RECIPE: RECIPE: Liver Pate with Apples and Brandy

[olga_d_ont]

LIVER PATE WITH APPLES AND BRANDY

You can freeze this pate in small ramekins. Allow to defrost in the refrigerator.

1 pound chicken livers, cleaned and cut into 1/2 inch pieces

Salt and pepper to taste

1 1/2 apples, peeled, cored and grated

4 shallots, finely chopped

4 tablespoons finely chopped onion

4 tablespoons butter

1/4 cup cognac

2 tablespoons sour cream

1/4 cup cream

3/4 cup butter, softened (1 1/2 sticks)

FOR THE CHICKEN LIVERS: Remove any connective membranes. Salt and pepper to taste.

Saute chicken livers, apples, shallots and onions in butter over high heat until livers lose their pinkness. Heat cognac in a brandy warmer, ignite and carefully pour over the chicken livers. When flames die down, put this mixture into a blender container. Add sour cream and cream and blend at high speed until the livers are pureed and very smooth. Allow mixture to come to room temperature.

In your electric mixer, beat 3/4 cup butter until it is creamy. Beat in the cooled pate until it is thoroughly blended. Place mixture in a large crock or several small ramekins and refrigerate until firm.

When cold, baste with some melted butter. Serve with crackers, wafer thin black bread or thinly sliced cocktail rye bread.

Love of Eating

 

[music-city-missy]

I just got some livers the other day and they are sitting in the freezer...

just waiting to do this - I have everything needed. Glad to see it can be frozen because I am the only person in my house that will touch chicken livers in any shape form or fashion. I used to make it and take it to work to share with a couple of coworkers that loved it but I don't work with or near them anymore so I knew that I would throw some away.

 

[cynupstateny]

Am I the only one without a brandy warmer?

 

[joe]

No. Is it one of those itty bitty copper saucepans that I always assumed were just for decoration?

It would be nice to know they have a purpose.

 

[cynupstateny]

Here's a pic, Joe. The cheap one's only about $1700. Maybe I'll get two!

http://www.bryandouglas.co.uk/silverware/brandy_warmers/brandy_warmers.htm

 

[joe]

Copper? What was I thinking? Please don't buy them all, Cyn; I'm saving up..

 

[richard-in-cincy]

I do a very similar recipe with one exception: Calvados instead of Cognac!

 

[CathyZ]

Would you believe I have a copper brandy or rum warmer? Handle is about 2' long,

the "bowl" (cute sort of "tulip" shape, rounded on the bottom) holds about 2 cups or so. I don't know how old it is but it is old. Got it at an antique store about 25 years ago. It's pretty tarnished because it hangs in our bar area but it is novel to have! Not worth much I'm sure but it is handy for when you MUST warm brandy or rum. Yeah, Like I pull it out instead of warming brandy in a saucepan....

 

[music-city-missy]

OMG - can't stop eating this....

I don't think it will make it to the freezer. I may try the Calvados next time - I bet that would really kick up the flavor but this is incredible! definitely a keeper.