Apple Calvados Chicken Liver Pate Food

SAUTE OF CHICKEN LIVERS, BACON AND APPLES

Steps:

• Pat livers dry.
• Saute the bacon with 1 T butter in a 10-inch skillet, until the bacon fat has rendered out.
• With a slotted spoon, remove the bacon bits and reserve until later. In the remaining bacon fat, saute the chicken livers over medium-high heat (in a couple of batches, if necessary). Remove livers and reserve.
• Remove all but 1 T of the fat in the skillet; in the remaining fat, saute the shallots until soft. Then add the apples, Calvados and heavy cream. With a wooden spoon, scrape up the browned particles in the bottom of the pan and incorporate.
• Return the chicken livers and bacon to the simmering cream and cook them about 3 minutes more, keeping the heat low so they do not toughen.
• Taste and adjust seasonings. Whisk in the last tablespoon of btuter. Dust with parsley. Serve.

CHICKEN LIVER PATE WITH APPLE

Steps:

• Melt 4 tablespoons butter in large skillet over medium heat.
• Add onions and saute until soft, about 5 minutes.
• Add chopped apple and saute until soft, about 4 minutes; transfer mixture to processor or blended.
• Melt 4 tablespoons butter in same skillet over medium-high heat.
• Add livers and saute until brown on outside but still slightly pink in center, turning occasionally, about 6 minutes.
• Add livers to onion mixture.
• Add port to skillet and boil over high heat until reduced to 2 tablespoons, scraping up any browned bits, about 2 minutes.
• Add Port and cream to livers and puree until smooth;cool.
• Beat 3/4 cup butter in bowl until smooth; beat in liver mixture 1 tablespoon at a time.
• Stir in lemon juice and season with cayenne, salt and pepper.
• Pack pate into a crock or serving bowl.
• Cover with plastic and refrigerate until chilled.

APPLE & CALVADOS CHICKEN LIVER PATE

Steps:

• Melt half the margarine in a large skillet over medium-high heat. Mix together the apples and sugar and place them in the skillet. Allow the apples to begin caramelizing - do not stir for the first few minutes Once the apples are soft and brown, place them in a bowl and set aside. Melt the other half of the margarine in the skillet and add the shallots, with a pinch of salt and pepper - cook until they are soft and translucent. Add the chicken livers, season with salt and pepper and allow them to cook for a few minutes until the outside is firm but the interior is still red. Remove the skillet from the heat and add the Calvados (please be very careful and keep the skillet away from your face as the alcohol may flame up). Return the skillet to the stove and scrape the bottom of the pan to lift the flavor from any brown bits. Add the cayenne and lemon juice and continue to cook the livers through until the liquid reduces and the interior of the livers is slightly pink (use a scissor or knife to cut a piece open to check). Pour all the contents of the skillet into a blender, allow to cool. Add the apples to the blender and puree the mixture until it is completely smooth. Taste the mixture and, if needed, adjust the seasonings (i.e. add salt and pepper, add cayenne if you like it spicier, add more Calvados if you'd like it a little sweeter and add more lemon juice to balance the acidity). Store the mixture in your serving bowl and place in the refrigerator overnight to allow the mixture to firm up and develop its flavors. Serve at room temperature with toasted slices of baguette or crackers.