I haven’t blogged for so long that I forgot my password. And truth be told I originally wrote this back in September of 2012 but am just now getting around to adding a picture. This is my favorite pate. I had a pate at a great restaurant and I really liked it. It was a little different than what I’ve had before and it got me playing in the kitchen with it. I have made this so many times now and this is the first time I have written the recipe down. This is not for those with a fat phobia. It has a stick and a half of butter in it. I’m telling you that I alone can polish off a pound of chicken livers in a couple days all by myself and you should know that I don’t like liver. I guess I should say I didn’t like liver because I love this.
Here is what you will need.
1 cup cream sherry
1 small onion finely chopped
10 whole allspice berries (are these things berries?)
5 whole cloves
1 cinnamon stick
10 whole black peppercorns
fresh nutmeg (just a few grates over the microplane)
2 bay leaves
1 – 1.25 lb of chicken livers (the worst part of this recipe is removing all the connective tissue)
1/4 tsp ground cinnamon
1 stick of salted butter
salt to taste
approximately 4 -6 T melted butter (I like to use Kerrygold pastured butter for this part because it tastes better and the color is so rich.)
Serve with plain rice crackers and a fruit only (no sugar) jam or jelly
In a large saucepan add the sherry, onion, cinnamon stick, allspice, peppercorns, bay leaves and cloves. Simmer on medium low for about 10 minutes while you clean the livers. Then add the livers and ground cinnamon and grated nutmeg. Cook about another ten minutes, covered, over medium high heat until the livers are just cooked through. Don’t overcook them as it makes them tough. By the time they are cooked through most of the liquid as reduced. Remove from heat. Here comes the tedious part. You have to go through and remove all the allspice, cloves, bay leaves, peppercorns and the cinnamon stick. This is why its a good idea to count them out before you add them so that you can make sure you get them all out. Add the livers to a food processor or Vitamix. Turn it on and add a stick of cold butter one tablespoon at a time while it is running. Turn it off intermittently to scrape down the sides. Let it run for at least 5 minutes depending on how effective your food processor is. It won’t take that long if you are doing it in a Vitamix. Add salt to taste. It should end up being completely smooth. Then pour the pate into three or four ramekins. Smooth the tops and cover with the remaining melted butter. This will seal it and it will keep in the fridge for a week but I can tell you that it won’t last that long. (Incidentally it also freezes well. Defrost it in the fridge.) Let it set in the fridge overnight covered with plastic wrap. My favorite way to have this is in big wedges on a plain rice cracker topped with a tiny dot of jam or jelly.