Liver And Blue Cheese Pâté Food
LIVER AND BLUE CHEESE PâTé
Provided by Larry Leichtman
Categories Cheese Poultry Appetizer Sauté Bon Appétit Arizona Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Line 2-cup dish or mold with plastic wrap, leaving overhang. Melt butter in large skillet over medium-high heat. Add onions; sauté until beginning to brown, about 6 minutes. Sprinkle livers with salt and pepper. Add livers and thyme to skillet. Sauté until livers are no longer pink in center, about 10 minutes. Remove from heat. Add brandy; scrape up any browned bits. Place contents of skillet in processor. Add cheese; blend until smooth. Season with salt and pepper. Pack pâté into prepared dish. Cover; chill 1 day. Unmold to serve.
CHICKEN LIVER PATE
Make and share this Chicken Liver Pate recipe from Food.com.
Provided by Mays Pearls of Wisd
Categories Chicken Livers
Time 3h35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Bring liver, onions, chicken broth, brandy to boil.
- Cook 5 min.
- Put in blender.
- Add paprika, salt and cayenne pepper.
- Blend on high.
- Add butter and cream cheese. Pour in a mold or container.
- Let stand covered in refrigerator until firm about 3 hours.
- Serve with crackers or party rye. - - - - - - - - - - - - - - - - - -
Nutrition Facts : Calories 201.2, Fat 17.9, SaturatedFat 10.9, Cholesterol 144.2, Sodium 301.2, Carbohydrate 1.9, Fiber 0.2, Sugar 0.7, Protein 6.2
CHICKEN LIVER AND BLUE CHEESE PATE
I love pate but have found it hard to find good recipes that aren't too "livery". The blue cheese is this recipe from Epicurious makes this delicious and flavorful without tasting like liver and onions!
Provided by KathyP53
Categories Spreads
Time P1DT20m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Line 2 cup dish or mold with plastic wrap, leaving overhang.
- Melt butter in large skillet over medium-high heat. Add onions and saute until beginning to brown, about 6 minutes.
- Sprinkle livers with salt and pepper. Add livers and thyme to skillet. Saute until livers are no longer pink in center, about 10 minutes. Remove skillet from heat. Add brandy; scrape up any browned bits.
- Place contents of skillet in food processor. Add cheese and blend until smooth. Season to taste with salt and pepper.
- Pack pate into prepared dish. Cover and chill in refrigerator for 1 day. Unmold to serve with cracker or baguette rounds.
Nutrition Facts : Calories 220.8, Fat 13, SaturatedFat 7.2, Cholesterol 285.2, Sodium 353.3, Carbohydrate 4.8, Fiber 0.7, Sugar 1.8, Protein 17.4
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