoping for a food processor for Christmas, and then this will be on the list. It looks delicious!!
I did not get a food processor :(...but I did get an old fashioned hand-crank meat grinder, which I'm quite psyched about and which I really think will work for pate - yippee!! :)
this is so goooood. I made a mini batch and cut back a bit on the butter. I already want to make it again. By the way, I love an emergency that can be cured with pate!
Hi MM - I just saw this - I am so glad you made and liked it! I am due for another batch too
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
My first pate!!! used lamb liver, very nice. Thank U Thank U.