Bourbon Pate Recipes

BOURBON-PECAN PâTé RECIPE - (4.4/5)

Steps:

• In a skillet brown the chopped pecans in butter until golden. Remove pecans; set aside. These will be used to garnish the pate. Add chicken livers, onion, and garlic to skillet. Cook over medium heat until livers are brown and onion is tender. Stir in apple juice, paprika, salt, pepper, and allspice. Reduce heat. Cover; simmer for 3 minutes. Combine chicken broth and gelatin; let stand for 5 minutes to soften. Stir broth mixture into hot mixture; stir to dissolve gelatin. Remove from heat; stir in bourbon and let the mixture cool slightly. In a blender container or food processor bowl carefully blend or process about half of the liver mixture at a time until smooth. Stir in chopped pecans. Pour into a lightly oiled 2 1/2 to 3 cup mold. Cover and chill for 6 hours or until firm or up to 24 hours. Unmold onto platter; garnish with parsley and pecan halves*. Serve with apple and/or pear wedges and crackers or bread. Makes 16 appetizer servings. * To help unmold the pate, place the mold in a bowl or sink of warm water just until the edges are loosened from the mold. Invert.

BOURBON PATE

Steps:

• Melt butter; add onion and chicken livers and cook 10 minutes, stirring occasionally.
• Add 3/4 cup broth, sherry, paprika, allspice, garlic, salt& pepper.
• Cook 5 minutes more; remove from heat and add bourbon.
• Soften gelatin in remaining 3/4 cups broth; cook over boiling water until dissolved.
• Place chicken liver mixture in electric blender; blend until smooth.
• Stir gelatin and walnuts into chicken liver mixture.
• Turn into a 5 or 6 cup mold or pyrex loaf pan.
• Chill until firm.
• Unmold, serve with assorted crackers.