Bettes Chicken Liver Pate With Sauteed Maple Syrup Apples Recipes

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CHICKEN LIVER PATE WITH APPLE



Chicken Liver Pate With Apple image

This pate can be prepared two days ahead and refrigerated or wrapped tightly and frozen for 2 weeks. Serve this with slices of cocktail rye bread, thinly sliced black or pumpernickle bread, buttered and toasted thinly sliced French bread, buttery crackers, or on sliced Granny Smith apples. From a August 1988 issue of Bon Appetit in the "Cooking for Friends" section.

Provided by Leslie in Texas

Categories     Spreads

Time 40m

Yield 6-10 serving(s)

Number Of Ingredients 10

8 tablespoons unsalted butter (1 stick)
2/3 cup minced onion
1 small green apple, peeled, cored and chopped
1 lb chicken liver, patted dry
1/4 cup port wine
2 tablespoons whipping cream
3/4 cup butter, room temperature (1 1/2 sticks)
1 teaspoon fresh lemon juice
1 pinch cayenne pepper
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 477.1, Fat 43.9, SaturatedFat 26.6, Cholesterol 370.2, Sodium 222.9, Carbohydrate 5.8, Fiber 0.7, Sugar 3.4, Protein 13.6

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