MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Creamy Chicken Liver Pate
| Creamy Chicken Liver Pate | Print |
Recipe By: Alice Morrow
Creamy Chicken Liver Pate
Ingredients
- 2 lbs. chicken livers, trimmed
- Salt, black pepper
- 1 c. extra-virgin olive oil
- 1 ½ c. Marsala
- 3 T. butter
- 2 large Vidalia onions, finely chopped
- 4 T. minced garlic
- ⅓ c. drained capers
- 10 oil-packed anchovy fillets, chopped
- 2 T. chopped sage
- 1 T. chopped rosemary
- 1 t. chopped thyme
- ½ c. crème fraiche
- 2 T. red wine vinegar
- Toasted baguette rounds or your favorite bread or cracker
- Coarse sea salt, garnish
Instructions
- Season livers with salt and pepper.
- In large skillet, heat ¼ c. of olive oil.
- Add half livers and cook over moderate heat, turning once, until just barely pink.
- Transfer livers to a bowl and repeat with remaining livers in another ¼ c. olive oil.
- After removing the last batch of livers, add 1 c. of Marsala to skillet and cook until reduced to ½ c., about 8 minutes.
- Add remaining ½ c. olive oil with butter to skillet.
- Add onions and garlic and cook until softened and lightly browned.
- Add capers, anchovies, sage, rosemary and thyme, cook for 5 minutes.
- Add remaining ½ c. Marsala and cook until nearly evaporated. Let cool.
- Transfer onion mixture and livers to food processor.
- Add crème fraiche and vinegar and puree until smooth. Season to taste.
- Refrigerate until chilled.
- You can rub baguette or bread choice with a cut side of garlic and spread with the pate and sprinkle with sea salt and serve.
Notes
*****Pate can be refrigerated up to 4 days.
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