RECIPE: REC: Creamy Chicken Liver Pate

RECIPE:
T

traca

Well-known member
My friend brought this to a dinner party over the weekend. Never before have I been tempted to make pate...but with this recipe, I'm sure I will. I had to ask them to put the bowl at the other end of the table 'cause it was positively irresistable!

Quick Creamy Chicken Liver Pate

From Culinary Communion Cooking School

Serves 8

3/4 lb. Chicken livers

1/4 cup Port, sherry or Madeira

2 sticks butter, softened

White pepper, kosher salt, Cinnamon and Nutmeg to taste

1/4 Cup heavy cream, whipped

1 large Shallot, minced

Optional Prepare Livers:

Clean the chicken livers of any connective tissues and soak in milk for 6 hours. Remove and blot dry.

Sauté:

In a large sauté pan, melt 1 stick of butter over medium heat and cook the shallot until translucent about 3 minutes. Add the livers and cook 3 minutes.

Add liquid:

Add port. Cook for about 4 minutes, until livers are halfway cooked through and the liquid is mostly gone from underneath the butter. Transfer to a bowl and cool completely.

Puree:

Puree the mixture in a blender or food processor. While pureeing, drop pieces of the remaining softened butter into the machine. Puree until very very smooth. Fold in the whipped cream and add the salt, pepper, cinnamon, nutmeg to taste.

Pour into a 6-cup terrine mold. Cover with plastic wrap and refrigerate overnight.

Serve with crackers or toast points.

 
Oh yum...

I love chicken livers anyway. With my last son, I was anemic, and my doc missed it, didn't test me. So I was so tired. I ended up having a c-section. I came home on the Dec. 24th. My best friend came over and did my last minute xmas shopping and brought me a plate of fried chicken livers. I don't know if it was because I was anemic, but if I was ever
asked to list my favorite meal ever, there is nothing that would compare to this. Every bite was pure heaven. (this is my friend who really taught me how to cook).
In the same vein, I have my stepdaughter's kids for the night tonight, like every Monday night, and shared a liverwurst sandwich, with the youngest. I have him saying mmmmmmmmmmmmmmm liverwusrt. My job is done. Well at least one of them. The same child hears me open a can of smoked oysters, and is over with a toothpick in hand. I love it.
Sorry Traca, I digress, but the mere mention of chicken livers, well, it does the above.

 
Speaking of which, here's Morrison Wood's Poor Man's Pâté De Foie Gras - also tdf...

Poor Man's Pâté De Foie Gras
Morrison Wood

1/2 lb. liverwurst sausage
1 3-oz. pkg. cream cheese
4 tbsp. mayonnaise
1/3 cup cream
1 tbsp. melted butter
1/2 tsp. curry powder
1 tbsp. Worcestershire sauce
1 tbsp. dry sherry wine
1/4 tsp. each salt and pepper .
Tiny pinch cayenne pepper
Tiny pinch grated nutmeg

With a fork mash and blend the sausage, cream cheese, mayonnaise, and cream. Then add the remaining ingredients, blending everything thoroughly (an Osterizer electric blender does the job perfectly). Let chill in the refrigerator before serving.

I might say, due to the difference in curry powders, that you should start with 1/4 teaspoon of curry powder, and taste. If necessary, add a little more, pinch by pinch, until you have the right effect. The curry powder should not be discernible, as such.

At La Maison Wood, when we dine en famille, we always have two cocktails apiece an hour or so before dinner. With the cocktails we sometimes munch on a few nuts, sometimes on a little garlic cheese or anchovy cheese, (these are packaged commercially, and are really excellent) spread on crackers, and sometimes on our .own special canapés. They are the most taste-teasing, tantalizing, and terrific canap6s I have ever tasted (I know I'm immodest, but please forgive me). But one needs real will power to keep from devouring several, and thereby spoiling one's dinner. Take my advice, and don't make more than three apiece.

 
This looks great. My dad is a big liverworst fan...I bet he'd love this. (more)

I'm curious about the Anchovy Cheese. What kind of cheese is that? Creamy, soft, hard, etc.

My friend does an Antipasti night for dinner most Sundays. This Pâté De Foie Gras looks like a great candidate. Thanks!

And if you get a chance to try the Salmon Rillettes mentioned above, do. That's delicious too.

 
i have no idea what anchovy cheese is. morrison woods...

said in the notes that it's commercially available, but i had no luck when i tried a little googling.

 
Speaking of liver...

just discovered an amazing new taste treat: My butcher is putting his house made liverwurst sausage into his smoker! Oh bliss! Smoked Liverwurst! He uses chicken liver in the sausage and it's just amazing anyway, but smoked, sigh, what an amazing taste. And in case you're wondering, the German name is Rauchleberwurst. TDF!

 
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