Chicken Liver Pate With Cranberries And Pistachios Food

EASY CHICKEN LIVER AND BRANDY PATE

Steps:

• Melt butter in a pan, add onion, garlic and bacon.
• Cook until onion is tender and bacon is cooked.
• Add chicken livers and cook, stirring occasionally, for 5-10 minutes.
• Remove from heat.
• Stir in thyme, pepper, cream, brandy and melted butter.
• Spoon mixture into a food processor or blender and process until smooth.
• Pour into serving dishes.
• -------Topping-------.
• Pour melted butter over pate.
• Sprinkle with chopped chives.
• Refrigerate pate overnight.
• Stand at room temp 30 minutes before serving.
• Serve with toast, crackers or crusty french bread.

CHICKEN LIVER PATE

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
• Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.

CHICKEN LIVER PATE WITH SOUR CHERRIES AND SAGE TOAST

Steps:

• To make the pâté:.
• In a small, covered bowl, soak the cherries in the brandy overnight at room temperature.
• Then drain cherries, pressing out brandy, and reserve cherries and brandy separately.
• In a large sauté pan, heat the butter over medium-high heat until melted.
• Add the onions and cook, stirring often, about 3 minutes, or until translucent.
• Add the garlic and cook 30 seconds, and then add the livers.
• Sprinkle with salt, allspice and pepper.
• Cook about 2 minutes, turning livers as needed.
• Add reserved brandy and increase heat to high.
• Cook until livers are just done, and brandy/juice has cooked down until pan is almost dry, about 1½ to 2 minutes.
• Immediately remove from heat and place mixture in a food processor.
• Process until smooth, then add reserved cherries (and nuts) and pulse just enough to mix - not to chop them.
• Pack pâté in a 2-cup crock or pâté mold.
• Cover surface with plastic wrap and chill pâté at least 4 hours, can be prepared up to 3 days before serving.
• Serve with Sage Toast.
• To make Sage Toast:.
• Heat oven to 375 degrees.
• Meanwhile, heat oil and sage in a very small pan until just warmed.
• Remove from heat and let sit for 5 to 10 minutes to infuse sage flavour.
• Lay out baguette slices on a baking sheet and lightly brush slices with the oil.
• Sprinkle with salt and bake for about 10 minutes or until crisp.

CHICKEN LIVER PATE WITH CRANBERRIES AND PISTACHIOS

Steps:

• Saute bacon, onion and garlic over medium heat until bacon begins to get crispy, about 5 minutes. Sprinkle with sugar and stir. Push mixture to edges of pan, freeing the center for the livers. Add the livers and cook over med-high heat until browned on all sides, 3-4 min. Sprinkle with sherry, reduce the heat and steam livers until just cooked through, 8-10 minutes. (Should be just a bit pink at center.) Remove from heat, add 1 tsp salt and pepper. Cut the cream cheese into large chunks and place in food processor. Spoon in the warm livers with any pan juices, scraping up and adding bits clinging to the pan. Add the cranberries, pistachios and parsley. Pulse five or six times, just enough to mix and coarsely chop. Stir and adjust seasoning as needed. Cover and refrigerate for at least 4 hours. Keeps for a week in the fridge.

CHICKEN LIVER PâTé

Steps:

• Thinly slice onion. In a small saucepan combine onion, chicken livers, broth, and allspice and simmer, stirring occasionally, 10 minutes, or until chicken livers are cooked through. Drain liver mixture in a sieve and in a food processor purée with butter, Cognac, and salt until smooth. To facilitate cooling, transfer pâté to a plate and spread. Chill pâté in freezer, its surface covered with plastic wrap, 10 minutes.
• In a small bowl whisk cream until it holds stiff peaks and fold in pâté. Transfer pâté to a ramekin and chill in freezer, covered, 15 minutes.
• Serve pâté with crackers or toasts.