Mmm, mmm, mmm, pate. That luscious spread is the epitome of fancy. I order it at restaurants every chance I get. Whether it be served at a French, American, or Hoffbrau establishment pate is always a pleasure to experience. It also usually comes paired with elegant little toasts, mini pickles, or whole grain mustards. Every bite is an adventure.
Do you realize this luxurious snack can be made at home with very humble ingredients? Do you? Nevermind, if you didn't, you do now. BEHOLD: my recipe for chicken liver and apple pate. As for the duck liver, just throw it in with the chicken livers. My version cuts back the butter content by half. I don't want to eat liver flavored butter, I want to eat liver. Click to read more ------------------------------------->
Miz Gee's Chicken Liver & Apple Pate Recipe adapted from The New Joy of Cooking Equipment: 2 Small bowls Measuring cup Cutting board Chef's knife Tablespoon Frying pan Spatula Food processor Ramekins, or pretty bowl for chilling and presentation Optional: Kitchen rock Garlic press Ingredients: 1 lb chicken livers 1-2 cups milk ½ stick butter, frozen and cubed 1 cup chopped sweet white onion 1 cup chopped organic cooking apple 3 cloves garlic 1 tablespoon fresh sage minced 1 tablespoon fresh thyme minced 4 tablespoon butter, divided 2 tablespoon bourbon Fancy salt -- I use Real Salt Pepper |
Technique:
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- 2. While the livers sit cut 4 tablespoons of butter into half pats and put in the freezer. Set another 4 tablespoons out on the counter to soften. This may sound like a lot of butter, but it is actually about half the amount called for in a traditional recipe!
- 3. Peel and chop your onion into medium chunks. If it stings your eyes try not to stand directly over the onion while working with it. After chopping set aside in a covered bowl.
- 4. Mince the fresh herbs until you have about a tablespoon of each. Peel, core, and dice the apple. Remove the paper from the garlic by crushing it with your kitchen rock. If you don't have a garlic press, mince by hand. If you do have a press, set the garlic aside until later.
- 2. While the livers sit cut 4 tablespoons of butter into half pats and put in the freezer. Set another 4 tablespoons out on the counter to soften. This may sound like a lot of butter, but it is actually about half the amount called for in a traditional recipe!
- 3. Peel and chop your onion into medium chunks. If it stings your eyes try not to stand directly over the onion while working with it. After chopping set aside in a covered bowl.
- 4. Mince the fresh herbs until you have about a tablespoon of each. Peel, core, and dice the apple. Remove the paper from the garlic by crushing it with your kitchen rock. If you don't have a garlic press, mince by hand. If you do have a press, set the garlic aside until later.
- 5. Melt 2 tablespoons of butter in the frying pan over medium high heat. When the butter has melted fry the onions until they change color. Add the chopped apple. Season with salt, pepper, and herbs. Press the garlic directly into the pan. Stir in 2 tablespoons of bourbon. Adjust the heat as needed. Keep sauteing until everything has turned golden and the apples are on the cusp of disintegrating. Tip everything out into a bowl and set aside.
- 6. Drain the livers from the milk. Melt another 2 tablespoons of butter in your frying pan over medium high heat. Add the livers and season with salt and pepper. Lower the heat and keep frying until they are just barely done. Cut them open to check. If they are slightly pink in the center they are ok to pull from the fire. If they are red, keep frying. The idea here is to keep the livers moist, tender, and juicy. Over frying will make them tough, dry, and hateful.
- 7. Pluck the livers from the fry juice and mix with the sauteed aromatics in your food processor. I haven't thought of a use for the fry juice. Perhaps you can make it into a gravy, or dip bread in it...
- 8. Process the apples, onions, and livers until smooth. Drop in the frozen butter chunks one by one thru the chute. You are now making an emulsion of meat and fat! Hooray science! This is the point at which the traditionalists get crazy with the butter. The butter gives the pate a silky texture and evens out the metallic qualities of the liver. Technically you are making a forcemeat.
- 9. Taste the pate for seasoning and adjust. Remember that you will be eating this cold, or at room temp so you might want to be a bit more aggressive with the flavors.
- 10. When the pate is to your liking pack it into your mold of choice. I just used a cereal bowl. Cover with cling wrap and chill for at least 2 hours. Optionally: cover the pate with a thin layer of clarified butter to protect it from drying out in the fridge. If you are storing the pate overnight without butter press the plastic to the surface of the pate. For the initial 2 hour chill it is not necessary. Be warned that the plastic may mar the surface for presentation. It has occurred to me that a little bit of extra virgin olive oil on top may serve to keep the pate from drying out. If you try that, let me know how it works!